Welcome! I’m Baylee—founder of Mountain Born Creamery, mother of two, and a lifelong lover of Utah’s land, food, and community. I grew up riding horses in rural Tooele County and exploring the corners of this wild, beautiful state. That deep connection to place is what drives everything I do.

Mountain Born started with a simple idea: Utah deserves butter that rivals the best in Europe—made with local cream, by hand, right here at home. I’m passionate about building a more resilient local food system, one small batch at a time. And I believe the best things on the table come from people who care—about quality, community, and where our food comes from.

Baleigh Navarez is the heartbeat behind every batch of butter we churn. A graduate of the Park City Culinary Institute, Baleigh brings years of experience from some of Utah’s most elite kitchens straight into our creamery. With a sharp palate, an eye for detail, and a deep respect for quality, she has transformed Mountain Born Creamery’s production process from the inside out.

Baleigh personally oversees every batch of butter we make, from recipe development to execution, ensuring that each round meets our high standards of flavor, texture, and craftsmanship. Her culinary intuition and dedication have helped shape Mountain Born into what it is today.