Our Story

Our journey really began when we left the Bay Area in California and moved to Seattle, Washington. We had had a wild yeast culture in San Francisco, but never really used it, so it did not come with us in our move. As we settled into our new home we found that we missed a great deal from California, including sourdough bread! Knowing how to make a culture, We set out to create a new one! We tried pineapple juice, juiced apples, and raisin water. Ultimately the raisin water culture thrived and Stella was born (circa 2009). Much like a houseplant, Stella likes things to be just right, but is ultimately quite forgiving. She lived with us for 2 years in Seattle, where we struggled together at first but eventually started producing beautiful, flavorful, and creative breads. Sour Bakery was not even really a thought. We were simply eating our creations or bartering with friends and neighbors for beer, coffee, and other homemade things. At Christmas and Thanksgiving we would bring our latest ideas and creations to our friends and family.

Our family moved back to California, where I finished my BA in Psychology and started working with at-risk-youth and elementary students. Stella remained largely ignored in the fridge for the first few years. Slowly, we came back to life together. While living in Santa Cruz, California many of the bread varieties I make now, came to life. The artichoke loaf was inspired by a little cafe in Davenport that shoved an entire artichoke heart in the center of their bread. The revival of Stella is really in large part due to the amazing women I worked with. We had “team” (discussing the previous week, planning the future, and general connecting over food and stories) every week and I would bring bread, sweets, and (the first iteration) crackers!

Settling down in the Bay Area was simply not in the cards, so Knowles and I sought out our home. In 2015 we started our adventure as a cross country camping/hiking trip. As we drove, we thought of each space we passed. Considered it. Nothing felt quite right. Eventually we made it to the Allen Family Reunion in Tennessee, and then to Spartanburg, South Carolina. Knowles’ aunt lives there and his memories are full of joyful childhood moments with her. It was high summer, so: cicadas, heat lightning storms, oppressive humidity, and mosquitos. When we returned to California we began looking into moving closer to his Aunt. We sought out a space that we hoped would be similar to the vibe and community of Santa Cruz.

The Triangle seemed like a good fit. Shortly before we visited HB-1 (the bathroom law) had just passed. We went through the motions of visiting, but thought this was not the space for us. I think it colored our first few days that we were here, but then we went to Fullsteam in Durham and when I went to use the bathroom there was a note on both the doors. I can not say, verbatim, what the notes said, but it was close to “we don’t care which bathroom you use, just don’t pee on the seat” (or maybe it was forget to wash your hands-memories retold over and over tend to morph into a new reality, right?). As we checked out some of the farmers market, local shops, and other breweries (of course!) we saw a diversity of people and ways of being that reminded as of our people from Santa Cruz and Seattle. We realized that, like so many places, the citizens of a place are not well represented by the people in positions of power.

We found an apartment the rent starting in July of 2016. Returning home, we began the process of closing out our lives, reducing our “stuff” and telling our families, friends, and jobs our plans. I had just begun teaching a year back, and really was enjoying it, so the change was bittersweet, as all changes are. But I thought I could continue teaching in North Carolina! We moved in the end of June of 2016, just a few days after my last day of teaching. We drove via The 40 (I know, I’m telling on myself by calling an Interstate “the”). Cats (so excited to be in their carriers), Humans (so excited to be stuck with said excited cats), and Stella (probably ambivalent to it all). I also brought flour and a filtered water pitcher to take care of a very lightly refrigerated Stella at each hotel we stayed at. Stella has a little bit of ambient yeast in her from so many different places!

QUICK NOTE: I continue to write this story as I find time, so this will be ever evolving. I apologize for its lack of completion, and winding ways, but I am working on it. If you read it and have questions, please email me, so I can create clarity going forward. I am not a great sharer, so writing this, without meandering too much or being to simplistic and barebones is a struggle!

Break Bread With Friends,

Janee Allen