What began as a personal challenge has evolved into something much more delicious.

This bakery began as a personal New Year’s challenge and grew into a small-batch gluten-free bread practice rooted in care, adaptability, and a deep love of feeding people. I set out in 2025 to learn something new each month—especially the things that had always intimidated me to try. Bread baking was one of them. It felt technical, rule-heavy, and easy to get wrong, which made it the perfect place to start.

As I learned more, I realized that gluten-free bread doesn’t follow the same rules as conventional bread making. The guides didn’t quite fit. The timelines were different. The expectations had to shift. What worked beautifully for wheat bread often didn’t apply here at all. And somewhere in that process, it started to feel familiar.

Gluten-free bread asked me to listen more closely, trust my instincts, and build something that worked on its own terms. Food has always been my love language, and bread became a way to care for people through patience, adaptation, and intention. What began as a personal challenge slowly turned into a shared practice—one built around feeding people well, honoring what’s different, and making bread that belongs at the table just as it is.