Today we’d like to introduce you to Rachel M Feehan.
Hi Rachel, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
My name is Rachel Feehan, and Rachel Mae Bakes is a side hustle I began 5 years ago. Baking Sourdough baked goods has been something I have dabbled with on and off for the last 10 years. Four years ago, I decided I wanted to bake sourdough baked goods for my family consistently. Upon further research, I realized that baking with organic ingredients wasn’t just a nice idea, it was essential for our family’s needs.
Each loaf is individually handcrafted, 100% organic sourdough with no commercial yeast ever. The long fermentation process yields a delicious, easily digestible loaf with a sturdy yet soft crumb. The sourdough process naturally gives each loaf a longer shelf life versus a homemade loaf made with commercial yeast. These loaves will last quite nicely for approximately 5 days. I have several customers come from over an hour away. They purchase several loaves at a time and freeze them with excellent results.
I continue to add a variety of flavors to my menu. The very popular 2.5 lb. sourdough sandwich loaf has 3 ingredients – organic flour, Redmond Real Salt, and filtered water. I also offer Organic Sourdough Artisan Boules, Honey Oat, Cheddar Jalapeño, Cinnamon Swirl Raisin, Marble Rye, and Sweet Molasses Brown Bread. I also offer parbaked organic sourdough pizza crusts in medium and personal pan size, organic sourdough pita bread, organic sourdough bagels, scones, cookies, crackers, and other items. I continue to work hard to offer new things, and my customers love it when I have a new organic sourdough item for sale!
My loyal customers appreciate the simplicity of the sourdough loaves I bake as well as the more unusual varieties I offer. Many have made a point to let me know (sometimes with happy tears) that they have found a way to enjoy gluten again without joint pain, digestive distress, or brain fog. This feedback motivates me to continue offering my customers the very best.
Would it have been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Things have moved slowly as I’ve tried to build a small baking business from the ground up. I officially began RachelMaeBakes in 11/2017, and the holidays were the only time I had customers order baked goods. At the time, I offered breads, scones, pies, dinner rolls, cinnamon rolls, and other items. Only when I began offering organic sourdough in 1/2022 and making connections with people with more significant followings, did things gain traction for me. I was selling my baked goods to a small local store until the store was permanently closed. I currently sell directly to customers and also sell from a coffeeshop in Hardin Valley. I would rather be in the kitchen baking versus handling all of the back-end business necessities, but both are vital for success. Growing pains are always expected when attempting to scale a business, and I’ve certainly experienced my share!
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
I specialize in organic sourdough baked goods. Customers especially the large sandwich loaves, sourdough crackers, and sweet rolls. I have an obsession with perfecting my cinnamon roll recipe with its signature Browned Butter Maple Cream Cheese frosting. This recipe is one I have been working on for over a decade, and I am always considering if there are ways to improve it even more! Most homemade cinnamon rolls become dry after a day or two, but not these! This special cinnamon roll recipe stay fresh for a long time. The cinnamon rolls just never last long enough for anyone to know that though. My customers are pleased to know that they are charged a fair price while receiving a product that contains the best organic ingredients they can purchase.
What do you like and dislike about the city?
I love that Knoxville has hidden gems in the city, many of which I am still learning about. Ijams is a favorite place for us to go as a family.I would love to see more restaurants offer nourishing options, especially avoiding the infamous seed oils. How fun would it be to have a restaurant that sold good homemade sourdough, kombucha on tap, lacto-fermented vegetables, raw cheeses, organic produce, pasture-raised meat and eggs, and the big one – used animal fats to cook and fry with?
Pricing:
- $10 – 2.5 lb. – Organic Sourdough Sandwich Loaf
- $10 -$12 – 4 pk. Organic Sweet Rolls (Cinnamon Rolls, Orange Vanilla, Triple Berry Lemon Cream Cheese, Maple Pecan Pumpkin Sticky Buns)
- $1/ 2 oz. Organic Sourdough Chocolate Chip Cookie
- $1/oz. Organic Sourdough Crackers
Contact Info:
- Website: www.rachelmaebakes.com
- Instagram: https://www.instagram.com/RachelMaeBakes/
- Facebook: https://www.facebook.com/rachelmaebakes
