"Malkin's operation, Fort Mill Sourdough, is one of a remarkable number of microbakeries proliferating across the United States, in big cities and small towns alike. Sky-high commercial rents and the impossible math of how to care for children while running a business have created the need for home-based bakeries. Flexible state licensing, digital tools and a hunger for sourdough -- which many consumers believe is healthier than mass-produced bread -- have created big opportunities for home bakers."
"Marcelle Malkin wakes up at 3 a.m. to start work in her sourdough bakery in Fort Mill, South Carolina. But she doesn't have to go far. While her husband and children sleep, she mixes dough, shapes loaves and bakes bread, all in the basement of her home. It's not a small operation. The bakery produces 400 loaves a week, distributed at 11 locations around the booming suburb of Charlotte, North Carolina."
Marcelle Malkin wakes at 3 a.m. to run Fort Mill Sourdough from her basement, mixing dough, shaping loaves and baking while her family sleeps. The bakery produces about 400 loaves weekly, supplies 11 local locations, and operates with two ovens and five part-time employees. Microbakeries are spreading nationwide as high commercial rents and difficult childcare logistics push bakers to home-based models. Flexible state licensing, online ordering tools and strong consumer demand for sourdough contribute to growth. A home bakery can scale to replace a professional salary, but the work entails long hours and physical strain such as tendinitis.
Read at Miami Herald
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