Lex is a Maryland native turned Texas transplant, now raising three little ones (all five and under) in southern Fort Worth. A “plant lady” and devoted home baker, Lex first learned her way around the kitchen alongside her mom. What began as a family pastime grew into a passion for sourdough, sweet buns, and seasonal baking — always with the same, wholesome ingredients she uses to feed her own family.

In 2025, she took the leap from hobbyist baker to professional, opening The Double Tulip as a neighborhood micro-bakery. For Lex, baking isn’t just about bread or sweets — it’s about comfort, community, and creating something worth gathering around the table for. 

The Double Tulip's name is rooted in both heritage and love. Lex’s husband’s family comes from Pella, Iowa, a Dutch settlement town renowned for its Tulip Time festival every May, where the two were married in 2019. Among the many varieties, the double tulip stood out to Lex with its lush, layered bloom, a flower that felt abundant, comforting, and full of life.

Their logo, featuring two tulips, honors both Lex and her husband, as well as the ideals of partnership and growth. It also carries a quieter thread of meaning: tulips were Lex’s mother’s favorite flower, the person who first nurtured her love of baking.

Together, these roots formed the name The Double Tulip — a symbol of family, heritage, and the beauty that comes from patience and care.

That same spirit carries into every sourdough loaf and seasonal bake that leaves the oven, with coffee and matcha offered as a natural companion to what is, at its heart, a bakery built for comfort and connection.

For Lex, sourdough is more than bread—it’s a craft rooted in patience, care, and a connection to tradition. Each loaf begins with a living starter, nurtured daily, and transformed slowly over numerous hours into something deeply comforting. There’s a simplicity to it—flour, water, and salt—that becomes extraordinary through time and attention. That slow fermentation gives sourdough its familiar tang, its tender crumb, and its place as the bread so many of us crave when we want something nourishing and real.

Through careful consideration and research, Lex discovered the benefits of choosing sourdough over mass-produced, over-processed bread you can find in the grocery stores today. Opening The Double Tulip was her way of giving back to her community through her natural passion for baking. Beyond its taste, sourdough offers health benefits that make it an easy choice for everyday life. The natural fermentation breaks down gluten, making it easier to digest, while also supporting balanced blood sugar. It’s bread that feels as good as it tastes—hearty, wholesome, and meant to be shared at the table. That’s why sourdough stands at the heart of The Double Tulip.