Feeding your body and your soul through sustainable gardening and all-natural organic baking.

Our Mission

At Solace Flower Farm & Bakery, our mission is to nourish people and the planet through thoughtfully crafted food and responsibly grown flowers.

We are committed to using organic ingredients, practicing regenerative and pesticide-free growing methods, and honoring the natural processes that make both bread and flowers possible

Chef Bio

Kelly Redlin is a classically trained chef, graduate of the Culinary Institute of America, whose work has always been rooted in one simple idea: to nourish both people and the planet.

What began as a return to the soil became something much more.

Kelly first created Solace Flower Farm, growing pesticide-free flowers and herbs from seed with a deep commitment to regenerative practices and protecting pollinators. In nurturing the land—tending soil, observing seasons, and working in rhythm with nature—she found herself drawn back to her original calling.

Feeding people.

From that place, Kel Cooks was born (or reborn), bringing her culinary training back into focus through organic sourdough breads, soups, and seasonal offerings made with intention and care.

Today, those two paths have come together as Solace Flower Farm & Bakery—a reflection of her belief that the work of a farmer and the work of a chef are deeply connected.

Her breads are naturally leavened, slow-fermented, and made with organic ingredients. Her flowers are grown without chemicals, in a way that supports biodiversity and honors the land. Every product is an extension of her hands, her training, and her values.

Whether in the field or the kitchen, Kelly’s work is guided by a commitment to craft, sustainability, and creating something truly nourishing—bread from the hearth, flowers from the field.