Living Wright Sourdough and baked goods

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“Embrace the Grain”
Fresh milled in house, whole grain wheat and ancient Grain sourdough breads.
-Made in a home kitchen that is not subject to retail food establishment regulations or inspections

I don’t make this post lightly, and this is not a permanent goodbye.For this season, Living Wright Homestead Sourdough i...
03/23/2026

I don’t make this post lightly, and this is not a permanent goodbye.

For this season, Living Wright Homestead Sourdough is returning home instead of to the public.

I started this journey to feed my family nourishing, healing bread—and over the past couple of seasons, you all have so graciously been part of that. But as life shifts and our boys grow busier, I’ve found myself trying to carry more than one person can sustainably hold—and after a season where many of you saw me pushing through a wrist brace, I know it’s time to slow down and listen.

So for now, I’m choosing to bring my focus back to where it all began—home.

This isn’t the end of Living Wright, just a quieter, more intentional season. I’ll still be around, and from time to time may share bread when it fits our rhythm—but the bakery, as it has been, is taking a rest.

Thank you for supporting my bread and respecting the heart behind it—home first, always.

🖼️:

Over the last year, I’ve worked hard to grow not just my bakery — but my skill, sourcing, and standards.As many of you k...
02/13/2026

Over the last year, I’ve worked hard to grow not just my bakery — but my skill, sourcing, and standards.

As many of you know, I mill fresh grains for my loaves, including heritage grains like Einkorn. While that quality is something I’m deeply committed to, it also means my ingredient costs look very different from conventional flour baking.

In the past year alone, Einkorn has risen significantly, and wheat costs have continued to climb as well.

When my ovens recently went down, it forced me to sit down and really look at my bakery model — what it costs to run, what it costs to maintain equipment, and what it costs to continue baking at the level I do.

With that reflection, I’ve made a small but necessary price adjustment across my menu.

This change allows me to:

• Continue using fresh milled heritage grains
• Maintain equipment when things break
• Keep baking sustainably for my family and community

I am currently still on hiatus while I finish my baking coursework — refining recipes, enriched doughs, and technique.

But I’ll be reopening soon with Easter preorders featuring a limited seasonal menu.

Thank you all for continuing to support true small-batch, fresh-milled sourdough. It means more than you know.

— Bambi
Living Wright Homestead

One step forward: this new mill is SMOOTH. 🙌One step back: the bakery oven’s control panel is officially fried from the ...
01/08/2026

One step forward: this new mill is SMOOTH. 🙌
One step back: the bakery oven’s control panel is officially fried from the power outage.

I’m already sourcing a replacement part (even as I type this — though it is 2 a.m., so please give me a little grace 😅). I’m still on bake-cation and still hoping everything will be up and running by Easter.

I’m choosing to take this as my sign to keep working on my new master bakery classes — hoping to learn new things to bring to you all this year (she’s stepping away from bread?! …maybe 😉).

As always, I’m so grateful for your understanding and patience with these growing pains. 🤍

Living Wright Sourdough wants to thank EVERY SINGLE ONE OF YOU.Whether you liked a post, donated rolls to the food bank,...
12/31/2025

Living Wright Sourdough wants to thank EVERY SINGLE ONE OF YOU.

Whether you liked a post, donated rolls to the food bank, picked up a loaf for your table, or told a friend about us — you made a difference. To our community and to our family.

Because of your support in 2025, I was able to move into the basement bakery.
That’s huge. A dedicated space for fresh-milled grains and long ferment dough that isn’t interrupted by life happening upstairs. A new oven that doubles capacity (though the old 1954 Westinghouse still wins in consistency 😉), prep tables and shelving for inclusions and berries, and a workflow that finally works.

And we’re not done yet.
In 2026, the goals are:
• a real sink downstairs so I’m not running up and down stairs with jugs
• a proper entrance to the bakery so we can retire the sketchy 90° turn with appliances
• and eventually… a stand mixer, because my wrists are waving the white flag long before my baking list does.

And because Nutrimill blessed us with a new mill, those goals can actually move forward without fear of the whole operation grinding to a halt. Literally.

⸻

What’s changing in 2026

My boys are growing, wild, and wonderfully thrill-seeking — which means I need to be more present if I’d like them to remain in one piece. So the bakery is shifting to pre-orders.
• I’ll still be on “bake-cation” through the end of March
• Easter orders will open (yes—rolls, sweet breads, and all the traditions)
• I plan to test and expand new recipes as we smooth into this next season

And when market season returns, I will be slowing down:
• Plains Market twice a month
• Thompson Falls Market once a month
• Pre-orders will always get first dibs and shape what I bring to market

⸻

To put it simply:

We would be nothing without you.
Your purchases, your encouragement, your patience through growing pains — you’ve helped us build something real.

You’ve helped us build daily bread.

Thank you for giving us another year to keep going — not toward an empire, but toward a legacy.

— Living Wright Sourdough
“Where ancient grains meet modern grace.”

From Living Wright Sourdough:My bake-cations are never without excitement.Our Families usual cookie stroll was halved by...
12/25/2025

From Living Wright Sourdough:
My bake-cations are never without excitement.
Our Families usual cookie stroll was halved by us losing power for three days, meaning not only did the neighbors only get half the cookies intended, but I was icing by candle light and flashlights.
My new mill from Nutrimill had come in, but I haven’t had a chance to work with it while trying to shift from 1860- back to 2025.
Christmas has come hard and with all the chaos, I still managed to make a sweet stiff starter for some orange rolls this morning!
Merry Christmas to you all, may God bless you all on this joyful day!

saw my post about my mill failing and decided to keep me in business—thank you, NutriMill, for my new (and bigger!) mil...
12/18/2025

saw my post about my mill failing and decided to keep me in business—thank you, NutriMill, for my new (and bigger!) mill. 🌾

Mother Nature, however, saw my exhaustion and said, “Not today.”

