Our Story
At Hillyndale Road Farm, we believe in the transformative power of dreams—the ones that propel us to evolve, grow, and embrace the wild and free spirit within. Our journey blends the timeless traditions of sourdough baking with the invigorating energy of homesteading, weaving together a tapestry of sustainability and passion.
Meet Michelle Jordan: My name is Michelle Jordan and I'm the owner of Hillyndale Road Farm. Nestled in Storrs, Connecticut, my small-scale vegetable farm and cottage bakery is more than a business—it's a labor of love. With my partner and kids by my side, I've created a life deeply rooted in nature's rhythms.
My journey into homesteading began with the birth of my first son. Faced with gluten and dairy sensitivities in my children, 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. With each harvest and each freshly baked loaf of bread, I found solace and connection to the Earth—a grounding force in an increasingly fast-paced world.
From the locally-sourced ingredients in my recipes to the happy clucks of my organically fed chickens, every aspect of Hillyndale Road Farm reflects a commitment to quality and integrity. We opened for business in April 2024 and you can currently find us at local farmers markets and through pre-order pickup. We offer a variety of sourdough breads and baked goods year-round, and heirloom plants, produce, flowers, herbs, and eggs during the warmer months.
The goal in the next year is to build a farm store that will allow us to have regular business hours, making it easier to shop for our products. In the next year we also aim to obtain additional licensing and establish a small commercial kitchen so that we can expand our products and sell in local stores. Thank you so much for joining us on this exciting journey!
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