Homemade Hope: Sonder Bakehouse
Nestled in West Fargo’s enchanting European-inspired village of Oak Ridge, Sonder Bakehouse is a haven of happiness, blending the art of baking with a mission to make the world a sweeter place. Inside an exquisite bakeshop and kitchen, Kayla Houchin shares a symphony of flavors and philanthropy, supporting charity: water with nearly every bite of her handcrafted creations. Sonder’s pastry case is pure romance and sugar, stealing hearts with artful rows of macarons, chunky cookies, scones, and artisan cakes, along with edible cookie dough, cake pops, and heaping cups of joy Houchin refers to as ‘The Good Stuff.’ With Valentine’s Day just around the corner, it’s the perfect time to indulge your sweet tooth and share a little homemade love — fresh from the Sonder Bakehouse oven.
BY TRACY NICHOLSON
PHOTOS BY MORGAN ALLORA, STUDIO FRESHLY + GABRIEL & CARISSA PHOTOGRAPHY
sonder
(n.) To Houchin, the term sonder, originally coined by author John Koenig, simply reflects our unique journeys, the awareness that everyone has a story; beautiful and complex stories worth sharing and celebrating every day.
SWEET DREAMS
When we first met Kayla Houchin nearly a decade ago, her Indulgence Baking Co. was on the rise, yet she was already Fargo-famous for her expertly crafted cheesecakes and macarons. Houchin, an NDSU alum who grew up in Fessenden, ND, has been perfecting the art of dessert since the age of two, learning from her babysitter, Karla DeJong, whose baking passion inspired her own. Today, her West Fargo bakery, now Sonder Bakehouse, has evolved from home-based and shared commercial kitchens to its own stunning location running with a baker’s dozen of full and part-time staff. Now full circle, DeJong is back at Houchin’s side five days a week, sharing her Fessenden-famous cakes, frostings, and almond buttercream cookies with the bakery’s patrons.
Houchin dreamed of opening a bakery in this neighborhood for years, but after initial renderings and pricing, she was convinced it would never happen. Fortunately, others believed in her talent and stepped in to invest in her future. “I knew the moment I was given this opportunity that I had to take the leap and step out in faith because this might very well be my only one,” explained Houchin. “Sometimes at the end of the day, that’s what you need the most, someone who believes in you. I still feel like the luckiest girl in the world some days. Don’t get me wrong, plenty of weeks I work 70 to 90-hour weeks, but I couldn’t imagine doing anything differently.”
THE GOOD STUFF
Inside the Sonder Bakehouse case is a small sampling of pâtissier perfection, including handcrafted cakes, caramel krispie bars, drop cookies, chunky cookies, edible cookie dough, and 10+ mouthwatering macaron flavors. Patrons can also order Italian soda, matcha, take-n-bake caramel and cinnamon rolls, cookie platters, party mix, gourmet puppy chow, DIY cookie kits, and cheesecakes.
Behind the glass, it’s not hard to spot Sonder’s best seller, The Good Stuff, a generously sized dessert cup originally crafted to reimagine cake pan carvings because, as Houchin says, “nothing good should ever be wasted.” These days, scraps aren’t enough; Houchin’s team bakes additional sheet cakes each week to meet the demand. One heaping cup at a time, patrons have fallen for The Good Stuff’s medleys of cakes, creams, preserves, frostings, and cookie concoctions. This deconstructed trifle variety covers the sweet tooth spectrum, from birthday cake, red velvet, chocolate Oreo, and carrot cake to chocolate cookie dough, coconut cream, peanut butter monster, salted caramel toffee, chocolate vegan, cinnamon roll, and almond cherry sugar cookie.
SONDER KITCHEN
Through the archway, a glassed-in lounge welcomes patrons and students into the heart of Sonder Kitchen, a dreamy, daylit bakery, café, and classroom. Her stunning commercial kitchen houses three eight-food islands with a stainless-steel perimeter, classic subway tile, and floating wood shelving. Here, candy-coated KitchenAid mixers and a retro SMEG refrigerator share the bakery with a full gallery of cake plates, platters, bowls, and bakery baskets.
Houchin, who began taking orders at the age of 16, is well-known for her carefully curated cakes and cheesecakes, often paired with fresh flowers from Fargo’s Floret & Foliage, owned by Allison Lunde. Her signature cake designs range from semi-naked to concrete and floral textures, including leaf stencils and vibrant watercolor works — abstract paintings in buttercream.
