Smidge was a nickname given to Amanda Slemp by her grandfather the first time they met. When it came time to name a business built around family, food, and community, there was only one choice.

Small batch and big family. That's Smidge Farms in six words, and it shows up in everything Amanda makes. It started with a love of farmer's markets – the kind she grew up visiting and dreaming of being part of someday. That dream came with real obstacles. Getting a WSDA Food Processor Permit on your own as a small startup is hard. The Scale House Market's certified learning kitchen changed that, opening doors Amanda says she's forever grateful for.

Today Smidge Farms makes handmade artisan sourdough, freeze-dried baking inclusions, sweets and snacks, fresh urban farm chicken eggs, and small batch family recipes including fresh salsa. Every ingredient is chosen with care – simple, high quality, and locally sourced as much as possible. Every loaf of bread is something Amanda looks at and stresses over, making sure it's the best it can be for her customers.

She's also bringing back the Sourdough 101 Class Series in June, plus a Beyond the Basic Loaf Master Class once a month for those ready to go deeper.

Behind it all is a busy homestead – a first responder husband, four active kids, chickens, plants, and more. The food reflects all of it.