The drive: What challenges have you overcome?
One of the biggest challenges I’ve overcome was simply learning the ins and outs of sourdough baking. At first, it felt like there was so much to know, from managing the starter to getting the perfect rise. But the real challenge came when I realised how many people, like me, wanted to reduce preservatives and additives from their diets but struggled to find affordable, simple sourdough bread or recipes.
Then there’s building a brand that made sourdough feel simple and achievable for others. From designing the perfect beginner-friendly starter kit, to writing clear, step-by-step guides, and offering in-person and online workshops, I’ve worked hard to make sourdough baking accessible, even for the busiest families.
Building a product-based and educational business from scratch was a big learning curve, but seeing people succeed with my kits and recipes makes it all worth it.
For better or worse: What are the pros and cons of running your own business?
Pros:
Community connection: The best part by far is the community that’s formed around The Sourdough Way. Hearing stories from people who are baking bread for the first time, feeding their kids better and feeling more confident in the kitchen – it’s the most rewarding feeling.
Creative freedom: I love that I get to be creative and experiment with different sourdough recipes, flavours and techniques. Every loaf feels like an opportunity to improve and innovate.
Real impact: I love seeing people go from overwhelmed to empowered. Whether it’s through my digital recipe books, our starter kits or a live workshop, watching someone fall in love with sourdough is magic.
Cons:
Time management: Balancing the business with my part time work as a dental hygienist and raising 3 kids with busy schedules can be a challenge. There’s always a lot to juggle and sometimes things feel a bit chaotic.
Wearing all the hats: running a product-based and learning-based business means I’m involved in everything – from packing orders and managing inventory to creating content and supporting customers. It’s incredibly rewarding, but it can also be a lot to manage.
Scaling up: As the business grows, finding ways to scale while maintaining quality, customer connection and a hands-on feel has its challenges. I’m always learning how to grow sustainably without losing what makes The Sourdough Way special.
Hopes and dreams: What next?
There’s so much I’m excited about! I’m currently working on building a bigger community with a complete online education platform – something that makes sourdough simple, approachable and accessible no matter where you are in the world or at what stage you’re starting from. There will be new products in the coming months, and some downloadable resources and even seasonal challenges to build this community. It’s all about helping more people reconnect with real food, in a way that fits into real life.
My mission is simple: help more families reconnect with real food, through recipes, workshops, and a community that truly supports one another.
Visit The Sourdough Way website to find out more, and follow them on Facebook and Instagram. 👉 Join The Sourdough Way Community.
