Our Story
Meet Michelle Jordan: I’m Michelle Jordan, a first-generation farmer and baker learning as I go. What began with a few makeshift planters and raised beds is now growing into what will be three acres of vegetables, fruit, herbs, and flowers here in Storrs, Connecticut. Alongside the farm, I run a home bakery, offering a large variety of sourdough and yeasted breads and baked goods.
My journey into homesteading began with the birth of my first son. Faced with gluten and dairy sensitivities, I embarked on a quest to understand the origins of our food and how it impacts our well-being. From humble beginnings in container gardens and repurposed baby bathtubs, my passion for growing my own food blossomed.
Ten years ago, after being diagnosed with idiopathic gastroparesis, I turned to sourdough for its easier digestibility and found so much more than bread. It offered me comfort, a creative outlet, and a way back to food that felt nourishing. Over time, the rhythm of baking and tending the garden became a source of healing and balance—a steady anchor in an often fast-paced world.
This season has been a time of exploration—getting to know the land, studying the soil, and working through its unique challenges. At Hillyndale Road Farm, my approach is shaped by regenerative methods that nurture both the Earth and the life it sustains. The farm and bakery are my labor of love—rooted in nourishment, resilience, and the simple joy of good food.
