Growing up in the hills of Southwest Virginia, I spent much of my childhood in my mother's garden. It's where I learned that the best things take time—growing vegetables, baking bread, and creating something with your hands to share with the people you love. Looking back, those moments shaped not only how I cook, but how I want to live.

I followed that passion to culinary school and spent years working in kitchens and catering, drawn to the rhythm of service and the craft of baking. Eventually, life took me in a different direction. For more than two decades, I built a career leading teams, managing operations, and creating systems. It was meaningful work, but no matter where my career led, I always found myself longing for the kitchen.

When I transitioned to a plant-based lifestyle, I discovered there were a few things I couldn't quite replace—especially a truly great croissant. Light, flaky, buttery, and deeply satisfying. I became determined to prove that plant-based baking could deliver the same experience, without compromise.

Then, Drift found me.

While surfing with my husband in Santa Cruz, I was floating quietly in the water when an otter drifted past on its back. It was such a simple moment, but something about it stayed with me. I had been dreaming about starting a bakery for years, and suddenly everything clicked—the name, the vision, and the reminder that sometimes the best things happen when you stop fighting the current and trust where it's leading you.

Drift Bakeshop was born from that moment.

Today, I bake small batches of thoughtfully crafted, plant-based pastries designed for everyone to enjoy—whether you're vegan or not. My hope isn't simply to make exceptional croissants and pastries. It's to create something that invites people to slow down, gather around the table, and make time for the moments that matter.

Because great baking isn't just about ingredients. It's about patience. It's about sharing. It's about finding joy in simple things.

Welcome to Drift.