The Baker Behind the Bread
Meet Haylee
Food scientist, sourdough enthusiast, and firm believer that the best things in life take a little time.
Her Story
From lab coat to apron
I never planned to become a bread baker. For a couple of years I worked as an R&D food scientist, developing food products in the lab — the kind of person who reads ingredient labels for fun and gets genuinely excited about the Maillard reaction. Back then, bread was just... bread.
Then a friend gave me a jar of sourdough starter, and everything changed. I became fascinated by the living culture, the way a few simple ingredients could transform into something so complex and beautiful. I started baking every weekend, then every other day, then... well, you get the idea. That was four years ago, and I haven't stopped since.
What surprised me most was how simple it really is. All that science I studied? It helps, but the truth is that people have been making sourdough for thousands of years without knowing a thing about gluten networks or lactic acid bacteria. If they could do it, so can you.
The Journey
How It All Started
The Science
Haylee studied food science in college, learning the chemistry behind fermentation, gluten development, and what makes bread rise.
The Spark
A sourdough starter gifted from a friend changed everything. What began as a weekend experiment became an obsession — in the best possible way.
The Practice
Hundreds of loaves later, she discovered that the secret isn't perfection — it's patience, intuition, and letting the dough guide you.
The Sharing
Friends and neighbors started asking for bread. Then they asked how to make it. Naturally Leavened was born from those kitchen-table conversations.
What We Believe
Baked Into Everything We Do
Simplicity
Sourdough has been made with the same four ingredients for thousands of years. We don't believe in overcomplicating something that's meant to be simple.
Science Made Friendly
Understanding why dough behaves the way it does makes you a better baker. We break down the science without the jargon.
Community
Bread is meant to be shared. Whether it's a loaf for a neighbor or teaching someone to bake their first one — this is about connection.
Ready to bake?
Join one of my classes and leave with your own sourdough starter, a fresh loaf, and the confidence to keep baking.
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