Meet Sylvie Situ

We caught up with the brilliant and insightful Sylvie Situ a few weeks ago and have shared our conversation below.

Sylvie, we’re thrilled to have you on our platform and we think there is so much folks can learn from you and your story. Something that matters deeply to us is living a life and leading a career filled with purpose and so let’s start by chatting about how you found your purpose.

I found my purpose by listening to both my intuition and my heart. For over 20 years, I worked as an Interior designer, pouring my creativity into spaces that changed how people worked, learned, and lived. But in 2022, I baked my very first sourdough loaf, and something shifted. What began as a way to provide my own family with healthier bread quickly grew into something much deeper – a mission.

I found myself waking up excited to bake, to create, and to share. Baking gave me the same sense of creativity as design, but with the added gift of connection – bringing joy, comfort, and nourishment to others. I believe food is medicine. the ingredients we choose have the power to nourish, to heal, and to support our wellbeing. For me, baking became more than just making bread – it became a way to serve my community with the cleanest, organic, and most nourishing baked goods I could create. Every loaf is made with intention: wild yeast, organic flour, raw dairy, and a whole lot of love.

My purpose revealed itself through this practice – to help other families bring wholesome, healing food to their tables, and to remind us all that slowing down, connecting, and breaking bread together is one’s life’s greatest gifts. What started as a passion project has become my calling: to use sourdough as a way to nourish both body and soul.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

I’m the founder of Sourdough Sylvie, a small-batch micro-bakery rooted in the belief that food is medicine. My journey into this work actually began over 10 years ago, when my husband and I struggled to conceive after many years of trying. That chapter of our life led us to make a big shift — we changed our lifestyle, embraced organic whole foods, cooked everything from scratch, swapped out toxic products in our home, and focused on moving our bodies. With time, and with the support of acupuncture, we healed. I eventually became pregnant, and today I’m so grateful to be a mama of two amazing boys.

That experience deeply shaped my philosophy: what we put into our bodies matters. Food isn’t just fuel — it’s a vital part of our healing and well-being. When I started baking sourdough, it felt like a natural extension of that journey. What began in my home kitchen as a way to provide the cleanest, most nourishing bread for my family has grown into a mission to serve my community with the same care.

Every loaf and pastry I make is crafted with organic ingredients, wild yeast, raw dairy, and intention. I believe food can heal and connect us, and I love that sourdough embodies both nourishment and community. The magic of fermentation, the aroma of bread just out of the oven, and the joy of sharing something wholesome — it never loses its wonder.

I’m excited to be expanding beyond loaves with sourdough pastries with seasonal fruits, all made with the same commitment to clean ingredients. I’ve also started collaborations with local cafes and boutique neighborhood markets, and I’m preparing to host beginner sourdough classes so others can experience the joy of baking for themselves.

For me, Sourdough Sylvie is about so much more than bread — it’s about slowing down, honoring our health, and sharing something real and nourishing with others. I am deeply grateful for everyone who’s invited my loaves into their homes, and for the chance to live this mission every day.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Looking back, I think the three most impactful qualities in my journey have been resilience, curiosity, and intention.

Resilience — My path hasn’t always been straightforward, from facing personal challenges like infertility to starting over after leaving a 20+ year career in interior design. Resilience taught me to keep showing up, even when things felt uncertain. For anyone starting out, resilience grows when you allow yourself to see challenges as lessons, not failures.

Curiosity — When I first discovered sourdough, I was endlessly curious. I dove into books, recipes, and experiments — and yes, a lot of “flops” along the way. But curiosity made it fun. If you’re early in your journey, lean into that wonder. Ask questions, experiment, and don’t be afraid to try and try again.

Intention — For me, intention is the heart of what I do. Whether it’s choosing clean, organic ingredients, or deciding to step into community over comfort, my “why” is always to nourish and heal. My advice: take time to really understand your “why.” It becomes your compass when things get tough and helps you make decisions that align with your values.

For anyone just beginning, I’d say: stay resilient, stay curious, and stay intentional. These qualities don’t just move you forward — they shape the kind of journey you’ll have along the way.

What is the number one obstacle or challenge you are currently facing and what are you doing to try to resolve or overcome this challenge?

The biggest challenge I’m facing right now is keeping up with growth and demand while still baking out of a single home oven. I spend long days mixing, shaping, and baking, and while I truly love the process, the intensity can lead to exhaustion and the real possibility of burnout if I’m not careful.

My business has grown faster than I ever expected, and I’m so grateful — but with that growth comes the daily challenge of balancing capacity, energy, and family life while staying true to my values of small-batch, intentional baking.

To work through this, I’m focusing on sustainable growth and boundaries. I’m refining my processes, pacing myself with realistic order limits, and looking into opportunities like teaching classes and collaborations that allow me to expand my impact beyond just loaves in the oven.

At the heart of it all, I stay grounded in my mission to nourish others with the cleanest, organic baked goods. And while baking out of one oven with long days has its challenges, it’s also what keeps the bread deeply personal and connected to the families I serve.

Contact Info:

• Instagram: sourdough.sylvie