“Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts” Acts2:46
Our story
With 20+ years in the Accounting and Small Business Management, and owner of Rebel Cents Bookkeeping for the past 8 years, Founder + Head Baker, Katrina Wilson, has delved into something she’s been passionate about for many years. Baking healthy breads and desserts not laden with sugar. Katrina has been upgrading recipes for 15+ years after learning the ill effects gluten, refined sugars, seed oils and chemicals had on her health. A few years ago she discovered the beauty and began a love for the process of baking sourdough, and was actually able to tolerate it.
After baking sourdough on her own for a while she attended a local Beginner and Advanced Sourdough Class in Coeur d’Alene, ID where she learned to long ferment the dough. Katrina does do things a bit different and definitely does not follow the rules when it comes to making sourdough. She still uses the starter she received from those classes today, (it’s around 9yrs old now). It looks and tastes quite different after experimenting with different whole grains to feed the starter and create the delicious loaves we currently bake!
With the help of her Mother and Daughter, Katrina has created this Family Bakery combining the two baking methods (clean + sourdough) and is now able to bless her community with healthy, digestible treats all ages will love. From rustic breads and handmade tortillas, to maple glazed donuts, hand crafted pies and so much more. Your taste buds and gut will thank you!
We are committed to only using the best quality ingredients, free from added chemicals and pesticides.
Thank you for being here, we know your love for sourdough will grow just as ours has!
Enjoy!
Our Ingredients
All our grains are organic and unbleached. We prioritize knowing our #1 ingredient along with all our ingredients are of the best quality.
We NEVER use inflammatory cane sugar of any kind or fake chemical sugars. They are also free from dairy unless specified. Our goal is to produce superior products that taste delectable while not derailing your health.
We have heard many times, people that are very sensitive to gluten (including Katrina, her mother, daughter and a few friends she has been baking for over the years) that can actually tolerate sourdough baked goods when they have been long fermented. We ferment ALL of our creations for 2-3 days to maximize the pre-digestion of the grains, thus breaking down the gluten. This long fermentation process results not only more digestible food it actually lowers glycemic levels and improves gut health! Isn’t that amazing?!
If you didn’t already know. We love Sourdough…Everything!