Bread, Body & Home

Cinnamon Cardamom Buns with Cream Cheese Icing in  STAUB ceramic dish

Sourdough Cinnamon Cardamom Buns (Naturally Leavened)

Each swirl of cinnamon and cardamom holds a story—of trade winds, grandmothers, and the quiet strength of slow fermentation.

Lisa Robitaille

A note before we begin: Some of the tools and ingredients I use in this recipe are linked below. These are affiliate links, which means I may earn a small commission if you purchase, at no extra cost to you. I only recommend what I trust and use in my own kitchen, where the rhythm of baking continues.


A Memory in Cinnamon: My Grandmother’s Drawer

When I was a child, I thought sourdough cinnamon cardamom buns came from my grandmother’s hands. She would pull open the same wooden drawer every Sunday morning, one of those rickety, slightly warped drawers common in 1950s kitchens, the kind that didn’t slide out like the smooth ones we have today. It stuck slightly if it was humid, and frustrated the hell out of anyone that tried to open and close it. Inside, nestled between a small tin of dried lavender and a cracked bottle of vanilla, was a bundle of cinnamon sticks. She never used them whole. Instead, she would take one, wrap it in a tea towel, and crack it open with the bottom of her heavy ceramic mug. That first break, the moment when the woody bark splintered and the fragrance escaped was my favourite part.


She never told me where the cinnamon came from. Not because she didn’t know, but because she didn’t need to. To her, cinnamon was home. It was the scent of butter warming in a pan, of dough rising in a cool kitchen in spring in Ontario, of sugar melting into something golden and crisp. It wasn’t until much later that I learned the truth: that cinnamon—my cinnamon, my grandmother’s cinnamon—was never really ours at all.

The Origins of Sweet Breads and the Influence of the Spice Trade

Sweetbreads have been around across cultures for centuries. Long before sourdough cinnamon cardamom buns became part of our weekend rituals, ancient civilizations were mixing grains with honey and dried fruits, celebrating harvests, fertility, and feast days. In medieval Europe, enriched breads with butter and eggs were reserved for the wealthiest tables or for religious feasts. Spices were precious, and sweeteners were rare.


It wasn’t until the expansion of the global spice trade that things changed.


As goods began moving across the Arabian Peninsula, through India and Sri Lanka, and into ports controlled by Portuguese, Dutch, and British traders, Europe gained access to cinnamon, cardamom, nutmeg, and cloves. These spices, once hoarded by kings, eventually found their way into the kitchens of everyday people, especially in countries like Sweden, where a baking tradition was beginning to take root.


Cinnamon, native to Sri Lanka, was especially prized for its warm, resinous aroma. Cardamom, a citrusy, floral seed native to the forests of southern India, also became a staple in Scandinavian baking, brought north by way of Arab traders, the Ottomans, and eventually the spice companies of Europe.

In Sweden, these spices weren’t just added for flavour. They became part of culture woven into the fabric of fika, a daily ritual of coffee and pastries shared with friends and family.

Sweden’s Baking Heritage

By the 17th century, wheat flour, sugar, and butter were becoming more accessible, and with them came an explosion of sweet baking in Sweden. Buns spiced with cardamom (kardemummabullar), braided loaves, and the now-iconic kanelbulle, the cinnamon bun, began to appear in homes and bakeries.


Unlike the American-style cinnamon rolls that are heavy, icing-laden, and often cloying, Swedish sweet breads are gently spiced, lightly sweet, and intended for sharing. They are often made with care, slowly risen doughs, and a quiet reverence for tradition.


That’s the spirit behind these sourdough cinnamon cardamom buns.


They are built on time, not on shortcuts. The dough is fermented slowly using natural wild yeast. The filling is soft and spiced, not too sweet, just enough to warm your whole kitchen. And when you break one open, the texture is pillowy, soft, and aromatic with spice.

Technique Matters: Why the Order of Ingredients Counts

In many modern recipes, butter is thrown in at the start, the cinnamon gets dumped in the dough, and everything is mixed at once. But that’s not how our ancestors baked, and it’s not how good bread is made.


