09/21/2022
Maple glazed salmon, creamy Parmesan Brussels sprouts, and sliced heirloom tomatoes, made by my sweet Delicious!
Rising to the Occasion
- Home
- United States
- Cantonment, FL
- Rising to the Occasion
I bake traditional sourdough and Artisan style loaves, and also gluten free breads and treats that are aligned with my ketogenic, Primal lifestyle.
Address
Cantonment, FL
32533
Telephone
Website
Alerts
Be the first to know and let us send you an email when Rising to the Occasion posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Rising to the Occasion:
Share
Why I make the breads...
When I was a little girl, I got an Easy Bake Oven for Christmas one year. I quickly used up all the mixes it came with, and began to beg bits of batter, dough, and crust from my mother (who was-and is- an AMAZING cook!) and I would create my own “masterpieces.” Surprisingly, no one got sick from my creations, and even asked for more! I began to spend more time in the kitchen, helping my mom, and even taking over a time or two. My mother taught me that food is meant to be enjoyed, and is a marvelous canvas for creativity.
I moved overseas as an adult, and when we were unable to buy sourdough bread or tortillas in the local shops, I figured out how to make them myself. When my daughter was diagnosed with food allergies, I again had to get creative for her when she was put on elimination diets. We quickly found that homemade sourdough breads didn’t give her bellyaches or rashes. When my youngest child was diagnosed with Autism, we also experimented with special diets to help in his development. We tried the Gluten Free Casein Free diet, and spent a whole lot of money on horrible prepackaged stuff that didn’t really help. Each time, I learned more. I learned how to make a pliable bread that toasts well, without wheat. I learned about the wonders of coconut oil. I learned about the Paleo and Primal food movements, and finally the Ketogenic Diet. I learned to not give up. I work very hard to make sure my baked goods are tasty, tender, nutritious, and fit within the guidelines for many special diets.
I still make conventional goodies. My sourdough breads are dense, chewy, delicious, and slightly tangy. My artisanal breads can feature local honey, nuts, or even bacon to make them absolutely delectable! My scones are flavored with seasonal fruits and juices and are a perfect pick-me-up with coffee. My cookies are crisp, chewy, and melt in your mouth delicious. But, so are my gluten free goodies! Food IS fuel, but it should also be a celebration and a delight. I am working to make that possible.
