Beth Hautala
Founder and baker

Lilith Haus Baking Company is a micro cottage bakery based out of Beth’s home kitchen. After spending years baking bread for loved ones far and wide, bringing this dream to entrepreneurial life has invited joy, allowing Beth to engage with her community in fresh ways and bring her love of sourdough to a wider audience.

A home cook and baker, a published author, storyteller, and writing instructor, a lover of old houses and long conversations, mutually handy with a rolling pin and miter saw, Beth believes life is too short to be anything short of wholehearted and deeply invested.

Thank you for taking the time to be here! We look forward to visiting with you in person the next time you drop by to pick up a loaf or two.

Until then,

Cheers!

About the name
Why Lilith?

Contrary to popular assumption, the name was not borrowed from the author George McDonald, nor from the traditional Judeo-Christian mythology regarding Adam and his first wife . . . rather, we went a bit farther back, linking the legend of Gilgamesh and the woman who made her home in the garden of god— sometimes taking the form of an owl, representing wisdom, creativity, inspiration, feminine authority, and beauty before she was chased out of the garden and into the wastes.

Lilith Haus Baking Company was born out of a desire to feed creativity, offer nourishment, inspire community, and harness the complexity of time, all within the distinctly feminine urge to nurture.

Could we have picked an easier name for a bakery specializing in sourdough? Sure.

But we are convinced that both women and bread are at their best when a little complex.

About Our Bread

At Lilith Haus Baking Company, our sourdough bread is more than just a staple—it's a testament to our commitment to quality, beauty, craftsmanship, and nourishment. Each loaf is lovingly made with the finest ingredients, ensuring that every bite is an experience in the art of artisanal baking.

Our sourdough is made using a natural fermentation process. Each loaf is bulk fermented for twelve hours and cold-fermented for another twelve, which not only enhances the bread’s unique tangy flavor but also promotes better digestibility and nutritional value. We use a b 80/20 blend of whole wheat flour and bread flour, and our baking methods honor age-old techniques that have been perfected over generations. The result is a bread with a perfectly crisp crust, a tender airy crumb, and a flavor that lingers long after the last bite.