Today we’d like to introduce you to Patricia Kolner.
Hi Patricia, please kick things off for us with an introduction to yourself and your story.
My sourdough journey began twenty years ago when my family moved to Switzerland. We lived and worked in Zurich for over ten years, and loved experiencing and embracing the local foods and customs. One thing that really struck a chord with me was the bread culture we experienced in Switzerland, Germany, and France. Naturally leavened, long fermented artisan breads weren’t a novelty; they were a daily staple and part of every meal.
After returning home to America, I found that we couldn’t find bread of the same quality we enjoyed in Europe. Not having the great breads that were once readily available was a sobering moment for our family. We wanted baked goods that were free from pesticides, preservatives and additives, and had the fantastic flavor and texture we had grown to love.
While working as a professional baker and pastry chef during the day, I began to develop sourdough formulas and processes at home in my personal time. As the formulas were perfected, I started developing a bread program at home for my family. When I started getting frequent requests to bake for my friends and neighbors, I decided to start my own venture.
I kicked off my own licensed bakery, renting a commercial licensed kitchen in Boyceville, Wisconsin and began selling my products at the Menomonie Farmers Market to gauge demand for the kind of bread that I wanted to create. Our products proved to be popular with the community, and we expanded our product slate. I started with quality unbleached and unbromated flours, but found it didn’t meet the level of quality I wanted to deliver to our customers. I then began a quest to further improve the flavor profile of our breads and source ingredients that are as local and organic as feasibly possible. We contacted a local organic wheat farm, and decided to use their organic grains and flours exclusively in the production of our baked goods. Because the flour we use is stone ground and freshly milled, the integrity and flavor of the wheat kernel is retained in our bread. We now produce our products at our commercial kitchen space in River Falls, Wisconsin.
Unlike many other “sourdough” bakers, our sourdough starter isn’t just an ingredient added to flavor our breads. We embrace the traditional sourdough bread-making process, meaning all of our breads are naturally leavened and long fermented, anywhere from 48 hours to 60 hours. This long fermentation ensures that the bread we bake is easily digestible and incredibly flavorful. We develop superior flavor from organic wheat and our sourdough process, and make our breads clean. We refuse to use yeast, added sugar, dough conditioners, preservatives or additives in our hearth breads, and we never will.
We take these extra measures to ensure our breads are the healthiest, most flavorful, and highest quality available for you and your family to enjoy.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Starting our bakery was harder than we expected. The first major hurdle was finding a licensed commercial kitchen we could actually afford. Most spaces had monthly fees that would have bankrupted us before we sold our first loaf. Others had restrictions that made it nearly impossible to do what we do—baking bread the slow, traditional way.
Finding the right staff was just as tough. We needed people who truly cared about baking science and fermentation, not just someone who could follow a recipe. Real sourdough takes days to make, and that kind of patience and knowledge is hard to find. Convincing talented bakers to take a chance on a brand-new business with no track record required a lot of faith on their part.
The farmers market scene surprised us most. We thought markets supporting local food would welcome us, but many felt like closed clubs. Some gatekeepers seemed more interested in adding their friends as vendors than finding quality products. It was frustrating to be turned away for reasons that had nothing to do with our bread.
Even when we got market spots, we faced another challenge: education. Customers used to $3 grocery store bread needed to understand why ours costs more. We had to explain what naturally leavened bread is, why stone-milled organic flour matters, and how real bread affects their health differently than mass-produced loaves. Every weekend became a chance to change the conversation about bread, one sample at a time.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Bread With Purpose
NOURISH YOUR BODY, SUPPORT YOUR PLANET
Our artisanal breads are crafted with care through time-honored fermentation methods that enhance both flavor and digestibility. Each remarkably flavorful loaf brings depth and character to your table, while our commitment to simplicity means over 75% of our selection contains just three pure ingredients, ensuring the cleanest products possible.
FROM FARM TO TABLE
– Certified Organic Flour from local and regional farmers
- Supporting heritage and heirloom grains that promote biodiversity
– Shorter supply chains for fresher products and smaller carbon footprint
FOCUSED VARIETY
While most associate sourdough with crusty artisan loaves.
Rising Bread elevates this ancient tradition into something extraordinary. Our tender sandwich breads, aromatic focaccia, organic pizza crusts, and signature hearth loaves all share one secret: authentic sourdough fermentation. Each bite delivers complex flavor that only time-honored techniques can create—100% sourdough, 100% exceptional.
BEYOND BREAD
Every product we produce supports farmers committed to ecological farming practices that help preserve clean air, water, and natural pollination systems for generations to come
Is there anyone you’d like to thank or give credit to?
First, our community—the customers who believed in naturally leavened, long-fermented bread before they’d even tasted it. They showed up, spread the word, and became our biggest advocates.
The St. Croix Business Innovation Center has been instrumental in our success. We leased our commercial kitchen space from them and they have helped guide us through the challenges of running a small food business.
Other entrepreneurs at the Innovation Center were great sounding boards and a source of support during trying and growing times.
And my family has been there through it all—the long hours, the setbacks, and the victories. My husband especially has been my partner in every sense. He has a saying that’s become our motto: “Teamwork makes the dream work.” He’s right. This business wouldn’t exist without the people who believed in us and our bread from day one.
Contact Info:
- Website: https://www.risingbreadwi.com
- Instagram: https://www.instagram.com/risingbreadwi/
- Facebook: https://www.facebook.com/risingbreadwi
