Meet the Artist: Local Baker Molly O’Regan

While art comes in many forms, one of the most tasty and unique forms of art can come in the form of baking, and local baker Molly O’Regan has not only become fascinated by this art form, but has become one of the most sought after bakers in the Mt. Hood Villages. O’Regan began baking using her own sourdough starter six years ago and has never looked back. Known for her breads, bagels and other baked goods, O’Regan began selling her work at local farmers markets and is now one of the most popular local vendors.
Known for her classic sourdough loves, O’Regan’s artwork in the form of baking has become her passion and staple in the community. “Classic sourdough loaves, or boules, are kind of my classic go to, but my sourdough bagels are probably the family favorite at home,” O’Regan said. Using the internet as her classroom and following the art through other at-home bakers, O’Regan honed her skills through the visual teachings of other baking artists. “I began watching videos/Instagram accounts and always thought it looked fun,” O’Regan said. “Eventually I watched a really clear tutorial video on how to get started so I decided to give it a go and make my own starter. I made bread for me and my family to begin with and slowly expanded what I could make with my starter,” O’Regan added.
A resident of the Mt. Hood Villages for 34 years, O’Regan has made a name for herself and her baking within the community. The process for her baked good sales at local farmer’s markets begins days in advance and the process itself can be in-depth but highly rewarding. “I begin feeding my starter on Tuesday night and try to build up a large supply,” O’Regan said. “Wednesdays are usually supply day and I can knock out some sourdough crackers and a couple sandwich loaves. I begin 12 classic loaves in the evening that are baked Thursday evening. Thursday I start the next 12 that will be baked Friday evening. Thursdays I also prepare the dough for baguettes, English muffins, and more sandwich loaves. Friday I bake off almost everything, including pretzels and muffins, except the bagels which ferment overnight and I boil and bake them first thing before the market on Saturday,” O’Regan added.
Using positive customer feedback as her fuel and the happiness baking brings her as her motivation, O’Regan has found baking to be an added bonus to her life on the mountain. “I love seeing customers/community members each week, coming back for more,” O’Regan said. “They make it well known that I am missed when I have taken a weekend off from the market,” O’Regan added.
O’Regan’s baked goods are sold exclusively at The Hoodland Farmer’s Market. Located in The Church on the Mountain’s parking lot every Saturday until October, 10am-2pm.