Check Out Kristen Mancini’s Story

Today we’d like to introduce you to Kristen Mancini.

Hi Kristen , please kick things off for us with an introduction to yourself and your story.
Back in 2022, I had just welcomed my fourth baby and was navigating the challenges of postpartum anxiety. Around that time, I felt a pull to give sourdough another try after a failed attempt in 2020. This time, something clicked—I completely fell in love with the process. Working with the dough became a grounding ritual during that tender postpartum season. I threw myself into learning everything I could, experimenting with techniques and practicing different scoring designs.

As I began giving away more and more loaves, my entrepreneurial husband encouraged me to start selling them. For about a year, I baked on a small scale, offering loaves to nearby friends and neighbors. Eventually, as I gained confidence and felt like I had truly honed my craft, I decided to focus on growing my customer base. I was amazed by the support I received and how my business began to grow organically through word of mouth.

Not long after, a friend connected me with a local farm interested in carrying my bread in their farm store. That opportunity gave me the push to invest in a top-of-the-line bread oven, allowing me to significantly increase production. I’ve since outgrown the little setup on my front porch and now have a full tent in my driveway where customers pick up their orders.

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?
Scaling hasn’t come without its challenges—the biggest among them has been finding the balance between keeping my home and family a priority while continuing to serve my customers with high-quality products. This past spring, I took a big step and hired a baker’s assistant to help with packaging and inventory, which has allowed me to focus on the parts of the process only I can do as the baker. I’ve learned so much through trial and error, especially as sourdough fermentation is always changing with the environment. It keeps me on my toes and constantly learning.

Appreciate you sharing that. What else should we know about what you do?
Hi, I’m Kristen! I’m momma to 4 littles, and we have truly made the kitchen to be the heartbeat of our home. I offer fresh organic sourdough bread and baked goods in Brentwood, TN. Each loaf is naturally leavened and long-fermented for optimal nutrition. I believe the best conversations happen around the table. My hope is that every loaf of bread fosters a sense of community, while inspiring people to support their local business owners by purchasing thoughtfully produced goods right in their own neighborhoods.

Do you any memories from childhood that you can share with us?
My favorite childhood memories are of summers spent at the lake—days filled with water sports, sunshine, and the peacefulness of being surrounded by God’s creation.

Contact Info:

• Website: https://www.hotplate.com/mancinibreadco
• Instagram: @mancinibreadco