Today we’d like to introduce you to Melina Boswell.
Hi Melina, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My love for baking bread began at 12, but everything changed when I became a mom and learned how ultra-processed our food had become. I started baking with organic ingredients, grinding wheat, and making whole wheat bread for my family—and it completely transformed how we enjoyed food.
In January of 2020, I discovered sourdough and fell in love with the health benefits and slow fermentation process. With my own organic starter (Marilla) and years of baking behind me, I began baking naturally leavened bread for family, friends, and neighbors.
After years of dreaming, we opened our sourdough micro-bakery in November 2023. Our mission is to provide our community with real bread—made with organic flour, fresh-milled ancient grains, and the highest quality ingredients.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Like many home-based businesses, ours started from scratch—quite literally. I was determined that this side hustle wouldn’t become a burden on our family, so I worked with what we had. In the beginning, that meant baking in our home oven using just two Dutch ovens, often starting at 3am (sometimes even 2am!) and finishing before my kids woke up so we could begin our homeschool day.
As demand for fresh sourdough grew, it became clear that I needed to bake more efficiently—not only to increase production but also to reclaim some precious time. Every dollar earned went right back into the business. One of the first upgrades was investing in baking steel so I could bake more loaves at once in our home oven.
But even with those improvements, the strain of frequent high-heat baking began taking a toll on our household oven. We knew from the beginning that a three-deck bread oven would one day be part of the vision, and this summer, after months of hard work and growth, that dream finally became a reality.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m first and foremost a wife to my husband, Joe, and mama to our two girls, Elora and Arya. We’re a homeschooling family with a Christ-centered foundation, and that deeply shapes how we live and work.
Outside of our home life, I’m known for the bread I bake. I specialize in naturally leavened sourdough made with organic flour and thoughtfully sourced ingredients. What sets our bread apart is its simplicity and integrity—you won’t find artificial dyes, seed oils, or unnecessary additives.
We go a step further by grinding organic wheat berries fresh in our home mill, which adds both nutrition and depth of flavor, creating a true “nutrient powerhouse” of a loaf.
Every loaf is handcrafted in small batches and prayed over, with the heartfelt hope that the family receiving it feels nourished and blessed. I’m most proud that our bread not only feeds but reflects the care, intention, and faith behind it.
Can you share something surprising about yourself?
Most people who know me know I’m an avid baker—it’s always been a part of who I am. So while starting a micro-bakery may have surprised some, others probably saw it coming. But what might surprise most is the reason behind it.
My family has a deep love for travel. We crave adventure, discovery, and the chance to experience more of God’s beautiful creation. As I began baking healthier, naturally leavened bread for my family and sharing it with our community, we realized this humble craft could become a way to support that dream.
I pitched a logo idea to my sister, a talented digital artist, and that’s how the flying loaf was born—a symbol of the hope that this little bakery might one day help give our family wings to explore the world.
Contact Info:
- Website: https://www.hotplate.com/melinasartisanloaf
- Instagram: https://instagram.com/melinasartisanloaf
- Facebook: https://www.facebook.com/share/1EwfGCQEQJ/
Image Credits
Melina Boswell
