As a young girl, one of my favorite toys was an Easy-Bake Oven, and I was constantly making little cakes and muffins for my brothers. Baking and cooking have always been one of my love languages a way to share love, kindness, and joy that followed me into adulthood. Over the years, I’ve made everything from cakes and brownies to breads, cookies, and more.

I began making pumpkin bread in 2005 with a recipe shared with me by a friend. Over time, I made it my own adjusting it to my family and friends’ tastes, adding a signature topping, and baking it countless times for the people I love.

About 13 years ago, when my kids were at Second Baptist School, friends and family began asking if they could buy it. What started as a simple “sure” quickly turned into carpool-line pickups, porch deliveries, word-of-mouth orders, and a whole lot of baking especially for a group of very hungry boys who kept me making it around the clock (and I loved every minute of it).

After staying home with my kids for 15 years, I returned to full-time work in recruiting in 2019 but people still wanted the bread.  I baked early mornings and late nights to keep up with requests until juggling both became physically demanding, and I wasn’t sure what the next step should be.

During that season, I spent a lot of time praying and asking the Lord for clarity wishing the bread could somehow just appear without me baking every loaf  in my home kitchen by myself. I shared those thoughts with one of my dearest friends and biggest supporters, Gaby Sinclair. She reminded me that one of her businesses had a commercial bakery attached, and that summer we stepped into the bakery together and had a blast figuring out how to scale the recipe all the way up to an 80-quart mixer.