A couple of years ago, Breezy Struthers-Drake would have laughed at the idea.
The director of operations at Modern Kitchen Design kept busy enough with her 9-to-5 that the notion of picking up a time-intensive hobby turned side business didn’t seem real.
“I would have said, ‘Not on your life, I’m busy enough as it is,'” Struthers-Drake remarked.
But for the past year now, she’s been baking loaf after loaf of bread and marketing it on Facebook on her “Breezy’s Bread Basket” page, which touts homemade organic sourdough. The options for a recent week included traditional sourdough as well as roasted garlic, cranberry walnut, apple streusel and triple chocolate espresso.
“I change it weekly. I always have a traditional loaf because that’s just standard, straight-up sourdough. But I’ll change them up. Especially seasonally,” she said. “Right now, with the apple and the pumpkin, I’ll keep those. And as we head into the colder months, get a little bit …