Growing up on a farm, cooking was not only a daily necessity but also a creative outlet for me and Mom. When my husband and I moved back to the farm with our kids, our oldest was starting high school. Needing something to occupy myself and stay at home with the youngest kids, yet still generate a little income to replace the business I had left behind in the move, we started gardening for farmers markets. That soon morphed into a seasonal bakery that lasted for 20 years where we baked up to 500 loaves of bread a week during the summer season. We added a mobile wood-fired pizza oven in 2009 and gave up the farmers markets in 2016 to concentrate on pizza.