Eric Sorensen’s home bakery business may be small, but that doesn’t mean it’s insignificant!
Eric lives in Pullman, WA and sells homemade bread, bagels, and pretzels with his cottage food business, Clumsy Crow Baking.
Unlike most bakers, Eric doesn’t sell throughout the year, or even throughout the summer. Instead, he takes frequent sailing trips for a month at a time, and only boots up the baking business when he’s back home. And when he returns, his customers are ready!
He started selling his bread back in 2017, and grew his customer base by selling at winter markets. But when the pandemic hit in 2020, he switched to selling solely from his driveway, and he hasn’t looked back. He simply puts the bread on his driveway for customers to pickup, and then heads back inside to take a nap!
In addition to being an avid baker, Eric is also an avid learner. In this episode he shares many resources for learning about home baking, and also shares many cost-saving hacks for running a home bakery without going into debt.
He is also an advocate for local grain economies, and shares what he is doing to help get great, sustainable bread into more people’s hands.
Most food businesses go to a lot of effort marketing their products to customers, but not Sari!
Ever since Sari Stevenson opened The Keto Bakery Box in 2018, the demand for her products has been relentless. In that first year, she often had lines of customers waiting at her home to pick up their orders!
She started her business under California’s cottage food law, but she hit the $50,000 sales limit in less than a year, at which point she transitioned from her home kitchen to a commercial kitchen.
She now bakes her products in Costa Mesa, CA and sells most of them through a number of stores in Southern California.
Her secret? She spent many months (and countless test batches) creating keto-friendly baked foods that actually taste great! At the same time, the keto diet was becoming increasingly popular in her area, and nobody else was focused on selling baked goods like hers.
Sari is not only an expert in everything keto, but she is a certified ketogenic living health coach. In this episode, she not only shares her business journey, but also describes some of the common misconceptions of the increasingly popular keto diet trend.
When Yuliya Childers moved from Ukraine to the United States, she lost one of the most fundamental staples from her homeland: good bread.
Yuliya is a classically-trained pianist, but when she started making the sourdough bread from her childhood, she found that others wanted a slice as well.
She now lives in Prattville, AL and has fully shifted from a musical career to running her home artisan bread business, Wild Yeast Kitchen.
Yuliya’s story is one of passion, dedication, and plain hard work. Every single Friday, she works for 24+ hours straight to prepare a couple hundred loaves and pastries for her Saturday market.
She also runs a bread subscription service, with many customers getting her delicious items every single week. And she does all of this bread making from one regular home oven!
Yuliya shares some amazing stories in this episode, including her immigration story, the time she brought a customer to tears, and how she sold bread for many years to pay for bread school.
For David Kaminer, sourdough bread is a way of life. After graduating from culinary school and spending 15 years working in commercial bakeries and restaurants, he built a pizza oven into his kitchen and opened Raleigh Street Bakery in Denver, CO in 2015.
He now has dozens of customers who show up each week to pick up their near-perfect sourdough baguettes, boules, and batards from his in-home bakery.
After working in a factory that produced 40,000 loaves of bread per day, David appreciates the slower pace of his cottage food business, plus the opportunities it brings to connect with his local community.
David talks about the ins and outs of running a lucrative home bakery, intentionally limiting business to prioritize his family, and why he only sells one type of product: sourdough bread.