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Shushan Farm

Your local bread dealer 🥖
Licensed and inspected micro-bakery in Wilmington, MA.

09/05/2026

Okay, I can finally start talking about this 🥹

I’ve been working on the New England Micro Bakers Summit for months, and I am SO excited to share this!

The idea is to bring together licensed micro bakers from across New England - whether you’re baking sourdough, cookies, cakes, pastries, pies, or a little bit of everything; whether you’re selling from home, at farmers markets, from a farm stand, or you’re just getting started.

I’m currently curating the speakers, collaborations, conversations, and experiences for the day, and there are already some really exciting things in the works. My goal is to make this something that is genuinely worth taking a day away from your bakery for - something where you learn something valuable, meet people who understand exactly what you do, and leave feeling inspired about your own business.

So many of us have been following each other, supporting, sharing, and cheering each other on for years without ever actually meeting. I want to change that.

But before I finalize everything, I want to hear from YOU.

TAG a baker who needs to know about this, and please tell me what you’d want to see in the comments. I’m taking notes. 👀

*** And if you’re a brand that would like to collaborate, contribute, or be part of the summit, I’d love to hear from you.
📩 [email protected]

09/04/2026

The type of energy over here ✨

08/28/2026

I may be a home baker running a successful licensed micro bakery in Massachusetts, but I definitely don’t know everything.

And honestly? I love that, because I love to learn.

One of the best parts of being part of the baking community is having a never-ending fountain of knowledge around me. I ask questions, other bakers share what they’ve learned, we troubleshoot together, celebrate the wins, commiserate over the flops, and somehow always walk away with a new trick to try.

Here are a few things OTHER BAKERS have taught me recently:
Maria from Leaf & Loaf Maria Baradell taught me the double-pan method- and that’s actually how I started my bakery, allowing me to bake 6 loaves at the same time in my regular kitchen oven.

Parker from Basil & Bloom Sourdough Educator & Microbakery • Parker Cook taught me that sometimes removing the cover from your sourdough loaves during their cold proof can help prevent the bottoms from getting too dark in the oven (more on that on his page).

Sadee from Sadee’s Sourdough Sadee Bone | Microbakery owner taught me that instead of zesting lemons (for my blueberry lemon loaf) by hand, I can just blend them in a food processor.

Jacqui from Fire & Flour Jacqui Viscarello | Fire & Flour took that idea one step further and showed me that I can get an electric peeler and peel the lemons first and then throw them in the food processor.

Lindsey from Lindsey Bakes Bread Lindsey Bakes Bread | Sourdough Microbakery Tips is your all time #1 organized home- baker with great tips.

Sarka from Sarka’s Daily Bread Sarka’s Daily Bread~Sarka Jasien is your ultimate Feel-Good video creator. I have a soft spot for women and bread carts.

And my tip here at Shushan Farm | Micro- Bakery ? I usually only use one shaping method: the caddy clasp. It’s easy, simple, and quick, and it works for me, so I have zero desire to make shaping more complicated than it needs to be.

There is SO much knowledge in the baking community, and I think one of the best things we can do is share it.

Because no matter how long you’ve been baking, there will always be another baker who has a trick you’ve never heard of.

So thank you to the bakers who share their knowledge, their experiments, their wins and their spectacular flops. We’re all better bakers because of each oth

08/26/2026

Taylor (5 more days until school is back 😅) and I went to visit the ladies at JAM'N 94.5 this morning. Both Ashlee Feldman and Ashley Jannino have showed such amazing support to Shushan Farm for so long, so right before we go on vacation I decided to make them their favorite - Italian Herb and Cheese sourdough (and other yummy treats!), drive down to iHeart Radio studios and drop off this delivery.

It’s pretty special getting to share what I make with people who have supported this crazy little Shushan Farm journey for a while. And honestly, who doesn’t love showing up with fresh bread?

08/23/2026

A little behind-the-scenes update on where we are with the storefront search.

There’s a lot more that goes into finding the right space than I ever realized, and this process has definitely been a learning experience. We’re being patient, staying realistic about what makes sense financially, and waiting for the right opportunity rather than forcing the wrong one.

It’s taking longer than I hoped, but I’m still incredibly hopeful about where this is headed and love to get excited for Wednesday when I go tour those spaces.

And for those who have asked, the GoFundMe is still in my bio. 🧡

08/18/2026

Few last seats available for our September hands on 2-hour Sourdough for Beginners Workshop.

Registration is now open:

https://www.hotplate.com/shushanfarm/6bc3dfec-5fa3-48bb-8054-ed9d61743324

08/15/2026

A little pause before the next chapter.

As summer comes to an end, I’m taking some much-needed time away from the bakery to slow down, spend quality time with my daughter, travel to see family, celebrate the Jewish high holidays, and finally take a breath after more than a year of working nonstop.

Shushan Farm has been open consistently since early 2025, and I’m incredibly proud of what we’ve built, but I also know when it’s time to pause and reset. As a single mom business owner of 1 employee (me 👋) it’s hard to know when to stop.

Wednesday, August 19th will be our last drop before the break. We’ll be back to normal pickups the week of September 13th.

Thank you for being part of this with me. I’ll see you on the other side of the break with fall items, and maybe some good news 🤭.

As always, thank you for supporting your local bread dealer 🧡

08/14/2026

Lately at Shushan Farm microbakery 🧡
What are you looking forward to us having on our fall menu?

08/11/2026

LOCAL GIVEAWAY: HOW LONG IS THIS CINNAMON ROLL?

Take your best guess at the length of the rolled cinnamon roll in the video.

Rules:
🌀 Comment your guess in inches
🌀 Be as precise as possible - measurements down to the nearest 1/4 inch count!
🌀 One guess per person

The person who gets the closest wins 2 cinnamon rolls, available for pickup TODAY!

Good luck!

08/10/2026

Inclusions, part 2- The results are in.

Two loaves. Same dough, same process, but the chocolate chips were added at two different stages: during stretch and folds vs. during lamination.

Please replace every time I’m saying “mixing” to “stretch and folds” because I definitely didn’t add the chocolate chips during the initial mixing 😂😅 I was just having a brain fart while I was filming and now it’s too late.

And the difference? You’ll have to decide for yourself.

Which loaf would you prefer - chocolate chips added during lamination or during stretch and folds?

Tell me in the comments: Lamination or stretch and folds? And if you watched part one, was the result what you expected?

Address

38 Boutwell Street
Wilmington, MA
01887

Opening Hours

10:30am - 7pm

Website

facebook.com

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