A STORY OF LOAVES AND LOVE.
We often have treasured memories of time in the kitchen as small children.
For my family it was sugar cookies at Christmas time, working side by side with my mother, brother and sister, rolling, decorating and eating, where the time spent together was more important than the quality of the final treat! Here my love and passion of baking was born.
In 2013, after many years of baking for family and friends, and the encouragement of many, I decided to start baking for the newly established Downtown Market.
The Hays community responded enthusiastically, and today Cathy’s Breads is a thriving home-based neighborhood bakery offering weekly savory breads and sweet treats throughout the school year.
While my operation may be relatively small, I take great care and pride in producing high quality and unique baked goods, items typically found in large city bakeries.
I love researching and testing out new products, and regularly attend professional baking workshops to learn new skills and techniques. I hope you will share your ideas with me as well!
I look forward to meeting you soon!
Organically grown wheat, rye, semolina, corn, barley, and oats are the primary ingredient in Cathy’s breads and sweets.
I bake nearly exclusively with products from Heartland Mills in Marienthal, KS, a farmer-owned business providing a wide variety of organic grains and flours. Their growers are small farm communities [throughout the High Plains? Or within a specific area?] who are committed to caring for the health of the soil, small farms, farming communities, and the future of the Earth.
My quality baked goods depend on time and ingredients. Many of my breads are made with a slow fermentation (24-48 hours) to develop full flavor of the grain. My butter is European-style; my cinnamon is Vietnamese. You won’t find pre-made fillings, artificial flavorings, or processed shortcuts in my treats. (If it’s apple butter, I’ve peeled the apples and slow cooked them myself…and they may have come from my backyard tree!)