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Local baker to open storefront after winning sourdough competition

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  Published in Sports and Competition on Monday, September 29th 2025 at 10:17 GMT by Cleveland.com
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From Contest to Counter: Cleveland’s Own Sourdough Star Opens New Storefront

By [Your Name] – Cleveland.com
Published: September 12, 2025

The city’s culinary map just got a little more aromatic. Emily “Em” Reyes, a 32‑year‑old baker who has turned the humble sourdough starter into a local legend, opened the doors to her first storefront last night after claiming the top prize in the 2025 Cleveland Sourdough Challenge. The contest, held at the historic West Side Market, drew more than 50 entrants from across the state, each vying for the coveted “Master Sourdough” title. Reyes’ golden‑baked, tangy loaf not only won the judges’ favor but also earned her the much‑anticipated storefront at 1523 Euclid Avenue, right on the bustling East Side.

A Sweet Journey Begins

Reyes’ story is as layered as her loaves. Growing up in the Ohio City neighborhood, she spent her childhood afternoons watching her grandmother mix flour and water, coaxing life out of a slow fermentation. “Grandma used a 1:1 rye‑to‑water starter,” Reyes recalls. “She’d tell me that patience is the secret ingredient.” Those lessons shaped Reyes’ approach to baking, emphasizing a hands‑on, time‑honoring method that has become the hallmark of her brand, “Reyes Bread Co.”

In 2018, Reyes left a corporate job to open a pop‑up bakery in the West Side’s art district. The pop‑up’s success led her to launch a food truck that year, offering an eclectic mix of sourdoughs and pastries. By 2024, she had gained a cult following in the community and began to consider a brick‑and‑mortar venture—an idea that took a decisive turn when the Cleveland Sourdough Challenge announced its 2025 competition.

The Competition That Stood Out

The competition was the brainchild of the Cleveland Food Hall Association and the National Association of Bakery Professionals. Sponsored by local food producers and culinary schools, the event aimed to spotlight sourdough artisans in the region. The event’s website (https://www.clevelandbakingchallenge.org) outlined a two‑round format: an initial “Starter Pitch” where bakers described their philosophy, followed by a “Baking Demo” judged by a panel of local chefs, pastry chefs, and food journalists.

Reyes entered the contest with a loaf she dubbed the “Grandma Rye Revival.” The recipe, a 60‑hour fermentation of rye flour, water, and a 5‑percent rye starter, was the brainchild of her collaboration with the University of Michigan’s Food Science Department. The partnership yielded a product that balanced a crisp, caramelized crust with a moist, tangy crumb that resonated with both the judges and the audience.

“The flavor profile was extraordinary,” says Chef Marco Silva, one of the competition’s judges and owner of the renowned East Side Eatery. “Reyes managed to capture the depth of rye while keeping the loaf approachable for everyday bread lovers.” Silva noted that the starter’s acidity was “just the right level of brightness, but not sharp enough to overpower the natural flavors.” The judge panel also praised the visual appeal of the loaf, calling it “a feast for the eyes and the palate.”

Reyes was not the only standout. The runner‑up, local baker Jason Liu, created a “Sourdough Almond Biscotti” that, while not a loaf, won the “Innovation Award.” The competition also spotlighted a young prodigy, 19‑year‑old Maya Patel, who submitted a “Blueberry Sourdough Tart” that was slated for a feature in the upcoming “Cleveland Bakes” cookbook series. (See the article’s link to the cookbook here: https://www.cleveland.com/entertainment/2025/09/culinary-cookbook-feature.)

The Storefront That Feels Like Home

The new storefront, a 3,200‑square‑foot space acquired from a long‑time East Side landlord, sits on the corner of Euclid and 15th Street, a bustling hub that mixes retail, offices, and dining. Inside, the interior is a nod to Reyes’ roots—exposed brick, reclaimed wood countertops, and an open‑kitchen layout that allows customers to watch the dough rise. The front counter features a small chalkboard that lists today’s specials and “Today’s starter: rye.” The layout also includes a small seating area with tables that encourage community gatherings.

Reyes plans to keep her product line lean but thoughtfully curated. Her core offerings will include a daily “Grandma Rye Revival” loaf, a rotating selection of “Seasonal Sourdoughs” (e.g., pumpkin, chocolate, and walnut), and a bakery line of pastries made with her sourdough starter. “I want people to feel like they’re part of the process,” Reyes says. “That’s why we’ll have a short starter demo every day for customers who want to learn more.”

The store will also host monthly “Sourdough Saturdays,” where customers can come to learn the basics of sourdough fermentation, guided by Reyes herself. A partnership with the local community college’s culinary arts program has already been arranged, with classes scheduled to run on the last Saturday of each month.

Community and Economic Impact

Reyes’ storefront has already sparked interest among local businesses. A nearby coffee shop, “Mocha & Crust,” announced a joint promotion that pairs Reyes’ rye loaf with its signature cold brew. Meanwhile, the East Side Chamber of Commerce is noting the bakery’s potential to boost foot traffic and support small‑business ecosystems.

“It’s a win for the community,” notes Karen Thompson, president of the East Side Chamber. “Reyes brings a high‑quality, artisanal product, and her business model is sustainable—using local ingredients, engaging the community, and creating jobs.” The bakery will employ 15 staff members, with a mix of full‑time bakers, a part‑time kitchen assistant, and a sales associate.

Beyond the local economy, Reyes’ success also serves as a case study for small‑business incubators in Cleveland. The city’s Small Business Development Center has highlighted the bakery’s growth trajectory in a recent feature, offering resources and workshops to other aspiring bakers.

Looking Ahead

Reyes’ next steps include expanding her product line to include “Sourdough‑based crackers” and “baked goods for dietary restrictions.” She’s also in talks to supply her sourdough starter to the regional grocery chain, Kmart Foods, a move that could bring her loaves into supermarkets across Northeast Ohio.

“We’re at the beginning of something special,” Reyes reflects. “It’s about more than bread—it’s about community, patience, and celebrating the small things that bring us together.”

The first loaf of the day already sold out within 30 minutes of opening, and the bakery’s soft launch has received glowing reviews on social media. As the scent of freshly baked rye fills the East Side, it’s clear that Emily Reyes has turned the city’s sourdough competition win into a tangible, aromatic reality that will serve the Cleveland community for years to come.