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I began slowly taking steps to increase my micro bread production, until everything came to a halt when the infamous pandemic hit, so I had to quickly pivot. I couldn’t afford the overhead and had to act fast, so I moved my operation to Calverton to the property where I grew up. There was an empty shed next to the main house that I figured I could store my oven and mixers in. Feeling defeated, I took what I assumed would be an indefinite bread hiatus and enrolled in graduate school, in an attempt to fill this vacancy in my life that had once been filled by baking bread.

This merely acted as a bandaid, for it was only a matter of months before I started dusting off my equipment. I figured I would do a small bake for friends and family, to dust off both the proverbial and physical cobwebs. This reignited the spark of bread baking instantly. At this point in time we were slowly emerging from our contactless caves, so I sent out a meek email to my local loyal bread heads, those who had followed along my bread journey from the beginning days: “Would you be interested in a prepaid porch pickup situation for bread?” I didn’t have a porch, but I had a driveway, and I figured I could build a makeshift bread stand. The response was overwhelming- minds and spirits may have been lost during those days, but the love for good bread had not!

I operated as a weekend warrior: during the week I juggled graduate school and a full time job, baking bread on the weekends for driveway pickups and hosted pop up bake sales at Eastport General Store and White Flower Farmhouse (both of whom I owe a debt of gratitude towards for giving me the space to build up my small business and peddle my wares).

Then one fortuitous July day in 2021, I received an email from a farmer duo out in Orient Point, inquiring to carry my bread at their farmstand. I hadn’t considered wholesaling my bread at this point, as I was still uncertain what direction I was headed in.

The first speedbump was how to get freshly baked loaves from Calverton to Orient Point – I now fondly laugh and reminisce at our early attempts of putting the first batch on the local Hampton Jitney to be bussed out to Orient on Saturday mornings. We quickly realized this was far too costly and inefficient, but the eagerness and determination to get the bread to their farmstand reaffirmed and reignited a feeling I hadn’t felt in a long time. That was purpose.

I owe an overwhelming level of gratitude towards my friends of I&ME Farm in Orient Point. Their pursuit to carry my bread and their ever-growing support and championing of my product set into motion where I now find myself and my business today. From there I began to slowly increase production and began small batch wholesaling to local retailers and markets.

Fast forward to today: every season my business landscape tends to look a little different, and admittedly I’m not entirely sure the direction I’m driving in all the time. But that’s the beauty of it – I fancy that I model it much like sourdough, where the wrangling of wild yeast changes every day and every season. But the one thing I know for certain, is that I won’t stop slingin’ sourdough, in some capacity or form.