09/26/2026
WE’RE OPENING THE DOOR. FOR REAL THIS TIME. 🤎
Tomorrow morning, something I have dreamed about for years finally becomes real.
Our very own retail space is having its SOFT OPENING tomorrow, Saturday, September 26, from 10–2.
And this one feels BIG.
If you’ve been around for a while, you know our name has technically been on this building the whole time. But that door has always said “Employee & Delivery Entrance Only.”
Not anymore.
We completely reworked the awning, gave it a whole new color, added our logo, cleaned up the entrance and turned that little back door into YOUR entrance to The Rustic Oven.
We’re located on the back side of Main Street, in the same building as Thornberry Cottage, but with our own separate entrance. You can access us directly from Main Street through the back entrance, with the public City Hall parking lot conveniently located right beside us.
And inside?
The bread shelves are freshly stocked. 🥖
Pastries are proofing and getting ready for tomorrow morning’s bake.
A few bread accessories + pairings have officially made their way onto the shelves, with many more coming soon for the holidays.
Your bread essentials. One stop.
We even have ONE shirt left from our last drop, with 20 more coming early next week. 👀
But this space is so much more than a retail shelf and a freshly painted awning.
When I started The Rustic Oven in January 2024, I was selling bread through markets, events and pre-order pickups.
In May 2025, we took the leap into commercial licensing and started wholesaling our bread on a very small scale, while continuing to do markets, events and pickups.
Then in December 2025, I made one of the biggest bets I have ever made.
I bet on myself.
Not an investor.
Not a trust fund.
Not someone swooping in with a check.
Me.
Every step of this business has been self-funded. Every piece of equipment, every buildout, every upgrade, every risk has come from putting my own money back into this business and betting that the work would eventually take us somewhere.
Just straight grit, a ridiculous work ethic, and a whole lot of figuring-it-the-hell-out-as-I-go.
I bet on my community.
I bet on artisan bread.
I bet on doing things the old-fashioned way with modern equipment.
And I built our commercial production kitchen.
It was a dream I carried for nearly two years. It came with more all-nighters than I care to count, studying food plant processing regulations like it was a full-time job, and somehow finishing my homeschooled high school career at the same time.
Christmas week 2025, we finally started baking in that kitchen.
And the last ten months?
Holy s**t.
They have taught me more than I could have ever learned from one bake day a week.
How to manage time.
Employees.
Money.
Emotions.
Products.
Problems.
Customers.
And myself.
I had a pretty good sense of what running a bakery looked like before stepping into that kitchen.
But I knew what one bake day a week looked like.
I didn’t know what five or six looked like.
I do now.
And those lessons have shaped me in ways I know will stick with me for the rest of my life.
Somewhere along the way, I found my footing.
And my team found theirs.
We have settled into our rhythm, found our flow and genuinely work like a damn dream team.
I’m your head baker.
Tommy is our dough slinger.
Thalia is my right hand in the kitchen.
Skylar keeps us packaged, stocked and on the road.
Mayra keeps this place sparkling.
And Michelle helps keep the sales side moving.
These are real people who have helped me turn an idea into a real, living, breathing business.
And sometimes I still have to stop and think about the fact that I’m 19 years old.
I employ people.
I employ moms.
I run a commercial bakery.
I have a production kitchen.
I have wholesale accounts.
And now I get to welcome customers through our own entrance.
If I could sit down with 17-year-old Aspen—the girl who was baking bread out of a little kitchen and dreaming about where this could go—I think she would be completely shocked.
And I’d have to tell her:
We’re nowhere near done. 😉
Because this is the part I’ve been waiting for.
I built this space so you can actually come through our door.
You can stop in while we’re elbow-deep in dough.
You can watch us unload the oven.
You can smell what’s baking.
You can see the work happening.
For the first time, we get to serve our customers directly, inside a space that we built for this exact purpose.
And while we will always proudly wholesale, there is something incredibly special about finally being able to open our door and welcome our community in.
This business has been built one loaf, one customer, one risk, one mistake, one long night and one damn hard workday at a time.
And tomorrow, we get to share what all of that work has built.
Thank you for believing in this little bakery. Thank you for buying the bread. Thank you for showing up. Thank you for letting me keep building.
This space exists because of the work we’ve put in—and because of the community that kept giving us a reason to put in more.
So come through the back door. We’ll have bread waiting. 🤎
🥖 SOFT OPENING: Saturday, September 26 | 10–2
📍 Back side of Main Street — same building as Thornberry Cottage, our own entrance
🅿️ Public City Hall parking lot is right beside our entrance
Regular hours starting next week:
Wednesday–Friday | 8–5
Saturday | 10–2
The door is finally yours, too.
