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Jenn Cutting and her breads are on the rise.
Last spring, the 44-year-old Masonville resident launched Loaf Lab, a home-made from-scratch bakery specializing in sourdough breads. Cutting said Loaf’s lab does more than perfect the recipe, but it was also necessary.
“This October I will have been sober for seven years,” she said. “Since I got sober, I’ve worked in drug use-based fields: the Delaware County Jail, active addicts, and started a nonprofit for a while. But about two years ago, I turned to drug use. I decided I needed to do something that wasn’t based in a field that was work-related. When you’re in recovery and working towards recovery, it’s like it’s all-consuming to you and everything you do. You can never take a complete break from your mental health.
“I struggled for months to learn how to make sourdough,” Cutting continued. “I had set timers for when to feed the starter and when to discard it. And I thought, ‘I’m a smart woman, why isn’t this thing working?’ It made me more depressed than before, so I started researching and reading, and as crazy as it sounds, this was one of those times when you can use social media platforms correctly. Through TikTok, Texas I chatted with a content creator…and the way she explained it for me and hearing some of the words she said, I was like, “Oh my god. That makes so much sense.” I thought. Then I threw away the starter I had, tried the method she described to me, and within 3 or 4 days I had a starter that was brisk and too bubbly. I made bread for months and gave out starter to anyone who wanted it. …Then someone said, “This is really delicious bread. You should sell it.” Friends and family asked me for bread, and some said, “I won’t take it unless you give me money.” So, starting from there, Loaf Lab is a cheeky play on words, because I’m a former meth addict. ”
Cutting said that since things got back on track, bread has given her more power in life.
“It’s been great. I’m homeschooling my daughter, so it’s given me the luxury of being home with her,” she said. “It’s a dream come true. This small business has allowed me to contribute to my family while homeschooling her, and I’m so grateful. I have a cottage license, so I can open a brick-and-mortar store. I’d love to have one – that’s my dream – but I’m working on this full time.”
Most of Loaf Lab’s products are sourdough-based, but Cutting said her products vary.
“You can make anything with sourdough, and you can always substitute sourdough if you have a yeast recipe,” she said. “It’s a natural yeast that I grew myself. Many people think it’s different, but it’s not, it’s a natural yeast, and the other one is manufactured there.
“Each week I try to change things up and do something creative,” Cutting continued. “So this week for Valentine’s Day, I made rose rolls in the shape of roses and something cute and eye-catching for the holidays. For St. Patrick’s, I made Irish Soda Bread My focaccia is very popular and I also make sourdough cookies that people go crazy for. I make cinnamon rolls, sourdough frozen pizza dough, cinnamon raisin loaf, sandwich bread, and dry starters for people who want to make their own. makes a starter pack (sourdough).”
Cutting said Loaf Lab products will be available at the Bainbridge Farmers Market, which is held indoors through May. Hamden gas station. Bainbridge Seven Stones. and Walton’s sub-hub. She will be vending at Hancock’s Lumberjack Festival and St. Patrick’s Day Celebrations at the Sydney Community Cultural Center, offering free shipping to Bainbridge, Derry, Deposit, Hampden, Sidney, Trout Creek and Walton. We also do delivery.
Cutting’s first ever sourdough workshop will be held at Sydney’s 1 Bridge St. venue on March 7 from 6pm to 8pm.
Cutting said participants must deposit half of the $50 materials fee at the time of registration, learn how to make a starter, leave with a starter and dehydrated starter, learn how to shape and score bread, Afterwards, you will enjoy samples and snacks. End of class. Cutting said he is limiting workshop participants to 10 people because “we want people to be able to get personalized attention and ask questions.” At the time of the interview, spots remain and registration can be done by contacting him at loaflab@gmail.com. Gluten-free starter options are also available upon request.
Mr Cutting said he hoped strong support would translate into the commercial sector.
“It was amazing,” she said. “I think people like completely different flavors and combinations that I think of. I make a variety of things like blueberry cheesecake, bacon cheddar, and jalapeño cheddar that everyone loves. That’s what sets me apart. I think what makes it different is that I do so many different variations.
“We would like to hold classes again and continue to grow,” Cutting continued. “I’m glad to finally be able to work on something that’s fun and isn’t so heavy. In the long term, I’d like to open a brick-and-mortar store and employ people in recovery. The company has given me an opportunity, so I want to give back.”
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