My Food Philosophy
Regional Grains
Great sourdough starts with great grain. I source my flour from Maine Grains, whose stone-milled wheat is grown by Northeast farmers. Using regional flour allows me to bake small-batch sourdough bread with the depth of flavor and quality that Maine grains are known for.
Local Products
The best flavor and the best nutrition starts close to home. I prioritize organic and locally grown ingredients whenever possible, sourcing from Maine and the Seacoast region. Every item from The Intuition Kitchen is made to deliver both exceptional taste and real ingredient integrity.
Seasonal Flavors
Seasonality guides what comes out of my kitchen. Working with peak-season fruits and vegetables brings stronger flavor, better nutrition, and naturally rotating offerings throughout the year. This keeps my sourdough bakes and small-batch goods closely connected to Maine’s growing seasons.