Meet the Owner

Alex Larner

Alex was born and raised in Lansing, Michigan by two parents who loved to cook & bake. When he was thirteen he decided to start trying recipes from his family's 1960's Betty Crocker cookbook. In that experimentation he discovered a love for baking and began his baking journey.

Just six years later, Alex paid his way on a missions trip to Ireland by making and selling baked goods. While there in Ireland he lived with a family who knew the value of using real wholesome ingredients and knew the artificial ingredients to avoid when cooking. After getting back to the USA he got very sick from eating his usual American food. That's when he realized his friends in Ireland knew what they were talking about. Ever since, he's been on a journey to bake wholesome great-tasting food with farm fresh ingredients, artificial flavorings, colorings, and preservatives.

Years later he found out that many of his auto-immune issues were being exacerbated by refined sugars and a severe intolerance for gluten & dairy. Since then he has revamped his quick-bread recipes to include gluten-free & dairy alternatives without using the artificial ingredients found in most gluten-free flours and dairy alternatives. He has also updated all his recipes to remove all refined sugars and replace them with unrefined sugars like honey, maple syrup, and molasses. His recipes that still use wheat flour, now use sprouted wheat flour which is much easier to digest (especially for people with wheat sensitivities) and its nutrients are much more bio-available.

Around that same time the planned implosion of the food supply (the plandemic) happened and he learned the importance of having a local supply chain, so now he sources as much of his ingredients as locally as possible.