Who’s Buttered Up?

Hi there!

My name is Cori Simons and I bake sourdough bread and wholesome pastries and treats out of my kitchen in James Island, South Carolina!

The goal of the Butter Me Up kitchen is to provide my community with baked goods that prioritize the health and wellness of our bodies, planet and economy. The natural method of sourdough fermentation unlocks the nutrients present in grains like wheat that are otherwise inaccessible to our guts. Through long and slow fermentation, grains are transformed into something delicious, and nourishing for our bodies. In addition to using natural fermentation, I prioritize using whole grains and local grains- not just for our personal health- but the health of our communities. Using grains from regional mills helps support our local grain economy, which in turn supports farmers who are stewarding our agricultural land responsibly. Many of these boutique mills are keeping heirloom and rare grains alive and thriving. Some are finding lost grains are reintroducing them to the world. And some are breeding and strengthening grains to brace for our global environmental changes. And most importantly for the bread eater: all of this makes better bread.

I hope we can connect through the joy of beautiful food, and I hope I get the chance to bake for you!

Below you can find some of my personal favorite resources for buying flour, baking bread and baked goods, and for learning about the power of food in our world today.

Flour and grains:

Carolina Ground Mill, Hendersonville NC

Marsh Hen Mill, Edisto Island, SC

Anson Mills, Columbia, SC

Baking Cookbooks:

The Perfect Loaf by Maurizio Leo

Mother Grains by Roxana Jullapat

Tartine Bread by Chad Robertson

Carolina Ground by Jennifer Lapidus

Books about food (nonfiction):

The Third Plate by Dan Barber

The Omnivore’s Dilemma by Michael Pollan