Perfecting the craft of sourdough teaches you patience.
Those are the words of baker Danielle Ramos.
In addition to being a perfectionist, Ramos says a love of baking for her husband and two boys, which also is a relaxing hobby, led her to establish her own cottage bakery. It’s been operating for almost a year now
“I love baking for my family. What started off as a hobby and something that brings me peace turned into something that serves my community,” said Ramos, owner and baker of Olive Branch Baking Company, a small batch, licensed cottage home bakery in New Milford, located along the Bridgewater-Roxbury border. It opened in spring 2025.
“Baking started out as a simple stress reliever for me – a way to quiet my mind and create something beautiful with my own two hands. Over time, it became more than a hobby that I shared with friends and family. It was my personal therapy, creativity, and happiness rolled into one that helped me to slow down,” said Ramos who specializes in sourdough, a kind of bread growing in popularity across Connecticut.
“Perfecting the craft of sourdough teaches you patience,” she said. “It can’t be rushed, and in that waiting, there’s peace. As a mom of two young boys, that’s been a huge part of my personal journey – being more present with them and embracing the quiet moments.”
Ramos said her mindset was the spark that inspired her business.
“It grew out of that space, a desire to share that sense of comfort, connection, and slowing down with others,” she said.
The bakery’s name, Olive Branch, represents Ramos’ life philosophy. On social media she call herself a mom with “carbs and a dream.”
“It came from my desire to build something rooted in peace, faith, and family. It’s a symbol of extending love and kindness to others, like breaking bread together. Every loaf and cookie, along with all of our baked goods, is a small gesture of that; a reminder to all to slow down, share something good, and spread a little peace in this world.”
The bakery specializes in a variety of handcrafted artisan sourdough breads and bagels, six flavors of gourmet cookies, biscotti, muffins, granola, and trail mix, along with seasonal quick breads such as banana and pumpkin.
“My specialty is sourdough – it’s where this whole journey began and the foundation of my business,” she said.
“Every item is made fresh by hand in small batches with simple, high-quality ingredients. Our breads, bagels, cookies, and other baked goods are baked the same day they’re picked up, ensuring our customers enjoy them at their peak flavor and quality,” said Ramos, who also sources local ingredients. Her Honey Cinnamon Oat loaves are made with local honey sourced from Weed Family Farm Roadside Stand in New Milford.
“Nothing is rushed. I believe in real ingredients, honest work, and time to let the process unfold naturally,” she said. “There’s a kind of peace in waiting for dough to rise and it mirrors how I try to live: with faith, intention, and gratitude. My goal is to create baked goods that carry that same feeling of warmth and comfort and made to be shared.”
In addition, Ramos makes organic jams in strawberry and very berry, a blend of strawberries, blackberries, raspberries, and blueberries.
Jennifer Usaty, of New Milford, orders weekly from Ramos.
]“All of Danielle’s baked goods are amazing. My favorites are the cinnamon, honey, oat sourdough loaf which is the perfect mix of chewy, crusty, and pure yumminess, and a healthy choice when indulging in bread. My second favorite are the Sea Salted Chocolate Chip Cookies, the best I’ve ever had,” said Usaty, who noted she enjoys seasonal specialties, especially pumpkin chocolate chip sourdough.
She said she appreciates Ramos’ use of high-quality ingredients and that every item is fresh, consistent, and made with love.
“I’m a huge fan of her simple ingredients and no preservatives. Danielle has such compassion for what she does and it’s evident in every bake. Her sourdough and baked goods are far better than any bakery I’ve found in Connecticut and I’ve searched from one end to another. And her packaging is phenomenal.”
For the fall, Ramos was making pumpkin quick breads, snickerdoodle cookies, and her famous pumpkin chocolate chip sourdough loaf.
However, she said, during “the holiday time and winter we will be working on holiday cookie trays and more savory sourdough loaves such as cranberry walnut amongst others we are adding to our line-up.”
Ramos creates her recipes through trial-and-error and tasting.
“I start with flavors I love and fine-tune until it’s perfect,” she said.
“Up early, ovens on, and warm breads cracking away just for you. This is how our weekends start — and we can’t wait to share it with you…” a Facebook message told customers.
Ramos said she occasionally has help from her mother, who she watched bake while growing up.
“My mom grew up around some of the well-known bakeries in the Bronx, so baking is in her blood. I learned a lot by watching her hands move, listening to her instincts, and picking up those small, unspoken lessons only time in the kitchen can teach,” Ramos said. “I don’t have a formal culinary background, but I’ve poured years of learning and experimenting into my craft. She’s been a big part in helping to develop our cookies and biscotti recipes.”
Ramos’s baked goods can also be found at local events and pop-up shops. Customers can order via email ([email protected]) or through a Google order form on its Facebook and Instagram social media pages. Her year-round pick-up location is her cozy front porch wooden hutch. She also delivers within a 10-minute drive of the bakery.