I’m not the baker, but there is a man who comes to our farmers market who is a small baker. He makes several different varieties, plus a bran cranberry muffin and a cinnamon bun. Usually he sells 46 loaves per market plus the buns and muffins. I think he sells at one or two other local markets. His unique method is to bake in a Portuguese style stone oven which he built himself. His buyers seem to appreciate the technique plus the quality ingredients he uses. He sells the loaves for $7.
Sourdough…..white, rye & white
Portuguese sweet with pumpkin
He might have others but I’m not sure.
It's never too late to start! I retired to homestead on the slopes of Mauna Loa, an active volcano. I relate snippets of my endeavor on my blog : www.kaufarmer.blogspot.com
I don't work as a baker but randomly was offered a baking job at the local farmstand.
It's a permanent stand off of a major road. Just thought I'd share incase that brings some insight and inspiration.
I never expected to be a baker, but for the last four years I've been baking organic fresh milled sourdough for the small island community where I live. We started out at the farmers market during the summer months, and people loved it so much we just kept doing it. I have weekly subscribers and I delivery to their mailboxes at the end of my bake day. We live somewhat remotely, so people really love getting fresh bred at their doorstep!
I use 2 ovens, a industrial propane beast, and also the beautiful wood fired ( independantly designed) masonry heater. Which unfortunately only 3 loaves at a time, because the quality is way higher with the masonry stove.
This is right in our home, so bake day is a hot day at home!
I don't use any industrial mixers or anything, I'm only making 50-80 per bake, so everything is pretty custom, including people's orders ( I send out a mass text with options for some, others I get to choose what variety they get that week).
I really love the sense of connection this gives me to my community. I know everyone I'm baking for, often I can guess what people will order if they forget to make an order.
I really love working with fresh milled grains. I find the sourdough is much more responsive than with older flour. I get all my grain from this great guy who goes to farmers is the prairies and drives all back over the Rockies. He supplies alot of the small bakeries in my area. Really awesome service and product.
I wrote a bit about what my process is like if anyone is interested . It's posted in the "sourdough" section.
Like I said I never expected to be a baker, and it has been such a wonderful surprise and boon to my whole family. Such a great thing for kids to be around.
I bake for friends and others who connect with me on social media: pies and piroshki (potato/cheese/veggie-filled polish hand breads) are mainly what I do (I don't get consistent results with bread loaves)! I deliver pies most weeks, and bake about four at a time (can easily do multiple loads of that in one day if the need arises though). I live in a major city, so it's easy to get ingredients. Great for when I'm in between jobs, and there are few things I enjoy more than friends and their families enjoying what I bake. I do vegan pies too, which is just as easy for me, and a big hit with some people.
14ac Central California foothills, up for collaboration in Central CA