What began as a pandemic pastime for some has become a popular, profitable business model for Central New York at-home bakers seeking the flexibility to raise children, follow their passions and escape the stress of a traditional workplace.
The cottage bakers making and selling delicious loaves of sourdough bread from home make it look easy, touting recipes that use just three ingredients: flour, water and salt.
But knead a little deeper and you will find those kitchen artisans spend oh so much time planning their menus, shopping for ingredients, updating their websites, communicating with customers and setting alarm after alarm to perfect the three-day process that goes into baking just one loaf…