06/02/2026
Molly's Downtown Bakery 🧡
Soft opening 9:00am- 2:00pm
June 4th (Thur) - June 7th (Sat)
Downtown Bonduel 113 N. Cecil Street. Inside The Glenn
I have a lot to share this week...
But first, let's get a little vulnerable
& start from the beginning 🍞
& here's some photos of our first products😍
2 years ago today I was anxiously waiting for our Farm Stands grand opening the next day. Filled with flowers, well loved starter plants, a few loaves a bread, and a broken- but hopeful heart. Hopeful to find a new purpose, to find a place.
Before the Farm stand...
You wouldn't recognize the person I was then. I was so riddled with anxiety I couldn't leave my house most days, depression was off the charts, sometimes I would spend an entire day just focusing on breathing... scared I would just pass out if I didn’t. I was already at what I thought was rock bottom. Then, I lost a job, a dear friend & mentor, pregnant with our little meadow, & lost all 3 of our dogs back to back. Who is Molly? Molly was my co pilot, my support, my backbone, she was how I coped with life. & as most black labs are... loyal beyond understanding. My life was rough for awhile and she was how I made it through.
I thought I would never recover when she passed. Truely. She wasn't just a dog.
With a newborn, a lost purpose, no money but lots of time....
I started baking.
I baked everything from scratch. Yeast was expensive still from Covid, so I decided to make my own.
This is where my sourdough journey began.
I took me 6+months to bake a loaf worth eating.
I failed so many times... but got up everyday and tried again regardless.
Our Farm Stand was never meant for bakery.
Molly's Meadow was never meant for bakery.
We were homesteaders. City people learning to be country. Gardening was where I found peace. The day before I opened the farm stand, from the grace of god... My sourdough was edible for the first time. I put 5 loaves in the stand for sale.
I didn't have many visitors that day. Maybe 8.
That was with a couple weeks of marketing full force. But I didn't know anyone, starting a business with zero networking and local connections is tough. Purely organic. All 5 breads sold, those 5 people.... still my customers 🧡. Typical small town behavior... they told everyone. Before I knew it there was people at my door daily inquiring about bread. ..and my life has never been the same.
I wanted to show up.
So I did. Everyday.
I kept meeting new people.
Took on new baking challenges weekly.
Started farmers markets. Which is hilarious to me. The anxiety of a farmers market nearly would put me into a spiral every week. Naturally, I'm not the person you would find in a busy public setting. And somehow I found myself diving head first each week into a crowd of hungry people with the largest bread & bakery display there. Sometimes I was even the only farmers market vendor to show up 🤣.
Why do I tell this story?
Its important. The why is always important.
It's where the passion comes from.
The heart. The reason.
It hasn't been easy. Business can have as much negative as positive. I've never owned a bakery before and it's been quite the learning experience.
The transition to the new space took time.
It was starting over. I was on my own, in a new environment, with ludacris order numbers.
I was crumbling under the weight of it all.
I have a lot of people in my corner now, friends I never knew were out there waiting, businesses to back me up, a family to remind me of where I came from. Support. The real kind.
So I just kept going.
I found a Tucker, our new bread guy 🍞
He's crushing it 💪🏻
Could I have rushed to open the new location? Of course.
But rushing doesn't give you quality, long term product.
We figured out quickly that trying to sqeeze in orders or rush output lead to nothing but problems. A lot of people depend on our bread. Our fermentation process is very specific on purpose. Not all sourdough is created equal. The bigger people go, the more shortcuts tend to happen. The amount of fridge space needed for mass production volume is insane. The juggling of products to ferment everything perfectly is like some sort of mashup of a math equation meeting an Olympic sport.
As bakeries grow the demand for more can be overwhelming. I sure have been. We grew so big so fast it feels like I have whiplash most days. Our products sell out constantly. A lot of the time, they are sold before they hit the shelves.
The hunt for Molly's Meadow products has become a town wide scavenger hunt some days.
It was tempting-
Faster dough. Bigger batches. Same-day bread. More machines. More volume.
But that is not who we are.
You will never find same-day sourdough coming out of our kitchen. Our bread takes time. Usually several days, because time is what builds the flavor, texture, and easy digestibility that makes true sourdough so special.
We care about the process. We care about the ingredients. We care about the final product.
We have lots of news to share this week.
This long enough.
I need to get back to work 🤣
Thank you for my life 🧡
I'll save you a seat...and a slice 🍞🧡
