Conservation Baker

“Hi! I’m a biologist and mom who now spends weekends elbow-deep in dough instead of bat guano. I traded bat genetics for bread scoring, and these days I bake wild, nourishing loaves with microbes, love, and a very well-fed starter. I also teach baking and fermenting—think of it as science class, but with snacks and zero tests. We dive into the why behind the dough, and yes, it’s just as fun as it sounds. One day, I dream of opening a bakery that’s open every day. For now, I share my bread one loaf at a time—every Sunday, from my porch to your table.”