When making enriched doughs like this, butter should be added after the gluten has started to form. Fat shortens gluten strands, and adding it too early can prevent the dough from building the structure it needs. By kneading the dough first, then gradually incorporating softened butter one cube at a time, you get that perfect, silky, elastic result without losing strength.


As for cinnamon? It doesn’t go in the dough. It belongs in the filling. Cinnamon can inhibit fermentation when mixed directly into the dough, and its delicate aroma is better preserved when it's layered gently, rolled, and baked into soft spirals.

This Is More Than a Sourdough Cinnamon Cardamom Bun Recipe

These sourdough cinnamon cardamom buns are a story. Of trade winds and wooden drawers. Of cardamom pods cracked open in northern kitchens. Of the quiet, slow strength that comes from doing things properly, without rushing.


So the next time you’re tempted to toss everything into the mixer and speed your way through, remember: time is the ingredient that changes everything.


And somewhere in your dough, your flour, or your spice tin, you might just find the hands of your grandmother, too.

Cinnamon Buns all rolled up in pan and ready to bake

Prep time

25 min

Bake time

30-35 min

Servings

6 buns

Category

Dessert

Origin

Inspired by Swedish spice buns, reimagined with sourdough in Ontario

Ingredients

Dough:

  • 200g active sourdough starter
  • 320g whole milk
  • 2 large eggs
  • 120g softened butter
  • 48g sugar
  • 14g salt
  • 720g bread flour

Filling:


Frosting:

Directions

Step 1: Prepare the Dough

  1. Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.

  2. With the machine running, slowly pour in the milk. Add the flour and salt. Mix until a rough, sticky dough forms (about 1 minute). Scrape down the sides of the bowl.

  3. Cover the bowl with a damp towel and let rest for 30 minutes.

  4. Switch to the dough hook. Knead on medium-low speed (speed #2 or #3) for 6–8 minutes. The dough should be soft, supple, and pull away from the sides.

  5. Gradually incorporate the softened butter, one piece at a time, allowing each addition to fully absorb. Continue kneading until the dough is elastic and slightly tacky.

Step 2: Bulk Fermentation + Cold Proof

  1. Cover the dough and let it rest at room temperature for 2 hours.

  2. Transfer to the fridge and cold proof for 12–18 hours.

Step 3: Shape the Buns

  1. The next morning, remove the dough from the fridge and let it rest at room temperature for 1 hour.
  2. Roll the dough into a 35x25 cm (9x12 inch) rectangle.
  3. In a small bowl, mix the softened butter, brown sugar, cinnamon, and cardamom into a smooth filling.
  4. Spread the filling evenly over the dough, leaving a small border around the edges.
  5. Using a pizza wheel, cut the dough into 6 wide strips (about 5–6 cm each).
  6. Roll each strip tightly into a spiral to form tall, distinct buns.
  7. Arrange the spirals in a 35x25 cm (9x12 inch) ceramic pan, leaving space between each one to allow for expansion during proofing.

Step 4: Final Proof

  1. Cover and let rise in a warm spot (such as an oven with the light on or near a sunny window) for 1 hour.

  2. Buns are ready to bake when they look puffy, jiggly, and spring back slowly when pressed.

Step 5: Bake

  1. Preheat the oven to 175°C (350°F).

  2. Bake for 25–30 minutes, until golden brown and fully set in the centre.

Step 6: Frost

  1. Beat cream cheese and butter until smooth.

  2. Add powdered sugar and vanilla extract. Mix until creamy.

  3. Spread frosting over warm buns and serve.

Nutrition

Serving: 1 bun (~205g) | Calories: 1216 kcal | Carbohydrates: 151.9g | Protein: 19.3g | Fat: 59.6g | Saturated Fat: 34.3g | Cholesterol: 180.0mg | Sodium: 780.0mg | Potassium: 220.0mg | Fiber: 2.8g | Sugar: 60.2g | Vitamin A: 950.0 IU | Calcium: 120.0mg | Iron: 3.5mg

cinnamon bun with icing on a white plate with fork
Photo of Lisa Robitaille author

