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Clevelander born and raised. Licensed CPA by day and avid baker by night. In 2026, I discovered a passion for baking sourdough breads and pastries and haven't looked back since.
With German and Slovenian roots, baking has become a way for me to connect with my heritage. Inspired by Cleveland's immigrant baking traditions, my goal is to honor and carry those traditions forward.
Why the name "Little Marlowe"?
Little Marlowe is rooted in both home and travel. In September 2025, I moved to Marlowe Avenue in Lakewood, Ohio, with my partner, Matt. Earlier that year, Matt and I traveled to the UK with our good friends, the Mikes, where we stayed in the town of Marlow outside of London, enjoying the cafés and restaurants of neighboring Little Marlow. Whether Marlowe Avenue shares a connection to those towns, I'll probably never know, but the coincidence made the name feel like the perfect fit for my cottage bakery.
The logo reflects that same spirit. Inspired by Victorian-era design, it draws from the character of our own home, which was built in 1911.
How did this all begin?
My journey with sourdough began in January 2026 while recovering at home from shoulder surgery. During that time, I found myself exploring health food videos and learning about the benefits of ancient grains, sprouting, and sourdough.
Baking had always been something I enjoyed since I was young, so I decided to give sourdough a try. I ordered a sourdough starter online, picked up sprouted khorasan flour from Whole Foods, and began learning through trial and error.
Like most people starting out, it took time to understand the right techniques. Repetition became key. Eventually, I achieved my first successful loaf baked in a pullman pan.
From there, baking became a weekly rhythm. I began experimenting with whole wheat, multigrain, focaccia, and pumpernickel, often gifting loaves to friends and family. Over time, baking moved from a recovery activity into something more intentional.
What is my baking philosophy?
At the heart of Little Marlowe is a focus on repetition, heritage, and craft. Rather than constantly changing recipes, I work through them over and over, learning how dough behaves, how time shapes flavor, and how small adjustments create better results.
The inspiration for my baking comes from traditional breads that have been passed down through generations and shaped by the immigrant communities that helped define cities like Cleveland. German pumpernickel, Jewish rye and challah, Italian semolina, and others represent more than recipes. they are living traditions.
Little Marlowe is my way of carrying those traditions forward, baking small batches by hand and sharing breads that celebrate the history, craftsmanship, and simple joy of a well-made loaf.
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