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Wild Blue Oven is brand new - and evolving every day. We hope to build the bakery in to a small-scale source for great bread and be engaged in our local community by supporting small farms and sourcing our ingredients as close to home as we can.
We also want to intertwine a conservation angle into the mission of our business. We want a loaf of our bread to symbolize conservation. We want to support local conservation groups, encourage community involvement, and provide a healthy addition to a meal.
We have lot's of ideas... so check back in now and then and see what we are up to!
Emily's Backstory...
I have been trying to sell things along the side of the road since I was 8. I was a stationary gypsy with my table of irresistible treasures.... Like sea shells, pottery, organic vegetables from my grandfather's garden, homemade tuna-fish-dog treats, neat rocks, and other things I thought would sell like hotcakes on our practically dead-end road far from town. When sales were slow, I would bury my nose in a good book about nature. My poor neighbors celebrated when I left for college because they could finally drive home without buying something.
Throughout my life I have enjoyed the challenge of trying new things. From wrestling, team roping, long-distance mule racing, stained glass, button making, knitting, baking, violin and guitar, taxidermy, cheese making, mountain bike racing, bear scat collecting, chainsaw instructing, soap making, wildlife and fisheries biology etc... From soup to nuts - I want to try everything. Most things stuck, and they have become fun hobbies. But to make a living, I have relied on my schooling and professional background in biology, ecology, and conservation. These are lifelong passions and a huge part of who I am.
Making bread and other baked goods (and eating them) is another passion of mine. And the discovery of sourdough baking has opened up a whole new world for me. It fits my philosophy of mutually beneficial relationships. The yeast and bacteria in a sourdough starter help each other to eat and thrive, leaven bread, and make nutrients available. This in turn helps me digest and absorb these nutrients. Which enables me to be healthy, feed the starter, bake more bread, and share it. And the cycle continues.
Wild Blue Oven is brand new - and evolving every day. We hope to build the bakery in to a small-scale source for great bread and be engaged in our local community by supporting small farms and sourcing our ingredients as close to home as we can.
We also want to intertwine a conservation angle into the mission of our business. We want a loaf of our bread to symbolize conservation. We want to support local conservation groups, encourage community involvement, and provide a healthy addition to a meal.
We have lot's of ideas... so check back in now and then and see what we are up to!
Emily's Backstory...
I have been trying to sell things along the side of the road since I was 8. I was a stationary gypsy with my table of irresistible treasures.... Like sea shells, pottery, organic vegetables from my grandfather's garden, homemade tuna-fish-dog treats, neat rocks, and other things I thought would sell like hotcakes on our practically dead-end road far from town. When sales were slow, I would bury my nose in a good book about nature. My poor neighbors celebrated when I left for college because they could finally drive home without buying something.
Throughout my life I have enjoyed the challenge of trying new things. From wrestling, team roping, long-distance mule racing, stained glass, button making, knitting, baking, violin and guitar, taxidermy, cheese making, mountain bike racing, bear scat collecting, chainsaw instructing, soap making, wildlife and fisheries biology etc... From soup to nuts - I want to try everything. Most things stuck, and they have become fun hobbies. But to make a living, I have relied on my schooling and professional background in biology, ecology, and conservation. These are lifelong passions and a huge part of who I am.
Making bread and other baked goods (and eating them) is another passion of mine. And the discovery of sourdough baking has opened up a whole new world for me. It fits my philosophy of mutually beneficial relationships. The yeast and bacteria in a sourdough starter help each other to eat and thrive, leaven bread, and make nutrients available. This in turn helps me digest and absorb these nutrients. Which enables me to be healthy, feed the starter, bake more bread, and share it. And the cycle continues.
