Ashley and I started Busy Bee Bakery almost by accident. We picked up sourdough in November, gave it a shot, and thought we did pretty okay. So we started giving loaves to friends and family. Then people started asking us to sell it.

We didn't overthink it. By December we had our cottage food license, set up shop in our home kitchen in Burlington, and here we are — baking naturally fermented sourdough, one loaf at a time.

I work in EMS and I'm working toward my paramedic certification. Ashley comes from human services. We both believe in showing up for people — whether that's in an ambulance or with a warm loaf of bread at your door. Every loaf we make is made with that same care.

We're all about real ingredients, real sourdough, and real community. No shortcuts, no weird stuff — just good bread, made in our kitchen, delivered to our neighbors.