Loaven

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Loaven Welcome to Loaven, located in Allendale, MI! I’m Jess and I love bread and all things sourdough.

10/13/2026

This one is long but gooooood!! Christophanies have been mind boggling to me for a few years now.

My main takeaway, Jesus does the will of the Lord. In every circumstance all the way until his death.

If you’re interested in reading the Bible and learning more, especially the Old Testament, check out The Bible Recap! I’m clearly no biblical scholar… go listen to people who are!

Finally, sourdough granola is always a hit in my bakery! Mix starter in to your base and it makes those beautiful clumps without an asinine amount of sugar.

10/12/2026

Here’s my exact process for the Ooni Halo Pro! You could certainly do this using the Ooni Core, but you’ll have to keep track of time and obviously, less will fit.

I love love love this mixer. It had a bit of a learning curve to perfect my process but I figured this would be helpful for some.

Obviously your ratios are likely different than mine but this is what works for me and my bakery. 💕

SAVE this post if you’re a new Ooni owner or saving up for one for the holidays!

It’s you. The people who have picked up food from my porch. The people who have showed up at the market. The ones who ha...
10/11/2026

It’s you.

The people who have picked up food from my porch. The people who have showed up at the market. The ones who have told your friends and family.

You’ve made this. You’ve taken this tiny bakery from nothing… to something really special. And I’m so grateful.

As market season ends and I look forward to some huge holidays, I have to ask you for a favor.

Whether it’s social media or talking to a friend… will you share about my bakery? Small, local businesses rely on you loving them AND you talking about them.

To be frank, I need you to share. I need you to review. Because while I love making goofy reels, community is what will actually grow this.

In health and fermented carbs,
Jess ✨

10/09/2026

IYKYK

10/08/2026

When I realized the thing people are paying me for is my skill and my time, not ingredients, everything changed.

A bag of flour is cheap.

Years of being in the kitchen, the 12+ hours for starter prep, mixing, 6+ hours for bulk fermentation, rolling dough, shaping, getting my house dirty, second proofing, baking, icing, packing, my winning personality 😏😜. That’s what I’m getting paid for.

In this microbakery business, my time and my skill allow for pretty great margins across the board. Have you done the math?

10/07/2026

A break from the PRIME DAY recs

10/06/2026

Hands down my best investment in the bakery to date. It makes the prettiest dough you’ll ever touch.

A couple of things about my
1) I can fit 6 900-gram loaves at a time. This fits perfectly for my proofing bins. When mixing, put all the water/liquid in first, starter, half the flour. Then I begin mixing as I slowly add the rest of the flour. Salt comes later. That helps my use it at the absolute maximum capacity.
2) I don’t personally love the cookie be**er simply due to the size of batches I make, but the spiral will works amazing for cookies.
3) Speaking of cookies, I can fit 3 batches in each at a time which yields 110 50-gram cookies from each. That’s like seven sticks of butter to start with.
4) The scale. If you’re making the investment, go for the scale too. I love it! It fits the mixing bowl perfectly.
5) MOST importantly. The customer service from is remarkable.

The bundle is on sale for Amazing Prime Day but I gladly paid full price and would again. I wish they had a 30qt in this time!

10/05/2026

The veil. 🤯 and I made another sourdough 🌸🙃

10/04/2026

Yes, baking is a science and yes, we need to have consistency in recipes for selling our baked goods. I’m not out here being crazy!

And also, when I get in a flow state, when I’m trusting my intuition, when I let my senses take the wheel - my food is better for it.

Food that comes from the heart tastes like it.

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Allendale, MI
49401 (ALLENDALE)

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