How I Sold My First Sourdough Loaves From a Tiny Kitchen

Baking for income can start with a single starter and a small weekend batch. Here is the simple rhythm that keeps it joyful instead of overwhelming.

Bake on a schedule

Pick two baking days a week and take orders ahead. Small, predictable batches keep the kitchen tidy and the bread consistent.

Check your local rules

Look up your area’s cottage food rules before you sell, so your little business starts on the right foot.