Hi, I'm Kayla, owner and self taught pastry artist at the little round house!
I was born in Okc, Oklahoma and moved around the states in Mennonite communities most of my life. I grew up baking with organic and unbleached ingredients in a big family that made everything fresh from scratch, gardened and farmed on a small scale. Mom would grind her whole wheat flour before every batch of fresh bread and kept her kitchen stocked with every spice and suppliment from the Whole Foods universe.
10 years ago my husband and our family began remodeling a geodesic dome house next door to his parents. I had a couple of fundraising bakesales during our construction project which eventually grew into the idea of a homebased bakery. The pre-existing garage was too narrow to use for parking so we converted it into a small bake studio and opened “The Round House Bakery” 2011.
I am excited to share from the bits of what I have learned in this journey of natural baking, I truly believe unbleached baking tastes so much better and is so much easier to understand if you are fully equipped with the right recipes and directions. My vision for our workshops is to personally share some of my own unbleached methods that I've developed for moisture/flavor control in baked goods that are commonly made with bleached flour and bleached sugar cane. I am inspired by both American and European style recipes and developed my own hybrids that bring together the best of both methods. We will also explore natural alternatives for food allergies, artificial food colors and flavors.
While baking isn’t my life long passion it will always be one of my love languages. When you discover how food connects people together and creates an atomsphere of comfort and warmth in the room it’s hard to wonder far from the kitchen. Love and peace,