Andrea’s Story
I fell in love with baking years ago! One of my first masterpieces was pie crust. I lived on quiche during my first pregnancy. I loved how the crust made a perfect case for the eggs and anything else I could dream up. Fast forward 4 years and 2 more sons I was determined to keep baking. So I began "3 Boys Baking" blog. One in the highchair, one on the step stool, and one standing next to me, we baked all the things! As you can expect I didn't do much blogging, I was busy baking and cleaning.
10 years later I still have a couple of amazing helpers in the kitchen, and a daughter now to teach.
At one point my husband was making bagels weekly. Baking has always been a family affair, that brings us together. With 4 children ages 7-15 we are always able to connect over a good bake.
Not to mention my mother and grandmother sharing their favorite recipes!
I have since taken classes to improve my skills and understand the science of baking.
That is my heart, to share our favorite recipes with you, so you can share them with your favorite people!
Inspired by Fika -
The Swedish concept, state of mind, and habit of making time to gather daily. To slow down and appreciate the good things in life with friends, family, or even colleagues over coffee, or tea with a little shareable sweet.
Our Process
As a baker who loves quality, flavor, and a good crumb I use special practices to make sure every bake is scrumptious.
It starts with quality flour!
Several of my bakes call for all-purpose flour. I use King Arthur flour, which is non-GMO, never Bromated, never bleached, and always sourced in the United States. They are committed to quality grains and regenerative farming, which is exactly what is important to me.
Time is key!
I never skimp if something takes time to develop flavor I will take the time to do it instead of rushing it.
Whole Grain
All my whole wheat and whole grain bread is soaked overnight to activate the Phytase in the grain, which in turn breaks down the phytic acid. Iron, calcium, and zinc bind to the phytic acid, so when the phytic acid breaks down our bodies can actually absorb the nutrients found in these amazing grains.
Adding ancient Grains to bread gives them a unique flavor profile and adds nutrition. I mostly use whole wheat mixed with spelt, rye, or barley, but I also love to create new flavors, so I’m always experimenting to find our new favorite.
There are records of spelt being grown in 5000 BC, it is also a grain that has not crossbred like many other grains we use today. We are using the same strains they used thousands of years ago, isn’t that amazing!
Years ago I ground my own grains. The flavor was amazing! I am considering going back to this method for my whole wheat.