Island Thyme Soap Company

09/16/2026

09/15/2026

FAKE THE BAKE! 🤫👨‍🍳You could spend your weekend measuring flour, timing proofing windows, and burning your fingers on a Dutch oven... OR you could just light this Warm Artisan Bread Candle. It blends top notes of fresh yeast and oats with a warm heart of baked sourdough, finishing with a base of soft dough and melted butter. It’s the ultimate shortcut to a cozy home Your guests will think you spent all morning baking, and I promise I won't tell them the truth.

09/12/2026

09/12/2026

Do you know the Legend of the Halloween Spider? Start a new family tradition with this wicked cute ornament! Hang her in your window for a magical Halloween full of sweetness instead of scares, and a little protection for the home she watches over.

09/11/2026

Do you know the Legend of the Halloween Spider? It’s a sweet twist on an old story. Coming Sept 15 to Cherry Blossom Boutique LLC

09/11/2026

Think you need to wait 24 hours to enjoy that cozy kitchen scent of fresh baked sourdough bread straight out of the oven? There’s a candle for that!

09/07/2026

Something spooky (and beautiful) is crawling its way to Sheffield Lake... 🕷️✨I am so excited to announce that starting September 15, a selection of my handmade creations will have a permanent home at the wonderful Cherry Blossom Boutique!To kick things off for the autumn season, my handmade Crystal Halloween Spiders will be catching a spot on the shelves. These beauties catch the light perfectly and add just the right amount of elegant eerie charm to your Halloween decor.Stay tuned for more sneak peeks before the launch date! 🌸

09/03/2026

Stop throwing away expensive organic flour on flat, gummy, or overproofed loaves.

Get the ultimate Sourdough Bulk Fermentation Companion App

08/07/2026

It’s officially that time of the year! 🎃🍂 The studio smells absolutely incredible right now. Which fall scent are you most excited for? Drop your favorite autumn emoji below!👇

✨ business

05/17/2026

Feed it at peak. Here’s why it matters.
Your starter is a living ecosystem — wild yeast and lactic acid bacteria suspended in flour and water, doing the slow, quiet work of fermentation every single day.
When you feed it fresh flour, the microbes wake up. They eat the sugars, release gas, and your starter rises. That highest point of the rise?
That’s peak. And it’s the sweet spot you’re always chasing.
At peak your starter is at its strongest. After peak, the food starts running low. The structure loosens. The bubbles weaken. That’s not a dead starter — that’s a hungry one.
So feed it at peak. Not after the crash.
One more thing — peak doesn’t happen on a schedule. Temperature, feeding ratio, and your starter’s strength all shift the timing. Trust your jar, not your timer.
A strong starter isn’t about perfection. It’s about paying attention. 🫙
Save this for your next bake day.