The story goes…
“Au Contraire” is French for “on the contrary…” and when I moved to Missouri from California in 2018 I was feeling truly contrary. So many things had stood in the way of me owning my own business up until that point, and so many people had looked askance at our real estate choices, I just knew that to be really happy I’d be proving a lot of people wrong.
As it turns out, baking sourdough bread is an act of stubborn love in and of itself. It requires patience, attention, and intuition. Sourdough starters are living ecosystems, and like any good gardener, I have to watch over bread production carefully, as it changes with the seasons. Fortunately, my love for the end result, combined with my contrariness, yields breads that I am truly proud of - made from locally grown Kansas wheat blends originating on small family farms, featuring local produce from small organic farmers, and boasting the best nutrition that leavened bread has to offer: the traditional sourdough method.
It is my fondest hope that you will find a measure of happiness in a slice of bread, born out of a stubborn joy.
So how do I get some bread?
During the spring/summer Farmer’s Market season I bake set amounts of bread and pastries for each of the markets I vend at.
Our ingredients
Our goal is to be your village bakery. Our flour blend is sourced from small-production, family owned Kansas farms. Produce is purchased directly from local growers and cottage industry farmers. We are always on the lookout for local ingredients and locally produced materials!