What started as a casual experiment with sourdough during pandemic-era remote work has blossomed into a thriving home bakery that’s capturing hearts—and taste buds—all across the Hearthstone community. Mary Alice Kahanek, the founder of Flour Child, never set out to launch a business. But with encouragement from neighbors and a deep love for baking, her kitchen quickly turned into one of the most cherished sources of fresh bread in the neighborhood.

Now, Kahanek’s artisan bread business has become a shining example of what’s possible when passion meets community support—and her story continues to rise.

A Pandemic Discovery Turns Into a Passion

Like many, Mary Alice’s life changed when she transitioned to working from home. The newfound flexibility gave her a chance to reconnect with an old love: baking. “Honestly, it all started by accident,” she said. “I’ve always loved baking, but when I was working full-time outside the home, finding the time for it was tough. Once I began working from home, I finally had the space to explore sourdough—and I was hooked.”

What started as a fun hobby—sharing loaves with family and neighbors—quickly began to evolve. One neighbor, who routinely drove to Katy to purchase sourdough, suggested she start selling her own. That suggestion sparked something unexpected: “I never imagined I could turn something I simply enjoyed making into a small business, but here we are—doing what I love and feeding people along the way.”

Why Sourdough? It’s More Than Just Bread

Mary Alice chose to specialize in sourdough not only for its flavor and nutrition but for the meditative process behind it. “There’s something really special about being able to grow and make your own food—it feels like a gift,” she explained.

Sourdough isn’t the easiest bread to master. It demands patience, observation, and intuition. “Sourdough can be tricky to master at first, but once you find your rhythm, the results are incredibly rewarding. The flavor, the texture—there’s just nothing quite like it,” she said. What’s more, her loaves—made with live leaven—are healthier than most store-bought breads. “It’s nourishing, natural, and made with care—what’s not to love?”

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From Home Kitchen to Hearthstone Favorite

Though Mary Alice enjoyed baking as a child, adult responsibilities made it hard to find the time. That changed when she created her own sourdough starter. “That little jar of bubbling starter pulled me back into the rhythm of baking, and before I knew it, it became a regular (and very rewarding) part of my life.”

The biggest early hurdle? Space. Her home kitchen wasn’t equipped for the growing demand. “Trying to run a bakery operation out of a regular home kitchen was tricky—there just wasn’t enough room,” she said. So she got creative: the dining room was transformed into a dedicated “bake room.” She also added multiple ovens, including a double oven she found on Facebook Marketplace. The change was transformative—she could suddenly bake up to 10 loaves at once.

A Day in the Life of Flour Child

Sourdough isn’t a one-day endeavor. The process at Flour Child begins days before the bread hits customers' tables. “My main mixing day starts early in the morning,” she explained. “I used to mix everything by hand, but now I use a large mixer, which helps me work in batches until about 1 PM, when the dough begins its first rise.”

By evening, she’s dividing, shaping, and storing each loaf in the fridge for overnight proofing. The next morning? “The ovens go on!” she said. Cooling, bagging, labeling, and organizing porch pickups all follow. A small IKEA case on her front porch holds the loaves, ready for convenient neighbor pick-up.

How She Maintains Quality and Consistency

With sourdough, nature is part of the process. Humidity, temperature, and even seasonal shifts impact the dough. Mary Alice leans into this, learning to read the signs. “It’s all about paying close attention and adjusting as needed,” she said.

She uses high-quality flour—though it can be hard to source—and tweaks her formula with each batch for consistency in both flavor and texture. “I focus on using the best ingredients I can find without going overboard on cost—it’s all about finding that sweet spot between quality and practicality.”

Mary Alice and her husband, Rick. (Source: Mary Alice Kahanek)

Community Roots and a Loyal Following

Mary Alice only bakes for Hearthstone residents—and that choice has paid off in deep community bonds. “The Hearthstone community has embraced my little hobby and turned it into something so much more,” she said. “Their encouragement has been the heartbeat of this journey from the very beginning.”

She recalls one neighbor’s glowing post on Facebook that helped launch her into high demand. “I lovingly call her my ‘bread-fluencer,’” Mary Alice shared. “Her kind words truly gave Flour Child a boost and helped spread the word in the best way.”

Sourdough Favorites and Sweet Treats

While her classic plain sourdough remains the backbone of her bakes, Mary Alice also experiments with more decadent varieties. “The chocolate sourdough is definitely a favorite too—served warm with a dollop of whipped cream or a smear of strawberry cream cheese… it’s pure comfort in a slice!”

She’s constantly testing new recipes and flavors and looks forward to expanding her menu—though she’s clear that Flour Child will remain a local labor of love. “I don’t have plans to grow Flour Child beyond being Hearthstone’s go-to sourdough bakery,” she said. “This little hobby brings me so much joy, and I’m genuinely happy just baking for my neighbors.”

Family, Flour, and Fulfillment

It’s a two-person household—Mary Alice and her husband—plus their three dogs. Her husband is a general contractor, which comes in handy for the occasional home renovation. “We love spending time outdoors, hanging out with our pups, and tackling house projects together,” she said.

She also juggles another role: running her own event consulting business from home. Flour Child fits in perfectly with their rhythm. She bakes twice a month, giving her time to balance life, work, and community.

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Advice for Aspiring Home Bakers

Mary Alice doesn’t sugarcoat it—running a home bakery is physically demanding. “Baking is back-breaking at times, and by the end of a bake day, I’m completely spent,” she admitted. But for those fueled by love for the craft? She’s all in: “Do it—but only if it’s something you truly love. Passion is what carries you through the long days and the physical exhaustion that comes with this kind of work.”

How to Order from Flour Child

Hearthstone residents can place orders for Flour Child sourdough via hotplate.com/flourchild. The best way to snag a loaf is to sign up for text alerts—bakes often sell out fast. Occasionally, remaining loaves are posted on the Hearthstone Facebook page.

She also welcomes special orders for events or larger needs. “Whether it’s for a special gathering, gifts, or a large quantity, I can do special bakes outside of my regular schedule,” she said.

In every golden-crusted loaf, Mary Alice isn’t just baking bread—she’s sharing a piece of herself, reminding the Hearthstone community that the simplest joys are often the ones made with love, flour, and a whole lot of heart.

By Tiffany Krenek, My Neighborhood News 

Tiffany Krenek has been on the My Neighborhood News team since August 2021. She is passionate about curating and sharing content that enriches the lives of our readers in a personal, meaningful way. A loving mother and wife, Tiffany and her family live in the West Houston/Cypress region.