About Us

I'm Caitlin, a baker working in Enterprise, Oregon at the edge of the Wallowa Mountains.

My approach to bread begins with the grain itself—seeking out heritage varieties grown in Oregon soils and stone-milled.

Every bake at Repose Homestead starts with naturally leavened dough, given time to develop flavor and structure through slow fermentation. I work with organic grains, eggs from our small flock, and natural sweeteners like local honey and maple sugar. Ingredients chosen for their integrity, not convenience.

This is bread shaped by place: the high desert climate, the cold mountain mornings, the rhythms of a small bakery where each batch is mixed, shaped, and baked by hand.

Repose Homestead is my practice of honoring grain, time, and craft.