My Story
Turning a Hobby into a Business
Hey everyone! My name is Kai-lyn Trujillo, I live in Lolo MT and have a cottage home bakery.
I grew up in Las Vegas NV and moved out here back in 2019. I have two younger siblings, the youngest was born with over ten food allergies, since then I have been constantly aware of food proteins and have focused on making nourishing, delicious baked goods for the family. Moving to Missoula made me realize how spoiled I was growing up in a big city. The options of sourdough specifically has definitely become more limited, and although I have found a couple of really good coffee shops and bakeries, my problems are (1.) They are so spaced out that I have to drive thirty minutes in either direction and (2.) I really haven’t settled on a place that would hand out consistently good 100%-sourdough products for a relatively good price. My goal is to broaden the percentage of good, healthy bakery options in the area of Missoula even by just a smidge, creating a spot in Lolo (that would be open to deliveries) would be the start.
My plan for the future is to create enough of a business to move into my own little studio and start a micro bakery/commercial kitchen there.
Other good things to mention:
I am completely clear on my ingredients and never use any seed oils, I plan on keeping it whole, mostly local ingredients
I have been approved by the Montana DPHHS Cottage Food Inspection to bake and sell my products legally and safely.
I constantly am aware of food handling due to my sister having food allergies to over 10 severe food allergies
Just because it is sourdough does not mean that it will be sour, instead the sourdough creates a lower gluten content and provides a better choice for those less tolerant of gluten or looking for a healthier choice of bread. You can make it sour if that is your preference.
Benefits to Sourdough
Sourdough’s long fermentation boosts digestion and gut health by increasing probiotics, prebiotics, and reducing hard-to-digest carbs.
Its fermentation also reduces gluten and phytates, improving nutrient absorption—though it’s still not safe for people with celiac disease.
Compared with most breads, sourdough has a lower glycemic index and offers antioxidant benefits that support blood sugar control and reduce oxidative stress.