Welcome to Indigo and Rye.

I’m Chelsea — a baker who blends craft, science, and curiosity to create small-batch treats that feel both comforting and a little unexpected. The name comes from two early inspirations close to me: my work with the indigo bunting in college (the most gorgeous blue bird), and my love for the depth and character that rye brings to baking. Both reflect the spirit of this bakery — rooted, attentive, and shaped by place.

Indigo and Rye first came to life while my family was stationed in Germany, where baking became both a creative outlet and a way to feel at home wherever we were sent. Now, in Colorado, that spirit continues in every product I make. From cupcakes and cookies to savory nuts, biscuit crisps, flavored extracts, and fresh-milled flours, everything starts with a simple question: what makes this ingredient shine?

My approach to baking is deeply influenced by my scientific training — I hold a PhD and spent years studying, testing, and exploring how complex systems behave. That mindset comes with me into the kitchen. Every recipe is a little investigation: adjusting variables, probing flavor, understanding the “why” behind the bake, and refining until the result feels just right.

I mill Colorado-grown wheat berries in small batches to capture the aroma and vitality you can only get from fresh flour. I build flavor with intention, guided by equal parts creativity and scientific curiosity.

In this little cottage bakery, everything is made with patience, purpose, and a genuine love of sharing something honest and handmade. Whether it’s a batch of chili-crisp biscuits for a neighbor, a jar of Sumatran vanilla extract for a fellow baker, or a bag of chocolate-covered praline pecans at a winter market, I hope you can taste the care that goes into each one.

Thank you for being here — and for supporting small-batch, thoughtfully crafted baking in Colorado.

If you are interested in recipes, visit our sister blog:

www.labtooven.com