05/22/2026
Welcome to all of our new followers!
First, I want to say thank you to my dear friends who have shared our page with others. Because of your kindness, we've had several new folks stop by to check out Serenity Hill Homestead Bakehouse, and I'm so glad you're here.
For those who are new, I thought I'd take a moment to introduce myself.
My husband Ron and I both work full-time off the farm, but when we're home you'll usually find us caring for our little slice of the countryside here in Burlington, Wisconsin. We raise chickens for meat and eggs, ducks for eggs, geese because I absolutely adore them (and they give us eggs too), goats mostly because they make us smile, and Idaho Pasture Pigs for pork.
Like many small farms, the expenses can sometimes feel overwhelming. A few years ago, after a motor vehicle accident left me off work for several months and limited in what I could do physically, I rediscovered something that had always brought me joy—baking.
I've been a baker, cook, gardener, homesteader, and caretaker of all things home for as long as I can remember. During that recovery period, my dear friend Nancy took me under her wing and helped mentor me through the trials, tribulations, and occasional heartbreak of learning sourdough bread baking. What started as therapy and healing soon became a passion.
I've now been baking consistently for nearly two years and sharing my creations for about a year and a half. Because I work full-time and help care for the farm, everything I offer is intentionally small-batch. When an item sells out, that's usually it for the week. I try to provide variety, but truthfully, I often follow where my heart leads me—sometimes it's a recipe I've been wanting to try, sometimes it's something Ron requested, and sometimes it's inspired by the season. I happily take requests too.
Everything is made by hand in my home kitchen. I use quality ingredients because I believe good ingredients create the best results. Simply put, I bake the things I would proudly serve at my own table.
There are no employees here—it's just me. If you've watched some of my videos, you'll often see me on Friday mornings before I start my regular 9-to-5 job, shaping dough, mixing batter, or getting something ready for the oven. More often than not, Louis Armstrong, Frank Sinatra, Dean Martin, or another classic crooner is playing in the background, keeping me company while I work.
I'm not professionally trained. My education came from decades of watching cooks and bakers I admire like Martha Stewart, Julia Child, Jamie Oliver, Michael Symon, and countless hours spent reading cookbooks—especially vintage ones. I have a soft spot for old culinary tools, handwritten recipes, and traditions that have stood the test of time.
My goal is simple: to create food that feels homemade, comforting, and worth gathering around the table for.
I'm grateful you're here and hope you'll follow along as we share life on the farm and the treats coming out of the oven each week.
If you have questions, suggestions, or requests, please don't hesitate to comment or send a message. I love hearing from people and want this page to be a place where conversations happen.
For those wondering about ordering, I typically post the weekly menu on Sundays around 7:00 PM and close orders Tuesdays at 7:00 PM. Since I'm a one-woman operation, that helps me plan ingredients, shopping, and baking schedules for the week ahead.
Thank you for being here and for supporting a small local bakery. I look forward to getting to know you.
— JodySerenity Hill Homestead Bakehouse
