For Jess Silva, owner and baker behind Silva Family Farm, what began as a form of therapy during a difficult time has blossomed into a beloved local cookie business with a loyal following. Jess, who is completely self-taught, turned to baking as a way to cope with the emotional challenges she faced after becoming a new mom. “I was fresh out of new motherhood, trying to figure out something that was beneficial to myself and the people around me,” she explained. “I love helping people, so I figured I would try baking.” What started as simple kitchen experiments soon evolved into perfected recipes—and eventually a successful business.
Jess officially launched Silva Family Farm in February 2024 after obtaining her cottage license, which, she discovered, is free to acquire in the state of Nevada. The idea of selling cookies came from a neighbor who was regularly gifted Jess’s baked goods. “She told me, ‘You need to sell these,’” Jess recalled. With encouragement from both her neighbor and her husband—who joked that her delicious cookies were causing him to gain weight—Jess took the leap into entrepreneurship.
Her first event was a local pop-up at Great Basin College. From there, she gained momentum, becoming a regular vendor at indoor craft fairs like those held at the Bob Ruud Community Center. Organized by Ashley Welch and Randi Case, events such as Spring Fling, Christmas in July, Spooky Jingles, and Hometown Holidays have provided Jess with the perfect venue to showcase her creations. “I prefer the indoor events,” she said, noting that outdoor booths posed a unique challenge. “My cookies melt in the heat, so I had to learn quickly. Now, when I do outdoor shows, I keep the cookies in a cooler and display just one sample, even if it looks a little sad from the weather.”
Jess’s cookie lineup focuses on familiar, comforting flavors. “I make traditional drop cookies,” she said. “Chocolate chip, peanut butter chocolate chip, peanut butter butterscotch chip, and an Oreo-stuffed cookie that everyone loves—including me!” She prides herself on simplicity, steering away from trendy oversized or overly elaborate cookies. “I want to keep it simple,” she explained. “Not everybody likes to bake, and when you do, you end up with a bunch of cookies you either have to eat or give away. I’m happy to fill that gap for people.”
She intentionally creates cookies that appeal to both soft-cookie lovers and those who prefer a crunchier bite. “I try to aim for soft, but if they come out crunchy, I think that’s okay too. I even throw in crunchy peanut butter sometimes to add texture.” She also offers keto-friendly options for those with dietary restrictions, even if they’re not her personal favorite. “They taste okay to me, but I like the real stuff,” she laughed. “But my customers who are into keto love them, so I keep making them.”
While she doesn’t typically frost her cookies, Jess frequently rotates her selection depending on ingredient availability and seasonal interest. She also accepts orders outside of events through a Google form linked on her Facebook and Instagram pages. With just 48 hours’ notice, customers can request custom orders, and Jess will bake them fresh from her home kitchen in Pahrump, where she moved from Napa, California, just three years ago.
The move to Pahrump was a major life change for Jess and her family. “We moved here when my daughter was six weeks old,” she said. “We signed the papers on our house the day after I got home from the hospital.” Though they didn’t know anyone when they arrived, Pahrump quickly became home. “It’s still a bubble like Napa, but I prefer this bubble. The community here is incredible.”
Her daughter, now three years old, has become an enthusiastic part of the baking process. “She’s my taste tester and helps me shop for ingredients,” Jess said with a smile. Her husband also remains a devoted fan, eagerly awaiting baking days when a new event is on the calendar. Jess now runs Silva Family Farm full time, pouring her energy into each batch while balancing motherhood and entrepreneurship. “Mom comes first, always,” she emphasized.
Perhaps what Jess values most about her work is the community it has created. “The other vendors are amazing. I’ve never had a negative experience, and everyone is just so supportive. There are other cookie bakers here in town, but everyone lifts each other up—it’s nothing like what I experienced where I’m from. I’ve felt so welcomed.”
That same welcoming spirit is evident in how she runs her business. “I think what sets me apart is that I keep things simple and familiar,” she said. “I have a molasses cookie on the menu that’s actually my grandmother’s recipe. People will come up to me and say, ‘I haven’t had a molasses cookie in years.’ Or they’ll say they haven’t found a soft peanut butter cookie in stores. It means a lot to be able to offer that.”
Jess’s booth at events is easy to spot—she always uses a black-and-white checkered tablecloth, evoking a picnic theme that complements the homey feel of her cookies. “Cookies belong at a picnic,” she said with a grin.
Beyond baking, Jess is working on a deeply personal project: a handwritten cookbook for her daughter. “I’m big on saving handwriting from family members,” she shared. “It’s such an intimate thing—something that’s been touched and thought through by someone you love. I want my daughter to have that from me.”
As for advice to others looking to start a business, Jess urges aspiring entrepreneurs to do their research and not give up. “Every state has different laws, so start there. And if you feel like you’re failing, you’re probably not. It’s just a hiccup. Stick to it. You can get past it, and you can be successful.”
Silva Family Farm may have started as a way for one mother to reclaim a sense of purpose, but it has grown into something much more—a small business rooted in love, tradition, and the simple joy of sharing something sweet.
You can find Silva Family Farm on Facebook and Instagram, where order forms are linked. Be sure to stop by Jess’s booth—just look for the checkered tablecloth—at the upcoming Spooky Jingles craft fair and grab a cookie or two. Or five.
