Then, something shifted. It wasn’t loud or dramatic—it wasn’t a voice, but it was something more profound than anything I’d ever experienced. It was a presence, clear and undeniable.

I heard it, not with my ears, but deep within me: Find purpose, and honor your family.

In that moment, I felt a spark of light break through the darkness, a lifeline I hadn’t realized I was looking for. It was as if the Great Creator had reached down, pulling me out of the depths of despair and offering me a way forward. That divine guidance became my turning point, a call to action that gave me new purpose.

With that newfound clarity, I channeled my energy into something that honored my family and gave my life meaning once more – creating Sinless Sourdough, a business dedicated to transforming heart health across North America through a low-carb lifestyle.

Sinless Sourdough was born. I became a solopreneur. 

I’ve spent over 30 years in the gourmet food world as a food and wine columnist, best-selling cookbook author, TV co-host (with Al Waxman), recipe developer, and keynote speaker. Yet, despite my career success, I’d gained 70 pounds over the years.

But through faith, perseverance, and a commitment to living a low-carb lifestyle, I shed those 70 pounds and reclaimed my health. Today, alongside Shawn—18 years my junior—I live a vibrant, low-carb life. I’m living proof that even in our darkest moments, we can be guided toward healing, hope, and transformation by a higher power.

The Mission: At Sinless Sourdough, my mission is to revolutionize how people think about our favorite comfort food – bread. I offer a path to baking a healthier low-carb sourdough version that supports cardiovascular health and well-being.

My Love of Bread: My passion for bread runs deep, rooted in my Métis heritage. European baking techniques introduced by fur traders from the Hudson’s Bay and North West Companies blended with Indigenous traditions to bring leavened bread to remote trading posts. This cross-cultural exchange led to the creation of Canadian Bannock, a beloved staple in Métis culinary traditions. The Métis people, the children of French and Scottish fur traders and Indigenous women, played a crucial role in merging European and Indigenous food practices.

Sourdough also has its place in Canadian history. The spread of the Klondike dehydrated sourdough starter during the Yukon Gold Rush is legendary, though much of the story is based on myth and anecdotal accounts. What we do know is that, during the Klondike Gold Rush of 1897-1898, thousands of miners took this humble, durable sourdough starter with them into the wilds of the Yukon. As they trekked through remote areas, sourdough became their sustenance. Some of these starters were passed down for generations, and through trade with fur traders and Indigenous peoples, it’s believed that the sourdough starter spread across Canada, becoming part of our culinary history.

For me, baking is not just a skill—it’s part of who I am. At 12, I started baking banana bread for my family. Weekends at the cottage were spent around the fire pit, where my Métis mother would make Bannock dough, and my siblings and I would bake it on sticks over the flames. On Sunday mornings, my father would fry up Flitterdabs (toutons) in an iron skillet—a cherished family bread recipe passed down through his Newfoundland family.

Sourdough, to me, feels like a healing food—a tangible connection to the land, my heritage, and the generations of Canadians whose stories are woven into the bread we bake.