Loaves of love: Baker honors family legacy with innovative sourdough creations

Rachael Hart of Hartland Bread Co. Photo: Hartland Bread Co.

In the midst of a global pandemic, when the world seemed to ‘knead’ a bit of comfort more than ever, Rachael Hart’s side hustle began to rise like a well-proofed loaf in the warmth of an oven. This is the story of how a passion for baking, rooted in fond childhood memories with her grandmother (who was a recipe developer for Lynn Wilson Foods), flourished into a thriving business that brings unique sourdough bread to tables across the community.

“My grandmother made bread every week, and I am the only one in my family that can make her rolls exactly like she makes them,” said Hart. “I am not sure why that is a thing, but apparently, I got her touch.”

Hart started by experimenting with different sourdough recipes, a method known for its complexity and the patience it demands, until she found the one everyone enjoyed. She wanted to create a loaf that had a crispy crust, but was also soft enough to enjoy. Today, she creates loaves, croissants, (yes, sourdough croissants) and biscuits, selling them to local outlets and through her website.

“The croissants take about three days to make. I do them strictly by special order because they are best the day that they are made,” Hart said.

The secret lies in the meticulous selection of ingredients and a creative approach to incorporating unexpected flavors into the sourdough. This innovation in taste does not compromise the bread’s authenticity but rather, elevates it, making each bite a delightful surprise. Rachael bakes one hundred loaves a week.

What sets her sourdough bread apart is the care baked into every loaf and the adventurous array of flavor profiles that tease the palate in ways one wouldn’t expect from bread. From the tangy jalapeno cheddar (made using the aged cheddar from the Heber Valley Creamery) to the subtle sweetness of the whiskey raisin bread (using raisins soaked in bourbon).

“Trial and error, and baking hundreds of loaves that I gave away, led to the flavor combinations,” Hart added. “I just wanted people to try them. The jalapeño cheddar is the most popular. I also like to educate people on the health benefits of eating sourdough bread versus what you can buy in the grocery store. Sourdough is fermented and it has natural enzymes that break down the gluten, making it easier to digest.”

Word of mouth, a testament to the power of community, has played a pivotal role in the expansion of Hart’s customer base. The support from her local community has been overwhelming, orders have been pouring in, proving even the simplest form of nourishment can bring people together, especially in times of need. Retail stores, like the Heber Valley Creamery and the Stock Exchange in Kamas, sell her loaves for those wanting a quicker fix. You can also find Hart and her bread at the Heber Valley Farmers Market during the summer months.

Hart runs her bread business while still working as a hairstylist. Her story inspires hopeful entrepreneurs, reminding us that with passion, perseverance, and a willingness to explore the uncharted territories of flavor, the possibilities are endless.

Ready to order? Text Hart at 801-735-5593. Orders are accepted Tuesday, delivered by Thursday.