Our Story · Est. 2025 · Post Falls, Idaho

A little bakery
on the porch.

Dala Bakehouse began at our kitchen table, baking for the people we love. Every loaf, cookie, and cinnamon roll still comes from those same hands.

01 · Meet the baker

Hi, I’m Carrie.

A homebody at heart, a wife, a homeschooling mama to six, and the hands behind every loaf you’ll find here.

Dala Bakehouse started at our kitchen table — flour on every surface, kids underfoot, and the kind of bread that disappears before it cools. What began as a way to feed the people I love has grown into a small home bakery on our front porch in Post Falls, Idaho.

Everything is handcrafted here in our kitchen: sourdough loaves, cinnamon rolls, cookies, coffee cake, pure vanilla, and the seasonal bakes we look forward to all year. Real ingredients, no shortcuts, and food meant for sharing — that’s the whole pitch.

Thank you for supporting our little bakery on the porch. It really does feed our family — and a few hundred neighbors too.

— Carrie

02 · Why sourdough

Bread, the way it used to be.

For thousands of years, bread was three things: flour, water, salt. A wild starter did the rest — slowly, on its own time. Somewhere along the way we traded that for sliced shelf-stable loaves wrapped in plastic, and we forgot what bread is supposed to taste like.

At Dala Bakehouse, we bake the slow way. Every loaf ferments for 24–36 hours, leavened only with a wild starter we’ve kept alive on our counter since 2022. That long ferment doesn’t just give the bread its tang and its open, custardy crumb — it predigests the grain, making it gentler on stomachs that don’t love modern bread.

03 · Upcoming