top of page
Image by Mathilda Khoo


Pure Bliss Baking

Fresh Bread

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. 


brown bread with white sugar_edited.jpg

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

Thanks for submitting!

bottom of page