Hi, I’m Andrea
I’m a wife, mom, homemaker, bread baker, and the heart behind Home Cooking Is Better.
What started as a simple love for baking has grown into something much bigger than I expected. Through my own journey of homemaking, raising a family, baking sourdough, and building a small business from my home, I’ve discovered that some of the most meaningful things can begin right where we already are.
Today, Home Cooking Is Better is a place where I share what I’m learning about cooking from scratch, sourdough bread, homemaking, faith, purpose, and creating something meaningful from home.
Home Cooking Is Better is a growing resource for women who want to embrace homemaking, and discover what God can do through the work they’re already doing at home.
The Care Behind My Business
- Professionally trained in baking and pastry
- ANSI National Accreditation Board food-handler certified
- Baking methods developed and tested in my own kitchen
- Freshly milled grain and traditional sourdough baking experience
- Owner/operator of a sourdough microbakery
- Original photography taken in my home kitchen
- Real-world experience baking for both my family and customers
My Journey With Bread
I’ve always believed there is something special about homemade bread.
It’s not just the flavor or the texture, although those are pretty amazing too. There’s something about making food with your own hands and then gathering around the table to share it with the people you love.
My passion for bread eventually led me to pursue professional training in baking and pastry, giving me a deeper understanding of the techniques and skills behind the food I make.
I’m also a food handler certified professional, accredited through the ANSI National Accreditation Board, and I take food safety, quality, and proper food handling seriously.
Today, I continue putting that knowledge into practice in my own kitchen as I bake and operate my sourdough microbakery.
What I Believe About Good Food
At Home Cooking Is Better, we bake with intention.
I use freshly milled grains, natural fermentation, and traditional baking methods whenever possible. I care about where ingredients come from, how food is prepared, and what we’re ultimately putting on our family’s table.
But I’ve also learned that good food doesn’t have to mean a perfect kitchen, expensive equipment, or a complicated lifestyle.
Some of the best things I’ve made have come from a very ordinary kitchen.
That’s a lesson that has extended far beyond bread.
Homemaking, Faith & Finding Purpose
As I’ve built my microbakery, I’ve also discovered something I didn’t expect: homemaking and entrepreneurship don’t have to compete with one another.
I believe home can be a place where we nurture our families while also discovering the gifts, creativity, and purpose God has placed within us.
My own business began with a simple desire to contribute financially while continuing to be present for my family. I didn’t have a commercial kitchen or a huge amount of space. I started with what I already had.
And along the way, God has taught me that purpose doesn’t always begin with a big opportunity.
Sometimes it begins with something small.
That’s a big part of what I want to share here.
If you’ve ever wondered, “Is there something more I’m supposed to be doing?” while also wanting to remain deeply present in your home and family, I hope you’ll feel encouraged here.
You don’t have to have everything figured out before you begin.
Real Food. Real Life. Real Photos.
You may have noticed the photographs throughout Home Cooking Is Better.
Yes, they’re real.
Every photo on this website is taken by me, right here in my own kitchen and home. I don’t use stock photography to create an image of a life that isn’t mine, and I don’t use AI-generated images to make my food look like something it isn’t.
And that’s exactly what I want Home Cooking Is Better to reflect.
Why Home Cooking Is Better
I created this space because I believe home matters.
The food we make matters.
The way we care for our families matters.
And I believe the seemingly ordinary work we do at home can become the place where something much bigger begins.
My hope is that when you leave this website, you’ll be inspired to enjoy our baked goods if you’re local to Maryland or leave feeling encouraged that you can discover your purpose even within your daily home life. And actually pursue it.
Because I’ve learned that you don’t always need more to begin.
Sometimes you simply need to start with what you already have.
And, good bread is worth it! And I’m glad to connect with people like you who care about what goes on their plates.
Here’s to a slice!
Common Customer Q&A’s
How To Order
1. How do I place an order for bread for the bread
- We are not a traditional bakery with regular store hours. Instead, we operate as a bread manufacturing business, producing fresh bread specifically for farmers’ markets, pop-ups, bread drops and community events.
Products Information
1. What types of bread do you offer?
We offer fresh sourdough sandwich loaves, pre-sliced, baked with organic wheat berries freshly milled.
Here are the products we offer.
2. How much does a loaf cost?
Our sourdough loaves currently start at $14.
3. How should I store my bread?
Fresh bread is best eaten within 2–3 days. Keep it in a bread bag or bread box at room temperature. For longer storage, freeze the loaf for 3-6 months.
Our Policies and Commitment
1. Refunds
We will issue a refund if we are unable to deliver your product, if any items are missing, or if your bread is severely damaged during transport. For all other concerns, we are happy to work with you to find a reasonable solution.
Things To Know Before Purchasing Our Sourdough:
- Sourdough bread is….sour. The longer the bread is fermented the more sour the bread will taste.
- Our preservative-free bread does not have preservatives for a long shelf life. Therefore, if your bread is not eaten within 2-3 days it is best to place your bread in the freezer for up to 3-6 months. You can easily remove the amount of slices of bread you want to eat and reheat them in the oven.
2. Our Commitment To Quality
We are committed to providing freshly baked sourdough bread using organic wheat-berries freshly milled. We stand by our product as a “better for you option” for our customers. We bake with long fermentation, no shortcuts, no fillers, just good simple ingredients! We love providing bread that nourishes, not just satisfy hunger.
3. Allergens
***We are NOT a gluten-free, diary free or peanut free establishment. Our kitchen and work space is used to bake, prepare and package foods containing gluten, diary, and nuts.
