By Katie Murphy

 

Before settling in Williamson County, Michaella Zetts and her husband lived all over the country working in restaurants in places like Hyde Park, Key West, Golden, Sperryville and Napa Valley. Their journey began at the Culinary Institute of America, where they honed their skills in Michelin-starred restaurants. Michaella devoted a decade to three different three-starred Michelin establishments, including the esteemed French Laundry, where she earned the Employee of the Year award, as well as the Inn at Little Washington and The Restaurant at Meadowood. Although she primarily worked in the front of the house, Michaella spent a significant amount of time immersed in the art of cooking, while her husband, Ryder, favored the back of the house.

 

In 2019, the Zetts family relocated to Nashville for Ryder’s involvement in opening The Optimist. As their children grew older, Michaella contemplated a job that would align with their schedules and allow her to work from home. Proposing the idea of crafting sourdough loaves for The Optimist, she envisioned it as a perfect fit, given the demand of approximately twelve loaves per day. Despite her enthusiasm, the decision was made to opt for another vendor.

 

Undeterred, Michaella launched a Facebook page named “Sourdoughs of Somerset.” Sharing it with three friends, she woke up one day to orders exceeding twenty-five sourdough loaves. Luckily, Michaella loves the process of making sourdough. She was interested in the fermenting process and started making different kinds of vinegar and sauerkraut. Now the preparation and baking of the sourdough loaves is a normal part of her weekly routine. She makes just under 500 loaves weekly, turning her newfound passion into a full-time job. Notably, her husband now works for her!

Operating “Sourdoughs of Somerset” from the comfort of her home, Michaella initiated the Facebook page around the onset of COVID-19, turning it into a family affair. The temporary closure of The Optimist during the pandemic led to Michaella and her husband offering curated meals for purchase. These endeavors not only generated additional income during the challenging times but also strengthened their ties with the community.

 

As the business expanded, Michaella and Ryder ventured into hosting pop-ups around the community, initially starting with pickups at their home and later collaborating with different subdivisions and businesses. They now offer dinners, catering, and Kitchen Table Offerings (KTOs). On working together in their house, Michaella says, “We both stay in our lanes. We both work together on the orders, so we know when dough days are when KTOs need to be prepped. We have our own system, and it works.” Their focus for the year is finding a space with a functional pickup kitchen, avoiding the conventional restaurant setup. Having left the restaurant industry, they express contentment with their current path, emphasizing the joy of connecting with the community.

Regarding curated dinners, Michaella explains, “People will usually call me, and then I’ll connect them with Ryder.” Clients share the theme of their celebration or meal, and the duo guides them in curating the perfect meal for the occasion, ranging from graduation parties to traditional Irish meals.

Collaborating with at-home vendors in the community, Michaella often creates packages for orders, working with a butter supplier and “The Jam Lady.” Their passion for what they do, coupled with the ability to connect with the community, has solidified Williamson County as their favorite place to live.