Amanda Kilborn trained as a baker at George Brown College in Toronto. A car accident ended a trip west and brought her to the Shuswap.
She started in 2017 selling foraged mushrooms and berries at the Sorrento Village Farmers Market, began baking artisan bread alongside them, and moved to baking full time.
Sourdough loaves, bagels and brioche buns come out of it, often carrying the mushrooms and berries she forages. They arrive frozen, so they can be baked off or thawed as needed rather than eaten the same day.
