For many of us, the holidays are defined by the aromas that fill the kitchen—freshly baked bread, gooey brownies, and recipes passed down through generations. For Lakewood Ranch baker Jessica Stratos, founder of Sunbloom Sourdough, those scents hold something even deeper: a connection to her late mother and the warmth she created through food.
“My love for baking came from my mom,” Jessica shares. “She was known for her homemade treats, and everyone was always excited to see what she’d bring. Being in the kitchen brings me back to her; it’s nostalgic and comforting.”
That early spark of inspiration evolved into a lifelong passion, first through a pan of dark chocolate, fudgy brownies that “clicked,” and later through a powerful discovery born out of love and necessity. When her daughter Aspen was diagnosed with a rare condition that made it difficult to digest common starches and sugars, Jessica turned to sourdough—drawn by its natural fermentation and nutritional benefits. To her family’s joy, Aspen could eat it without getting sick. “It was emotional,” she says. “From that moment, I became determined to master sourdough and share it with others.”
Every loaf Jessica bakes at Sunbloom Sourdough is crafted intentionally, using only organic ingredients, a reflection of her belief that food made with care should also be made with integrity. “What we eat matters,” she says. “I want my bread to be as pure and nourishing as it is delicious.”
For Jessica, baking is more than a craft, it’s a way to connect the past and present, to nourish her loved ones, and to slow down in a world that often moves too fast. “The process itself is grounding,” she says. “It’s about creating something meaningful from simple ingredients. The end result is wonderful, but the process is where the real joy happens.”
Patience, resilience, and creativity have become her constant teachers. “You can’t rush fermentation, or life. Even when things don’t turn out perfectly, you learn, you grow, and sometimes the mistakes become the best part.”
Whether she’s baking at night with a glass of wine and music playing softly in the background or gifting loaves of bread to friends and family, Jessica’s kitchen is a place of peace and purpose. “It’s therapy for me,” she admits. “And knowing that something I made brings joy or comfort to someone else, that’s the best feeling.”
Looking ahead, Jessica dreams of expanding Sunbloom Sourdough into a small farm stand filled with her signature organic loaves, local honey, fresh eggs, and wholesome treats, all made with love. “Just like my mom did,” she smiles.
This holiday season, her story reminds us that giving doesn’t always come wrapped in ribbons. Sometimes, it rises slowly, fills the house with warmth, and tastes a lot like home.
To order email: Sunbloomsourdough@gmail.com or visit: Hotplate.com/sunbloomsourdough
Meet the Marker
Founder of Sunbloom Sourdough, Jessica Stratos handcrafts every loaf with love and only organic ingredients. Inspired by her late mother and her daughter Aspen’s health journey, she creates bread that nourishes both body and soul—one naturally fermented loaf at a time.