It seems like only yesterday a small cottage kitchen in Chetek made headlines in The Chetek Alert for sourdough breads and specialty pastries to die for. Fast forward eight months, and Rebekah Stamps of Edgewood Bakeshop has the Chetek area “bubbling” with anticipation after she officially announced her bakeshop will be opening a storefront in downtown Chetek.

In a Chetek cottage kitchen, a baker is working with multiple sourdough starters to fill a list of orders she recently received. She nurtures them, adding flour and water to the yeasty concoction. It’s a time-old tradition. A drawn-out process that takes several days, sourdough bread is an art form not to be rushed. Unlike the hurried nature of modern recipes, sourdough’s key ingredient is time.It all begins with an idea.

ST. LOUIS MAGAZINE - Where to find top-notch meats, breads, pastas, and other ingredients to make a memorable meal. Bekah Stamps brings an extraordinary quality to the sourdough and pastries she offers online and at the St. Charles Farmers’ Market.

SAUCE MAGAZINE - Beets & Bones joins a growing number of nutrition-focused restaurants in St. Louis. The avocado toast on chewy sourdough from The Edgewood Baker is one of the best in town with roasted corn and poblano peppers, feta, marinated tomato and micro herbs.

ST. LOUIS MAGAZINE - After a months-long delay, the concept expands with cold-pressed juices, healthy food offerings, regenerative bone broths, and a coffee program curated by Upshot Coffee in St. Charles. Not to be overlooked are the breads and pastries, both from The Edgewood Baker, a small artisanal bakery in St. Charles owned by Bekah Stamps.

JANIE'S MILL - For Valentine's Day, we asked Bekah, The Edgewood Baker, to create a recipe for us. I promise you this is divine and, as Bekah says, you can change it up or down to suit the mood. Chocolate, chocolate, and more chocolate, PLUS meringue AND poached pears. Delicious.