I’ve been baking since I was a child in my Nan’s kitchen. I remember it all…the sights, the smells, and watching her turn a simple ingredient such as flour, into the most delicious baked good.
I’ve always just had a keen intuition for baking, which I believe was passed down from my great-grandmother in West Virginia. She was part of both the Ladies Aid Society and the 4-H, and would volunteer to go into other women’s homes to teach them skills such as baking, cooking, preserving food, etc. Watching this trait passed down to both my Nan and my mom, I realized I picked up far more techniques and skills that I always just thought everyone knew how to bake like our family did. Most of the baking we did together was around a holiday, after picking fresh fruit from the orchard or from vegetables in our garden.
I am a life-long baker, cookbook collector, recipe researcher, and food entrepreneur. After 15 years working in corporate the world, I chose to pursue my passion of food and created Harvest Circle Workshop, an all-natural specialty food business where I spent the last several years as recipe developer of all-natural innovative snacks and gluten-free baking mixes along with my own gluten-free flour blend. What started humbly at a local farmer’s market, grew to having my products sold in the Midwest at Whole Foods Market, cafes, and in the hospitality industry.
I’m now sharing with you vintage recipes and traditions passed down through generations of my family, with modern ingredients and techniques that capture old-fashioned taste for today’s modern bakers.