Behind the Scenes at Wild Hearts Bakehouse

Welcome to Wild Hearts Bakehouse, where the yeast is wild, the bakes are fermented, and the home is full of heart.

The Heart of Our Bakehouse

The Heart of Our Bakehouse

When we say hand crafted, we mean it. Wild Hearts Bakehouse started out as a team of two — me and Wildin' Wilma. I didn't have a degree to hang, fancy equipment to streamline my process, or a team of bakers to execute my visions. What I did have, I don't think comes in any store or book — I am intensely curious and I love baking.

I haven't always felt like I belong — I've found it difficult to find my place. But in the kitchen, I know how to speak to the flour, water, and salt. I know how to tell what it needs, or how to adapt and do better on the next one.

Wild Hearts Bakehouse became my way to step out into my community and show my heart without having to say a word. I've grown, changed, shifted, and grown some more. What started as curiosity 12 years ago in a North Dakota kitchen is now a fully licensed micro-bakery operating out of the kitchen at Shades of Lavender Farm — where every loaf is still naturally fermented, shaped by hand, and baked by me. I believe sourdough belongs in everyday kitchens — not just bakery cases and Instagram. It's why I teach, and it's why I bake.

Out of that curiosity and love came something that is uniquely mine, because it is truly a labor of love. We choose our ingredients with intention, and each loaf includes Wild Yeast. Capable Hands. Full Hearts.