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 gut and heart health across North America through a low-carb lifestyle — specifically through bread.  Both my parents shared their love of bread with me and my siblings.

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 is deeply intertwined with my Indigenous heritage, a love that connects me to centuries of cultural history. First Nation women who married European fur traders played a pivotal role in blending Indigenous and European baking techniques, introducing leavened bread to the remote trading posts. This cross-cultural exchange between French and Scottish fur traders and Indigenous peoples gave rise to Bannock, a beloved staple of Métis cuisine, which continues to carry the flavors of both cultures.

Bannock is not only a cornerstone of Métis cuisine but also a cherished bread among many First Nations. While the Métis adapted it with European influences, First Nations peoples have their own variations, with each family bringing its own unique twist.  

From my perspective: Sourdough is an integral part of our in Canadian history. During the Klondike Gold Rush (1897-1898), miners carried sourdough starters into the Yukon. These starters, passed down through generations, spread across Canada, further intertwining sourdough with Canadian culinary traditions.

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.