For Chefs, Booming Home Businesses In New York and California
"Many of us passed the early months of shutdowns by baking at home, but Richaud Valls turned his home-baking attempts into a viable business. The French actor started baking baguettes in his small West Village apartment, six loaves at a time, delivering by bike all over the city. After perfecting his baguettes, Valls added pullman, brioche, sourdough, and country breads and orders continued pouring in. Laetitia Rouabah, executive chef at MICHELIN Plate Benoit reached out, and Valls went to join them as a baker. Now he bakes 80 loaves a week for Benoit and, at the weekends, makes 200 loaves for customers and other restaurants, delivering by bike (he's upgraded to an electric bike). The next step for Valls and his friend and partner Max Van Bel is securing funding to open a store in the West Village store where, Valls says, 'customers can taste my breads, coffee, salads and sandwiches, and happiness.' Follow @richaud.nyc for updates." - Sophie Friedman
