What began as a love of good food and community has grown into a small micro bakery right here in Riverview, Florida.
For years, I ran a small farm with an on-site market and certified kitchen, a place where we cooked, baked, and gathered. That season rooted in me a respect for local food, the rhythm of the seasons, and the way food brings people together. It’s where my love for the joy of food truly began. That chapter has closed, but its heart runs through everything I do now.
Now, my focus is the micro bakery — small-batch sourdough bread, cookies, cinnamon rolls, seasonal bakes, and a handful of local products I love to share, including raw milk (sold for pet consumption, as required in Florida), local honey, and the occasional seasonal goodie from neighboring farms.
The Bread Shed (two of them)
The first is tiny — just under 150 square feet — and it’s where everything is baked. Long before I converted it into a micro bakery, it offered local produce boxes during COVID and became a little hub of connection in a strange time. It feels right that it’s still a space where food is shared.
The second Bread Shed sits nearby and acts as a self-serve stand for weekly bread, milk, and egg pickups.
What I Make
With simple ingredients and seasonal inspiration:
- Sourdough bread (classic, artisan, flavored, and small-batch specials)
- Cinnamon rolls
- Cookies (including my original Sourdough Rye Chocolate Chippers)
- Sourdough Pizza dough + parbaked pizza crusts
- Seasonally inspired small-batch jams and preserves
- Occasional seasonal items depending on what’s growing locally
- Sourdough starter to bring the joy of baking fresh sourdough to your own home
Where to Find My Bakes
