About us
Country Bird Bakery focuses on the terroir of the Heartland.
By using regionally sourced grain and flour we can support our local farmers, while also supporting our physical health, economy and ecology. Baking is an agricultural act. We aim to tell the story of the farmers and the land in a creative, fun, and unexpected way. As much as possible we source from Oklahoma, Arkansas, Kansas, Missouri and Texas. Using a variety of grains yields baked goods that are more nutritious and that have a more complex and diverse flavor profile.
Country Bird Bakery Workshops
We love to teach baking workshops at Country Bird Bakery! Making sourdough or using stone ground flour can seem intimidating, but it doesn't have to be! We want to show people how to make delicious creations with regional grain and other local ingredients like fruits, vegetables and dairy. Teaching people how to do this helps empower them to support local farmers and changes the way people think about baking. Flour becomes alive. Through teaching we get to be a small part of their memories they create with their family when they bake bread on the weekend, or show their children how to make pecan pie.
Sourdough is a process of naturally leavening bread. This fermentation process takes 3 days, which makes the bread more digestible and healthier for our gut microbiome. In our modern times, we don't often get an opportunity to slow down and learn an ancient technique. Sourdough cannot be rushed. Workshop participants get a chance to slow down and work the dough with their hands. When we cultivate a relationship with sourdough we cultivate a relationship with ourselves.
Hi! I’m Cat Cox.
I’m the baker behind the Country Bird Bakery and believe that bread can be so much more than just a vehicle for toppings. Bread can and should have a sense of terroir. Much like wine, great bread should embody the taste of a place and time. I strive to incorporate local vegetables, fruits, grains, herbs or dairy into every loaf I bake!
I didn’t attend culinary school, instead learning on the fly while working in restaurants, as well as obsessively reading cookbooks and through many trail and errors. I have an eclectic background in visual arts, cooking, and teaching.