Kedron’s Little Loafery — Artisan Sourdough & Sweets

PHOTOS PROVIDED

While driving east on Kedron Road, keep an eye out for a smartly crafted white self-serve stand on the north side of the road just before you reach Franklin Pike. Kedron’s Little Loafery, a micro bakery stocked on Saturdays,offers slow-made artisan sourdough and sweets and is the culmination of hard work, a dream, and true entrepreneurship.  

Kaylyn Meade is the talented baker behind the self-serve roadside stand, as well as a devoted wife, homemaker, and stay-at-home mom to four young daughters—Brielle (5), Delilah (3), Mallory (2), and Lorelei (7 months). The oldest of nine children, Meade was homeschooled, an experience that nurtured her independence and confidence, ultimately giving her the faith and courage to pursue her dream of opening the Little Loafery. As Meade explained, “My whole family is very entrepreneurial-minded and very creative. As an adult, I love creating, especially with my hands. I love to sew and bake, and I have always wanted to start my own business, but didn’t know what it should be.”

Over the years, Meade had experimented with various business endeavors, but she didn’t feel that any of them were the right fit for her lifestyle. In 2020, like many did during the pandemic, she began making sourdough bread. “I love to create a lot of different things. I like to start different projects and maybe not finish them,” Meade laughed. “So it was on and off and for a while with the sourdough. I ultimately concluded that I disliked sourdough and no longer wanted to work with it. I was stuck in the hustle culture, and I think that’s why I didn’t like it at that time.”  Like many, Meade loved the taste of sourdough bread, but didn’t enjoy the slow fermenting process of making the bread.

Fast forward to 2024—Meade and her family live next door to her parents. On May 8, when the tornado tore through the area, they all took shelter in her parents’ basement. Above them, her parents’ house was completely destroyed—everything leveled in an instant. “This just put everything into perspective. We are all still alive today when we didn’t know if we were going to make it,” she said. “Thankfully, our house was still standing, but we did have a lot of property damage.”

When Meade’s life finally began to settle down after the tornado, she began making sourdough again in November 2024. “When we started to get into a slower season of life, I picked up making sourdough again, and it became therapeutic for me. From shaping the dough and scoring to baking, it makes the outcome that much more enjoyable. My children and husband love having homemade bread. It’s a lot better for you than store-bought, and it tastes better,” Meade said. “So that ignited my passion for sourdough, and why I fell in love with sourdough baking.”

One day, as Meade was scrolling through social media, she stumbled upon a post featuring a bread stand. This inspired Meade to pursue the business side of her dream. “I saw somebody who had a bread stand, and that planted the seed for me. From there, I shared it with my mom and husband, and it seemed like a fun thing to do. We live on a couple of acres and are pursuing the homestead life, and felt having this little community stand on Kedron Road would be an extension of our lifestyle,” she said.

As the seed began to grow, planning for the bread stand construction started, and Meade worked on perfecting her recipes. “It was a family affair,” Meade said. “Ron, my husband, watched the four girls while I worked on the plans and my recipes. My dad, who owns a construction business, and my siblings helped build the stand. It was a lot of hard work, but when the stand was finished, it was worth it. I love how it turned out.”

In late April 2025, opening weekend for Meade’s cottage industry finally arrived. Like any new business owner, Meade felt a mix of nerves and excitement—she wanted every detail to be just right. After sharing a few photos on social media, things took off. Word spread, enthusiasm grew, and the bread sold out within hours.

In addition to sourdough bread, the stand is stocked with chocolate cookies, which are NOT made using sourdough, sourdough cinnamon rolls, and specialty loaves, such as Roasted Garlic and Rosemary or Jalapeño Cheddar Sourdough Bread. Meade introduced a Lemon Blueberry Sourdough Loaf for summer and plans to offer more seasonal specialty loaves. “I haven’t narrowed down a fall flavor yet, but for sure something pumpkin,” she said.  

The stand is open on Saturdays from 9 a.m. through sundown or until sold out. Meade accepts pre-orders through HotPlate to guarantee a loaf; otherwise, it’s first come, first served. All items are available for pre-order except the individual chocolate chip cookies. For grab-and-go purchases, payment can be made with cash or card at the self-serve stand, which operates on the honor system.

“I am so excited to be able to do something like this today. I believe that my family was protected by God during the tornado, and surviving it definitely puts everything into perspective. To be alive and able to promote community relationships now and support local through my bakery stand, it’s amazing how it all came together,” concluded Meade. 

Stop by Kedron’s Little Loafery, at 5119 Kedron Road, Columbia, Saturdays from 9 a.m. to sundown or sellout. Pre-orders are due on Wednesdays by 8 p.m. Visit Hotplate.com/kedronslittleloafery to order. Follow on social media @kedronslittleloafery.