Spring & Summer Sourdough Guide Launch
There’s a particular kind of patience that only a long, reluctant spring can teach. The kind that settles in quietly after weeks of watching the sky, checking the soil, and waiting for warmth that seems just out of reach. This year hasn’t rushed itself. It has lingered in the cold, stretched out the gray days, and asked us—again and again—to trust that the turning will come.
On the farm, the signs are subtle but steady. The ground is wet and soft, the light is changing, and there’s a quiet sense of readiness in everything, even if it hasn’t fully shown itself yet. It’s a season that invites slower rhythms—more observation, less urgency—and a return to the simple, steady practices that carry us through in-between times.
Sourdough has always felt at home in this kind of waiting. It asks for attention, but not force. It rewards consistency, not speed. Through the colder days, it’s been a small, living reminder that transformation is happening, even when we can’t quite see it yet.
As spring begins to unfold and we look ahead to the brightness of summer, I’m sharing my Spring & Summer Sourdough Guide—a collection shaped by this season of patience, and by the quiet shift toward longer days, warmer kitchens, and the abundance just on the horizon.
Click To Open Sourdough Guide
The spring rain hasn’t yet dampened my baking days—a cool breeze drifting through the kitchen screen door is one of my favourite things. Pair that with birds singing in the mature trees out front, and it feels a little like heaven. Fun fact - I watch CBC’s Heartland all day, every bake day. The seasons and episodes cycle, I familiar with all of them, and find so much comfort in having all of my Heartland ‘friends’ with me while I bake in the kitchen. Zero guessing, no pressure to watch and pay attention, fantastic background noise - it works for me!
As quickly as the weather has proven it can change, so too do my plans for what might appear in the farm stand from weekend to weekend. I’ve always been one to measure with my heart, and I tend to bake the same way—following whatever feels right that week. Admittedly, this isn’t always ideal from a planning or prep perspective. Kudos to my very patient husband, who often makes extra trips for the ingredients and supplies I’ve overlooked—sometimes as a last-minute runner. Despite my tendency to bake with my heart, I do understand that for those who are new to my baking, it is nice to familiarize yourself with what I offer. My Sourdough Guide is intended to give a feel for what I would consider to be a ‘staple’ in my farm stand offering.
Not only does the guide outline my sourdough offering in detail with descriptions of each loaf, it also highlights some of the sweet treats cherished by many who frequent the farm stand. They are available to order at anytime, but not necessarily promised to appear every weekend.
With great fermentation comes great patience. All of my sourdough baking requires 48 hr advance order submission - the time required to activate my sourdough starter, prepare the sourdough itself, allow for fermentation of the loaves, cold fermentation and baking/cooling of the loaves is a process!
Jelly-Filled Sourdough Doughnuts
Our jelly-filled sourdough doughnuts have been a wonderful addition to the farm stand. I won’t lie—they’re my favorite doughnut of all time. I never expected to feel that way, but I’d consider doing questionable things in exchange for one.
That said, they’re a project all their own, requiring attention to fermentation, detail, and time. They don’t always make an appearance at the stand, so I typically try to announce which day of the weekend they’ll be available—if they’re being offered at all. A great reason to follow my Facebook and Instagram pages.
Spring On The Farm
As the birds, trees, daffodils—and soon, the bugs—come to life around us, spring is clearly announcing its arrival. With it comes the start of fieldwork on the farm.
Living along a rural road often traveled by farm equipment and implements, I encourage everyone visiting the stand to remain vigilant—not just for your own safety, but for the safety of the many operators putting in long days on the tractor seat. We all want everyone to make it home safely to their families at the end of the day. When possible, please pull into our driveway as opposed to parking on the shoulder of the road (those fertilizer spreaders and sprayers are very wide and need significant room to pass parked vehicles).
As the days continue to stretch a little longer and the warmth settles in more steadily, I find myself leaning into both the rhythm of the farm and the quiet consistency of baking. There’s something grounding in it all—the waiting, the tending, the small daily rituals that carry us from one season to the next.
Whether you’re stopping by the stand or following along from afar, I hope this Spring & Summer Sourdough Guide brings a bit of that same steadiness into your own kitchen. Simple, seasonal, and made with care—just as it should be this time of year.