Last weekend we started our retail space at 331 Cortland. It is an interesting setup for Sour Flour, because although I am working here 6 days a week, there is no bread to sell on most days. Until we build up our customer base, we are focusing all baking labor on just 2 days, Thursday …
The time has arrived to open baking operations at La Victoria! This is a huge step for Sour Flour and increases our baking capacity tremendously. Come Celebrate and get your bread, $4/loaf. We will have 30 loaves for sale tomorrow and Friday afternoon at La Victoria Bakery on 24th and Alabama To read more about …
Bread for Sale at La Victoria tomorrow and Friday! Read More »
After 10 months of heavy baking out of the Sour Flour Lab, it is time to change ovens. Although I loved using my home oven, being able to bake only 2 Sour Flour Loaves at a time was not enough to feed the growing demand for good bread. We are pleased to announce that we …
As the current CFO of Sour Flour, one of my responsibilities is to come up with the financial numbers that show how Sour Flour will be profitable. The first numbers I ever thought about for the bread business was that if I were able to sell 1,000 loaves a day, 250 days out of the …
Today we had our first lab at Local: Mission Eatery, and taught about Starter Care and Management. It was Sour Flour’s first public class outside of the Sour Flour Lab, and the largest class yet with over 20 people. I created a rough plan for the class, but also answered questions and improvised a bit. …
