Ingrid Sovlerson, baker and inn keeper, joins the staff at Bread and Water on Washington Island.
“My goal is to nurture others through baking of quality and wholesome cooking while creating good life within a sustainable community,” says Ingrid.
She has experience crafting sourdough and yeast breads in a wood-fired masonry oven at the Washington Hotel. Ingrid specialized in whole-grain baking of breakfast pastries and desserts at the Viroqua Food Co-op and maintained inn operations and guest relations as the resident caretaker, breakfast cook and hostess at the Arbor House, an environmental inn in Madison.
“On Washington Island, I like working with friendly motivated co-workers who encourage one another to put our best offering forward for our customers,” says Ingrid, who joins Margie Frank, Joe Ervin, Valerie Fons and Chuck Sully at Bread & Water.
Bread & Water, LLC, opened August 14, 2007 at 1275 Mail Road, Washington Island. The year-round bakery, café, lodging and kayak tour business practices dollar for dollar benevolence. For every dollar cleared past expenses, one dollar is donated to L.A.U.N.C.H. (Lake Adventures Uniting Nature and Children with Hospitality). L.A.U.N.C.H. invites inner city children who do not have the money nor local heritage to get to Washington Island in any other way. In addition to providing custom kayak eco-tours for children and youth coming from off-island, L.A.U.N.C.H. supports a weekly after school program for Washington Island students and provides free bread and soup lunches for Washington Island residents who qualify for commodity food distribution on Island.