From My Kitchen to Yours: Welcome to Wheat + Rye

I started Wheat + Rye the way most good bread starts — with a starter that wouldn't stop bubbling and a lot of stubbornness.

What began as feeding a sourdough culture on my counter turned into loaves I couldn't stop giving away, then couldn't stop getting asked to sell. Somewhere in there, "maybe I could actually do this" turned into a registered Nebraska cottage food business, a name, and — as of this August — a regular spot at the Beats & Bites Farmers Market at Heartwood Preserve.

What you'll find here:

• Sourdough breads, baked the slow way — real fermentation, real time, nothing rushed. Honey wheat and a deli-style rye are the two I'm bringing to market first.

• Liège-style waffles, the dense, caramelized Belgian kind with pearl sugar folded right into a brioche dough. Sweet and savory versions both.

• Milk bread, soft and slightly sweet, in loaf and roll form, including a few flavors you don't see at every bakery table.

• Shelf-stable mixes — pizza crust and pancake/waffle mixes — for the days you want something home-baked without starting from scratch yourself.

Everything is baked, cooled, and packaged in my own kitchen here in Omaha, under Nebraska's cottage food law. That means no preservatives doing the work that real technique should be doing, and a small-batch feel that's intentional, not a marketing line.

I'll be using this space to post what's coming out of the oven, what's on the market table each week, and the occasional behind-the-scenes on why a recipe took four tries to get right (looking at you, deli rye).

Find us starting in August at Beats & Bites, Fridays 5:00–8:30 PM at Heartwood Preserve — and check back here for pickup details and what's baking next.

Thanks for reading this far. Now go feed your own starter something.

— Wheat + Rye