The May Flour has become a recognizable name for fresh sourdough bread and baked goods in Chehalis, where community connection and quality ingredients matter. Owner Sarah Burbee has built her cottage bakery with intention, blending traditional baking methods with a personal mission rooted in faith, family and health. What began as a simple idea has evolved into a growing local presence, with weekly offerings available from her home, the Chehalis Farmers Market, Dawn’s Delectables and Stout Coffee.
From a Simple Idea to a Local Sourdough Bakery in Chehalis
The May Flour did not begin with bread. Burbee originally imagined a business called “The May Flower,” where she would sell flowers. Over time, that concept shifted. Baking, particularly sourdough, became the focus, inspired in part by her father-in-law’s love for it. As she refined her skills, the business naturally took on a new identity. “It just made sense,” Burbee explains. “My middle name is May, and sourdough became something I truly loved. That’s how The May Flour came to life.”
Burbee operates her business as a home-based cottage bakery, producing fresh sourdough bread and baked goods each week. This structure allows her to stay close to her family while pursuing meaningful work. “I love doing what I do because it lets me work from home and be with family,” she says. “That balance is central to how I approach both my business and daily life.”
The process is intentionally structured to create a smooth process from start to finish without compromising quality. Each loaf requires planning, as baking schedules must align with delivery and market days. This rhythm ensures that customers receive fresh products while maintaining quality.
Burbee purchases and mills sustainably sourced grain, a step that reflects her commitment to both freshness and responsible sourcing. “Knowing exactly what goes into the bread matters to me,” she notes. “It’s about being aware of what we’re putting into our bodies, so I like to purchase my grain from ethical farmers and mill it right here on the farm.”
Building Community Through the Chehalis Farmers Market and Local Partnerships
The May Flour has grown through consistent presence and strong local relationships. Burbee regularly sells her products at the Chehalis Farmers Market, where she connects directly with customers. She also supplies baked goods to Dawn’s Delectables in Centralia and Stout Coffee in Chehalis, expanding access to her sourdough offerings throughout the area.
Community support has played a significant role in the bakery’s development. “I’m so thankful for this community and all the love I’ve received at the Chehalis Farmers Market,” Burbee says.
Her family has also contributed to that growth. Burbee credits her husband for his hands-on support, including building the bake stand outside their home. “I’m blessed to have a husband who supports me and puts time into helping build this,” she shares. “My whole family’s support is what has strengthened the business and allowed it to grow at such a pace.”
You’ll find more than bread at The May Flour. Burbee often sells cookies, hand pies and various other treats. “I am always trying out new recipes with my family,” says Burbee. “You’ll find something new at the stand quite often.”
A Focus on Gut Health, Sustainability and a Healthier Community
Burbee’s approach to baking goes beyond taste. She emphasizes the importance of gut health and ingredient awareness, aligning her products with a broader goal of supporting healthier lifestyles. Sourdough, known for its fermentation process, fits naturally into that philosophy.
“I want people to understand what they’re eating,” Burbee explains. “Gut health is important, and it starts with knowing what we’re putting into our bodies.” By milling her own grain and sourcing ingredients carefully, she maintains control over quality and nutritional value.
Her faith also influences her work. “I love Jesus, and keeping a good relationship with Him guides how I live and work,” she says. This perspective shapes her commitment to integrity and service within the community.
Looking ahead, Burbee envisions expanding The May Flour into a physical location. Her goal is to create a space where people can access healthier, locally sourced and sustainably produced food. “We hope to open a place where people can come and buy food they feel good about,” she says.
The May Flour represents more than a cottage bakery, as it reflects a deliberate way of living and working. Through fresh sourdough bread and strong community ties, Burbee has created a business that resonates with her community. Her story demonstrates how small, consistent efforts, while being supported by family and community, can develop into something meaningful. As The May Flour continues to grow, the micro-bakery remains grounded in the principles that shaped the small hometown business from the beginning.
