About Us

Hey friends! My name is Kaylan Sonier. I grew up in a small town in East Texas, went to UT Austin in 2011 and graduated from the McCombs School of Business in 2015 with a MIS degree. I got a DBA/Systems Engineer job at General Motors right out of college and have been there ever since. 

I met my husband while living in Jester dorm and we have two beautiful children together. I started making sourdough in 2019 while I was wedding planning. 2019 to 2021 was a whole bunch of trial and error as far as sourdough goes. When I started consistently making sourdough again in 2023 (the first year of not being pregnant and/or having a newborn) I really hit my stride and have far more hits than misses. 

I made blueberry jam as a favor at my wedding, making over 300 4 oz. jars. The response was so overwhelmingly positive that I started selling jam before I started selling sourdough. Today I make over 8 flavors and I am happy to take any suggestions you have. 

I started this business because I know most people want their bread ingredients to read "flour, water, salt" and that is what I do (with seasonings of course). I love feeding people and making bread that doesn't make you feel bad and nourishes your body and your gut are my goals. 

I also take my gluten-free products very seriously. My best friend has celiac disease and I am very conscious of cross contamination. I prepare the bread in designated pans, on a counter that normal bread is not shaped on, while washing my hands often and wearing gloves. I bake my GF bread first before baking any other products that contain gluten and make sure that it is preheated to 450 for at least 10 minutes before baking.