Flour & Rise Bakery: One Year Later

It’s been a while since I’ve written here—and Flour & Rise looks a whole lot different than it did the last time I did.

When I started Flour & Rise in November 2024, I really didn’t know what it would become. I knew I loved baking, I loved sharing food with people, and I wanted to create something centered around simple ingredients and really good bread.

What started with porch pickups and a lot of learning as I went has slowly grown into something that feels much more like me.

A lot can change in a year

Over the last year, Flour & Rise has grown in ways I never really expected.

I opened my roadside stand. I’ve baked for markets and events. I’ve tested more flavors than I could possibly count. I’ve had some really great bake days—and definitely some that taught me what not to do again. 

Somewhere along the way, I also realized that growing a business doesn’t always mean doing more.

For a while, I wanted to offer everything. More sourdough flavors, more pastries, more choices, more bake days. But the more I baked, the more I realized I wanted Flour & Rise to feel intentional, and I needed something that would fit with my family and work.

I want to make things really well. I want to use ingredients I’m excited about, especially ones that are local and fresh. And I want this bakery to stay something I genuinely love doing.

Getting back to the ingredients

One of the biggest changes lately has been how interested I’ve become in the flour itself. I’ve started experimenting with locally milled flour from Camas Country Mill and learning more about ancient and heritage grains like Einkorn, Spelt and whole wheat.

And honestly? It has completely changed the way I look at bread. Different grains bring their own flavor, texture and personality to a loaf. A Honey Spelt sourdough doesn't taste like a Golden Einkorn loaf, and a fresh-milled whole wheat loaf is completely different again.

There is so much more to explore than just adding another flavor to a traditional loaf—and I'm really excited to keep learning.

Local first, whenever I can

As Flour & Rise has grown, I've also become more intentional about where my ingredients come from. My philosophy is pretty simple: local first when I can, then Oregon, then the Pacific Northwest.

I grew up on a farm and spent years in 4-H, so knowing where food comes from has always mattered to me. Now I get to bring a little bit of that into Flour & Rise. Not every ingredient can come from down the road, of course. But when I have the opportunity to use something locally grown, locally milled or in season, that's the direction I want to go.

The roadside stand has become one of my favorite parts

There's something really special about putting everything out on the stand in the morning, getting to know every one of you, and seeing what disappears throughout the day.

Sourdough, focaccia, cinnamon rolls, cookies, scones, muffins—some weekends I think I know exactly what everyone is going to grab first, and then you all completely surprise me. The stand has also helped me figure out what Flour & Rise does best.

I'm learning that I don't need a giant menu every time I'm open. I'd rather have a smaller selection of really good things, seasonal flavors I'm excited about, and a few favorites you can count on seeing again.

And yes, Flour & Rise got a new look

If you've been here for a while, you've probably noticed that things look a little different too. The new Flour & Rise branding feels much more like the bakery I've been trying to build—warm, rustic, a little French-inspired and still very homemade.

I've been slowly bringing that feeling into everything from my packaging and signs to my market setup and website. It may seem like a small thing, but seeing everything come together has made Flour & Rise finally feel cohesive.

So… what happens next?

More bread, obviously.

But also more intention.

I want to keep exploring heritage grains and locally milled flour. I want to create seasonal bakes that actually feel special instead of constantly trying to make something new. I want to continue showing up at markets, opening the roadside stand and finding ways to support other local growers and businesses along the way.

And I want to start sharing more of that here.

This blog won't just be about what's for sale that weekend. I want it to be a place where I can share what I'm learning about sourdough, grains and fermentation, take you behind the scenes of running a home bakery, introduce some of the local ingredients I'm using, and tell you the stories behind the things coming out of my oven.

If you've bought a loaf, stopped at the stand, visited me at a market, shared a post, told a friend about Flour & Rise or simply followed along—thank you.

What started off as a little bakery has grown into something truly beautiful and fulfilling since November 2024.

And I have a feeling we're still just getting started. 

— Shaylene
Flour & Rise Bakery