Sierra Sjerven has dreamed of being a baker ever since childhood. Although she initially pursued a business degree instead of culinary school, baking remained her true calling.
For years, she crafted cakes for friends and coworkers, but everything changed after the loss of her sister. One of the last things her sister said was, “It doesn't matter what you do as long as it’s something you love.”
Sjerven took those words to heart and quit her job to start Cake and Crust Artisan Bakery with her business partner, Carson Olson, in Ranier, Minnesota.
From TikTok to custom orders
Sjerven specializes in sourdough-based products, including cakes, breads, biscuits, and pretzels. Her sourdough journey began when she saw a TikTok video and named her starter “Bready White.” Today, she values sourdough for its flavor, gut-friendly qualities, and health benefits, which helped her transition away from store-bought bread.
While her own garden was a bit chaotic this year, Sjerven still managed to source fresh ingredients through local trades, and she uses homegrown and locally sourced ingredients like rosemary in her cottage food products.
She loves custom orders, often developing recipes from scratch to meet unique dietary needs. One standout example was a gluten-free, sugar-free cake, crafted for a local family after she couldn’t find a suitable recipe online. She loves embracing the challenge of “creating something out of thin air.”
What is sourdough?
Sourdough is made through a natural fermentation process where lactic acid bacteria and wild yeast work together to break down the flour’s sugars and starches.
This not only creates its signature tangy flavor but also produces carbon dioxide gas, which helps the dough rise without the need for commercial yeast.
Fermentation Tips
- Monitor the pH. A well-fermented sourdough starter should have a pH of 4.6 or lower. If the pH remains high, fermentation may not be occurring properly.
- Oxygen not required. Sourdough fermentation is an anaerobic process, meaning it does not require oxygen.
- Discard if contaminated. If your starter shows signs of mold or contamination, discard it immediately.
Beyond sourdough
After completing an in-person Tier 2 Cottage Food Training, Sjerven realized she could brew and sell kombucha as a cottage food product. She also learned she could add ingredients like cream cheese or whole fruits to her breads. This opened up the possibility of using whole strawberries for decorations or adding cream cheese frosting to her sweet products.
She plans to expand into dog treats, experimenting with sourdough-based dog treats (her pup is the official taste tester!) With plenty of sourdough discard and local pumpkins, she’s excited to serve her dog-loving community.
Her long-term vision includes expanding into catering, bartering, and donating baked goods for benefit events. Eventually, she hopes to build a commercial kitchen that serves as a hub for delicious food and meaningful local impact.
Uplifting community
Sjerven loves being able to travel and deliver her products throughout Minnesota. She personally transports her baked goods to ensure quality and avoid mishaps (like a cake tipping over mid-ride!). It is exciting to meet new people and share her love for cottage foods and sourdough.
Most sales come from community events and word-of-mouth. She’s part of a supportive network of cottage bakers in her region, often referring customers to one another based on specialties.
Sjerven is also passionate about helping others become independent food producers. She regularly shares advice on starting a cottage food business, navigating registration, and embracing a simpler, healthier lifestyle. Her philosophy? Grow your own food, bake from scratch, and uplift your community.
Cottage food safety
Cleanliness is Sjerven's top priority. She’s meticulous about hand washing and values presentation and hygiene at events. Her commitment to food safety stems from personal sensitivities to store-bought products, which inspired her to bake from home. Sierra credits her former high school teacher, Lois Lewis—an Extension Educator in Koochiching County in the 80s!—for instilling strong food safety habits early on.
Advice for new bakers
Cake and Crust Artisan Bakery currently promotes through its Facebook page, but a website is in development with help from a graphic designer. The site will feature a full menu of offerings, up to 400 items, making it easier for customers to browse flavors and customization options.
One of Sjerven’s biggest learning curves is the administrative side of running a business. She stresses the importance of organizing receipts and separating personal and business expenses. She is currently setting up a dedicated baking space at home, complete with shelving and refrigeration to keep her business organized.
Interested in selling cottage food?
Minnesota allows individuals to make up to $78,000 in gross annual sales, making and selling certain non-potentially hazardous food and canned goods. Extension offers training and tips on how to prepare cottage foods safely.
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