CHURCH HILL — During the pandemic, 16-year-old Queen Anne’s County High School student Brianna Schindler took on the task of starting her own sourdough bread business called Rise.

“When the pandemic hit, I wanted to do something to make my community healthier,” she said.

Schindler had decided early on in the pandemic to help her father volunteer at the Eastern Shore Food Lab at Washington College to make sourdough bread for the Social Action Committee to provide meals for elderly and families in need in Kent County.

“We would prepare and bake 85 loaves of bread a week,” Schindler said. “I really liked doing it so I turned into a business of my own.”

With three ovens at home already, including a brick wood oven outside and two ovens inside, the family already had the equipment to make it happen.

“Sourdough is a healthier option and probably the healthiest bread out there,” Schindler said. “We are not just making sourdough, we are using healthier ingredients including a longer fermented sourdough that relies on wild bacteria fermentation and wild yeast fermentation. Most modern breads use commercial yeast fermentation.”

Schindler’s menu contains four main items with an array of pricing options. Available is traditional sourdough bread by the loaf, a sourdough Focaccia seasoned with either Old Bay or rosemary and a unique charcoal cracker made from sourdough.

“Free pickup is available at our house at 305 Oakmont Avenue in Church Hill as well as Chester River Wine and Cheese Company in Chestertown,” she said. “We also offer delivery in Kent and Queen Anne’s County.”

To place an order, visit the website The sourdough requires a long-slow-fermentation, so all products take 3-4 days to make. Orders close on Tuesday for Saturday pick-up/delivery.

“As a 16 year old it has been absolutely amazing to see a small idea turn into something that is greater than I could imagine,” Schindler said. “I want to thank my family for their support and especially my father for the education In the ways of sourdough.”

Schindler says her goal going forward is to continue to get the most nourishing and healthiest form of bread possible into the surrounding community.

“I have enjoyed giving back to my community and making peoples lives healthier one loaf of a bread at a time.”

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