Like many artisans, what's now her full time job used to be just a part-time "hobby on the side that went wild like yeast. I just became obsessed with making sour dough bread, naturally leavened bread."
Those naturally leavened breads take a little more time to make and are considered more nutritional.
"I care about what I eat, and I think most consumers do. Bread has been around for thousands of years. It's just a wholesome food, and you can survive on bread," Patra said.
The day Made in Tennessee visited, Patra was preparing more than 100 loaves of bread for the 8th annual Asheville Artisan Bread Bakers Festival.
Patra goes that extra step to ensure customers get the best product possible. She stone grinds wheat, rye, and other grains on site.
And she never freezes her breads so you know they were likely made just hours before you buy them.
Patra does not have a storefront, but there are several places where you can buy her bread along with vegan muffins, biscotti and other organic baked goods.
"We primarily sell through our email list, online and farmers markets in Bearden and Oak Ridge from April to Thanksgiving each year," she said.
Hillside Bakery, like many other small business featured on Made in Tennessee, are thankful for the outlet that farmers markets provide for them.
People's growing interest to know more about where their food comes from and how it's made also seems to be helping markets in East Tennessee thrive.
"The food is fresh and you can talk directly to the producer," Patra said.
Local farmer's markets generally open in mid to late April and run through November.