Lisa Robitaille, Sourdough Teacher

Lisa Robitaille teaches naturally leavened baking with a reverence for memory and tradition. Her recipes are rooted in real moments, like the scent of cinnamon rising from her grandmother’s kitchen drawer on a quiet Sunday morning. Through Great Lakes Sourdough, Lisa shares more than sourdough techniques. She offers a way of baking that slows time, honours those who came before, and invites home bakers to find beauty in the everyday.

Read more
stiff sourdough starter after mixing

Why Switch to a Stiff Sourdough Starter?

The Science of Yeast, Bacteria & the Pillow Effect

If you’ve only ever worked with a 100% hydration sourdough starter, switching to a 60% hydration stiff starter might feel like stepping into a quieter room. Gone are the frothy overflows and batter-like texture. In their place, something steadier. Something that feels more like a soft dough pillow rising gently with purpose.


A stiff starter doesn’t shout. It whispers. It moves slowly, with intention, inviting a calmer rhythm into your baking life. This shift changes more than just the texture. It transforms how your dough behaves under your hands and how your bread tastes on the table.

How to Make a 60% Hydration Stiff Sourdough Starter (With Me)

This short video walks you through what to expect from a 60% hydration stiff sourdough starter. It’s a simple, real-time look into my kitchen and process. No fluff. Just the hands-on rhythm of sourdough and practice and how to mix flour, starter, and water into a beautifully balanced stiff sourdough starter.

What Is a Stiff Sourdough Starter?

A stiff sourdough starter is a culture maintained at a lower hydration, typically around 60%. Instead of the familiar runny batter, it feels like soft, yielding dough. It forms a compact, springy ball when fed, and rests quietly instead of erupting with bubbles.


Where a liquid starter might double or triple in height, a stiff sourdough starter rises slowly, with a gentle dome and a softened top. It won’t look dramatic. It looks composed. Think of it as quiet strength in a flour-dusted jar.

60% Hydration Stiff Sourdough Starter Recipe

To make a 60% hydration stiff sourdough starter, begin with:


  • 10 grams mature starter

  • 24 grams water

  • 40 grams flour (whole wheat, bread flour, or a blend)


Mix into a soft dough ball. Cover loosely and allow it to ferment at room temperature (24 °C) for 6 to 8 hours. You’ll know it is ready when it domes gently, feels airy to the touch, and carries a mild, creamy scent.


To scale up for a full bake:

  • 20 grams starter

  • 80 grams flour

  • 48 grams water


This yields about 148 grams of stiff starter — just right for one loaf.

 

PROS OF A STIFF SOURDOUGH STARTER


Stronger Dough Structure

  • Less acid is produced compared to a liquid starter, which helps preserve gluten strength

  • Ideal for breads where structure and shaping matter


Favours Yeast Over Bacteria

  • Encourages strong yeast activity while limiting excessive sourness

  • Results in milder, more balanced flavour


Predictable Fermentation

  • Slower rise means more flexibility in timing

  • Wider window to mix and bake — great for busy schedules


Great for Enriched or Delicate Doughs

  • Works beautifully in enriched doughs (like challah, brioche, milk bread) because of the gentle acidity and stability


Travels and Stores Well

  • Keeps longer at room temp and in the fridge

  • Easier to transport without leaking or over-fermenting


 

CONS OF A STIFF SOURDOUGH STARTER


Slower Fermentation

  • Takes longer to peak — may not suit fast-paced baking

  • Can be tricky to time if your kitchen is cool


Harder to Read Visually

  • Doesn’t bubble dramatically or double in size

  • Requires learning to read the feel and smell instead


Less Hydration = Less Forgiving

  • Slightly less enzymatic activity, which means slower development in some bakes

  • Not ideal if you rely on a very sour flavour profile


Harder to Stir by Hand

  • Feels more like kneading than mixing — requires a bit more effort to incorporate during feeds

Our Best Selling Starters

The Microbial Shift: Yeast and Bacteria in Balance

Your sourdough starter is a delicate balance of wild yeast and lactic acid bacteria. These two forces shape flavour, fermentation, and structure, but they behave differently depending on the environment you provide.


