PEOPLE LOVE MY SOURDOUGH BREAD. Friends would take one bite of the warm sourdough loaf, then stare at me, whispering, "you're evil" — and end up eating an entire loaf at one sitting! This was the signal to take my venture to the next level.
The bread has been perfected! ⭐⭐⭐⭐⭐ After giving the loaves to an ever-growing group of tasters, the interest grew exponentially.
It was time to expand. The demand was up.
So, now a quick push is needed to get to the next level while still keeping the special feeling of a home kitchen touch. Along with this is the intent to implement home delivery as an option.
I am so grateful for any help you can give to cover expenses, like a home baking license, second refrigerator, oven hookup, dishwasher with hookup, supplies, tools, and so on. An approximate breakdown of what is needed is found below. (Used items will be purchased, when appropriate.)
Pure and simple ingredients: Water, flour, and salt.
Natural sourdough begins with the Starter, a mix of flour and water left in a jar for a few days, then "fed" regularly.
Microbes from the air begin to feed on the flour. As they feed they create gases, which ultimately gives the starter it's iconic sour smell.
Once the starter is incorporated into a larger batch of flour and water, it is becomes "leaven". Given time, and patience, the dough becomes a live food, ready to be baked.
It can seem temperamental but gradually I have learned not to tame it, but to come into relationship with it.
When all the details are meticulously followed and the dough is fully blossomed, it goes into the oven and emerges with a crackling crust and a spongy, delicious core that is beyond belief.
My goal is to bring back the nutrition and appreciation of this simple and satisfying food.
Approximate Home Kitchen Bakery Expansion Costs
The following items are currently needed the next stage of my business:
Class B Home Kitchen license and permit from County: $300
Business license from City: $30
Installation of used dishwasher: $100
Undersink water filter for bread: $100
8-15 bread pans: $200
Baking tiles for 2 ovens: $150
Cooling/proofing rack: $70
Transport baskets: $60
Baking ingredients (bulk quantity for 4 months): $400
Second refrigerator (used): $100
Stackable Washer/Dryer (to free room for second fridge): $600
Large cutting board (approx 20”x60”): $200
Large roll baking parchment: $40
2 under table flour bins: $60
Bread score tool: $10
New exhaust fan and installation: $50
2 large stainless bowls: $30
Bread bags with sticky labels: $30
Business cards: $30
Ingredients labels: $30
Small delivery vehicle (used small car): $3000+
Thank you so very much for your help! --Cathy Lewis
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