Today we’d like to introduce you to Jana Orr.
Hi Jana, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My baking journey really started from a love of being in the kitchen and wanting to create something homemade that people could genuinely enjoy. What began as simply baking for myself, my family, and friends slowly turned into something much bigger than I ever expected.
Sourdough especially became a passion of mine. There was definitely a learning curve—lots of trial and error, experimenting with recipes, learning my starter, figuring out fermentation, and having some loaves that were beautiful and others that taught me exactly what not to do! But I fell in love with the process. There is something so rewarding about taking a few simple ingredients and turning them into a loaf of bread that you’ve cared for from beginning to end.
As I became more comfortable, I started branching out and getting creative with different flavors and baked goods. I began making things like jalapeño cheddar sourdough, pepperoni and cheese loaves, dill pickle sourdough, mini loaves, sourdough cookies, cinnamon rolls, and other treats. I also started experimenting with gluten-free sourdough, which has challenged me in an entirely different way and taught me even more about baking.
Eventually, I started sharing what I was making, and people began asking if they could buy it. Seeing people come back, place another order, recommend me to someone else, or simply tell me how much they enjoyed something I made gave me the confidence to keep going.
I’m still learning every day, and I think that is one of my favorite parts of this journey. I don’t want to lose the homemade, personal side of what I do just because it has grown into a business. Every loaf and every batch is still something I put my time, care, and heart into.
Looking back, it’s pretty amazing to think that something that started in my own kitchen simply because I enjoyed doing it has grown into something other people are excited to be a part of. I’m incredibly grateful for everyone who has supported me, ordered from me, encouraged me, and even stuck with me while I experimented and learned along the way. I’m excited to see where it continues to take me.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t always been a smooth road, but I think that’s part of what has made the journey so rewarding. Baking, especially sourdough, has a way of humbling you! There have been plenty of loaves that didn’t rise the way I wanted, recipes that needed to be completely reworked, long nights waiting on dough to ferment, and moments when I questioned whether I was doing any of it right.
One of my biggest challenges has been learning how to balance everything. When you’re building a small baking business, you aren’t just the baker. You’re also buying ingredients, testing recipes, taking orders, communicating with customers, figuring out pricing and packaging, cleaning the kitchen, and trying to find time for everything else in your life. There are only so many hours in a day, and sourdough definitely doesn’t care what your schedule looks like!
Another challenge has been learning not to compare my journey to everyone else’s. Social media can make it look like everyone has the perfect loaf, the perfect kitchen, and a successful business overnight. In reality, there is so much learning and work happening behind the scenes that people never see.
More recently, working on gluten-free sourdough has been another huge learning experience. It behaves completely differently from traditional sourdough, and there have definitely been some frustrating moments. But I kept experimenting instead of giving up, and finally seeing a gluten-free loaf come together made all of those attempts worth it.
I’ve learned to look at the mistakes differently. A loaf that doesn’t turn out isn’t necessarily a failure—it usually teaches me something that makes the next one better. Some of the things I’m most proud of today came from recipes or techniques that I struggled with in the beginning.
So no, it hasn’t been a perfectly smooth road, but I honestly wouldn’t want it to be. Every challenge has taught me something, made me a better baker, and reminded me why I started doing this in the first place.
Appreciate you sharing that. What should we know about Whisk and Bake ?
My business focuses on homemade, small-batch sourdough and baked goods made with a lot of care and creativity. I offer everything from traditional sourdough to unique flavors like jalapeño cheddar, pepperoni and cheese, and dill pickle, along with sourdough cookies, cinnamon rolls, and other treats.
What sets me apart is that I’m always willing to experiment, learn, and create something different. I’ve also been working hard on gluten-free sourdough and baked goods so that people with different dietary needs can still enjoy something fresh and homemade.
What I’m most proud of is how personal my business has remained. Every order is made by me from beginning to end, and I truly appreciate every person who chooses to support my small business. I want my brand to be known for quality, creativity, and most importantly, putting heart into everything I make.
Contact Info:
- Instagram: https://www.instagram.com/whiskandbaketn