  • Liquid starters (100% hydration): A playground for bacteria, especially those that produce acetic acid. The result? More sourness, faster fermentation, and a softer, sometimes looser dough.


  • Stiff sourdough starters (60% hydration): A gentler space. Bacteria slow down. Yeast takes the lead. The acidity softens. Fermentation becomes more predictable. And the structure, more sound.


Choosing a stiff sourdough starter is like choosing clarity...a loaf that rises with strength and tastes clean, mild, and deeply nourishing.

DOUGH THAT HOLDS ITS SHAPE & HEART

Excess acid weakens gluten. That is why some doughs made with sour starters can feel slack, sticky, or prone to tearing.


Stiff sourdough starters bring balance. They produce less acid over time, preserving the strength and stretch of your dough. Especially in long fermentations or higher hydration recipes, this balance makes shaping easier and results in loaves with beautiful structure and softness.


Because the starter is more dough than paste, it also blends seamlessly into your mix without disrupting your hydration plan.


stiff sourdough starter side view with lots of big bubbles

Patience Has a Rhythm: When a Stiff Sourdough Starter Is Ready

A stiff sourdough starter moves more slowly. That is part of its beauty. It offers you a broader window to mix and bake on your schedule. At 24°C, it may take four to sic hours to reach its peak.


Here is how to know it is ready:

  • The surface domes gently then begins to flatten slightly

  • It feels airy, gassy, and springy when pressed

  • It smells like something between sweet cream and warm flour


Do not wait for it to double in size. Look for signs of quiet readiness: a soft dome, a mild scent, and a texture with a visible gluten webbing structure when you peel back the top layer of the starter.

It Feels Different, and That Is the Gift

Working with a stiff sourdough starter requires you to learn a new kind of listening. It does not bubble or pour like a liquid starter. It does not cling to the jar. It rests quietly. Like a sleeping loaf before the oven.


At first, it may feel unfamiliar but give it time. This stillness will become your rhythm. Your baking will become more grounded and more intuitive. A stiff sourdough starter gives you structure, flexibility and the confidence to work at your own pace.

Ready to Begin?

In our next post, we will walk you through:


  • How to maintain your 60% hydration stiff sourdough starter

  • How to adjust recipes written for 100% starter

  • What to expect from the dough at every stage


If you are looking for a calmer, more intuitive baking rhythm, this might be the beginning of something you love.


Stay tuned for the next part of the series. 

Further Reading and References

If you’d like to explore more about the science and art of sourdough starters, these are some of the sources that have helped shape my approach:


This blog is rooted in experience, but also in learning. If you’re curious, these resources are a wonderful next step.

photo of Lisa Robitaille, author

The Author: Lisa Robitaille

I’m Lisa, sourdough teacher, storyteller, and founder of Great Lakes Sourdough. I teach with flour on my hands and a deep belief that bread connects us to the land, to the people who baked before us, and to something quieter within ourselves.

Whether you’re just starting a sourdough starter or building a rhythm that fits your everyday life, I’m here to help you learn in a way that feels warm, empowering, and deeply human.

Frequently Asked Questions

Can I use my regular 100% hydration starter to seed a stiff starter?

Yes. You can use your active liquid starter to build a stiff one. Just use a small amount (like 10g) and feed it with flour and less water, following the 60% hydration ratio.

Do stiff starters make sourdough less sour?

Yes. Because stiff starters favour yeast and slow down bacterial activity, they tend to produce a more mild, balanced flavour with less sharp sourness.

How long does it take for a stiff starter to peak?

