Conroe / The Woodlands, TX: a home-kitchen bakery, not a storefront

Bread that took three days to make exactly right.

Grain of Heaven is a small sourdough microbakery. Every loaf starts with a levain fed by hand, rises on its own schedule, and comes out of a home kitchen in batches small enough that we still know what went into each one.

Ask about a custom order See this week's bake

We sell our weekly bake through Hotplate. This page is just for getting to know us, or asking for something off-menu.

Our Story

Hi, I'm the baker behind Grain of Heaven

I'm a 37-year-old Puerto Rican mama, dentist by training, and sourdough lover at heart. I paused my dental career to care for my daughter and followed a longtime passion for baking, turning flour, water, and time into nourishing bread and baked goods.

Everything I make is naturally leavened with sourdough, inspired by tradition, patience, and creativity. Now based in Texas, I pour my love for hands-on work, the outdoors, sports, and craftsmanship into each loaf. Thank you for supporting my microbakery and being part of this journey.

"I am the bread of life: he that cometh to me shall not hunger: and he that believeth in me shall never thirst."

John 6:35, Douay-Rheims

- Jackeline, baker & owner

Why Sourdough

Why we don't rush it

Every loaf starts as flour, water, and a starter that's been fed for years, not days. No commercial yeast, no shortcuts. Just time, doing the work a packet of yeast tries to do in twenty minutes.

A roasted garlic and rosemary loaf, scored and split open
  1. Day 1

    Feed the levain

    The starter gets fed and left overnight to build the strength that raises tomorrow's dough.

  2. Day 2

    Mix, fold, wait

    Dough is mixed and folded by hand, then left to ferment slowly, sometimes for the better part of a day.

  3. Day 3

    Shape and bake

    Shaped, proofed, and baked to order, usually the same morning it's picked up.

Naturally leavened

No commercial yeast. A starter that's been fed for years does the rising work, the slow way.

Long fermentation

A multi-day rise breaks the dough down before the oven does, which is part of why sourdough tends to sit easier.

Ingredients you can say out loud

Flour, water, salt, starter, and whatever's actually in the flavor. Nothing on the label you can't pronounce.

Custom Orders

Beyond the weekly bake

Some things don't fit into a weekly drop. If you're planning ahead, we take on a limited number of custom orders around it.

A buttercream layer cake with chocolate drip and toasted walnuts

Custom cakes

Sourdough-based celebration cakes, built around your flavors and your date. Tell us the occasion and we'll tell you what's possible.

Gifting & care boxes

A box of loaves and cookies for a new parent, a client, or someone who just needs bread. We'll help you pick the lineup.

Small catering trays

Rolls, muffins, and sliced loaves for a gathering, sized for a table, not a warehouse.

Something else

If it's not on this list, ask anyway. Most of what we bake started as someone's odd request.

Small batch. Slow rise. Big love.

Say Hello

Get in touch

Custom orders need a little lead time. The earlier you reach out, the more we can do for you. For the weekly bread, find us on Hotplate.

Curious what people think before reaching out? See real reviews in the Reviews highlight on Instagram.

Submissions save straight to this bakery's Firebase project. See site/README.md for setup.