and feeling good while eating it. Impossible, you say? Not anymore, babes.

 

Cooking and baking make up most of my genetic material (#science). Growing up in an Italian family of cooks and bakers meant that food was how we celebrated and expressed our love for each other — there’s nothing like breaking bread with family and friends.

 

But finding baked goods that taste good and feel good? That's the hard part. I’m here to make it easy.

 

My mission is to bake sourdough breads, sweets, and goods that taste naughty but digest nice. Food that loves you back — that's the sweet spot.

 

My breads are all crafted with three simple ingredients:

 

✷ organic flours from Maine, New York, Washington, Utah, and beyond

 

✷ filtered water (no plastics, pesticides, or contaminants here!)

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✷ and Redmond Real Salt® - a pure, unrefined sea salt from Utah.

 

It's that simple. That’s why Chicky’s sourdough isn’t just a showstopper — it’s a nutritional powerhouse.

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My sweets (read: cookies, brownies, scones, cake...) are always made with sourdough discard for improved digestibility, longer shelf life, and deeper flavor. And, as a bonus, baking with my sourdough discard minimizes waste in my kitchen. I’m always ready to turn garbage into gold — upcycling is so fetch.

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My goods are crafted with the same care and intention (are you seeing the trend here?). Chicky’s goods (read: granola, hot cocoa mix, crackers, jams…) are made with sourdough discard, upcycled sourdough bread, local ingredients, organic products — or all of the above. Granola is no longer boring and dry, folks.

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TL;DR: I bake nourishing, artisanal, and wildly craveable sourdough bread, sweets, and goods with the best ingredients around — so you can enjoy all things naughty and still feel nice.

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Feeding people is my love language, and I'm so excited to speak that language with you.

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Thanks for breaking bread with me.

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xoxo