Aged to perfection, Erin Radtke becomes Master Cheesemaker
Shepherding a n-ewe business toward success
July 6, 2026
STEVENS POINT – Before opening Main Grain Bakery in downtown Stevens Point 15 years ago, Owner Sarah Jo More said she sold baked goods out of her college apartment – a crash course in entrepreneurship that prepared her to become a business owner at 21.
“I was just graduating from college, and there were two gentlemen I was working with back then,” she said. “They were making artisan sourdough bread in their small, college apartment, and I was doing sweet treats and specialty cakes on the side in my apartment.”
More said both side-hustles developed a strong following.
Fueled by their love of baking, she said they jumped into entrepreneurship as soon as they graduated.
“We decided we should put our heads together and find a commercial space to sell our products,” she said.
More said they secured a downtown location thanks to a landlord willing to take a chance on recent college graduates with little credit or business experience.
She said they quickly realized they were onto something when customers lined up out the door on opening day.
“Back then, sourdough wasn’t as popular as it is right now, so we were introducing something brand new to the community,” she said. “People were really intrigued.”
More said the bakery’s focus on scratch-made, all-natural and organic ingredients came at a time when consumer demand for those products was still developing.
“We wanted to make sure that we were producing super high-quality products, and that’s been our mission ever since,” she said.
Though starting a business can be daunting, More said one benefit of starting young in business is the ability to act without overthinking.
“Maybe I wasn’t aware of what I could or should not do – there just weren’t a lot of worries,” she said. “At that age, I just felt ready, and that I was signing up for something I really believed in and knew I could do.”
Three years into the venture, More said she bought out her partners, who were ready to move on to other pursuits.
Four years ago, she said Main Grain expanded into the neighboring suite to add an eatery and shop.
“The market space has items like candles, pasta, specialty salts – it’s like a little mercantile,” she said. “Our eatery specializes in sandwiches and soups.”
Bakery growth
More said the bakery is known for its oatmeal cream pies – a longtime staple dating back to her college days – along with scones, specialty cakes, cheesecakes and sourdough bread.
Daily sourdough varieties, she said, range from rustic white and vanilla cranberry to asiago thyme, bagel cheddar and soft pretzel parmesan.
More said the bakery’s welcoming atmosphere is key to its strong customer base.
“When I go places, the first thing I want to experience is feeling welcome,” she said. “I want to be greeted. I want to feel like I belong. So, we provide that for our customers here.”
More said the bakery makes a point of greeting every customer, introducing its offerings rather than assuming familiarity.
“Even if they’re regulars, we make sure they know the special of the week and all the changes that are happening,” she said. “It makes people feel like they’re home.”
One of those changes, More said, will be Main Grain Bakery’s relocation to roughly 1.5 miles away to the new Central City Market in Stevens Point by spring 2027.
Per centralcitymarketsp.com, the Central City Market is a “collaboration of local makers, entrepreneurs and small-business owners… who chose Stevens Point as the place to build something meaningful.”
Located in the former Altenburg Dairy building – which dates back to the late 1800s, per the website – the market will feature a restored historic facade and a rebuilt interior designed for vendor space and anchor tenants, including Main Grain Bakery.
In addition to her bakery, More – who serves on the cooperative’s board of directors – said the Central City Market has secured other tenants, including a bar.
“We’re looking for more neighbors – vendors and merchant businesses that are looking to expand or move from their current location into this one,” she said.
More said she hopes additional local entrepreneurs will join Main Grain Bakery at the new Central City Market co-op, helping create a vibrant destination for both tourists and locals.
The market, she said, is designed to create a lively atmosphere that draws visitors seeking to connect with local artisans and enjoy locally produced food, benefiting its tenants.
Main Grain Bakery’s move to the market, she said, will enable it to expand its services and streamline operations.
“We’re calling 2027 ‘The Year of Efficiency,’” she laughs. “We currently have two separate kitchens for the bakery and the eatery, so we’re looking forward to combining them into one new kitchen. We’ll all be together in one room, so that will be great.”
Looking forward, More said expansion plans include breakfast sandwiches, a coffee bar, grab-and-go service for online orders and a possible move into catering.
15 years and counting
The bakery is marking its 15th anniversary in 2026, a milestone More said she attributes to strong customer trust and a sustainability mission that helps guide the business.
“We share our sustainability philosophy with them, and that’s really important to people here in Stevens Point,” she said. “We use compostable cups. We recycle. We try not to waste water. It’s a sustainable lifestyle where we take care of our employees by making sure they are happy and healthy. We have a wellness program. All these things are interconnected.”
Another catalyst to Main Grain’s success, More said, is its ability to overcome sudden challenges.
“There was a power outage recently, and we had to pivot in one night,” she said. “We packed up all our stuff and traveled 15 minutes away to a different oven. I’m really proud we can work well under pressure like that. I’m incredibly proud of our team, because I couldn’t do it without them.”
More said the COVID-19 closures prompted another major pivot, which the team successfully managed.
“We didn’t close our doors,” she said. “We basically flipped our business model overnight. When people needed something to lift them up, we were right there with them. We created a parking lot-delivery system. They turned on their lights and entered their license plate number on their online order. Our customers really appreciated staying connected with us.”
Over the years, More said she has grown the bakery’s staff to about 20 employees and stepped out of the kitchen into a leadership role focused on customer experience, team support and keeping operations running smoothly.
More said much of her work centers on marketing and promotions, including a Substack – a publishing platform that allows creators to send digital content directly to subscribers via email – she launched to share behind-the-scenes updates and snapshots of her personal life.
“I think the more people understand us, the more connections we make with our customers,” she said. “We [also] foster dogs, and I share which foster dogs we are working with right now and which families they go to.”
More said her husband, Michael, who works in interior architecture and design, is leading the design of the new location.
“He’s been right there with me from when we first opened the bakery to helping me with the buyout, the addition of the eatery and now our move,” she said.
In addition to serving on the Central City Market board of directors, More said she is also a Stevens Point Area Convention and Visitors Bureau board member and, along with Michael, volunteers with Big Brothers Big Sisters and supports Share the Loaf, a local food-donation program.
