Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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The Flour Barn Homestead

Recipes, Farm Life, Motherhood

Behind the Business, Class Content, Our Homestead, Starting Your own Micro Bakery · March 9, 2023

How We Started the Flour Barn Bakery

How we started the flour barn bakery

Every Saturday my morning starts by waking up at 3:00 am and making a cup of coffee. During these quiet early hours of the morning, I make a mental list of all the items that are waiting to be prepared at the bakery. As the morning fog slowly fades from my brain, the butterflies of excitement start to kick in. Today we will be open, customers will soon be arriving at the bakery.

As I take the five minute drive over to the bakery, I blare music to help amp up my energy. I arrive and am welcomed with a hug from my partners, my dad and my sister. Now it’s time to get down to business. The next three hours fly by in a blur as we ice cinnamon rolls, bake pastry, fill croissants with cream, glaze scones, brew coffee and meticulously pack the case full of freshly baked treats. A couple minutes before our doors open to the public, a little head peaks through the front door. It’s my nephew ready to pick out his Saturday morning treat.

This has been my Saturday morning for the past three years, yet each Saturday I still feel a sense of overwhelming gratitude that this is my life. As I spend the morning talking with regulars and greeting new customers, I often get asked several times: How long have you been out here? How did you get started? Does your dad really just wash dishes?

So, in this post I am going to try to explain how we started the Flour Barn Bakery.

Ellen’s Background

Humble and kind as she is, Ellen often needs me around to “toot her horn.” I would label her the brains behind the operation. Starting in high school she began her own cake decorating business and eventually got into the wedding cake scene. For many years she worked as both a NICU nurse and a wedding cake decorator. Once she had her first child, she felt that she needed to focus on her growing family. She switched to part-time nursing and began taking less wedding engagements. But her passion for baking could not be kicked. She still dreamed about one day owning a bakery full of freshly baked bread and pastries.

cake made by The Flour Barn Bakery

The Barn

One day, in 2017, my dad decided that he wanted to build himself a better workshop for woodworking. And as these things go, my mother found a way to convince him to instead build her a summer kitchen with a small shop on one side of it. And as things go, when the building was complete, Ellen convinced them to make sure that summer kitchen was commercially licensed, just in case she wanted to start her baking once again. And soon enough we had ourselves a beautiful barn with a large open commercial kitchen, and a small woodworking closet. Although not at all what my dad planned for, it ended up working out in his favor.

Stars Aligning

If it feels like I am rambling, I am not surprised. But the truth is our start came from many different events happening and everything aligning perfectly at the right time.

2020

During the pandemic, my dad, who had worked in IT (Information Technology) for more than 25 years, started working from home. At the same time, I was able to do most of my schoolwork from home as well (I was in nursing school in Toledo). Ellen thought it would be a fun idea to make cinnamon rolls that we could sell to the community. These items were picked up by families and would hopefully add a bit of joy to their homes during those crazy times.

The response was amazing, and if it hadn’t been for that response, we would never have had the confidence to move forward. When customers came to pick up their cinnamon rolls, we began to get to know our community. The reward was so much more than financial–it propelled us to want to do more.

secrets and betrayal

Dramatic, I know. Our sales were doing really well and while we loved the pickup-only arrangement, we yearned for a more typical bakery set up. Our parents were timid about the idea. Who is going to come out to the farm to shop for baked goods? You’re going to make all this food with no guarantee of selling it! All fair points. But we knew we could do it. Call it confidence, or maybe just call it being naïve.

We waited until our parents had left for a vacation to Hilton Head, and we pounced. Then Ellen and I started baking away, working till the late hours of the night and waking up in the early hours of the morning. We flooded Facebook with advertisements of “Pop Up on the Porch Sale”. To be sure, we were excited and scared to death. But no one was around to hold us back.

This is the first picture I took of our pop up sale to advertise to the public.

The time came and we set out all the baked goods we had baked. A mix of cupcakes, fruit tarts, cookies and bread. We sold out in one hour.

Saturday Morning

When my parents came back they were not angry, or even disapproving. They were proud and excited. For that summer we hosted several porch sales, each one growing in size.

A new path

At this time, we were living in the strange pandemic world, but we knew that soon I would be graduating from college and my dad would be returning to his office. We really had to make a leap of faith at this point. After much prayer and long discussions with our families, we decided to move forward with the bakery. This meant my dad would retire from his job, I would invest all my energies into the bakery instead of nursing, and Ellen would do the same. Our financial goals were not lofty, but we each had an idea of what we needed to make it worth it.

To our delight, the community received us so graciously. We’ve been baking ever since, looking forward to each Saturday morning, meeting new customers every weekend, and catching up with regular customers as well.

The More things change…

We have added classes, laminated pastry, a blog and much more since the beginning. My dad always wanted to learn how to make the perfect laminated dough (danishes and croissants). So, he studied, we purchased a sheeter and now danishes and cream filled croissants are some of our best-selling items. Ellen has always loved artisan breads so now we offer freshly baked sourdough, and she makes focaccia for our breakfast sandwiches. I love coffee and am now in the process of renovating a trailer into a Coffee Shop trailer. Our business has grown and changed in so many ways, but it still feels like we are living the dream.

serving baked brie

Family

I know this might sound cheesy, but it is the truth. The best part of our job is that we get to work with one another. In fact, we were also able to hire our other sister, Paige, as a full-time employee. Although we can be too honest with each other at times, working with family works for us! We each have strengths and weaknesses, and they all seem to work together to create a very special relationship.

