From time to time, the work of Mountain Ma’am extends into the kitchen.
I hold a Vermont cottage food license and occasionally offer small-batch sourdough baked goods made slowly, by hand, and in rhythm with the seasons. These offerings are shaped by fermentation, patience, and care — the same principles
that guide my healing and creative work.
This is nourishment as practice.
Not production. Not demand.
Simply food made with attention.
Availability is limited and shared locally or through seasonal releases.
