Today we’d like to introduce you to Teresa Roskosh.
Teresa, we appreciate you taking the time to share your story with us today. Where does your story begin?
I have always loved to bake! I started baking for my family when I was about 10 years old, beginning with boxed brownie and cookie mixes. Before long, I was branching out, doctoring up those mixes with different add-ins, and testing new recipes that my mom would find or someone would share with me. Baking quickly became something I loved, not just because of the end result, but because of the joy that came with making something for the people around me. Still, my passion for baking and sharing my creations never went beyond a hobby.
In early 2022, I was diagnosed with Hashimoto’s Thyroiditis, an autoimmune disease that affects the thyroid. That diagnosis prompted me to take a much closer look at how I was living day to day, including the foods I was eating and the habits I had built. The conventional approach often involves taking medication daily for the rest of your life, but I wanted to explore what role nutrition and lifestyle could play in supporting my health and reducing my autoimmune flares. I am incredibly blessed to have a sister who specializes in Functional Medicine, and I leaned on her guidance as I navigated this new chapter. That journey included eliminating gluten and dairy from my diet. Within about six months, I was feeling like myself again. Going gluten-free became my new normal, but there was one thing I continued to miss, bread.
In early 2025, I started coming across information about how some people with a gluten sensitivity, who do not have celiac disease or a wheat allergy, may tolerate traditionally fermented sourdough differently than conventional bread. That sparked my curiosity, and I decided to experiment. I began learning about sourdough, its fermentation process, and the patience it requires. I had no idea where that curiosity would lead, but I was excited to try something I had missed for years.
To my surprise, I found that I could enjoy a slice or two of my homemade sourdough without experiencing the symptoms I had come to associate with eating gluten. For me, discovering this bread was a meaningful part of my personal journey with food and health.
As I learned more, I also realized that there is a significant difference between bread that is labeled sourdough and bread that is actually made through a traditional sourdough fermentation process. Many commercial loaves use commercial yeast and may simply add sourdough culture or flavoring to give the bread a sourdough name or flavor. Traditional sourdough relies on a living starter and a long fermentation process, allowing the natural wild yeast and bacteria in the starter to do the work of leavening the bread. That process takes time, often 24 hours or more, and that time is a huge part of what makes true sourdough so special.
Over the next ten months, I continued baking for my family and sharing loaves with close friends. I experimented with different flavors and inclusions, but I always found myself coming back to the same thing: an original sourdough loaf made with flour, water, and salt. There is something incredibly special about a food made with so few ingredients that requires more than 24 hours of time, care, and attention to bring it to life. Nothing about the process is rushed. The dough has to be mixed, fermented, shaped, cold proofed and baked in its own time. And I believe you can taste that difference.
As I continued baking, I realized I wasn’t just making bread. I was feeding my family something made with simple ingredients, sharing something I loved with others, and finding a deeper appreciation for the process itself. What began as a way to bring bread back into my own life was becoming something I wanted to share more widely.
In late December 2025, I began feeling that God was leading me toward something more. I felt a nudge to take this little hobby beyond my own kitchen and begin sharing my bread with my community. To be honest, I put it off for a while. Turning something I loved into a business felt like a big step, and I wasn’t entirely sure what it would look like. But on January 8, 2026, I finally made the commitment to take that leap and start Two Roses Artisan Bakery. By the middle of February, I was officially up and running.
At Two Roses Artisan Bakery, my commitment to simple ingredients remains at the heart of everything I do. I use organic, unbleached flour in everything I bake, and I believe good food doesn’t need a long list of ingredients to be special and taste amazing. I value traditional methods, long fermentation, and the time it takes to make something from scratch. In a world that often feels like it is moving faster and faster, there is something grounding about slowing down, working with your hands, and allowing a process to unfold as it should.
Now don’t get me wrong, I still enjoy baking and offering the sweet treats, but the simplicity of ingredients and base of sourdough, always remains.
Looking back, I can see how this story came together in a way I never could have planned. A childhood love of baking, a personal journey toward better health, a curiosity about sourdough, and a growing desire to serve others all led me here. What started as a very personal discovery has grown into an opportunity to share something I believe in with the people around me.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I would never describe the path of starting and building a business as “smooth.” There will always be ups and downs, but what’s important is learning how to remain steady and resilient through the challenges.
For me, one of the biggest challenges has been the fact that I’m growing this business in the evenings and on weekends, while also working outside the house, juggling a family and maintaining my own health. There are only so many hours in the day, and learning how to balance all of those things while still giving my business the time and attention it needs has definitely been a challenge.
In the first few months, I’d say I had more challenges than wins. There were weeks when the bread wasn’t baking up the way I expected it to, or I’d put hours into preparing only to have a handful of orders. It’s never easy knowing how much time, energy and money you’re pouring into growing something and not immediately seeing that hard work manifest in the way you hoped it would. There were definitely moments when the impostor syndrome crept in, where I questioned everything I was doing and doubted whether or not I was capable of growing and operating a business.
