Inspiring Conversations with Kristyn Suemnick of Old Oak Sourdough

Today we’d like to introduce you to Kristyn Suemnick

Hi Kristyn, please kick things off for us with an introduction to yourself and your story.
I’m the owner of Old Oak Sourdough, an organic sourdough micro-bakery based here in Southern California. My baking journey began a bit unexpectedly back in 2020. I had been eating gluten-free for over a decade due to some health reasons, but I wanted to explore healing my body through food and to investigate sourdough as a way to potentially reintroduce proper (wheat) bread back into my diet. I was also feeling driven to cook and bake in a different way for my family with wholesome and nutrient-rich foods, so I dove into research and continued coming across information about organic, long-fermented sourdough bread and how many people with gluten-sensitivities or intolerances could often enjoy authentic sourdough, and so I wanted to try it.
(*I do just want to acknowledge this is different if you are diagnosed with Celiacs disease).

When I baked my first loaf, I was astonished to find that I could tolerate organic wheat prepared this way, and my family could too. That single loaf changed everything for me. I immersed myself in research, learning about the benefits of authentic sourdough, including how long and slow fermentation enhances nutritional bioavailability and digestibility. This discovery allowed me to reintroduce wheat into my diet carefully. I began to understand more about different flours and grains, which led me to explore grain to flour milling, and soon this baking “investigation” became a full-blown passion.

I began sharing with my family & friends, many of whom also struggled with gluten sensitivities. They were eager to try my sourdough, and my baking gained momentum immediately. With the support of my husband, family, and friends, I began participating in community markets, which helped me build strong local support and deep connections within my community.

As I delved deeper into baking, balancing this unexpected baking business with my full-time job became increasingly challenging. For a couple of years, I juggled both, but by 2023, a new opportunity arose that allowed me to take a new job that was focused on the world of sourdough baking. It felt like a natural progression, although it was bittersweet to leave my long-time job that I loved. It was exciting and challenging moving into a new position and role with a new company. While I learned a lot and did get to spend my days sharing with other bakers and discussing sourdough, I realized that I was still experiencing the same difficulty as before; I was still working full-time, caring for my family, and growing a baking business and I was struggling with burnout.

After another nine months of managing both roles, I realized I wanted to commit fully to my bakery. In January 2024, I decided to dedicate myself entirely to Old Oak Sourdough and baking, pursuing my vision with focus and care. Now, I can bake for my community multiple times a week, partner with local businesses for special events, and connect with others in the grain and flour industry who inspire me. It’s still a lot of work and keeps me very busy but I am grateful to no longer divide my time between multiple jobs. It also allows me to balance my motherhood better by allowing me to be home with my kids and husband more, which is a dream come true, all while pursuing this beautiful passion of baking and serving my community in this way.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Owning a business has come with challenges and mine have been primarily rooted in meeting and navigating growth and demand. While I’ve received overwhelming community support, my baking journey began with a focus on family baking, not business baking. When I began scaling up in volume, I found myself constantly pivoting and learning and often needing to make decisions very quickly.

For example, within a six-week span, I invested in two dedicated stone and steam sourdough ovens—something I never would have anticipated. Making that big of a decision and investment early on was stressful. But now, I’m grateful for those quick and necessary decisions that propelled my business forward.

Learning how to physically scale up my baking volume, navigating the legalities of permitting and licensing, learning to market my passion, and leaving a stable career to branch out on my own were all daunting, but I’m thankful I embraced the challenges and didn’t shy away from them. They’ve brought me to a place I love so much!

Appreciate you sharing that. What should we know about Old Oak Sourdough ?
At Old Oak Sourdough, my focus is to bake for my community & get to know the families that I serve. I love baking a fresh loaf of sourdough specific for your family table—a loaf that nourishes your body and brings joy. I specialize in crafting sourdough with organic flours and specialty whole grains, which I mill fresh in my home. I incorporate whole wheat grains grown here in California, valuing the health and flavor benefits they bring.

Sourcing ingredients as locally as possible is important to me, as I deeply appreciate each person and their skill in growing/cultivating their different specialty of food/crop etc, and want to support them. While this approach may not always be the most commercially sustainable, it’s a commitment I believe is too important to overlook.

I believe what makes my sourdough unique is that my goal was to create a loaf of bread that was nutrient-rich, and long-fermented, using whole grains that are both healthy and delicious. If I’m going to bake this way for my family, I want to extend the same dedication and care to my community.

A glimpse into my weekly routine would be; I typically bake 2 days a week, which encompasses 4 days with dough preparation and fermentation and I bake 80+ loaves per bake day along with other sourdough baked goods like cookies and cakes. I have a weekly menu that opens for pre-orders, I offer monthly sourdough subscriptions, and I have an amazing coffee shop partnership as well so that I can have a place to connect with both established and new customers in our community. This is how my bakery has grown and evolved and encompasses a few different methods to best bake for my community.

If we knew you growing up, how would we have described you?
I live in the neighboring city where I grew up, which makes it incredibly special to see things come full circle. Growing up in the Temecula Valley, before it was established as wine country, was a unique experience. My parents built our home on a property filled with animals—dogs, cats, horses, chickens—and I learned responsibility by caring for them. I was also passionate about riding horses and competed seriously in jumping competitions. My entrepreneurial spirit started early, as I became the local go-to for selling eggs, pet-sitting, and offering horse training and riding lessons to neighbors. I enjoyed trying new things, was always organized, and had a love for learning.
In my early twenties, I moved several times to different states and even another country for a time, but I’m always glad I returned home to be with my family. I met and married my husband, and now raise my family where I grew up. I’m grateful to share this journey with my community and to create something meaningful in the place I’ve always called home.

Contact Info:

• Website: https://oldoaksourdough.com
• Instagram: @oldoaksourdough
• Facebook: @oldoaksourdough

Image Credits
@pennyandjunecreative
@oldoaksourdough