How Cottage Food Laws Changed the Pastry Profession | Eater
"Started out of a garage in 2009, this celebrated artisanal bakery grew by producing hundreds of loaves a week for neighbors and prioritizing locally grown ingredients. Its grassroots, home-based origin story became a model during the pandemic and for cottage-bakery entrepreneurs, showing how small-scale production and community-focused sourcing can evolve into a sustainable business." - Brett Boyer