We’ve been without power since 7am thanks to storm-related outages, so I’ll officially meet this beauty once the lights come back on.

Soon… we embrace the grains.

12/15/2025

2025 🤍

Sometimes you don’t see your progress until you stop.

When this year began, my goal was $4,550. It ended at $7,403, but the numbers are truly the smallest part of this story.

I started the year baking in my kitchen, working out of a 1954 Westinghouse double oven, balancing dough with homeschool, family life, and late nights. I ended the year doing all the above BUT in my own bakery, with a bread shed, larger ovens, larger batches, and a clearer understanding of what this work truly asks.

This year required sacrifice, and it didn’t only ask it of me:
My family gave time, patience, and grace so I could keep showing up. My friends became sounding boards, coffee bringers, child wranglers, and faithful testers of new breads. My town, and neighboring communities like Thompson Falls, showed up again and again, choosing to support a small bakery in a place without much excess. Three hundred Thanksgiving rolls for the food bank is something I will carry with me for a long time.

And then there was the tiredness. The burnout. The weeks where things burned, broke, or simply went wrong, and I wondered if I could keep going. During Advent service this last week, I ended up having to miss our service and put one on in YouTube, I heard a sermon about how God’s work isn’t always loud or miraculous. Sometimes it looks like the baker, working odd hours, quietly making the daily bread and meeting the needs right in front of her.

That stopped me in my tracks. Because it reminded me that the sacrifice wasn’t meaningless. It was the work.

I have no desire or want to build an empire, just a legacy for my boys and for our community. will be back next year, hopefully with a little less sacrifice, but with the same heart and soul behind every loaf. And now that I’ve stopped long enough to look back, I can finally see how far we’ve come.

🤍









We are ready to prepare your Christmas table at the Plains High School Gymnasium!Till 3!
12/13/2025

We are ready to prepare your Christmas table at the Plains High School Gymnasium!
Till 3!

I just wanted to share a quick update as we head into the final bazaar of the year. My little workhorse of a grain mill ...
12/11/2025

I just wanted to share a quick update as we head into the final bazaar of the year. My little workhorse of a grain mill — ‘the mill that built me’ — which has done so much for me this year, has started to overheat and show its wear. I’m incredibly grateful for everything it has allowed me to bake and build this season, but until I’m able to replace it, I need to be very disciplined and discerning with how much I use it.

I’m sorry for any inconvenience this may cause for the rest of the season, but what I bring on Saturday will be all I have for the week. Going forward, my batches may be smaller as I try to steward this mill for as long as I can until I’m able to upgrade.

Thank you for your understanding, your patience, and for supporting this tiny bakery through every high, low, and grainy growth experience.

As our Christmas tree starts glowing in the living room and the house fills with the quiet, cozy rhythm of December, I’m...
12/09/2025

As our Christmas tree starts glowing in the living room and the house fills with the quiet, cozy rhythm of December, I’m choosing to slow down and savor this season with my family.
Which means…

✨ This Saturday is my LAST bake of 2025. ✨

If you want Living Wright bread on your holiday table, in your freezer for winter soups, or wrapped up for gifting… this is the moment.
No more bakes, no more pop-ups, no porch pickups until after January.

📍 Plains High School Gymnasium — Holiday Bazaar
🗓 Saturday, December 13th
⏰ 9am–3pm
🌟 Corner booth — same spot as last year!

I’m bringing a full Christmas bakery spread:

☕ Midnight Mocha (with !)
🍊 Winterberry Citrus
🌾 European Einkorn Country Loaves
🍞 Farmer’s Brot
🥖 Baguettes
🥣 Soup Bowls
🥯 Dinner Rolls
🍕 Holiday Focaccias
…and more cozy favorites

And good news for the planners:

❄️ All loaves freeze beautifully (already sliced!) for up to 4 months.
Pull out what you need, when you need it — perfect for Christmas morning, grazing boards, and winter meals.

I bake with my whole heart, but during the holidays I want to give that heart back to my boys, my husband, and our little neighborhood/ community.
So if you want to spend time with your family — and my bread — this Saturday is your chance.

Thank you for making this year so meaningful.
I can’t wait to bake for you one last time in 2025.

🤎
Bambi
Living Wright Sourdough & Baked Goods
Fresh Milled • Ancient Grains • Family Crafted

Miss the Noël market? A little bit of goodness was left!208 E Stanton
11/30/2025

Miss the Noël market?
A little bit of goodness was left!
208 E Stanton

11/29/2025

Fight that “midnight at 4 p.m.” feeling with my new collaboration with — the Midnight Mocha 🌙☕️

My proprietary fresh-milled einkorn & wheat blend is mixed with deep-pulled Koo Koo Sint coffee and speckled with espresso powder. Ghirardelli cocoa gives it that warm color and brings the coffee notes forward, while Ghirardelli chocolate chips melt into little pockets of richness.

✨ Making its debut TOMORROW at the first Noël Market
📍 Fred Young Park
⏰ 2–6 p.m.

Come warm your hands (and your heart) with a slice of Midnight Mocha.

Address

Plains, MT
59859

Opening Hours

Wednesday 3pm - 8pm
Friday 4pm - 7pm

Telephone

+14062394171

Website

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