ONLINE & PRE-ORDERS
For Valentine’s Day, holidays, and every occasion worth celebrating, Houchin encourages pre-orders and a two-week advance for online orders. Although Sonder Bakehouse can occasionally accommodate smaller last-minute orders, Houchin strongly suggests booking cake or specialty orders as soon as possible, or at minimum, two to four weeks in advance. She also recommends a 72-hour notice for cookie platters and welcomes event orders up to 18 months in advance.
RENTALS, CLASSES + CLEAN WATER
Check out the website or follow Sonder Bakehouse to browse a variety of upcoming classes and events, including the Bakehouse Book Club, cookie exchanges, and classes for mastering favorites like macarons, buttercream cookies, and confetti cakes. By request, the beautiful Sonder Kitchen and its event space can be reserved for showers, birthdays, graduations, and corporate team-building experiences.
“This space is designed to bring people together in a creative experience in the kitchen,” said Houchin. “That’s where I thrive. It also gives me the opportunity to give.” Houchin’s passion for serving others extends from local ovens to global wells, integrating several branches of fundraising efforts on behalf of charity: water. With charity: water, Houchin helps educate the public and fund projects that provide fresh, clean water for underserved populations around the world. Her efforts include the annual Fargo Gala, cake auctions, and a generous percentage of proceeds from classes and events.
Part of the profit from every Sonder Kitchen “experience” event goes to charity: water, so Houchin has no problem spending several hours preparing for a macaron class — she knows the profit will give five people clean water for life.
“I like to contribute locally, especially on Giving Hearts Day, although my main area of focus has become a global issue,” said Houchin. “At the end of the day, my biggest priority is being the hands and feet of Jesus. I do believe God put Sonder and charity: water on my heart for very specific reasons. Becoming an advocate for charity: water’s story is the best way I know how to do that. Charity: water has no religious affiliation, these are just my own beliefs. I believe that I was made to steward generosity and make an impact.”
GIFTS & GIVING
Complementing Sonder’s sweet treats is an eclectic collection of handmade gifts, books, platters, embroidered towels, and Sonder clothing and aprons by Shirts from Fargo. You’ll also find locally-made Do Good Adventures soy candles and Alaska Salt Co. products, including spit spices, bath salts, facial toners, and creams. Some of Houchin’s gifts give back, including Sonder’s signature line of candles that benefit charity: water. Displayed in the storefront is the book that changed the trajectory of her life, New York Times Bestseller, Thirst: A Story of Redemption, Compassion, and a Mission to Bring Clean Water to the World. Authored by Scott Harrison, the founder and CEO of charity: water, the book recounts his inspiring personal story of second chances and the transformative power within each of us.
charity: water
Twelve years ago, Houchin saw the founder of charity: water speak in Fargo, and what she learned that day, changed the course of her life. According to charity: water, 703 million people still lack access to clean and safe drinking water, something Houchin felt couldn’t be ignored. In 2013, she became a charity: water supporter and made it her mission to help change the statistics, including a passionate alignment with her business. In just the first two years of the Fargo Gala for charity: water, Houchin raised over $100,000 and eventually hopes to reach a goal of at least $1 million.
“If people know me or know Sonder, I want them to know about charity: water,” added Houchin. “Charity: water believes in a world where everyone has access to safe and clean drinking water. It’s a global crisis, and I don’t think people are aware of the fact that one in 10 people still don’t have safe drinking water; it’s a simple need that has the power to completely transform lives. Water changes everything.”
ATTEND THE FARGO GALA FOR charity: water
On Tuesday, May 13, 2025, Houchin is hosting the third annual Fargo Gala for charity: water at Pines Black, inviting our community to join the solution and celebration of transforming lives. Individual tickets and sponsorships are available, including packaged sponsorships.
At charity: water, 100% of public donations go to clean water projects in developing countries. To date, charity: water’s global team of donors has raised over $600 million, funding more than 171,000 clean water projects now benefitting over 19 million people.
Reserve Tickets by April 25, 2025, at: sonderbakehouse.com/charity-water
EXPLORE charity: water
charitywater.org
FB: charitywater
Insta: @charitywater
VISIT & FOLLOW SONDER BAKEHOUSE:
3223 Oak Ridge Loop E., West Fargo
701.341.8952
hello@sonderbakehouse.com
sonderbakehouse.com
FB: @sonderbakehouse
Insta: @sonder.bakehouse
@sonder.kitchen
@fargo_charitywater
Hours:
Tuesday–Friday 10 am-6 pm
Saturday 10 am-4 pm