About Us

I became interested in baking bread during my first trip to France in 2012. We initially stayed in Paris but then went to stay with distant relatives in the small town of Poitiers. During our stay in Poitiers, we would have baguettes from the local bakery with every meal. They were fantastic! Nothing like the ‘French bread’ or baguettes in the U.S. They had such a wonderful flavor, a strong crispy crust and a soft, airy inside.

After that trip I became obsessed with making a baguette that resembled those I'd had in Poitiers as closely as possible. I spent an inordinate amount of time researching and trying different recipes and techniques. Many of which were horrible! We traveled to France and other European countries every summer for many years after and my passion for figuring out how to make baguettes was always renewed! It’s hard to remember how many years it took to finally make a decent baguette but, once I had, my enthusiasm only increased. I had found something relatively close and would re-double my research and recipe tweaks to finally make what I felt was the closest thing to the original I could. However, the research, recipe adjustments, and learning really never stop!!!

I have no formal training in baking, I have an electrical engineering degree which comes in somewhat handy in the sense of trial & error along with taking meticulous notes about each variation and what difference each made in the end result.

When visitors would come they always asked that I had baguettes ready close to the time they would arrive. Many would comment, “You should seriously consider selling these!”. I was flattered but took their comments as a bit of a hyperbolic compliment. However, after hearing the comment from multiple people over the years, I finally asked, “Are you being serious?”. The answer was always, “Yes! These are fantastic!”.

Now, fast forward many years… Many recipes have been added to my repertoire and I continue to work on each of them to improve each time I make them. Add to that, I will finally have time to try selling my baked goods, and Rollin’ Wren’s Baked Goods is born.

I absolutely love baking yeast and sourdough based recipes. The engineer in me is fascinated with the flavors and textures that can be created from such a simple list of ingredients! I also enjoy the process of baking, it’s one of the most enjoyable things I can think to do - start with ingredients that are simple and end up with a bread that tastes amazing! 

My hope now is to share the passion and love that I put into the items I bake with a wider group of people and receive feedback on what might make them even better or ideas for other items to make!

Hope to see you soon…

Scott & Amie