Welcome to the sinnie shop
A Personal Note
I am both honored and deeply grateful that you are here.
It means something when someone chooses differently. When someone pauses long enough to ask where their food comes from. When someone values purity over convenience. My hope is that each bite you take provides not only indulgence, but healing. Not only comfort, but peace. Peace in knowing what you have chosen is whole. Pure. Intentional. As it was meant to be.
Thank you for trusting me to nourish you and those you love.
— Cherylann
Why Fresh-Milled Matters
Modern commercial flour is typically roller-milled at high speeds, separating the bran and germ from the endosperm to extend shelf life. In doing so, much of the grain’s natural fiber, oils, vitamins, and minerals are removed. Many refined flours are later “enriched,” meaning synthetic vitamins and minerals are added back. While this restores certain nutrients on paper, it does not recreate the natural balance and structure of the intact grain. Refined white flour is primarily starch. Without the fiber and whole-grain integrity, it digests quickly, often leading to rapid blood sugar spikes and shorter satiety. Whole, freshly milled grain retains its complete structure — supporting steadier digestion, longer-lasting fullness, sustained energy, and overall nourishment. This is why I mill fresh.
About the Ingredients I Use
I am very picky about what goes into my body—I have to be. That means every single item I
create for you is made with the highest quality ingredients, with absolutely no garbage
fillers, additives, or preservatives. Ever.
I now freshly mill all of the organic wheat berries I use just prior to preparing your order. That
means you receive 100% of the vitamins, minerals, and nutrients locked inside those
grains—not the stripped, lifeless flours from commercial milling.
Organic Grain Profiles
All grains are Certified USDA Organic, glyphosate-free, and milled fresh to order.
Nuts
Pecans, walnuts, and hazelnuts add texture, flavor, and nutrients. Rich in vitamin E,
omega-3s, and minerals like zinc and copper.
Where indulgence meets integrity.
The Sinnie Shop was created from a simple but powerful belief:
- Food should nourish the body.
- It should comfort the soul.
- And it should never cause harm.
Every loaf, every Sinnie, every cookie begins with intention. Not trends. Not shortcuts. Not mass
production. Intention. Here, sourdough is slow-fermented the way it was meant to be. Flour is milled from carefully sourced wheat berries. Cinnamon is selected for depth and purity. Vanilla comes from trusted growers in Mexico, Madagascar, and Tahiti. Even our chocolate is thoughtfully sourced from Belgium. Because quality is not an upgrade.
It is the foundation.
About Cherylann
I am Cherylann Wright — baker, researcher, ingredient purist, and woman on a mission.
After 37 years in healthcare, I stepped away from a profession I loved when my own health demanded deeper attention. Living with aggressive, treatment-resistant autoimmune disease forced me to look beyond prescriptions and procedures and ask a harder question:
In today’s modern world, food has been altered beyond recognition. Crops are sprayed. Grains are stripped. Animals are injected. Nutrients are depleted. Convenience has replaced care.
And the consequences are everywhere — rising inflammation, diabetes, heart disease, autoimmune conditions, and chronic illness affecting families at younger and younger ages.
I did not want to lecture.
I wanted to offer something better.
So I returned to the kitchen.
Why The Sinnie Shop Exists
The Sinnie Shop was born from both necessity and responsibility.
If I could no longer serve through healthcare in the traditional sense, I would serve through nourishment.
This bakery exists to prove that indulgent food can still be whole.
That comfort food can still be clean.
That sweetness can still be safe.
Every ingredient I use is certified organic and personally researched — I study how it is grown, how it is processed, and who stands behind it. I partner only with producers who share my belief that food should heal and never harm.
I refuse to compromise.
Our Wheat: The Foundation of Everything
Flour is not just flour.
I source my wheat berries exclusively from family farms dedicated to regenerative, responsible agriculture in Idaho and Montana. Both are Certified USDA Organic and glyphosate-free, prioritizing soil vitality, biodiversity, and responsible stewardship. Because the health of the soil determines the health of the grain. And the health of the grain determines the health of the body. I choose differently.
What You Will Never Find Here
- No pesticide-laden wheat.
- No synthetic additives
- No artificial dyes.
- No seed oils.
- No preservatives.
- No shortcuts.
Every ingredient in my kitchen is certified organic — from sugars to spices, from dairy to chocolate, from inclusions to extracts. If it goes into my food, it has been carefully sourced, thoughtfully grown, and responsibly processed.
Because “organic” is not a marketing word here.
It is a standard.
A Return to Real Grain
There was a time when flour was milled locally. When bread was alive. When nourishment was understood, not engineered. Choosing fresh-milled, whole grain flour is not a trend. It is a return. A return to soil that is respected. To grain that is intact. To food that sustains instead of depletes. When you choose flour milled from whole, organic berries — grown with integrity and ground with intention — you are choosing something deeper than bread. You are choosing vitality. You are choosing stewardship. You are choosing to participate in something better. This is more than baking. It is a movement back to real food. And I am honored to mill for you.
— Cherylann
Pearl: The Heart of the Mill
In my kitchen stands my Mockmill 200 Professional stone mill — lovingly named Pearl. She allows me to mill certified organic wheat berries into flour moments before they are mixed into dough.
Fresh milling preserves the entire grain: the bran, the germ, the natural oils, and the living nutrients. Nothing is stripped. Nothing is bleached. Nothing is sitting for months losing vitality.
When flour is milled fresh, it smells alive. It tastes alive. It nourishes differently. This is where the difference begins.
Proper Storage of Fresh-Milled Flour
Because fresh-milled flour contains the natural oils from the germ, it is best used within a short window for peak nutrition and flavor. For short-term storage (3–5 days), keep flour in an airtight container in a cool, dark place. For longer storage, refrigerate in a sealed container for up to one week or freeze for extended freshness. Allow refrigerated or frozen flour to return to room temperature before baking to ensure proper hydration and performance. Fresh flour is a living food — treat it with care, and it will reward you.