About

Hi! My name is Jordan Stidham, and I am the owner of Daily Bread Bakery. I grew up in Manassas and attended Seton school. I then attended James Madison University and graduated with a major in Psychology and a Business minor. Three weeks after graduating, I got married. Nine months later, my husband Alex and I welcomed our daughter Elanor, who turns two in October. I have been a stay-at-home mom since then and am expecting my second little girl in December.

Last fall I heard about fresh milled flour and began listening to a podcast by Sue Becker. She explained how much more nutritious freshly milled flour is than storebought flour. I was sold on the idea pretty quickly. My husband bought me a mill for Christmas, and I started baking nonstop. I had many many fails in my baking before I began to succeed. The hardest was the sourdough bread. Freshly milled flour is heavier than white flour and is much more temperamental. Eventually, I figured out how to get my bread to rise and started perfecting some of my other recipes.

Throughout this time, I was not only baking for my husband and daughter but was also baking for my extended family. I began to see some positive impacts on my life and also on the lives of my family. One of the clearest things I noticed was that I had much more energy than before. I stopped having to take naps every day. I also noticed that I ate less at meals and didn't snack as much between meals. I stopped having energy crashes after eating bread or other baked goods (even cinnamon rolls). I felt so edified making blueberry muffins with my daughter knowing that it would be a healthy snack instead of a treat.

My extended family members also noticed a shift. One of my sisters has insulin resistance, and she noticed that she didn't have an energy crash after eating things with fresh milled flour. Another sister realized that fresh milled flour didn't negatively impact her eczema. Family members who can't eat white flour for one reason or another could eat delicious baked goods made with fresh milled flour.

Then came the idea of starting a home bakery. I began to realize that I could share this with other people in my community who didn't have the time or energy to make fresh milled products on their own. I worked very hard on perfecting my recipes and opened my bakery on 9/26. I am so excited to continue this journey and to grow my little bakery! Thank you so much for your support.