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Issue No. 1 | October 2022


Spotlight: Jess Cerra

Jess is a professional gravel cyclist with the Pinarello Scuderia team, but her background includes professional Xterra triathlete followed by a foray into professional road racing. Jess isn’t one to talk about herself, but she has many stories to share while guiding our Mill District rides–so don’t be shy to ask her questions. You’ll often find her hanging near the back of the peloton teaching those newer to the sport. Her selfless nature is what helped her become a tireless domestique on the road to some of the best cyclists in the world, doing the hard work so that others would achieve their best.

In addition to her cycling accomplishments, she is the Vice President of Product and Community Development for the Alete Active Nutrition team of brands including JoJé Bar (a real food energy bar of which she was the original Founder), Bonk Breaker, SaltStick, and Vitassium.  Jess is also a Chef Instructor of Culinary Medicine at the VEBA Resource Center and in 2021, she added “race director” to her resume. She and her partner, Sam Boardman host The Last Best Ride, a gravel event in her beautiful hometown of Whitefish, Montana.

1. What’s your favorite Healdsburg riding memory? 

My first ride ever was 106 miles. Ventured from Healdsburg to the coast. Exceptional. Painful. Vineyards.  Small arterial climbs lined with trees. Sweeping descents. Ocean views. Bakery stops. All to arrive back to the Mecca. Wine and pizza from Journeyman. Journeyman alone is worth the favorite memory.

2. What are you looking forward to for fall riding in Sonoma County?

No snow. For real, coming from Montana I’m looking for an escape from cold weather. I always enjoy exploring the wineries and being surprised by new findings.

3. What glass of wine are you looking forward to enjoying?

I usually say Front Porch Rosé, but I’m looking forward to exploring some Pinot Noirs.

4. Favorite mid-ride stop on the ride? 

Cloverdale. Plank Coffee and their orange cake (I blame Laura for this obsession).  Must try the savories too!

5. Anything else you’d like to share?

Quail and Condor.  That’s all I need to say.

Also in this Issue

Hello From the Open Road

The King family (Laura, Hazel our new son Hayden and me) are wrapping up a two month stint on the road in our van. We’re somewhere in the middle of America heading east, but we’ve had the good fortune of riding our bikes in fantastic spots all across the country.

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Cooking with Chef Accarrino

We love pairing our rides with good food and drink. Chef Matthew Accarrino is someone who shares that affinity and you’ll often find him at Mill District rides sprinting away from the group ride to ensure that lunch is finished in time for the rider’s return. 

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