One kitchen, one starter, a lot of Thursdays

Whisked by East started in my home kitchen here in Hilliard, Florida. We’re a cottage food bakery, which means everything is made in small batches — sourdough bread, bagels, and a handful of things that grew out of keeping a starter alive on the counter.

That’s how the pancake mix happened, and the carrot cake, and the packets of dehydrated starter for anyone who wants to get their own going.

When I say “we,” I mean me, my husband and our kids. That’s the team.

Thursday is my big baking day. By Friday morning the stand on County Road 121 is stocked and ready for the weekend, and it stays open until we sell out.

My favorite part of the stand is that it isn’t only ours. We carry a few other local makers too, so there’s usually more on the shelves than just my baking.

I’ve always loved baking. Whisked by East is what turned that into something I get to share with people close to home — making a loaf for someone I’ll run into at the store the next week, and hearing what they thought of it.

It’s still small and still family-run, and that’s how I want to keep it — baking what I enjoy and sharing it with the people right around us.