Today we’d like to introduce you to Kerenza De Freitas.
Kerenza, please share your story with us. How did you get to where you are today?
I started baking sourdough bread just as a hobby. I wanted to bake my bread, using high quality and organic ingredients for my family. The bread that you won’t and can’t find at the grocery store. I started out selling my sourdough bread on a farm, where I purchased my raw dairy. One day I brought a sample for the owner of the farm and she was sold, so every Saturday morning from then on I baked about a dozen sourdough loaves to sell on the farm. I continued for a few months until the farm physically closed. I didn’t stop baking though. I built my website and branched out, keeping my farm customers and gaining more through social media. I now offer an assortment of sourdough products. Bagels, English muffins, pretzels and much more! Order online to get freshly baked sourdough bread delivered or you can pick up at my location.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I’m still a very small growing business, I’m also a mother to two school aged kids. Fulfilling orders, while being a mom has been a struggle for me at times. Managing my time and finding a sustainable schedule is key! Finding the right client base. It was easy at the farm, as all the customers who shopped there were like minded individuals, People who believed in the same truth about living and leading a healthy way of life as I do. So it was easier to connect with them and sell my product.
Please tell us about your business.
I run an online bakery specializing in sourdough products. I also bake just a handful of non-sourdough. I’m most proud of using honest, high quality, whole food, organic ingredients. There are no preservatives in any of my products and I keep my ingredient list short. I also do not use any refined sugars or highly processed oils (vegetable oils).
All of my sourdough products are baked using Einkorn wheat. Einkorn is the most ancient wheat on the planet and it has never been hybridized, unlike modern wheat. It’s wheat that those who are intolerant to gluten can eat without any issues. Higher in nutrients compared to modern wheat, I choose to bake with Einkorn to make the most healthy and nutritious baked sourdough products.
Is there a characteristic or quality that you feel is essential to success?
Being honest and open. Everyone is all about health and ingredients in products these days. Being honest about what I use in my products and letting people know exactly what they are putting into their bodies is very important to me.
- Website: www.einkornbakehouse.com
- Phone: 5612294975
- Email: email@example.com
- Instagram: www.instagram.com/
- Facebook: www.facebook.com/einkornbakehouse/