Jess is back for her third season with HB Supermint and her fifth season as a professional. She grew up with a passion for all adventures outdoors, in the mountains of Montana, where she first connected with riding mountain bikes.  Racing XTERRA off-road triathlon and the USAC Ultra Endurance Tour until 2013, Jess then transitioned to racing on the road. She has been accomplished personal chef and caterer, primarily in southern California, since her completion of a M.S. in Exercise Physiology at San Diego State University in 2007.  Her recipes are featured in Triathlete and Women’s Running Magazine. Jess's main passion off the bike is running JoJé bar, a gluten-free, non-GMO real food energy bar, offering foodie inspired flavors. JoJé was created with the science of performance and nutrition in mind to fuel high level athletes, but also with the taste and texture of a soft baked cookie that any active, on-the-go person, health conscious person will enjoy.

DOB: 5-1-82
Current Residence: Encinitas, CA
Turned Pro: Triathlon/MTB – 2011, Road - 2015
Cycling Disciplines: Road, MTB, Gravel
Specialty: Climbing, technical riding, all-around, domestique
Best Moment in Your Cycling Career: Winning Redlands Classic Crit solo
Race Day Rituals: Wake up smiling because if I could do anything it would be riding my bike, and I get to - YAY!  Coffee, food, throw grass into the wind with Tad, go time. 
Favorite Race: Cascade Classic - PLEASE COME BACK!
Goals for 2019: Climbing, specifically as a domestique. Mentor developing riders. Be a good team captain and all around domestique. Develop in the TT.
Favorite Non-Cycling Activity: Hiking
Biggest Fear: Not being approachable, or a rider/human that other riders/humans look up to.  
Must-Haves for Traveling: Eye mask, ear plugs, Skinny Pop

Twitter: @jesscerra_
Instagram: @jesscerra