Today we’d like to introduce you to Rebekah Allen.
Hi Rebekah, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I have always loved to cook. The kitchen has long been a place of comfort for me. But it wasn’t until I married my husband — who happens to have a very serious sweet tooth — that I truly began to bake.
Then came 2022.
In December of that year, my middle son had a seizure. When he was officially diagnosed with epilepsy, I felt completely undone. Although epilepsy runs in my family, it was something I never wanted for him. That diagnosis came after a year already filled with crisis: my oldest son had broken his elbow and needed surgery, my husband’s appendix ruptured, and I gave birth to our newborn just two days after my husband’s surgery.
To say 2022 felt out of control would be an understatement. It was a year of hospitals, uncertainty, and prayers whispered through exhaustion.
When 2023 began, I remember telling God very plainly: I need a hobby. I need something that challenges me.
In January 2023, I started my very first sourdough starter. For all the fellow nerds out there, I named it Obi Wan Doughbi — and yes, I’m very proud of that.
What I didn’t expect was how much God would meet me there, in the quiet rhythm of flour and water.
There is something deeply spiritual about baking bread. Jesus said, “The kingdom of heaven is like yeast that a woman took and mixed into flour until it worked all through the dough” (Matthew 13:33). He also declared Himself the Bread of Life.
As I learned to stretch and fold dough, to practice patience through fermentation, to trust the unseen work happening beneath the surface, I realized God was doing the same in me. In the sourdough world, there’s a common phrase: “Watch the dough, not the clock.” It means you pay attention to what’s happening in front of you rather than forcing a timeline.
How often in life do we need that reminder?
Instead of watching the clock — the diagnosis, the surgery dates, the unknown outcomes — I felt God gently teaching me to keep my eyes on Him. To watch the Bread of Life, not the chaos. To trust the process even when I couldn’t see the full picture.
Somewhere along the way, baking became more than a hobby. It became healing. It became prayer. It became obedience.
I never planned to sell bread. That was never part of the original vision. But here I am, stepping out in faith, believing that as I bake, God can use something as simple as bread to bring joy to others.
Every loaf is made with intention. Every order is prayed over.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has not always been smooth! I definitely started selling way too soon. Although my breads were great to the average person in 2023, it took hundreds and hundreds of loaves for me to say with confidence I am not nervous what it’ll look or taste like anymore. I have made mistakes, stressed over outcomes and had to learn not to just bake for me but to bake for others. It’s not easy baking larger orders in a home kitchen with one standard oven. Time management is huge. Patience is everything. And perfection? That’s been surrendered.
But every challenge has sharpened my skills and strengthened my faith. This journey hasn’t just grown my bread — it’s grown me.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I bake sourdough and sourdough treats. I am known for my breads but people love the muffins, cinnamon rolls , browned butter chocolate chip cookies and coffee cakes. I am most proud of the classes I have started because now if someone is able to host a class in their home or work place I am able to share the knowledge and hands on experiences with others. Building relationships with my customers and class students is my favorite part of the journey. Seeing them love my baked goods or learning to bake it themselves is worth all those 4 am early mornings.
Is there anyone you’d like to thank or give credit to?
I wouldn’t be here without the people God placed around me. My family and friends have encouraged me from the beginning, taste testing early loaves, giving honest feedback, sharing my business, and cheering me on when I doubted myself. My husband has supported the late nights, early mornings and flour-covered kitchen, and my kids think I’m the best baker alive. Their belief in me gave me the courage to keep going.
Pricing:
- Classic Artisan Loaf $10
- Inclusion Artisan Loaf $12-$15
- English Muffins 6 Ct $10
- Various Sweets- $10-$40
Contact Info:
