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- LONG FERMENTED SOURDOUGH -

Pure Bliss Baking

Fresh Bread
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Shana & Al Lemke

Why I Unexpectedly Became a Sourdough Baker

It nourishes me. It nurtures me.  It grounds me.  I love every part of it.  It's not about the end result, it's about every part of the process. I love having my hands in the dough. I love seeing the bubbles as the dough ferments.  I love the aroma of my kitchen. I love seeing the beautiful boule presented from my oven. I love the sound of the crust and the taste of the freshly baked loaf.  I love not being in the corporate world or being told how to work or how to run my day.  It calms me and I like to eat it too.  I don't rush it, I flow with it.  It's been part of a growth process for me.  It's not about being someone whom I am not, it is about being who I truly am.  It is about just be-ing.  The corporate world, and the world as a whole broke me.  I was empty.  I never want to go back to what was.  I bake to nourish myself, and as a bonus other people want what I bake too.  I love my customers.  They are all so grateful to have to be able to enjoy bread again.
  It brings me great joy to serve you all. 

 

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Local, Organic, Clean Food

Great Taste & A Happy Gut

Our bread is fermented 24-36 hours to ensure digestibility.

Contact Us

 TEL: (986) 837-8189

201 N Orchard St Boise, ID

Thursday & Friday: 11am-3pm

Saturday: 9am-3pm

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