We recently connected with Sarah Mckay and have shared our conversation below.

Sarah , appreciate you joining us today. So, naming is such a challenge. How did you come up with the name of your brand?

I chose the name Forest and Fern Bakery because I wanted something that reflects my love for nature. I feel a strong connection to my faith in nature, and the name captures that sense of peace, growth and beauty. I find that same sense of joy and fulfillment in baking sourdough, and I wanted a name that captured that feeling-one that brings to mind warmth, simplicity and the beauty of slow, intentional creation.

Sarah , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m Sarah, Mama to three. I discovered sourdough baking during a difficult time in my life-when our youngest was born with medical challenges during the isolation of Covid. I had been interested in sourdough for the health benefits, especially since I have an IBD, but it soon became more than that. Baking became an outlet; a source of peace and purpose during a challenging season.

As I oftentimes baked more than we could eat, I began sharing loaves with friends and neighbors who encouraged me to consider selling them. That encouragement (and some anxiety and self-doubt about being good enough) drove me to dive into perfecting my craft, learning the science behind sourdough and refining my techniques. It took time to grow more confident in my ability to be successful, but in February 2024, I had my first official drop, and Forest and Fern Bakery was born.

I now specialize in organic, long-fermented sourdough breads and bakes, striving for perfection in every loaf. I take great joy in creating highly artistic breads. Through videos and images, I share my journey and my art, hoping to teach others and inspire them to find their own confidence and joy in baking.

We’d love to hear a story of resilience from your journey.

About a month and a half into the bakery opening, my home oven broke. We first tried to have it fixed, but unfortunately it needed to be replaced. Then, the new oven arrived damaged and also needed to be replaced. Once this second oven was delivered and installed, we found that the oven’s control panel was not working and we would need a third replacement!

The oven saga took well over a month to resolve and I was so worried that my new consumers would not stick around. I tried to be transparent about what was happening at each step and engaged with customers. I even made a funny video or two of me anxiously awaiting my oven’s delivery while sitting outside in the rain. To my grateful surprise many people were extremely supportive and let me know how excited they were for when I was finally able to re-open.

What do you think helped you build your reputation within your market?

Community connection. I’ve always believed in community over competition and have enjoyed connecting with other local cottage bakers and small business entrepreneurs. From these connections, we all share and support each other’s businesses in local online groups and throughout the community. I’ve also enjoyed engaging directly with my costumer base and truly appreciate their support of me and my business, whether it’s hearing about which of my customers referred them or reading kind recommendations on local food group postings.

Contact Info:

• Instagram: https://www.instagram.com/forestandfernbakery/
• Facebook: https://www.facebook.com/profile.php?id=61555754401748
• Other: http://www.hotplate.com/forestandfernbakery

Image Credits

The family photo was taken by Aspen Rowe Film and Photography