My name is Ella and I'm the owner of Sugar Grove Sourdough. I am 21 years old and have lived in Sugar Grove my whole life. I started baking sourdough in 2023 and started selling it in 2024. I started selling it out of my home until I grew enough to move into a commercial space.

I bake at a shared commercial kitchen in Geneva called the Geneva Green Market. Many certified businesses use this commercial kitchen to bake and cook for their small businesses!

All of my products are made with my homemade, organic sourdough starter. Breads made with a sourdough starter instead of a commercial yeast are much healthier for you. There are so many reasons why sourdough is better than other types of yeast such as: easier digestion, a lowered glycemic index, increased nutrient availability, and probiotic benefits. Aside from the benefits of the sourdough, my bread is also only made from the simplest ingredients, organic flour, water, and salt. No preservatives or fillers ever.

Eating fresh milled flour provides the most nutritional value from the wheat berries. Fresh milled flour contains all three parts of the wheat berry, the bran, germ, and endosperm. Commercial flour typically contains only the endosperm (the least nutritional part of the wheat berry. In addition, flour loses up to 95% of its nutritional value within the first 72 hours after being milled. At Sugar Grove Sourdough, we mill the flour for our cookies and muffins the same day that they are baked to ensure the maximum nutritional value in our baked goods! Finally, our flour is milled using a stone mill, which further preserves nutrients and gives the flour a more traditional, course texture and deep flavors.