Central Minnesota Mom Turns Baking Dream Into Community Favorite

It's hard to believe that it was probably close to two years ago that I discovered a quaint little farm stand, seemingly out in the middle of nowhere, that had just opened its doors...all on a wing and a prayer.

Thirteen Acre Bakehouse is located at 1800 95th Avenue NE in Sauk Rapids, and is planning for its last open weekend of the season. Before it closes, I thought I would reach out to Logan and see if trading the city life for raising her girls in the country was all that she hoped it would be. This is our conversation.

THIRTEEN ACRE BAKEHOUSE ESTABLISHED IN 2024

Kelly: Logan, when you first decided to take a leap of faith to start your farmstand business, how do you feel about that decision now, going on two years later?

Logan: It’s honestly surreal! I never imagined something that started as a hobby in my kitchen would turn into what it is today. I remember wondering if people would even show up to buy a loaf of bread, and now I’m baking hundreds of loaves for busy weeks, supplying other local businesses, and welcoming so many familiar faces to my farmstand.

Kelly: Have you learned anything from this experience to this point?

Logan: I’ve learned SO much! When I first started, I was just trying to figure out how to bake enough bread for a Friday. Now I’m managing larger batches, preorders, multiple locations, events, social media, and a much wider variety of products.

Kelly: I know you started with just bread in the beginning. What are you offering these days?

Logan: I have expanded my farmstand into something more than just a place to buy bread. I want it to feel like a little country store where people can stop, browse, bring their kids, and enjoy a slower pace of life. We have everything from homemade sourdough, baked goods, bread knives, beeswax bags, sourdough starter kits, tea, farm-fresh eggs, jams, pancake mixes, and other little extras.

Thirteen Acre Bakehouse Brings Homebaked Love To The Community

Kelly: When I stopped by today, I also noticed that you have more than just plain sourdough bread. Are you experimenting with lots of other flavors?

Logan: Always! That’s probably one of my favorite parts of owning a bakery. I’m constantly experimenting with new sourdough flavors and seasonal treats.

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Kelly: What are some of the different bread flavors you've been making?

Logan: I’ve made everything from cranberry wild rice sourdough to raspberry white chocolate, dill pickle and Havarti, and blueberry lemon. I also love experimenting with cookies, muffins, cinnamon rolls, and other homemade goodies.

Kelly: It is fun just to look around your farmstand. I like discovering things that I've never seen there before.

Logan: I never want people to feel like they’re seeing the same menu every week. I love giving customers something new to look forward to!

Kelly: Since you started the bakery, it seems you didn't know very many people when you first moved to the area. Have you made lots of new connections since starting your Farmstand?

Logan: I've absolutely made new friends, regulars, and neighbors, and that’s one of the biggest blessings to come out of this business.

I’ve met so many wonderful people I probably never would have crossed paths with otherwise. My regulars are truly the heart of this business. I have people who come back week after week, and some have been supporting me since the very beginning.

I love hearing which flavors they’ve fallen in love with, what they want me to bring back, and what new things they’d like me to try.

Kelly: What kind of feedback do you get from the people that frequently visit your farmstand?

Logan: One of the biggest compliments is hearing that someone has made stopping at my farmstand part of their Friday routine.

Kelly: Awe! That would warm my heart too. You put so much love into what you do. I do want to ask; I've been a working mom, and what you are doing isn't easy. How is it being a busy mom and running your business?

Logan: It’s definitely a balancing act juggling the kiddos and the bakery. I’m a stay-at-home mom to two little girls, ages two and three, so my days are full before I even start baking

Kelly: So what are you doing on a day-to-day basis, and will you have more time and expand once the girls reach school age?

Logan: There are days when I’m mixing dough, answering customer messages, packaging orders, cleaning the kitchen, and trying to keep two toddlers entertained all at the same time… and I also plan on homeschooling call me crazy.

Some weeks are exhausting, and I certainly don’t have it all figured out. But I love that my girls get to grow up watching their mom build something from scratch. They get to see the hard work, the early mornings, the creativity, and the relationships that come with running a small business. Being their mom will always come first, but I’m so thankful I’ve found something I’m passionate about.

Kelly: Now that you've been doing this for a while, what is your favorite thing to bake?

Logan: Sourdough bread will always have my heart! I especially love making savory loaves. There’s something so satisfying about pulling a beautiful loaf of bread out of the oven, especially when it’s loaded with cheese, herbs, or other fun flavors.

My sourdough loaves are definitely what started it all and continue to be a huge part of the business.

Kelly: What are some of your most popular sellers when it comes to bread, and with some of the other things you've tried over the last couple of years?

Logan: Some customer favorites are definitely my savory loaves, like jalapeño cheddar, everything but the bagel, rosemary garlic, and Asiago. My cinnamon rolls, cookies, and muffins are also popular, especially when I bring out limited-time flavors.

I’m always dreaming up something new! I’d love to continue growing the farmstand, introducing unique products, and finding more ways to collaborate with other local small businesses.

Kelly: Today when I stopped by, I noticed you had dehydrated sourdough starters, and I wondered if you ever teach people your techniques for baking?

Logan: Yes. I’ve started offering sourdough education for people who want to learn how to bake their own bread, which has been really fun. Long-term, my dream is to continue building a little homestead lifestyle for our family and have the farmstand grow alongside it. Hopefully some produce soon too!

Kelly: So looking forward, do you have a long-term goal regarding your farmstand, or are you just taking it day by day?

Logan: I don’t necessarily want to become the biggest bakery around. I just want to continue creating something meaningful for my family and community.

Kelly: The last time I spoke with you, you had a friend that was inspired by you to start her own business; it was a coffee truck, I believe. How is it going for her?

Logan: Addie McAlpine, my niece, owns Evergreen Coffee. She’s absolutely crushing it! I’m so proud of her! She’s in the Maple Grove area and booking fast with weddings, events, parties, etc.

Kelly: Regarding helping others, I saw so many fun things in the stand today. There were a variety of teas, a waffle mix, and a dehydrated sourdough starter. Do you make all of this yourself?

Logan: I do the waffle mix and sourdough starter. Just the jam and tea are from other gals.

Kelly: Is there anything you would like people to know about this dream turned reality?

Logan: Thank you to everyone who has purchased a loaf of bread, shared a Facebook post, told a friend about my farmstand, or stopped by to say hello.

When you support a small business like mine, you’re supporting so much more than a loaf of bread. I'm incredibly thankful for the community that’s surrounded Thirteen Acre Bakehouse Farmstand. I never expected any of this, but I’m so glad I took that first leap of faith.

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