With Love and Butter – Lauren Anderson, Founder Grain Artisan Bakery

One beautiful Thursday afternoon, I wandered down to the Snohomish Farmers Market to grab a bouquet of flowers and some dinner inspiration. As I was deciding between asparagus or squash, I noticed a line of people, at least 8 or 9 deep – casually waiting their turn for some baked goodness. The line never went down and I soon discovered that people were willing to not only wait – but drive long distances for anything made by Lauren Anderson, founder of Grain Artisan Bakery. Towering layer cakes with just a hint of icing but filled with ganache’, cinnamon rolls loaded with ooey gooey frosting and….. cookies, Lauren was offering vegan cookies. I got in line.

Fast forward a year – Lauren and I would work together as she planned her brick and mortar in Snohomish. She is a determined entrepreneur – having many ups and downs trying to site her business in SnoTown. After finally signing a lease in July, Lauren completed most of the build out herself, with the help of a very successful Kickstarter campaign and her many avid fans who believe in her.  She is destined for success!  Meet Lauren Anderson of Grain Artisan Bakery.

Describe yourself.

I’m 27 years old and a single mom. I started Grain Artisian Bakery five years ago as a home-based business. I was going to school for alternative energy and energy sustainability policy and my son was turning a year old. I decided at the last minute to bake cupcakes for him and everyone loved them. I realized after putzing around with it for a few months – that I liked baking a whole lot more than school. So, I got a Cottage Food permit and decided to just make a go of it. I baked part-time while working part-time in retail, and after a year and a half – I was growing big enough that I decided to get a commercial license. It has been really difficult to find a commercial kitchen, so I’m thrilled that we were able to find a place in Snohomish.  

Did you ever think that you would own your own Bakery?

I never thought I would own my own business let alone own my own bakery. I grew up eating Ghirardelli brownies out of the box! We did make Christmas cookies from scratch around the holidays and father-daughter Bake Big for Girl Scouts with my dad, but that was the extent of my baking. It’s not like it was like a childhood hobby or anything.

It was just something that I fell into five years ago. I’m completely self-taught – didn’t go to pastry school and am just learning as I go.

You are known for vegan and gluten-free options, as well as paleo recipes. How did you make that your niche?

When my son was just a couple months old, he was diagnosed as dairy free.  I began experimenting and then later he was diagnosed as having a gluten intolerance. So, I naturally started messing around with gluten-free recipes as well. Soon, people wanted vegan options, so I adapted for that too. Next came paleo. It has taken a lot of trial and error, lots of recipe testing and messing around and trying different blends – trying different products to see which ingredients work best. I could have still kept it as like 50% allergen friendly 50% conventional but there’s a serious lack of allergen-friendly bakeries or cafes in general in the region, even in the greater Seattle area. And heads up! We just added a Keto products too.

Where do you find your inspiration for different recipes?

I’ve always been a very creative person. Most of my ideas just come to me. I do find inspiration from craft cocktails, even beer. I don’t personally like beer, but I like looking at beer profiles and many times that will inspire me as far as flavor profiles go. There is also just an abundance of stuff that is native here to the Pacific Northwest that wasn’t available to me where I grew up in Indiana. It was like a whole culture shock as far as food goes here.

What’s the best piece of advice you’ve ever been given?

If I’m giving the best piece of advice for business owners, small business owners specifically, the best piece of advice is to outsource! I think that’s a huge reason why we’ve been able to grow. I hired my accountant who does my bookkeeping, my taxes – it is so freeing and liberating and left me with time to do what I am best at in my business, baking.

What is your hope for the future of Grain?

My hope is we create a community cultivator here. We have set up an artisan marketplace at Grain where we have invited local vendors with products that aren’t readily available. You can now get local produce and dairy, and dry ingredients too. When people come to Grain, they are not just supporting me and my team. They are also supporting local growers and farmers too.  

I just want it to be something really good.

You can find Lauren at Grain in downtown Snohomish along with other killer chefs like Cody Castiglia of Della Terra and Roger from Roger’s Riverside Bistro. And if you want to make a day of it, you can check out my tips for 24 hours in Snohomish here.

~Wendy