Kaitlin Kazmierowski began her culinary career at a young age.
"When I was in grade 8 I decided to be a vegetarian," she said.
As the only vegetarian in her family she started on a trajectory of cooking for herself. She developed a love of cooking and for food in general, a love that would be rekindled after she completed college.
"I worked on a farm, and so may things just clicked for me. The Food/community connection really solidified for me," Kazmierowski said.
"So much work," she said.
"If you want to truly appreciate where your food comes from, you have to work on a farm in the blazing hot sun, you will never want to waste anything once you know what's gone into it."
Kazmierowski then began studying in urban planning but that focus on community development through food was always on her mind.
"it all just kind of developed naturally, with this bread obsession," she said.
"I started to fill a niche in the Sault as well as just for myself.
When she first move here six and a half years ago she was looking for this kind of bread," Kazmierowski said.
"Just like a lot of people during the pandemic I decided to try my hand at it and got obsessed. Very quickly I realized I'd need practice but also that I didn't want to have 10 thousand loaves of bread at my house."
Once Kazmierowski had perfected her techniques, she created an Instagram page to show off her new skills as well as try and move a few loaves.
"People found me . . . I don't even know how" she said.
"They just really showed up and it's just taken off from there." Her Instagram profile currently sits at over 1,700 followers, many of whom are dedicated patrons.
Sourdough has seen something of a resurgence since the pandemic. Kazmierowski has a few ideas on why this may be.
"It's just so simple. You don't need commercial yeast, you can make your own starter with flour and water and that's it, unless I add something it's just flour water salt and that simplicity is beautiful."
"I also think it's just about being self sufficient, self reliant, a return to old ways. I think the pandemic really tapped into something with people in terms of self reliance like, maybe it's time to get some skills" Kazmierowski said with a laugh.
Another factor is the health benefits.
"I've heard that because sourdough is naturally fermented using wild yeast, that it's easier to digest. It's not gluten free so not for people living with celiac, but I've had people say they can eat my bread but not the stuff at the store."
Although working alone can be taxing, it's nothing but gratitude from Kazmierowski.
"I get to make stuff with my hands. I get to give it away; I get to raise money for charity. There's just so many facets you can't get from other work.
"I've had people tell me I got them through the pandemic, I got them through their pregnancy, all they could eat were my bagels, just so many beautiful human connection stories. "
If you'd like to check out some of Bread Hag's offerings, visit Kazmierowski on Saturday mornings at the SooMarket where she will operate a booth until mid May.
Also check out her Instagram to keep up with new products as well as locations where you can find her products.