Soul of 78: Katie Nethery

Bread Maker, Sourdough Bakes by Katie

Words by Nick Norris | Images by Ryan McGill

There was something special about those afternoons in the kitchen the way the sun peered through the window, how the enticing aromas crept throughout the house, and the countless chats and laughs shared by three generations of women.

For Katie Nethery, the kitchen was home. Here, cooking and baking were a way to bond with her mother and grandmother. As with many southerners, baking fluffy biscuits and delectable fried pies was a regular occurrence, and it made for countless memories.

"I've always said that cooking is my family's love language," Katie says warmly. "If you're someone we like, we'll make sure you feel welcome and get fed."

Baking was a core part of Katie's childhood, but now it's a passion that produces profit.

“I started the ‘Sourdough Bakes by Katie’ page on Facebook on December 2023,’ the Jasper native explained. “But I started making deliveries a bit before that, in the fall."

The page is filled with photos of all types of tasty treats, from cinnamon swirls to cheesecakes, cookies, apple fritters, and much more. But her specialty is, of course, the namesake sourdough.

"I first started bread making during the pandemic when we were all stuck at home," Katie says. "I tried sourdough and failed, but I picked it back up about a year ago and have been making it ever since."

There is a challenge to sourdough, as Katie learned the hard way.

"The starter is a fermented flour and water mixture that you have to feed and discard daily," she explains. "And sometimes things can go wrong, and you may have to assess if you're adding too much or not enough."

This pursuit of perfection in the art of sourdough bread-making is emblematic of Katie's broader culinary philosophy: embracing challenge as a pathway to growth.

"I like challenging myself," Katie says. "I'm always trying to make new stuff, even if I don't sell them right away."

It's that same adventurous spirit that first led her to bread-making.

"I've always loved to cook, but I wanted to do something different," Katie says. "I noticed nobody in my family has ever really been the bread maker. So, I thought, 'Why don't I try that?'

Although the Walker High School graduate now lives in Tuscaloosa as she finishes her master's degree in creative writing, she often finds her way back home.

"I deliver between Tuscaloosa, Birmingham, and Jasper," she says. "But I would come back (to Jasper) regardless. Thankfully, all my grandparents are still alive, so I try to come back and spend as much time with them as possible. It's always been home."

From the intimate confines of a Southern kitchen to the broader canvas of her burgeoning business, Katie's journey encapsulates the essence of tradition and innovation a culinary alchemist turning flour, water, and yeast into savory and sweet delights, all while staying rooted in the love language of her family. 78