Mountain Wisdom Bakery

My name is Cherokee Sampson, and I am a passionate Baker who learned my craft through years of experience at Bakeries in Germany, specifically in the Alp Mountain Range, as well as in my Mothers and Grandmothers kitchens in the Appalachian Mountains. Growing up in the Blue Ridge (a chain within the Appalachians), I was accustomed to a plethora of homemade breads, pastries, cookies, etc., at many an event or Cook-out. My Mother gifted, and I helped her to make, carefully crafted Zucchini and Banana breads for friends, family, and local churches for Christmas, and her homemade Cinnamon Rolls were SO yummy. Helping my Grandmother make her Peach Cobbler and Sugar Cookies still has an imprint on my memory as well. When I was 19 years old, I moved to Pfronten, Germany, a TINY town, in the very southern tip of Bavaria, Allgäu. Surrounded by the Alps, lots of cows, and delicious, but completely different, pastries, breads, and sweets: I fell in love. My first Bavarian pretzel-making experience came when I started working as a Bakers Helper at a tiny little "Bäkerei" (Bakery), which led to an apprenticeship, which led to another apprenticeship as a "Konditorin" (Pastry Chef). I received all of the technical training, and worked for years under the tutelage of many an amazing Baker, Pastry Chef, and even Kitchen Chefs who taught me their own tricks of the trade.
​​
I hope I can give the Port Richey Area the tastes from both the mountain ranges of the Appalachians and the Alps, sprinkled with a little bit of baking "Wisdom" along the way. All products made in a Cottage Food Operation that is not subject to Florida’s food safety regulations.