For as long as I can remember, I’ve loved cooking and baking for others. Over time, I’ve grown to appreciate the art of handcrafted goods made with simple, honest ingredients.

As the founder of Fields of Dough, I’m dedicated to creating warm, delicious baked goods made with thoughtful care and, whenever possible, locally sourced ingredients. Each loaf and treat is naturally fermented, slowly baked, and crafted with intention—ensuring both exceptional flavor and digestibility.

My hope is that every bite from Fields of Dough becomes a small but joyful part of your week, just as the process of baking it brings me joy every day.