Sweet Stache Farms

10/17/2026

Some exciting news from Sweet Stache Farms! 🥹

We've been working behind the scenes on something pretty big. And while nothing is set in stone just yet, we're currently working on getting our letter of intent together for a potential storefront on the University of Toledo campus!

Originally, we were looking at a location on Central Avenue, but sometimes plans change, and I'm really hoping this new direction works out.

But I want to talk about something a little bigger than opening a bakery.

I want to tell you what this shop would actually mean to me.

If everything works out, you'll still find us at the Downtown Toledo Farmers' Market. That's where so much of this journey has happened, and I'm not ready to walk away from it.

But my dream for this shop isn't to open just another bakery. Toledo has plenty of wonderful bakeries.

I want to create a community.

I want you to walk through the doors and feel like you've just walked into your grandma's kitchen. The kind where you're immediately offered something to eat, nobody cares if you stay a little too long, and somehow a quick visit turns into a two-hour conversation.

The kind of place where you can have a cookie, a cup of coffee, and a long chat on a day when you really need one.

I was raised by my grandparents, and I've always been pretty open about my childhood and some of the struggles that came with it.

But one thing I had, and still have, is the love of my grandparents.

I know not everyone grew up with that. Some people never got to experience it. Some have lost their grandparents and would give anything to sit at their kitchen table just one more time.

I'm incredibly fortunate that mine are still here. But watching them get older is something I don't think I'll ever really be ready for.

And the more I think about this shop, the more I realize that I'm not just building a business.

I'm trying to build a little piece of what they gave me.

A place where kindness matters. Where everyone is welcome. Where nobody feels like they don't belong.

And where things are just chaotic enough that you occasionally question the sanity of the woman running the place. 😂

A huge portion of my recipes have been passed down through generations on both my grandma's and grandpa's sides of the family.

I grew up baking bread and cookies with my great-grandmother. Some of my favorite childhood memories happened in a kitchen, with flour everywhere, learning things that I didn't realize would mean so much to me someday.

And now I get to share those recipes, those memories, and a little piece of my family with other people.

But I don't want it to stop at food.

I want laughter coming from the back of the shop during game nights. I want a book club where we can drink coffee, eat snacks, and talk absolute trash about fictional characters. (And let's be real, the books will probably be s**t. 😂)

I want cooking and baking classes for the person who has never made bread in their life, and for the person who has been baking for 30 years but wants to try something new.

I want family events, activities for kids, ridiculous games for adults, and opportunities for people to make friends they otherwise might never have met.

I want the mom who desperately needs an hour away from the chaos of motherhood to have somewhere to go.

I want the person who just moved to Toledo and doesn't know a soul to find their people.

I want grandparents bringing their grandchildren in for a cookie and accidentally starting a new family tradition.

I want people to come in as strangers and eventually recognize each other by name.

All while my great-grandmother's old recipe box hangs on the wall, silently judging every single one of us. Because I promise you, that woman would have had something to say. 😂

People always say it takes a village to raise a child.

But somewhere along the way, I think a lot of us lost our villages.

And I don't think it's just children who need one. Mothers need one. Caregivers need one. People who are lonely, overwhelmed, starting over, or just trying to get through another Tuesday need one too.

I want to build a little village.

One with good food, questionable humor, a whole lot of laughter, and people who genuinely care about one another.

Maybe that sounds like a ridiculous amount of responsibility to put on a little bakery.

But I don't think it is.

I think sometimes a community starts with something as simple as a kitchen table, a plate of cookies, and someone making room for you to sit down.

And if I can create even a fraction of the warmth my grandparents gave me growing up, I'll consider that something worth being proud of.

We're still in the very early stages, and there are plenty of things that have to fall into place before this becomes a reality.

But I wanted to share the dream with you, because I hope that someday, when you walk through those doors, it feels a little bit like coming home. ❤️

— Sweet Stache Farms

10/15/2026

A little something for the stocking. Something to bring to the party. Something you bought as a gift and opened on the drive home.

I’m putting together Sweet Stache’s holiday treats, and this year I’d like to get them into a few more local shops.

The lineup I’m planning includes:
• Candied nuts
• Flavored oyster crackers
• Puppy chow
• Buckeyes
• Crispy Rice treats

The nuts and oyster crackers are seasonal favorites I bring out around the holidays. These treats have sold at market and from a local shop counter, and I’d love to make them easier to find during the Christmas shopping season.

I’m also refreshing the packaging and labels so they feel like a little gift worth picking up.

If you own a shop, café or gas station—or handle purchasing for one—message me with your business name and location. Let’s talk about holiday wholesale options.

Know a local shop where you’d love to find Sweet Stache treats? Tag them or send this their way.

10/14/2026

Forty-two pies in one day.

That’s my personal record, made by myself back when I was baking pies for a grocery store.

Thanksgiving has me wondering what a pie day could look like now.

I’m considering opening Thanksgiving pie orders and taking you along for the whole production: rolling crusts, filling pans, juggling oven space and counting each finished pie as it comes out.

The goal would be to see how many I can make in one day. Forty-two is the number to beat—but even if we don’t beat it, you’d get to see the work behind your Thanksgiving dessert.

And no, I’m not baking fifty pies and hoping someone claims them afterward. The baking would be based on paid orders.

Before I plan the menu and pickup options, I want to know which part interests you:

Are you here to watch the pie marathon, have me handle your Thanksgiving pie, or both?

10/13/2026

Yes, I bake gluten-free. And there’s a lot that happens before the baking even starts.

I still hear “I didn’t know you offered gluten-free!” at market, so I want to talk about both the food and how I prepare the bakery for it.

