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PRESS

PUBLICATIONS

Bon Appetit Book Review July 2018

Huff Post June 2018

MACED June 2018

Our State February 2018

Publishers Weekly February 2018

Bust August 2016

Teen Vouge 2017

Bon Appetit  Julia Kramer January 2016

Sift Sheri Castle 2016

Mountain Express Lea Mc Lellan July 2015

Smokey Mountain Living Katie Knorovsky October 2015

Food + Life Tiffany Welsh Fall 2015

The Charlotte Observer Katheleen Purvis March 2015

Food & Wine Yaran Noti November 2014

Storyware June 2014

WNC Magazine July 2013

BLOGS

Instagram

Nicole McConville Photography January 2016

Nothing in the House Emily Hilliard February 2014

Woodland Keep  Demetria Provatas October 2014

 

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JOIN THE PARTY ON INSTAGRAM

Both Sourdough Summer Camps are 1/2 sold, meaning you can chat it over with your baking buddy or bestie or hubby and book spots before the weekend is over! Link in profile. Registration on SALE for a few more weeks. 📸 @ilanafreddye
Here is the Desem fed, stiff style with fresh milled spelt and water, kneaded into a ball.
CASUAL
GIRLS JUST WANNA HAVE FUN. Planted all the garden bed in Red Fife.
Wow! It’s almost been a year since I moved to Southwestern Virginia. And what a year of growth it’s been. Before moving I thought the whole world was a farm to table restaurant and I’m wiser and more compassionate since my privileged bubble has burst. But I didn’t move to eat out at the finest places and gobble up trends, I moved to reach my some deeply personal goals: to learn how to love someone in marriage, to make a home, to raise up some happy dogs, to let my hair grow out....it’s been refreshing to put my personal life front and center and I’m a better person for it. In a society that tells us we should have it all and have it at once there have been uncomfortable moments while I listen to my heart. But the bread itch must be scratched!!!! Here’s my Desem starter brought back to life so I can start playing with it. I made it leaving the old bakery as a way to honor my time there and it fell by the wayside till now.
Perfect day long walk on Pine Mountain today with @hugginabby. Windy, sun kissed and wild. 🍂🍕
Sourdough Summer Camp openings are live and on SALE till Thanksgiving! If you’ve always wanted to come to a workshop or retreat and been bummed out because they’re all taken now is your chance! Registration includes your room, all meals and everything needed for our lessons. Link in profile! Click on retreats and scroll down to pick July or August. 📸 @ilanafreddye 💋🙏❤️
HOW TO ASK A QUESTION ON BREAD: 1. Recognize a good teacher will not only want to provide you with the best possible answer, but show you how to teach yourself. Take this personal responsibility serious and do not simply ask for the sake of asking. Be willing to confirm the hypothesis on your own. 2. Will your question help the group learn? If your question is deeply rooted in your own experiments or readings find a time besides the lesson to explore your findings with the teacher. Read the crowd and during the lesson attempt to ask questions that will further elevate the broader conversation. 3.Ask a question the teacher can answer with their heart. Heart isn’t in most books or websites. Take advantage of our humanity. 4. If you do not want to practice then do not expect excellent bread. There is no data based answer or latest research on enzymes that will improve your bread making more than simply making bread over and over. 5. There are no bad questions. (Made some apple fritters and they fell apart so um...apple bites? Maple glaze, duh.)