Baking Success with Wild Yeast Bakery
After many years as Methodist ministers, April Hall Cutting and her husband, Craig, started a community-supported bakery in Corvallis.
The couple bakes as many as 120 artisan-style sourdough loaves a week in their home and delivers the fresh bread to families.
Before launching the business, they took the SBDC’s Foundations of Business Success class. They met fellow entrepreneurs who were starting businesses and encouraged one another to succeed. The class helped April and Craig take the process of starting their bakery step-by-step.
“I was given the confidence to ask for help from the right kinds of people,” April said.
The SBDC encouraged them to seek out a graphic designer to help them with marketing materials.
“Knowing that we needed to do that came from the class, and knowing what we needed to ask for from them,” she said.
The couple learned how to bake sourdough bread using locally grown grain. Since April and Craig live in a cohousing community, they decided to try a community-supported model.
They currently have as many as 48 subscribers a week. They also sell their bread at the Corvallis and Albany farmers markets.