At The Sourdough People, we believe that every loaf has a story—and behind every great loaf is a baker whose hands, heart, and history shape every crumb. Today, we are honored to introduce you to Mandy Clark, a Florida-based microbaker, sourdough educator, and the creator of Living Well with Mandy.
Mandy’s journey into sourdough began not as a business plan, but as a lifeline—an act of healing during postpartum depression and a means of rediscovering herself after stepping back from a career in zookeeping and veterinary work. What started as a curiosity about fermented foods during a health coaching course quickly evolved into a daily ritual, a personal therapy, and eventually, a thriving local bread business.
Drawing inspiration from her Idaho roots, Florida’s seasonal bounty, and the natural world she still engages with through sea turtle conservation, Mandy has built a practice that is both deeply personal and community-focused. Whether she’s experimenting with seasonal inclusions like strawberries, juggling long bake days without a bread oven, or simply sharing a fresh loaf with friends and family, Mandy brings intention and love to everything she bakes.
Her story is one of adaptation, creativity, and grit—a perfect example of how sourdough can serve as both nourishment and renewal. We’re thrilled to share Mandy’s inspiring story with you in this heartfelt interview.
Can you tell us a little about yourself?
Hi friends! My name is Mandy Clark, I’m 42 years old and a mama to a beautiful 7-year-old girl. I was born and raised in Idaho, but I’ve been living in Palm Beach Gardens Florida for almost 13 years—I moved here to pursue my dream of becoming a zookeeper. I was a zookeeper for about 4 years, working with a variety of exotic animals (my favorite being white rhinos), but after I met my husband and we wanted to start a family, I had to let go of that dream because of the physical demand and the long hours, so I began working in the veterinary field and I also started doing sea turtle conservation.
After having our daughter in 2018 I quickly realized I didn’t want to spend my days away from her so I began researching different programs and ways to make money from home—my original plan was to become a health coach, but then sourdough fell into my lap during my health coaching course when we started learning about the benefits of fermented foods. At the time, I wasn’t eating a lot of gluten so when I found out sourdough was tolerated by most people with gluten sensitivities, I was thrilled. I started buying some sourdough from a neighbor and then decided I wanted to learn how to make it myself. I made my sourdough starter almost two years ago and I was surprised at how quickly it grew (I think because I live in such a warm climate), I became fascinated by the entire process and completely fell in love. I had been struggling with postpartum depression and I had lost a sense of myself and sourdough helped me find her again. After successfully making a few loaves, I never wanted to stop.
I have had several jobs over the years, but have had a passion for cooking and baking for most of my adult life. My mom always made sure we had home-cooked meals on the table, so I guess you could say it’s in my blood. My dad has always been a huge inspiration to me, he started his own construction business at a young age and always taught me to work hard and do what I love, then it won’t feel like work. I have always had an entrepreneurial spirit so I really hoped one day I would have my own business. Living Well with Mandy has been an absolute blessing and I love baking for my community. Although I still have a part-time job, it’s allowed me to be home more with my daughter which is exactly what I was hoping for.
Where were you born and where do you live now?
Born in Boise, Idaho and currently reside in South Florida.
How have these places influenced your approach to sourdough?
It can be tricky to make sourdough in both places because one of them is very hot and the other can be very cold! So I often have to change my recipe and fermentation times. Also, I have only made sourdough in Idaho once, and it was so special being able to share my bread with my close friends and family there.
What do you love most about where you live now?
I love being outside, I love nature and the ocean (I still do sea turtle conservation here) so the weather here has been a blessing for me (although it gets pretty hot during the summer!).
Any favorite local markets or shops related to baking?
Hobe Sound Farmer’s Market is one of our favorites! We love all of the vendors and it’s always fun meeting other sourdough bakers there.
Do you have a favorite local bakery, cafe, or farmers market that inspires you?
Alaina’s Cafe & Bake Shoppe is a favorite of mine—they make the best sandwiches and salads.
Are there any regional ingredients or traditions that influence your sourdough style?
This year I have been trying to focus my inclusions on what’s in season and what’s local. Although Florida is known for its oranges, we also grow really good strawberries here! So I made sure to include a lot of strawberry bakes this year. I’ve experimented with fermentolysing and autolysing but it can be tricky when you’re baking in bulk.
What are your go-to tools or equipment for sourdough? Any specific brands you swear by?
There are so many! But my favorites are:
DOAP—I don’t know how I ever survived without this thing.
Lanon Gloves—these have saved my hands and arms on many occasions.
Goose Lame—best lame I’ve ever owned.
Bosch Mixer—this has been a game changer in my bakery. I went from hand mixing 20+ loaves to making 5 at once in a mixer!
Unfortunately I still don’t have a bread oven and I’m doing 20+ hour bake days, but I am hoping that changes soon!
Which flours or ingredients do you prefer? Do you have favorite suppliers or local sources?
Unfortunately I haven’t found a local supplier here in South Florida, but I love Sunrise Flour Mill’s Whole Wheat Flour and I’m a big King Arthur Organic Bread Flour and Kirkland Organic All-Purpose Flour.
