Organically Risen

Sourdough is an art and a skill. Not just a one fits all recipe! Learning your home, dough temp, and humidity plays a crucial role to truly understanding how to make a beautiful loaf 🫶🏼

Mothers Day Prep Day ✌🏼

I cannot rave more about the Estella Mixer! It is changing my work life and home life significantly!

Two new loaves here to stay!

They are both have a chewy and soft texture, but filled with absolute deliciousness! The pretzel cheddar has Tilamook cheddar, and the Jalapeno cheddar is filled with fresh chopped jalapenos and grassfed cheddar

Both hung out in a brown sugar and baking soda bath and baked to perfection!

And just like that, 15 loaves are mixed. Having the Estella 30qt mixer has quite literally changed the game for me.

This was a awesome week because I finished all the baking and 75% of packaging before leaving for work.

I work full time as a teacher and am a mom to 3 boys! Life is full, and as I have my baking as my side job— my main goal is to be as present as possible when I am home from work and my kids are up.

That means early mornings and late nights, but having the opportunity to bake for my community is such an honor. I focus on high quality ingredients, all organic if possible. I spend the extra money to get clean ingredients and keep my prices as low as I can.

Just trying to get some loaves started before heading into work, and when I have gaps of a lack of content it is because I am over here filming and running a business with a house full of 3 boys 6 and under 🤣🤣

How badly do I want to name this post “10 things I don’t do as a microbaker”

Those of you who can tape while you bake you are the real MVP. I am dead set that what works best for aesthetically pleasing videos is a no kid single bake at noon when the lighting just hits that right point in my video…

But in all reality baking for a job at home is hard! Its not slow. I am constantly moving, multitasking, and checking off boxes. I don’t even have much time to slow down to eat breakfast. I also have 3 boys in my home who absolutely love random noises, wrestling, and all things LOUD! 🤪🤣

I was actually pretty impressed with his ability to shape the loaf so well!

Anyone else let their kids in the kitchen for home loaves? Its so hard to not micromanage 🤪

A quick glance into my 5-7am before my 8-3pm

I am Chelsie and I am a full time teacher, and a high school coach during the winter season. I spend my hours at home preparing bake days for my community. In 2025 I made almost 11,000 products out of my home kitchen.

Yes, it is a lot. Sometimes it feels like too much especially with coaching during the busiest baking season.

But I absolutely love providing real food with high quality ingredients to my community.

And for our family? We have finally gotten to the place of intentionally saving above and beyond for our retirement in addition to living debt free and saving for our next bigger purchases (family of 5 is calling us to a mini van— where are all my van moms at?)

I am an itinerant teacher nearby and a coach at our local high school and my husband is a pastor for our community— our favorite thing is investing in our community. And now placing bread and baked goods made with organic flour, organic sugar, grass-fed butters, on the tables in our community is so fulfilling!

It is a grind but I am blessed to be on it!

I am constantly in awe and reminded of what a privilege it is to be baking for my community!

The goal and vision of Organicallyrisen was to provide high quality sourdough items to my community.

I experienced a 264% increase in my gross sales from year 1 to year 2!

Baking for a side hustle was not my long term plan, it is a passion of mine which started with me wanting to do better for my family. I am always honored to be a part of my customers homes.

Lake Zurich and all my customers thank you for the blessing to bake for you in 2025, I look forward to continuing to bake for you in 2026!