Meet Allison
Hello, I'm Allison White, a sourdough baker based in Morgan Hill, CA.
With a background in food science and a passion for clean, nutrient-dense food, I craft sourdough using hyperlocal, organic ingredients sourced from trusted farmers and millers.
In my kitchen, precision is key—I use a pH meter to ensure optimal fermentation for maximum nutrition and digestibility.
Baking for my community gives me purpose, and I'm dedicated to sharing my knowledge through year-round classes.
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Local Whole Grains
All of my whole grains are sourced from Eck Farms in Hilmar, Ca. Jon focuses on growing heritage grains, including Joaquin Oro, Sonora, Rye, Durum and more. I purchase the rest of my flour from Central Milling in Petaluma, CA.
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Science in the Kitchen
At Matriarch, my primary focus centers on fermenting whole grains, utilizing the precision of a Hanna pH meter to ensure accuracy. This method is crucial for unlocking the rich nutrition and flavor stored within whole wheat berries, making them more easily digestible and efficient.
(use code Matriarch10 for 10% off)
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Community
Baking gives me a deep sense of purpose and connection my community. I love to empower others to bake for themselves and their family members, and I facilitate this by teaching classes year round in my home.