Are there any cookbooks or baking books you keep coming back to? Why do they resonate?
I don’t use a lot of cookbooks, I find most of my inspiration on Pinterest and from the sourdough community I’ve met on Instagram.
What websites, blogs, or resources do you find most valuable for sourdough inspiration?
I love Little Spoon Farm, Farmhouse on the Boone and Simplicity and a Starter—they have incredible recipes and resources for sourdough bakers.
Do you follow any influential bakers or creators online? Who inspires you the most?
I have met a lot of incredible sourdough bakers through social media. I’m part of a group of bakers in South Florida and we often share stories, recipes, experiences etc.
What social media accounts related to sourdough do you find most educational or inspiring?
There are so many! It’s hard to pick just a few, but if I had to choose… Simplicity and Starter has some of my favorite recipes and Wayne Caddy is a wealth of knowledge in the sourdough community. I’m also super inspired by Ailine with a Sourstory.
Are there any apps or digital tools that help you manage your sourdough schedule?
I’m a writer, so I prefer to write things down—I have a journal I use rather than an app.
Do you listen to any podcasts or watch YouTube channels related to sourdough or baking?
Nope 🙂
If you could shout out any sourdough companies who inspire you, who would they be?
Again, there are so many! But some of my favorites are: Wild Clementine, Doap, Lanon
Do you have any favorite local grain mills, farmers, or suppliers you support?
Unfortunately no, where I live there aren’t a lot of local grain mills—there are some in the state of Florida, just not near me. I’m hoping to eventually get my own mill but I have a few other things taking priority over that right now (like a bread oven).
What’s one product or resource you wish you had discovered sooner in your journey?
My Bosch Mixer—this has been a game changer in my microbakery.
Are there any trends in sourdough or baking that you’re excited about or experimenting with?
I’m really just excited to try new recipes and inclusions this year—last year I focused on building my business and this year I want to experiment with recipes and adding new items to my menu each week. I also want to try some different techniques like the aliquot method. And if I do end up getting a bread oven (fingers crossed) I cannot wait to start increasing my production and offering more breads and bakes each week.
What’s your favorite way to enjoy a fresh slice of sourdough? Any go-to toppings or pairings?
Nothing beats a plain slice of sourdough toasted with butter, but I also love adding cottage cheese (sounds weird but I promise it’s so good), sliced tomato, avocado, sprouts, everything seasoning and balsamic drizzle (is your mouth watering yet??)
Do you have any non-baking hobbies or interests that influence your approach to sourdough?
I’m a yoga teacher and I also do sea turtle conservation work so I’m very inspired by the gentle, slowness of both of these things. That’s a huge reason why I love sourdough, it reminds me to slow down, be patient and be present.
If you weren’t involved in sourdough, what do you think you’d be doing instead?
I honestly have no idea! I would most likely still be working at a veterinary clinic, but honestly I can’t imagine doing anything other than sourdough right now.
Do you have any upcoming product releases, book launches, or projects you’re excited about?
I have a very exciting addition coming to the bakery soon that I’m super excited about. I also have a few digital resources that you can find on my website and Instagram page.
Where can people buy products, connect with you, or support your work in the industry?
I have local weekly bread drops every Friday, and I also teach in-person sourdough classes. But honestly, one of the biggest ways you can support me is by following along on social media—I love connecting with fellow bakers, sharing tips, and hearing stories from people just beginning their sourdough journey. You can find me here:
Whether you’re here to learn, bake, or simply be inspired, I’m so glad to share this space with you!
Is there anything else you want readers of this interview to know about you?
Like so many people, I was intimidated by sourdough—the entire process felt daunting to me. But once you start, the process gets so much easier. Social media has complicated it and it doesn’t have to be so complex, remember it’s been around for thousands of years, long before the tools and technology we have now. So have fun with it.
I struggle with anxiety and sourdough brings me a sense of calm, it has become my therapy and I am so thankful to have found it.
Closing thoughts
As we conclude this heartfelt conversation, we want to express our sincere appreciation to Mandy Clark for opening up and sharing her remarkable sourdough path, reflections, and experience with The Sourdough People Community. Her devotion to her craft, emphasis on nourishing ingredients, and enthusiasm for learning and teaching perfectly capture the essence of what makes the sourdough world so special. From her hand-shaped loaves at Living Well with Mandy to her meaningful connections with fellow bakers and families in her local area, Mandy’s journey is a shining example of the magic that happens when creativity and purpose come together.
We’re also incredibly grateful to you—our readers—for taking the time to dive into Mandy’s story and celebrate the artistry and soul of sourdough baking with us. What makes sourdough so timeless is its boundless adaptability, its role in building bridges between people and cultures, and the lifelong curiosity it inspires in those who embrace it. If this feature sparked something in you, we invite you to keep the conversation going and stay connected with our growing sourdough community.
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We’re thrilled to shine a light on Mandy’s journey and the many ways sourdough can bring healing, purpose, and joy. Thank you for being here with us—supporting real stories, real people, and real bread.
Here’s to bold bakes, shared knowledge, and the beauty of rising together. 🍞✨