But those trials have taught me that growth doesn’t always look like more orders or bigger numbers. Sometimes growth looks like becoming more confident in your product, learning how to improve your processes, figuring out what works for your customers, or simply continuing to show up when things aren’t going the way you planned.
What kept me centered and moving forward was the belief that I am on this path for a reason and that God has a plan for me. I’ve had to remind myself more than once that I don’t have to have the entire road mapped out. I just need to keep taking the next step forward and trust that the bigger picture will come together in time.
After the initial adjustment phase, things feel much more stable while still continuing to grow, which I’m incredibly grateful for. I’ve learned a lot about myself as a business owner, and still have a lot to learn, but I think those harder seasons have ultimately made me more resilient, patient and confident in what I’m building.
Appreciate you sharing that. What should we know about Two Roses Artisan Bakery?
Two Roses Artisan Bakery is a home-baked sourdough micro bakery specializing in long-fermented sourdough breads and baked goods. Everything is made in small batches by hand, using simple, thoughtfully chosen ingredients. I don’t use commercial yeast, and every sourdough product is fermented for at least 24 hours. For me, sourdough isn’t about following a trend, it’s about slowing down the process and allowing time to do what it does best.
There are a number of things I’m proud of with this business, but the one I’m most proud of is the commitment I’ve made to only using organic, unbleached flour. I deeply believe this is an important promise to make to my customers because the people buying my bread care about the ingredients making up their food just as much as I do. I want to be able to stand behind every ingredient that goes into the products I’m selling and feel good about feeding them to my own family.
I also think what sets Two Roses apart is that I’m not trying to make the biggest amount of bread as quickly as possible. There is a lot of intention behind what I do. I’m still a small, home-based bakery, which allows me to be hands-on with every loaf and every batch. I know my customers, I hear their feedback, I pay attention to what they love, and I’m constantly experimenting and refining my recipes. I want my customers to feel like they’re buying something made for them, rather than something that came off an assembly line.
I’m also passionate about continuing to make this business more connected to the community. One of the things I’m working toward is finding a Kansas-based organic wheat farmer whose wheat I can incorporate into my breads.
My goal is to have 10–30% of the flour in all of my loaves come from freshly milled, locally sourced wheat. There are a number of suppliers who source wheat from the Midwest region, but I want to take this a step further and work directly with the farmer who actually grew it. To me, there is something really special about knowing not just where an ingredient came from, but knowing the person who grew it.
I believe that connection is something that has been largely lost through the industrialization of our food system. We have become so accustomed to buying food without ever knowing where it came from, who grew it, or how far it traveled to get to us. I want to push back against that, even in a small way.
There is a growing movement of customers who want to seek out locally sourced products and truly know where their food is coming from, and I believe that desire extends to the bread we feed our families. By shifting even a small percentage of my flour to locally grown wheat that I can trace directly back to the farmer, I can take another step toward that kind of connection.
Ultimately, I don’t just want to make good bread. I want to know the story behind the ingredients I’m using and, whenever possible, share that story with my customers. I think there is something really beautiful about being able to say, “I know who grew the wheat in this loaf.”
At the end of the day, I want Two Roses to be about more than just sourdough. I want it to represent good ingredients, traditional methods, intentional work and the idea that food can bring people together. I’m proud of what I’ve built so far, but I’m even more excited about what it can become. My goal is to continue growing without losing the heart of what made me start in the first place: making really good food, with really good ingredients, for the people in my community.
Do you have any memories from childhood that you can share with us?
When I think back to my childhood, my mind always seems to go back to Christmas time. This time of year holds such a special place in my heart because it was when I would spend time in the kitchen making special seasonal cookies and candies with my mom. I would help her glaze the almond cookies and dip the Needham’s in chocolate.
There are certain items and flavors that, as soon as I taste them, I’m immediately transported back to that time. Those childhood memories have definitely influenced the way I bake today and have even inspired some of the seasonal items I offer to my own customers. I love being able to take something that was meaningful to me growing up and put my own spin on it.
Christmas Eve was also my favorite day of the year, simply because it was when my entire extended family would come together at my grandparents’ house. I come from a large Italian family, with six sets of aunts and uncles and 18 cousins in my dads side, so when we were all together, it was loud, chaotic and probably a little overwhelming for anyone on the outside looking in. But to me, it was perfect. There was always so much food, conversation, and laughter.
The kitchen was always at the center of those memories, and I think that’s a big part of why baking has become so meaningful to me as an adult. There’s something really special about creating something with your hands and then watching it become part of someone else’s gathering, celebration or family tradition. That’s something I hope to carry into what I’m building with Two Roses.
Contact Info:
- Website: https://www.tworosesbakery.com/
- Instagram: https://www.instagram.com/tworosesartisanbakery
- Facebook: https://www.facebook.com/share/14rF3EiB3CS/
- TikTok: https://www.tiktok.com/@tworosesartisanbakery?