The Flour Barn Bakery

So, there it is. It seems like one article cannot summarize the events that have taken place these past three years, but this is my attempt. To follow along on our journey, sign up for our mailing list below. Thank you for reading!

More Questions!

I get so many questions from customers and students and sometimes I don’t have the time to answer them fully. Please comment any questions you have had about our bakery, our farm, or even just our lives!

13 responses to “How We Started the Flour Barn Bakery”

  1. Gina Rieser Avatar
    Gina Rieser
    March 9, 2023

    I love it!!!! You go girls!!! I love your classes & I love that you share your recipes so we can attempt to make the item at home.

  2. Kim Zacharias Avatar
    Kim Zacharias
    March 9, 2023

    I loved it! You are an eloquent writer.
    I hope to visit you all soon! <3

    1. lilianscheiderer Avatar
      lilianscheiderer
      March 10, 2023

      Thank you! We’d love seeing you at the barn sometime:)

  3. Mary Catherine Avatar
    Mary Catherine
    March 9, 2023

    I found you because a friend “liked” your FB page years ago. Since then, I’ve been several times, my (different) friend and her husband are fairly regulars now, and a I’ve brought my family when they are here from out of town. We’ve also been to the Dublin Pop-up. Your classes are fun, and I look forward to your next offerings. You ladies are an inspiration!!

    1. lilianscheiderer Avatar
      lilianscheiderer
      March 10, 2023

      Always enjoy seeing you:)

  4. Megan Garner Avatar
    Megan Garner
    March 9, 2023

    Are any of your baked goods gluten free/dairy free?

    1. lilianscheiderer Avatar
      lilianscheiderer
      March 10, 2023

      Occasionally we have diary free items, like focaccia. However, we do not have gluten free items.

  5. Susan Nicol Avatar
    Susan Nicol
    March 10, 2023

    Love this story! Congrats on all your success!

    1. lilianscheiderer Avatar
      lilianscheiderer
      March 10, 2023

      Thank you!

  6. Gayle Angle-Smiar Avatar
    Gayle Angle-Smiar
    March 11, 2023

    Just stumbled on your page on Facebook! What an awesome story! Can’t wait to come check you guys out and try sone yummy treats!!

    1. lilianscheiderer Avatar
      lilianscheiderer
      March 13, 2023

      Thanks for checking out our page! And we would love to see you sometime out at the barn:)

  7. Danny Williams and Judy Avatar
    Danny Williams and Judy
    March 13, 2023

    We sure wish we lived closer to you all. Know that we love and miss you all. Hope to see you soon and keep making those delicious-looking baked goodies and the delightful aroma coffees and drinks. You sure do a great job. Gods Blessings on you.🥰🎂☕️🧁🥧🥮🍪🍩🙏🙏

  8. Why you NEED a Thermopen as a Baker – The Flour Barn Homestead
    March 21, 2023

    […] we opened the Flour Barn Bakery, we quickly realized that baking for others was very different than baking for yourself. With the […]

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In: Behind the Business, Class Content, Our Homestead, Starting Your own Micro Bakery

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Comments

  1. Gina Rieser says

    March 9, 2023 at 2:32 pm

    I love it!!!! You go girls!!! I love your classes & I love that you share your recipes so we can attempt to make the item at home.

  2. Kim Zacharias says

    March 9, 2023 at 8:44 pm

    I loved it! You are an eloquent writer.
    I hope to visit you all soon! <3

    • lilianscheiderer says

      March 10, 2023 at 8:26 pm

      Thank you! We’d love seeing you at the barn sometime:)

  3. Mary Catherine says

    March 9, 2023 at 9:24 pm

    I found you because a friend “liked” your FB page years ago. Since then, I’ve been several times, my (different) friend and her husband are fairly regulars now, and a I’ve brought my family when they are here from out of town. We’ve also been to the Dublin Pop-up. Your classes are fun, and I look forward to your next offerings. You ladies are an inspiration!!

    • lilianscheiderer says

      March 10, 2023 at 8:25 pm

      Always enjoy seeing you:)

  4. Megan Garner says

    March 9, 2023 at 10:19 pm

    Are any of your baked goods gluten free/dairy free?

    • lilianscheiderer says

      March 10, 2023 at 8:28 pm

      Occasionally we have diary free items, like focaccia. However, we do not have gluten free items.

  5. Susan Nicol says

    March 10, 2023 at 3:02 am

    Love this story! Congrats on all your success!

    • lilianscheiderer says

      March 10, 2023 at 8:28 pm

      Thank you!

  6. Gayle Angle-Smiar says

    March 11, 2023 at 1:36 pm

    Just stumbled on your page on Facebook! What an awesome story! Can’t wait to come check you guys out and try sone yummy treats!!

    • lilianscheiderer says

      March 13, 2023 at 4:27 pm

      Thanks for checking out our page! And we would love to see you sometime out at the barn:)

  7. Danny Williams and Judy says

    March 13, 2023 at 1:37 am

    We sure wish we lived closer to you all. Know that we love and miss you all. Hope to see you soon and keep making those delicious-looking baked goodies and the delightful aroma coffees and drinks. You sure do a great job. Gods Blessings on you.🥰🎂☕️🧁🥧🥮🍪🍩🙏🙏

Trackbacks

  1. Why you NEED a Thermopen as a Baker - The Flour Barn Homestead says:
    March 21, 2023 at 8:20 pm

    […] we opened the Flour Barn Bakery, we quickly realized that baking for others was very different than baking for yourself. With the […]

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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