At room temperature (24°C), a stiff starter usually peaks in 6 to 8 hours. It rises gently, forms a soft dome, and smells sweet, creamy and mild when ready.

Can I keep a stiff starter in the fridge?

Absolutely. A stiff starter stores well in the fridge and doesn’t need feeding as often as a liquid one. You can feed it once a week, or the night before baking if you're reviving it for a fresh loaf.

Read more
lemon meringue pie with yellow tulips and fresh eggs on a wooden cutting board

Lemon Meringue Pie: A Family Tradition of Love and Art

This heartfelt post shares the story behind Lisa’s favourite lemon meringue pie—an heirloom recipe rooted in memory and made with care. It features a bright, silky lemon curd, a golden meringue topping, and the option to use a flaky pie crust made with active sourdough starter. From family tradition to baking with intention, this article invites readers to slow down, savour the process, and connect to something deeper than dessert. Includes a full recipe and helpful tips for success.
Read more
blueberry muffins with streusel topping in a vintage muffin tin

Sourdough Blueberry Muffins with Streusel Topping and Quebec Maple Syrup

How Rare and Beautiful It Is

Picking wild blueberries near Sauble Beach was something my dad and I did every summer, and it was never just about the berries. It was about the land, the seasons, and the quiet moments we shared together. I can still remember walking through those fields, the earth warm beneath our feet and the air thick with the scent of sand and soil. The sweet smell of fruit ripening in the sun made us eager to pick as many as we could.


The breeze off Lake Huron kept the air cool as we searched for the best berries, filling our baskets while my dad told stories. He didn’t just share memories—he taught me the history of his life, of the sky, of the lake. How he grew up. How the world had shaped him. His voice carried the weight of time, like the echo of an old song, something ancient passed down from father to child. In those moments, I felt like he was handing me the stars—each story a light to carry forward.


As we crouched down, carefully plucking the ripest berries, their dark skins glistened in the sunlight. Our hands stained with their juice, we let the colour sink into our skin, unbothered by the mess. There was something deeply satisfying about filling the baskets—about working with the earth, about moving at the same unhurried rhythm as the land itself.


Birds sang overhead, their songs mixing with the hush of the breeze and the soft rustling of leaves. It felt as if the whole world was in tune with what we were doing, slow and steady, like it had been written into the fabric of time long before we ever arrived. Moments like that—so small, so simple—were the kind you never realized you’d miss until they were gone.

Just as I always have, I’ll find myself back picking blueberries this summer with my daughter, Elise, in Prince Edward County, on the shores of Lake Ontario. Every year, we return to the fields, just as my dad, George, and I did before her. The land is still warm beneath our feet, the air still carries the promise of summer, and the berries are just as sweet as ever.


And just like back then, the best part comes after—the baskets of blueberries ending up in my mother’s kitchen. She would take what we gathered and turn them into something wonderful: blueberry muffins, pies, or jam bubbling on the stove. My dad and I may have done the picking, but she was the one who made sure those summer mornings lasted just a little bit longer.


Now, it’s my turn. The scent of fresh blueberry muffins will fill my own kitchen this summer, just as it did hers, carrying with it the same warmth of summer and all the years that came before. Some things, no matter how much time passes, remain. And that is how rare and beautiful it is.


Now, it’s my turn. The scent of fresh blueberry muffins will fill my own kitchen, just as it did hers, carrying with it the same warmth of summer and all the years that came before.

2 blueberry muffins

Prep time + Fermentation

15 mins. active prep + 12-16 hrs fermentation

Bake time

18-20 min

Servings

12 muffins

Category

Dessert

Origin

Canada

These muffins are a perfect example of Canadian baking, made with locally sourced ingredients like BC sea salt, Quebec maple syrup, and wild Ontario blueberries.

