Bake The World A Better Place
From Our Kitchen To Your Table
Wild yeast, floured hands, and a kitchen that never really sleeps. Mama Jackie’s is a small farm bakery where sourdough is made the slow way — long ferments, crackly crusts, and loaves baked with intention from start to finish. Tucked among cows, pigs, and goats, this little bakery runs on early mornings, messy aprons, and a love for feeding people well. Everything is baked in small batches with simple ingredients and a cozy, handmade feel — rustic sourdough loaves, English muffins, focaccia, cinnamon rolls, and other rotating treats pulled fresh from the oven. It’s all made to be taken home, shared around real tables, and turned into everyday moments that feel just a little more special.
Featured Creations
Discover our most beloved items, each crafted with passion and the finest ingredients
Brown Butter Sourdough Chocolate Chip Cookies (6)
Rich, chewy, and deeply flavorful, these cookies are made with nutty brown butter and long-fermented sourdough for an extra layer of depth you can’t quite put your finger on — just warm, cozy, and incredibly good. Studded with chocolate chips and baked to golden perfection, they come in a pack of 6 and disappear fast.
Field and Farm Multigrain
The perfect balance of hearty and light. Made with 25% whole wheat flour, rolled oats, millet, and a generous blend of hemp, sunflower, pumpkin, flax, and chia seeds, this rustic sourdough is packed with flavor and texture without being heavy. Thanks to a slow sourdough fermentation, it has a crackly crust, a soft, chewy crumb, and a rich, nutty flavor that shines whether you're building a sandwich, dipping it into soup, or simply enjoying a warm slice with butter. It's wholesome enough to feel good about and delicious enough to keep reaching for another slice.
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Why Choose Us
Quality, trust, and community at the heart of everything
Our Story
It started with sourdough for health reasons — I was trying to make something better for my boyfriend, and something better for myself too. Around the same time, I had a knee replacement and a lot of forced slow-down, and bread became something steady to do with my hands while everything else healed and shifted.
What I didn’t expect was how much I’d fall in love with it.
With a small farm already full of animals, work, and constant motion, sourdough started to feel like it belonged here. Not just as food, but as something grounding — something I could share. Something that fits into real life, real bodies, and real recovery, and quietly makes things feel a little more whole.
Mama Jackie’s grew from that place: wild yeast, simple ingredients, and bread made with the kind of care you only learn when you’ve had to slow down and start over a little. Now it’s about feeding our community and, in our own small way, helping bake the world a better place — one loaf, one bake, one shared table at a time.