Dandelion House Sourdough

Hi! I’m Alexandra Vincent, the baker behind Dandelion House, an organic sourdough bakery rooted in love, strength, and a deep respect for real food. Baking has been part of my life since I was little—learning at my mother’s side how to make cookies, cakes, and muffins from scratch. She’s the one who nurtured my love for the kitchen and inspired me with her heart for feeding others. When I fell in love with sourdough, she gifted me my first banneton set—and I haven’t looked back since.

Dandelions are strong, persistent, and often overlooked—but they bloom anyway. That’s the kind of energy I pour into every loaf I bake.

I bake full-time now, creating naturally leavened loaves from organic ingredients and a whole wheat starter that’s been lovingly fed and cared for. My goal is simple: to bring fresh, nourishing bread to families in my community and to help people reconnect with their health, their food, and each other.