How cottage bakers do it: Early waking, pastry making, bread baking
Jimmy Hoxie sets the timer on the oven at OtherFoods Kitchen, where he rents space for The Ginger’s Bread & Co. In March he’ll open a store front on Union. (Meka Wilson/The Daily Memphian)
Daniel Blanchard bakes bread in the kitchen at his Midtown home. (Meka Wilson/The Daily Memphian)
For some of his signature sourdough loaves, Daniel Blanchard uses impeccably sourced cheeses and organic ingredients. (Meka Wilson/The Daily Memphian)
Daniel Blanchard works out of the kitchen at his Midtown home. (Meka Wilson/The Daily Memphian)
Daniel Blanchard objects to the use of commercially dyed sugar to create the purple, green and gold sheen on king cakes. His are topped with naturally colored demerara sugar. (Meka Wilson/The Daily Memphian)
The cottage bakers are licensed and legal, just not as well known because they bake from home or leased commercial space instead of having a store. That’s changing for one of them next month.
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