About Me – Little Flour House

Welcome to Little Flour House, where every dish is crafted with passion and every bake tells a story. I’m Jodie, the chef, baker, and creative heart behind this intimate culinary venture.

My love for food has been shaped by my travels, exploring kitchens and markets around the world. From the rustic trattorias of Italy to the vibrant seaside stalls of Belize, each experience has deepened my appreciation for authentic flavors, traditional techniques, and the connection between food and culture. These influences find their way into my cooking, blending global inspiration with fresh, homegrown ingredients.

Nestled in my greenhouse kitchen, Little Flour House is more than just a catering and private chef service; it’s a love letter to slow food, sustainability, and the joy of sharing beautiful meals. Whether it’s an intimate dinner, a bespoke event, or a freshly baked loaf made with care, I’m here to bring warmth and authenticity to your table.

In addition to catering and private dining, I also offer hands-on cooking and baking classes—perfect for anyone looking to elevate their kitchen skills. From mastering sourdough to crafting seasonal dishes, my classes are designed to inspire confidence and creativity in every home cook.

Let’s create something special together—one bite at a time!

Jodie,
Founder & Chef, Little Flour House

The Story of The Little Flour House

The Little Flour House began with a whisper — a quiet idea planted long before I realized it had taken root.

In January of 2022, we bought a home in a small town. Tucked beside it was an old greenhouse, 16 by 20 feet, worn down by time and unused for nearly two decades. It had once belonged to a botanist, built in the 1970s as part of a family home full of stories — including a wedding held under its glass roof. From the moment I stepped inside, I felt something lingering there: potential, beauty, magic.

I had been a chef for most of my adult life and at the time, I was finishing business school, preparing for a major life shift. I baked to slow down my thoughts — breads, bagels, all the doughs. Baking gave me clarity, patience, and trust in my own instincts. I was also learning how to garden, failing often, and slowly discovering the rhythm of the land. As I learned, I realized that the greenhouse wasn’t just a structure — it was a metaphor for growth.

I started dreaming about something more. Something that combined nourishment, nature, and nostalgia. A place where flour and flowers could coexist. A place that honored slow living and meaningful work.

That dream became The Little Flour House.

We’re more than a bakery. We’re a space rooted in intention — where heritage skills, seasonal ingredients, and local beauty come together. Everything we make, bake, or grow is a labor of love, made with the same care I gave to that little glass house when we first found her.

Our name holds a dual meaning: flour, for the baked goods we craft by hand, and flower, for the garden that inspires and grounds us. Together, they represent growth, creativity, and connection — to the land, to our community, and to ourselves.

This is a story of transformation — of turning an idea into a home, and a home into a dream shared with others.

Welcome to The Little Flour House. We’re so glad you’re here.