On a Saturday morning walk through Arlington Forest, you may spot a bright pink stand overflowing with fresh, locally made sourdough breads and baked goods from Crumb to Mama.

Isabella Fortunato launched her business last year and works alongside media manager Dana Barry. Since then, folks have been lining up to get their hands on the bread loaves, muffins, bagels, cookies, and tarts, all made with her starter, Cruella dough Vil.

However, Fortunato has been working with sourdough for much longer than that. Her journey began a few years ago, though she can't recall the exact date. What she does remember is why she started: a desire to eat foods made with the cleanest possible ingredients.

“I have lupus, and my mom has lupus, so growing up, my parents really put a focus on what we were eating,” Fortunato said.

Her passion for cooking and baking traces back to her childhood.

“My mom is Puerto Rican, and my father is Italian, so both love to cook,” she explained. “Both of my parents love cooking, so I always watched them cook… Once I moved out and was on my own, then I really started to get a passion for cooking.”

“If you come, I feed you,” she likes to say. The motto highlights her passion for sharing food with others.

When asked about the possibility of opening a brick-and-mortar location, Fortunato said owning a bakery could be a fun venture someday, though she has no current plans to open a store.

“Right now, I just love the engagement within the community.”

Before Crumb to Mama came to be, Fortunato was giving away her baked treats to neighbors, many of whom encouraged her to start selling. It wasn’t until she learned about micro bakeries that she decided to take the jump and try it out.

“It really brings the community together,” she said. For Fortunato, that community spirit is reflected in every item she bakes. “It’s literally made with love.”