About the Baker

Food-Safe. Family-Focused. Community-Driven.

Hi, I’m Ashley — the baker and founder behind Prairie Sourdough Co. I’ve spent years working in food service, most recently owning and running the day to day of a busy, successful coffee shop and bakery right here in Devon, Alberta. Managing a commercial kitchen taught me the importance of consistency, customer service, precision, and most of all: keeping a kitchen clean, organized, and food-safe.

I hold my AHS Food Safety Certification, and those standards continue in my microbakery. Everything I bake is prepared with the same attention to cleanliness, sanitation, and care that I followed in my café. Whether I’m mixing dough, prepping inclusions, or packaging loaves, food safety is never an afterthought — it’s the baseline.

A Bit About Me

I’m a lifelong Devon resident, mom, maker, DIY-er, and someone who genuinely loves building things from scratch — whether that’s bread, a renovation project, or a new idea. I’ve always been hands-on and creative, and baking has been my constant through every season of life.

My dream has always leaned toward urban homesteading: growing food, making things myself, learning new skills, and being as self-sufficient as possible (Chickens are next on my list!!) . Sourdough fits perfectly into that lifestyle — simple ingredients, real technique, and a slower pace that brings you back to the basics.

I’m also deeply family-oriented. This microbakery gives me the freedom to do what I love while still being present at home with my kids, supporting my husband, and staying connected to the community that raised me.

Why a Microbakery?

After years of running a café, I realized what I loved most wasn’t the large-scale business — it was the craft. The recipe testing. The hands-on process. The meaningful conversations with regulars. The satisfaction of creating something real that people enjoy.

A microbakery allows me to:

• Control quality in every single batch
  

• Focus on small-batch consistency

• Stay connected to my customers one-on-one

• Balance work with family life

• Keep baking fun, creative, and personal when I do farmer's markets and pop ups.

This isn’t mass production; it’s intentional baking.

How I Bake

Every loaf I make is:

• Naturally leavened (no commercial yeast)

• Slow-fermented for 18–24+ hours (takes 3 days to make a loaf)

• Mixed, shaped, and baked by hand

• Made with clean, simple ingredients

• Prepared in a meticulously clean home kitchen that follows safe food handling practices

I bake because I love the work. I love the structure, the science, the care it requires. And I love knowing that families in my community are sitting down to meals with bread I made for them

Community Matters

Devon has always been home. I grew up here, my little family lives here, my kids go to school here, and so many of my customers are people I’ve known for years. Supporting local has always been important to me, and offering fresh sourdough to my neighbours feels like an extension of the community connections that shaped me.

From providing weekly loaves to showing up at local markets, I’m committed to keeping the business small, personal, and connected.

Thank You for Being Here!!

Whether you're trying sourdough for the first time or you’re already a weekly regular, thank you for supporting this little bakery and allowing me to keep doing what I love.

Welcome to Prairie Sourdough Co.
Welcome to my kitchen.

With love,