Hi, I’m Sarah.

I’m a homemaker, a wife, a mom to four kids, and a homeschool teacher. Life in our house is full, a little loud, and when we’re lucky, smells like something baking.

Priest River Porch Bakery started in my home kitchen and a little stand out in our driveway. Now it’s evolved into a renovated horse trailer we’ve dubbed “the Crusty Wagon”.

Originally I was mostly baking sourdough, trying to create the healthiest alternative to store bought breads. One day, a friend recomended a podcast on the topic of milling your own flour. Once I learned about the history of commercial flour and the benefits of freshly milled grain, there was no going back. The flavor, the texture, the nutrition — it’s just different.

Now, everything I bake starts with whole grains that I mill myself right before mixing the dough. That means the flour is as fresh as it gets, and the bread has the kind of flavor you just don’t find in store-bought flour.

This is a small porch bakery, which means I bake in small batches right here at home. Most weeks you’ll find sourdough loaves, muffins, cookies, and a few rotating seasonal things depending on what I’m excited about baking.

My husband doesn’t bake, but he loves to cook and is the one helping behind the scenes with things like marketing and keeping this little bakery running. It’s definitely a family effort around here.

I also love teaching people how to bake with fresh milled flour. If you’ve ever been curious about milling your own grain or making bread from scratch, my classes are meant to show you that it’s actually pretty simple.

Thanks for supporting a tiny local bakery and letting me share what I love to make.

Stay crusty,

Sarah