For Ellena Munoz, the heart behind Kneaded & Loaved, sourdough did not begin as a business plan. It began quietly, almost unexpectedly, during a season of grief.
What started as curiosity soon turned into a form of healing, one loaf at a time.
“It was a fortunate accident,” Munoz said. “I didn’t set out to start a business. I was in a season of grieving and sourdough kept calling to me.”
The process of baking became grounding. From the feel of dough beneath her hands to the subtle signs of fermentation, sourdough offered both comfort and challenge.
Munoz describes the early days honestly. Many loaves were flat but still delicious. Instead of giving up, she kept going.
With each attempt she learned more, driven by curiosity and encouraged by the joy her bread brought to the people around her.
“All the while, I was placing baked bread into the arms of those around me,” Munoz said. “And the smiles, whether from my friends or my family, lit something inside of me.”
Munoz had operated a micro bakery years earlier but the isolation of working alone in a commercial kitchen never felt right.
This time was different. Baking sourdough allowed her to work from home, surrounded by family, supported by her children who cheered her through every success and failure.
That sense of togetherness became foundational to Kneaded & Loaved, shaping not only how the business operates, but why it exists at all.
That same philosophy carries into her wildly popular sourdough workshops. Hosted outdoors at Islay Gardens, the classes are intentionally designed to be immersive rather than overwhelming.
Munoz wanted people to feel the process, not just memorize steps.
“When I set out to create the classes, I wanted to provide a full sensory experience from start to finish,” Munoz explained.
“It was important to me that it didn’t feel like a class where they were bombarded with information.”
Participants gather under the trees to learn, laugh and get their hands into dough before sharing a simple meal together.
Munoz focuses on guiding people through the entire sourdough process and teaching just enough science to build confidence.
She is also honest about failure, sharing her own mistakes and how they helped her better understand dough and starter.
“I think being able to go through the whole process is what instills the most confidence,” Munoz said.
“It is also really important to accept that there will be some failure, as with learning any new craft.”
“The smiles, whether from my friends or my family, lit something inside of me.”
ELLENA MUNOZ, KNEADED & LOAVED
Each participant leaves with starter they have fed, dough they have mixed, and shaped loaves ready to bake at home.
Munoz believes nothing builds confidence quite like pulling fresh bread from your own oven and realizing you made it yourself.
Beyond workshops, Kneaded & Loaved operates as a small batch bakery with a rhythm that unfolds over several days.
Munoz explains that baking begins well before bread ever hits the oven. Day one is dedicated to scaling up starter. Day two is dough day when loaves are mixed, shaped and stored for final proof. Day three is bake day, when everything comes together.
Munoz wakes before sunrise to heat the oven, then sneaks in a short nap before the real work begins.
Bake days often mean eight to 10 hours on her feet. While the kitchen becomes off limits, her family still benefits from the rewards.
“They definitely don’t complain about waking up to the smell of bread and cookies,” Munoz said.
Once the loaves cool, Munoz moves on to packaging, her favorite part of the process. Presentation matters deeply to her, and it shows.
Bread is delivered locally to Flow Yoga & Wellness, farmers markets and sometimes sent to Los Angeles.
What she bakes depends on customer requests, seasonal ingredients and creative inspiration.
Her focus on schiacciata grew directly from listening closely to her customers, while new ideas are often tested among fellow vendors before making their way onto the menu.
Collaboration is central to Kneaded & Loaved. Munoz has popped up at Curated Collective at Mosaic Locale, The Dart Garden Market, Taste Makers Market and local wineries. Each collaboration has shaped her business in meaningful ways.
“Collaborations truly are everything,” Munoz said. “There is such a heart to help each other succeed among the community. It really is beautiful.”
She speaks with deep appreciation for the women who run these markets, calling them focused, supportive and powerful leaders who uplift others while moving their own visions forward.
Those relationships, she says, have helped her grow not just as a business owner, but as a person.
“When I started Kneaded & Loaved, I had this dream of really showing up for people,” Munoz said. “I wanted others to know that they are needed and they are loved.”