Blueberry Muffin Ingredients

The Night Before

  • 240g (1 cup) 100% hydration active sourdough starter (fed and peaked)
  • 240g (1 cup) whole milk (or dairy-free alternative)
  • 180g (1 1/2 cups) organic all-purpose flour (or whole wheat flour for added nutrition)
  • 12g (1 tbsp) Canadian maple syrup , preferably from Quebec ( Organic Dark Maple Syrup from Quebec )
  • 1 tsp Ceylon cinnamon ( Canadian Ceylon cinnamon options )

The Next Morning

  • 2g (1/2 tsp) aluminum-free baking soda ( Coteau Hills Baking Soda or Westpoint Naturals Baking Soda)
  • 1g (1/4 tsp) sea salt (Canadian)
  • 30g (2 tbsp) grass-fed butter , melted and cooled (or oil of your choice)
  • 2 eggs
  • 12g (1 tbsp) baking powder (ensure it's aluminum-free)
  • 1 tsp vanilla extract (Mexican)
  • 1 1/2 cups wild blueberries, thawed and drained (to prevent excess moisture)

Alternative Options:

1/2 cup fresh or frozen raspberries, strawberries, or other berries of your choice.
Feel free to replace the wild blueberries with any other berry you prefer for a different flavor profile.

Streusel Topping

  • 50g (1/4 cup) all-purpose flour
  • 30g (2 tbsp) organic cane sugar or maple sugar (for a more natural sweetness)
  • 30g (2 tbsp) cold grass-fed butter , cubed
  • 1 tsp Ceylon cinnamon
  • 1/4 tsp sea salt (Vancouver Island Sea Salt)

Directions

Step 1

The night before : In a large bowl, whisk together the 100% hydration active sourdough starter, milk, flour, maple syrup, and Ceylon cinnamon . Cover the bowl with plastic wrap or a clean towel and let it ferment at room temperature for 12-16 hours.

Step 2

The next morning : Remove the mixture from the fridge and let it sit at room temperature for 30 minutes to warm up slightly.

Step 3

Preheat the oven : Set your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.

Step 4

Prepare the batter : Stir in the aluminum-free baking soda, sea salt , melted butter, egg yolks, and Mexican vanilla extract (if using). Mix until smooth.

Step 5

Add the wild blueberries and optional berries : Gently fold in the thawed and drained wild blueberries, along with any additional berries you’d like to use.

Step 6

Prepare the streusel topping : In a small bowl, combine the flour, sugar, cinnamon, and sea salt . Add the cold cubed butter and use your fingers or a pastry cutter to mix until the butter is fully incorporated, and the mixture resembles coarse crumbs.

Step 7

Spoon the batter : Spoon the batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping generously over each muffin.

Step 8

Bake : Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.

Step 9

Cool and serve : Let the muffins cool for a few minutes before transferring them to a wire rack. Serve warm with a dollop of yogurt or butter, or store for later.

Nutrition

Serving: 1 muffin (~81g) | Calories : 99.5 kcal | Carbohydrates : 17.5g | Protein : 3.8g | Fat : 3.8g | Saturated Fat : 2.5g | Cholesterol : 24.0mg | Sodium : 351.2mg | Potassium : 54.2mg | Fiber : 0.9g | Sugar : 1.4g | Vitamin A : 120.0 IU | Calcium : 13.0mg | Iron : 0.3mg

Blueberry Muffins, cake and tea with a lemon slice
Lisa Robitaille

Lisa Robitaille, Sourdough Teacher

Lisa Robitaille is a sourdough teacher and the founder of Great Lakes Sourdough. She believes baking is a connection to the past, much like picking wild blueberries with her dad, George. Through her classes and recipes, she helps others find joy in slow living, tradition, and the art of sourdough.

Read more
artisan pies with flowers and apple in front

Sourdough Pie Crust Recipe – A Fermented Wonder

This post blends family tradition with modern sourdough baking, featuring a flaky, naturally fermented pie crust recipe. Inspired by the author’s grandmother, who baked pies in rhythm with the seasons, this recipe uses live sourdough starter for extra depth of flavor and crispness. Perfect for everyday baking, it includes step-by-step instructions, tips, and a link to the Great Lakes Stiff Sourdough Starter for those wanting to try it at home.
Read more
Woman slicing Freshly baked Guinness Sourdough Bread loaf with golden crust on wooden cutting board.

