Be Well For Life Bakery

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Be Well For Life Bakery Moved out of the city and started a homestead selling organic sourdough & hand-crafted herbal teas. I recently retired from the U.S.

Hi, I'm Kristi along with my husband Nick, and we are the owners and operators of this small veteran owned business in Romeo, Michigan. Air Force after devoting 20 years of service to this great country. I loved being part of the military, along with my husband who also served for 6 years, but I knew that eventually it would come to an end and I would have to find my next path in life. I have always had a passion for health, fitness and nutrition, and consider myself a lifetime student when it comes to all things health and fitness related. I studied Health and Sports Sciences and earned a Bachelor's degree specializing in exercise science. Tea has been a daily ritual for me for quite sometime so making my own blends based on things I have learned just kind of fell right into place as a next step for me. I hope you love all the blends I have created as much as I do! Sourdough has become my recent passion and I am so excited to share it with you. It is becoming increasingly hard to find good quality food at the grocery store which led me to making my own :)

Stay tuned for more teas and sourdough products...I have quite a few more blend ideas that will be making their way to the store soon. Also, more offerings in the health and wellness products and services area...I'm so excited for the future, make sure to follow us on social media and stay in touch!!!

Good Morning Friends! New menu is posted and available online. Special items for this week are the apple cinnamon scones...
10/16/2026

Good Morning Friends!
New menu is posted and available online. Special items for this week are the apple cinnamon scones and double chocolate mini loaf 🤤.
If you don't receive a confirmation or have any questions about your order, please don't hesitate to reach out by email or text and if you get an error when ordering please check to see if the payment went through or contact me before placing another order. Thank You!
As always, thanks for your support !!! Don't forget to get your order in by 10am Monday...for pickup on Thursday, if you are a little late or forget, feel free to message me...no guarantees but I usually make extra 😉.
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If you don't know or follow me, I'm Kristi 👋 and I run a cottage bakery from my home in Romeo, MI offering organic sourdough baked goods. My menu changes each week and is normally updated on Fridays. I take pre-orders every other week offering local pickup on Thursdays at Full Circle Meals or F45 Shelby 26 Mile.
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All menu items are made with 100% organic flour and fermented for at least 24hrs for all the wonderful sourdough benefits 😊. Full ingredient list for all items are available on my website.
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Order on my website or click the start order button on my page to take you there. Have a great weekend!!!

Okay, so I changed ONE thing about my sourdough sandwich loaf… and I didn't expect it to make this much of a difference....
10/14/2026

Okay, so I changed ONE thing about my sourdough sandwich loaf… and I didn't expect it to make this much of a difference. 😂🍞

The recipe? Exactly the same.

The dough size? Exactly the same.

The pan? Different!

I switched to a shorter, longer loaf pan, and now the bread is much more like a traditional sandwich loaf. It's easier to slice, fits in the toaster perfectly, and my new nonstick pan releases the bread beautifully without any oil or butter.

And apparently, you guys approve! 😉❤️

Don't worry — you can absolutely still make this recipe in a Pullman pan. I'm just sharing an update that's been working really well in my kitchen.

Want my sourdough sandwich loaf recipe and pan? Comment SANDWICH below, and I'll send you the link!

10/11/2026

Ever wonder why one sourdough recipe calls for 50g of starter and another calls for 100g? 👀🍞

It's not necessarily because one recipe is better than the other!

The amount of starter you use affects how quickly your dough ferments. And that can make a BIG difference in your baking schedule, dough strength, and even the flavor of your bread.

More starter generally means faster fermentation. Less starter gives you more time to work with.

Neither is wrong! It's about understanding your dough and finding what works for YOUR schedule. 🙌

Want to understand fermentation a little better? 👇

Comment FERMENTATION and I'll send you my guide!

Maybe your starter doesn’t need more attention… maybe it needs a better feeding strategy. 👀🍞This is the method I formula...
10/08/2026

Maybe your starter doesn’t need more attention… maybe it needs a better feeding strategy. 👀🍞

This is the method I formulated after years of baking sourdough—and it has become one of the things I rely on most in my bakery.

My Double-Feed Method is simple:

- Feed your starter twice in one day
- No discard between feedings
- Start with a small amount and build exactly what you need
- Easily scale it up or down depending on how much bread you're making

And yes… there is a little math involved. 😂

But once you understand the concept, it’s actually really simple. And if you really don't want to do the math, I made a calculator for that too. 😉

Want to try the Double-Feed Method?

👇 Comment DOUBLE and I'll send you the full method for FREE!

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Romeo, MI
48065

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