Producer
Alderwood Organics - Sourdough Bakery
City: Cheshire, OR, 97419
Phone: 970-275-1191
About Us
Hannah and her husband have been building their farm from the literal ground up. Find them at the Florence farmers market! We are lucky to have their baked items coming to Corvallis!
More about them...
We are a small family farm, offering organic produce, eggs, and sourdough goodies!
I started baking sourdough five years ago, just for my husband and now 2 small kids (Harlow 5 and Huxley 3). What began as a personal ritual quickly grew into a deep passion — I was drawn to the process, the health benefits, and of course, the flavor. One of my biggest inspirations has been my best friend, who co-owns a small bakery in Red Lodge, Montana. She’s been an incredible resource and guide throughout my baking journey.
I primarily use an organic, high-protein all-purpose flour grown in Utah that I really love. Still, I’m always experimenting with other flours, especially those grown closer to home, in search of the perfect balance for my recipes.
Being a former competitive alpine ski racer, health and wellness have always been central in my life — I recently got my personal training certification and am an alpine ski coach at Hoodoo during the winter months. Eating well and staying active are more than routines for me; they’re lifelong passions.
In 2018, we purchased 10 acres of bare land in Cheshire, Oregon — just an open field and an old horse barn. Since then, we’ve been building our small farm from the ground up. Today, we cultivate a 2.5-acre plot of watermelons and grow a variety of other seasonal crops. We also raise chickens, ducks, and quail for eggs (and occasionally meat), with a goal of becoming as self-sustainable as possible.
More than anything, we want to nourish our community with food that’s wholesome, thoughtfully made, and rooted in care. I believe that when we feel our best, we’re able to show up as our best selves — and that starts with what we eat.
More about them...
We are a small family farm, offering organic produce, eggs, and sourdough goodies!
I started baking sourdough five years ago, just for my husband and now 2 small kids (Harlow 5 and Huxley 3). What began as a personal ritual quickly grew into a deep passion — I was drawn to the process, the health benefits, and of course, the flavor. One of my biggest inspirations has been my best friend, who co-owns a small bakery in Red Lodge, Montana. She’s been an incredible resource and guide throughout my baking journey.
I primarily use an organic, high-protein all-purpose flour grown in Utah that I really love. Still, I’m always experimenting with other flours, especially those grown closer to home, in search of the perfect balance for my recipes.
Being a former competitive alpine ski racer, health and wellness have always been central in my life — I recently got my personal training certification and am an alpine ski coach at Hoodoo during the winter months. Eating well and staying active are more than routines for me; they’re lifelong passions.
In 2018, we purchased 10 acres of bare land in Cheshire, Oregon — just an open field and an old horse barn. Since then, we’ve been building our small farm from the ground up. Today, we cultivate a 2.5-acre plot of watermelons and grow a variety of other seasonal crops. We also raise chickens, ducks, and quail for eggs (and occasionally meat), with a goal of becoming as self-sustainable as possible.
More than anything, we want to nourish our community with food that’s wholesome, thoughtfully made, and rooted in care. I believe that when we feel our best, we’re able to show up as our best selves — and that starts with what we eat.