Guinness Sourdough Bread and the Monks Who Kept Its Secrets Alive

Guinness Sourdough Bread is more than a recipe — it’s a story of tradition, flavour, and history. This unique bread blends the bold, malty richness of Guinness stout with the tangy depth of naturally leavened sourdough. Rooted in ancient Irish baking traditions, the story of this bread weaves through the monasteries where monks preserved both brewing techniques and the art of sourdough baking. In this recipe, we honour both Ireland’s brewing heritage and the legacy of heritage grains by incorporating Red Fife flour, bringing the past into the present with every slice.
Read more
Bench Resting Dough in front of  Round Banneton

How to Use and Care for Your Banneton: The Complete Guide

This comprehensive guide will show you everything you need to know about using and maintaining your banneton for perfect loaves every time. Learn how to properly flour your banneton, care for it to ensure its longevity, and store it correctly. We’ll walk you through the cleaning process, tips for keeping it dry, and how to avoid common mistakes. Whether you’re a beginner or an experienced baker, this guide will help you get the most out of your banneton for beautiful, well-shaped bread.
Read more
Why We Eat Pancakes on Shrove Tuesday + Recipe

Why We Eat Pancakes on Shrove Tuesday + Recipe

Shrove Tuesday pancakes have a long, beautiful history — a tradition of using what remained in the pantry to honour the changing seasons. Whether you follow the faith or simply love pancakes, discover the meaning behind Shrove Tuesday and enjoy a naturally fermented sourdough pancake recipe to celebrate the day.

Read more
two windows  with a blanket, tea mug and candle on a window seat

Seasonal Reflections: Embracing the Rhythms of Life

True wellness isn’t found in the constant hustle—it’s rooted in the gentle ebb and flow of life’s seasons. By aligning with nature’s rhythms, we can embrace moments of renewal, reflection, and rest. Each season offers unique inspiration, from spring’s fresh creativity to winter’s quiet introspection. Through mindful rituals, creative expression, and slowing down to listen to our inner needs, we cultivate balance and resilience. In these simple, steady moments, we find the essence of true well-being.

Read more
The Art of Sourdough: Patience, Flavour, and Tradition

The Art of Sourdough: Patience, Flavour, and Tradition

Sourdough is a quiet teacher, whispering lessons of patience and care. With each fold of the dough, we learn to slow down, to breathe, and to trust the process. It’s not just bread we’re making—it’s a connection to tradition, to mindfulness, and to the simple joy of creating something with our hands. Join me in this gentle journey of flour, water, and love, where every loaf is a reminder that the most beautiful things in life take time.

Read more
Celebrate National Pizza Day (Late but worth the wait!)

Celebrate National Pizza Day (Late but worth the wait!)

Who needs an official holiday to enjoy pizza? At Great Lakes Sourdough, every day is a pizza celebration! In this blog, I share my favourite tips for perfect homemade pizza, from achieving a crispy crust (even without a pizza stone) to creative topping ideas that go beyond the basics. Because at the end of the day, pizza is always better when it’s shared.

Read more
Book, cup of tea, books on a wooden window sill in winter

Winter’s Quiet Invitation to Slow Living

Winter has a way of asking us to pause. As the seasons shifted from summer to autumn, I found myself slowing down, spending more time outside, and observing nature’s rhythm as it prepared for winter’s stillness. With four new backyard chickens and two spirited poodles to care for, patience became my greatest tool. Through training, observing, and embracing slow living, I discovered something I had been missing—a connection to the quiet moments where peace and presence thrive.

Read more
17 results
Liquid error (layout/theme line 161): Could not find asset snippets/disable-checkout-until-slots-load.liquid
Left Continue shopping
Your Order

You have no items in your cart

HAVE YOU SEEN THIS?
From $10.00
Show options