Today we’d like to introduce you to Julia Reynolds.
Hi Julia, please kick things off for us with an introduction to yourself and your story.
My name is Julia Reynolds, and I’m the owner and baker behind Flour Power Bakery, a local sourdough microbakery serving the Pasadena community. The bakery sold its first loaf a year ago (as of February 4th, 2026), but it began as a personal journey rooted in a love of baking, nourishment, and resilience.
As a long-distance runner, I became passionate about creating food that fuels the body well, which led me to sourdough—its fermentation process, nutritional benefits, and the comfort it brings through thoughtful, handcrafted baking. What started as baking for myself and my household quickly grew into something more when I began sharing my bread with others.
Today, Flour Power Bakery produces small-batch sourdough breads, cookies, muffins, scones, and best-selling pretzels for markets throughout Anne Arundel County. Though I didn’t grow up in Pasadena, building this business has given me a true sense of community, allowing me to connect with customers, make friends, and share wholesome, nourishing food. Flour Power Bakery is built on the belief that good bread brings people together, fuels active lives, and creates meaningful connections—one loaf at a time.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Running my microbakery over the past year has come with its fair share of challenges and learning curves.
Building Flour Power Bakery required investing in equipment, supplies, and ingredients long before there was any guarantee of return. I would invest in equipment and sign up for local markets, hoping that we could sell enough bread to justify the purchases.
The biggest challenge I faced was balancing a full-time job servicing pools in the field during the day with long nights prepping, baking, and packaging. Many days begin as early as 3 am and end late into the evening, transitioning from physically demanding work outdoors to long nights baking, shaping dough, and preparing for markets.
Sourdough itself is a constant teacher—each loaf shaped by time, temperature, and patience—bringing ongoing lessons through trial, error, and persistence. While the process hasn’t always been easy, every challenge has strengthened both my skills and my commitment, shaping Flour Power Bakery into a business built on dedication, craftsmanship, and a genuine love for the work.
We’ve been impressed with Flour Power Bakery, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Flour Power Bakery specializes in naturally leavened sourdough bread and baked goods made with simple, high-quality ingredients and a focus on both flavor and nourishment. My customers like that my sourdough undergoes a long fermentation, making it more easily digestible. We focus on only offering things that can be made from scratch, in-house, rather than purchased from the store with a long list of ingredients.
What sets Flour Power Bakery apart is the intention behind each product. Every loaf is naturally fermented for improved digestibility and flavor, and each recipe has been tested and refined through hands-on experience and learning. As an endurance athlete, I approach baking with a deep appreciation for how food fuels the body, which influences both my ingredient choices and my commitment to quality. This isn’t mass production—it’s thoughtful, handcrafted baking with purpose.
I’m most proud of the community that has grown around Flour Power Bakery. What started as a personal passion has turned into a brand built on trust, connection, and consistency. Seeing customers return week after week, share my bread with their friends and families, and genuinely value what I create has been incredibly rewarding and affirming.
I want readers to know that Flour Power Bakery is rooted in care—care for the craft, the ingredients, and the people it serves. One of my favorite parts about running the bakery is connecting with my customers and getting to know them. Every product is made by hand, with patience and intention, and reflects a belief that good bread should both nourish and bring people together. Whether you’re fueling an active lifestyle or simply enjoying a slow morning at home, Flour Power Bakery is about creating food that feels good to eat and even better to share.
What do you like best about our city? What do you like least?
I grew up in rural Pennsylvania in a community deeply connected to the food system, where many of my classmates were raised on dairy farms, and food came from the land, not just the grocery store. When I first moved to Maryland, it took time to find my footing, but after settling in Pasadena, I quickly fell in love with the open spaces and the water that surrounds the area.
The community here has been incredibly welcoming, and through my bakery, I’ve found a meaningful way to connect with it. I love sharing market leftovers with local teachers and supporting youth sports whenever I can, and it’s been especially rewarding to help reconnect people to where their food comes from. I feel incredibly grateful to live in such a beautiful place and to serve a community that values connection, care, and good food.
Contact Info:
- Website: https://flourpowerbakerymd.weebly.com
- Instagram: https://www.instagram.com/flourpower.maryland/
- Facebook: https://www.facebook.com/profile.php?id=61573653245194
