Thx, alcophile. At almost the same time I read the NYT article, I listened to a podcast with Sophie Williams, of Raven Bakery in Bellingham, WA. She started, like some of the bakers featured in the NYT, with no experience. And she's honest about it: "So the first year that I was baking, I just like made consistently pretty horrible bread." Trying to sell it, she continues, "was an excellent lesson in humility and in failing repeatedly in like really public ways."
I tend to trust Sophie here. There's a learning curve. Baking great bread is not easy. Doing it consistently, day after day, is harder. And making real money at it is probably even harder.
Thx, alcophile. At almost the same time I read the NYT article, I listened to a podcast with Sophie Williams, of Raven Bakery in Bellingham, WA. She started, like some of the bakers featured in the NYT, with no experience. And she's honest about it: "So the first year that I was baking, I just like made consistently pretty horrible bread." Trying to sell it, she continues, "was an excellent lesson in humility and in failing repeatedly in like really public ways."
I tend to trust Sophie here. There's a learning curve. Baking great bread is not easy. Doing it consistently, day after day, is harder. And making real money at it is probably even harder.
Rob