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The personal shopper and real estate agent made a major career change when she was struck with the idea on a whim. “Everyone wants to feel connected, and the best way to do that is through social media and bread,” she says.Īcross the East River in Manhattan, Sara Armet’s homemade chocolate bark–cheekily named the Lady and the Chocolate–has become a neighborhood favorite on the Upper East Side.
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Gautier, the chef, continues to work full time as an engineer during the day, while Ashley quit her job as a mortgage processor to run the business. In Brooklyn, Gautier and Ashley Coiffard started selling croissants from their home under the moniker L’Appartement 4F after just a month, they had made the $5,000 they were hoping to save for their wedding. It just happens to also pay the bills.įor home bakers across the country, creating and sharing treats with others has been one upside in a year of isolation. Crowder and Hardman have found a way to turn what might have been a pandemic survival job into something much more. We’ll be able to save up and make our short films,” she says.
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She spends her nights decorating her cakes with the painstaking angst of a perfectionist. to bake bread, sometimes just an hour after Crowder goes to sleep. The couple has already maxed out storage in their apartment bags of flour and cooling racks fill the linen closet, and the fridge is “jam-packed with doughs resting.” They work in shifts, with Hardman waking up at 5 a.m. “We’re going to have to expand soon to a commercial kitchen,” Crowder says. Custom orders are pouring in through a recently launched website, and they just opened a pop-up stand in a local shop. Their farmers-market stand sells out weekly, no matter how much bread–and cake–Crowder brings. They adapted as the demand shifted: when the local farmers market was looking for a bread seller, Crowder and Hardman started making bread. And when the couple moved to Long Beach, Calif., last summer, Sugar and Bite went too, and through a virtual inspection, they received a government certification to make and sell goods from their new home’s kitchen. The short film, intended as a proof-of-concept project for Crowder and her partner, Adam Hardman, to take to Hollywood, fell by the wayside.
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Orders for her sweets–cheesecakes frosted to look like oil paintings towering chocolate cakes flecked with gold leaf–tripled in a month. Crowder started adding to her recipe arsenal and experimenting with more intricate designs.
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“I had time.”Īfter six years of working multiple jobs in New York, the free time was itself a novelty. “I was like, O.K., well, the one thing I can do is focus on my baking,” she says. apartment in Queens and her side project: baking cakes and taking custom dessert orders through her Instagram account, Sugar and Bite.Ī self-taught chef, Crowder was for years the baker of choice for her friends–even crafting a wedding cake for a former boss–but had always resisted committing to another creative (and potentially financially risky) pursuit. Her jobs as a bartender and pastry chef at a restaurant disappeared. Across the U.S., some have found time and opportunity amid the upheaval caused by COVID-19 to create sweet new entrepreneurial ventures.Īctor Whitney Crowder was in the midst of producing and starring in a short film in March 2020 when the pandemic prompted shutdowns across New York City, putting her plans on indefinite hold. Tuileta is not the only one turning to the kitchen to feed more people than just himself. “I’ll make cookies during the day,” he says, “and fire-knife dance at night.” And looking ahead to the end of the pandemic, Tuileta sees no reason to step back from his baking business. Responding to popular demand, Tuileta will launch a website this month making stateside shipping available. He insists the cookies, which come in limited-edition flavors like 3-in.-thick S’mores and Reese’s-topped peanut butter, taste best when they are fresh. Now he is baking up to 400 cookies a week out of his parents’ oven, and delivering them all locally on the same day with the help of a friend. Tuileta made his first cookie deliveries on April 1 last year.