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Focus on local grains is recipe for excellence

Driving to work, Rachael Sobczak passes acre after acre of her ingredients.

The 12-year La Conner resident is owner of Water Tank Bakery, which opened last June at the Port of Skagit. She crafts sourdough bread, cakes and cookies from 100% locally milled flour made from Northwest grain.

A baker for nearly 20 years, 10 of them with the Breadfarm in Edison, Sobczak was selling bread from her home when the COVID-19 pandemic began.

Demand snowballed for product, then known as Rachael and Bread. “People were home more, less busy and willing to buy from a local person,” she said. “Plus it’s good bre...


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