Laura, owner of Mountainside Bakery

Hi! My name is Laura and I am a self taught baker. I started at a young age to support my sweet tooth and I love sharing my creations with others. I also like to “experiment” in the kitchen, especially since in a previous job I was in a research & development lab. I enjoy being able to make my own food with organic ingredients that don’t have any unnecessary additives, dyes, etc.

I grew up in Massachusetts just above sea level and thought I had gotten pretty good at baking by the end of college. Then I moved to Colorado where I was at 7,500ft and realized that there were different baking rules at high altitude! I struggled at first, for example my banana bread recipe that I had used for years was now coming out dry and burnt!! After some research I was finally able to regain my footing and create delicious baked goods again. I felt comfortable for a while, and then after giving birth to my second child I was thrown another curve ball. He was very sensitive to foods and I was told to cut out dairy, gluten, soy, and cane sugar. This was very tough at first, I had never ventured into gluten free baking before this moment. I also had to figure out how to make things sweet without cane sugar. Since then I have tried many different recipes, some of which were major failures and others were sucesses.

I am currently on a “mountainside” at about 8,600ft and decided to start Mountainside Bakery in 2019. In the past I had been asked by friends to make birthday, wedding, and other special occasion cakes. I decided to try to start a business focusing on that and give people in the area an organic and dye free option. Then life and COVID hit, and I have now decided to start a blog. I am glad I have this opportunity to share my best recipes with you and hopefully inspire others to start baking!