First: this is a shared kitchen. Regular wheat flour is used here too. It is NOT a dedicated gluten-free space, and I will never guarantee that my products are celiac-safe.

Before a gluten-free bake, I clean and sanitize everything. Not just the spot where I’m going to set a mixing bowl.

The big rolling flour tubs and bins get cleaned and moved away. Handles get cleaned. Utensils and bowls go through the dishwasher multiple times, then get rinsed and air-dried. The floors get swept and mopped, and every towel gets replaced with a fresh one straight from the dryer.

That’s all before I start making anything.

My goal is to reduce gluten cross-contact wherever I possibly can. I take that work seriously, but I also take being honest about the limits of a shared kitchen seriously.

So yes—you have gluten-free options at Sweet Stache. And if you need to ask about ingredients or preparation before deciding whether to buy, please do. You deserve to know what you’re purchasing, not have to guess from a “GF” label.

And yes, all those pics are of previous gluten free goodies I've offered throughout this year.

10/12/2026

Bryan, this pickup is for you.

If you’ve seen our market pictures and thought “that looks good, but I’m not driving to Metamora for it,” you can order this week and pick up locally.

Some of the things I'm offering:
- Sourdough loaves
- Cookies
- Brownies
- Meats and Eggs from our farm
- Gluten Free
and more.

The menu is on Hotplate:
www.hotplate.com/sweetstachefarmsllc

Ordering closes Thursday at 7 p.m.

Pickup: Sunday October 18th between 11:00-11:30 am
Where: Bryan Elementary parking lot

Look for my big obnoxious Hummer. You will not need a detailed description of which vehicle is mine. 😂

One important thing: this is a pickup for paid orders, not a stocked market table. Choose your goodies through the link before the deadline, and I’ll bring your order with me.

10/11/2026

We need to talk about the cinnamon rolls.

If you love them and look forward to them every week, thank you. This next part is for anyone eating one cold and wondering why it isn’t soft like it just came out of the oven.

Please. Warm. Your. Roll.

There is a ridiculous amount of butter in these things. When it cools, it firms up. Give it a warm-up before writing the whole roll off. Give the butter a chance to do its job. 😂

I would love to hand you one fresh from the oven on Saturday morning. But look at everything on my market table. One person makes that. Me.

That same person also runs a farm and homeschools a child. I cannot bake cinnamon rolls Saturday morning and still finish everything else, pack it and get downtown. They’re made the night before.

Which brings me to the other update: cinnamon rolls are coming off the menu until further notice.

They take too much time for me to keep fitting them into the weekly bake. I’ve been trying to squeeze everything in, and something has to give.

So yes, I’m giving you warming instructions and a breakup announcement in the same post.

Thank you to everyone who has loved them. There’s no return date right now—but if you have one in your freezer, you know what to do.

10/11/2026

What's the recipe you make that people ALWAYS ask you for?

The casserole you take to every get-together. Your grandmas cookies. That dinner your family would happily eat three nights a week.

Drop the recipe or the link in the comments. Nothing fancy required- if it starts with "dump everything in the crockpot," you're among friends. 😂

I need some new ideas, and I'm betting a few of you do too.

10/09/2026

And Archbold orders close TONIGHT at 7 pm!

If you've been meaning to order, here's your reminder before I finalize the baking list.

This drop includes: Cinnamon Rolls, Brownies, Cookies, Eggs, Meat, Sourdough, and Carrot Cake.

Pickup is Sunday October 11th at 11-11:30 am at the High School Parking lot.

Order before 7:
https://www.hotplate.com/sweetstachefarmsllc

And thank you to everyone who's already ordered. I'm looking forward to baking for you!

Welcome to Sweet Stache Farms Small-batched, farm made foods. Using only real ingredients and simple methods. Each drop is made fresh and available for a limited time. Subscribe to be notified when new items are released.

10/08/2026

Would you come out to the farm to learn how to make something good?

I'm working on small, hands-on cooking and baking classes at Sweet Stache Farms in Metamora. Think six people around a table, asking questions, making a mess and learning something you'll actually use at home.

Here's what I'm considering:
Sourdough 101- starter care & your first loaf
Sourdough 2.0- inclusions, focaccia, naan
Sourdough 3.0- bagels & pretzels with dips and schmears
Discard Breakfast- biscuits, muffins, pancakes, english muffins
Holiday Breads (traditional yeast)- cinnamon rolls, dinner rolls, pizza crust, sandwich bread, french bread
Pasta 101-classic past and my old world soup noodles
Pasta 2.0- Stuffed pastas
Pasta 3.0- Pasta Pairings
Kids Classes- pizza night, basic cake decorating, christmas cookies santa loves
Dairy Gurl- make butter, yogurt, basic cheeses, ice cream at home
Food Preservation- canning, pickling, freezing, drying
Meal Prep- Get several dinners ready for the week and learn how to meal prep without it taking all day.

Which ONE would get you to sign up?
Would a weeknight or a weekend work better?

If you want first notice when booking opens, mess me CLASS, your favorite class and your email address. I'm building the list now!

10/07/2026

Where are my local raw milk people? 👀

We're getting things ready for Moo-Stache herd-shares here at Sweet Stache Farms!

If you've been looking for a farm to offer raw milk: here we are.
I'm putting together an interest list so you can get the details when enrollment opens.

I'm expecting our milk lab results back by Friday and will share those once they're in, along with pricing, pickup details and how the herdshare works.

Want information? Sent the page a message with MILK and your email address.

This is an interest list for now- you are NOT committing to a share.