Hey, I'm Emily!

I've been baking as long as I could help my dad sift powdered sugar for holiday cookies. Now I'm raising two little helpers of my own, which led me down the path of bread making. 

After a deep dive on commercial ingredients labels, I made small changes in our everyday life and started making our own bread. What surprised me the most was how much better I felt after a couple weeks of eating sourdough. 

Due to a natural, slow fermentation process powered by wild yeast and lactic acid bacteria, the bread is already doing some of the work for you by naturally breaking down complex carbs and proteins before it's even baked. This is the main reason why those with mild wheat sensitivities are able to eat sourdough!

Idle Hands has been a long-time manifestation that was born from the idea keeping me busy (off my phone). I've taken my passion for baking and work experience as a corporate logistics analyst and created an outlet for community building and a way to nurture the neighborhood and beyond. 

I appreciate every ounce of consideration and support. Whether I'm already in your weekly routine for sourdough or you're occasionally snagging some banana bread, I am grateful for each and every purchase!