From Condo Kitchen to Garage Bakery: A Sourdough Maker's Journey

Embarking on a New Chapter: My Condo Micro-Bakery Tour

For the past four years, my condo has been more than just a home; it's been a bustling micro-bakery – the heart of Atticus Bread Company. As I prepare to move to Ohio and build a dedicated garage bakery, I wanted to share a behind-the-scenes look at my current workspace. This isn't a sanitized showroom; it's a real, working kitchen, complete with its quirks and challenges. Join me on this journey as I pack up, relocate, and rebuild my sourdough operation from the ground up!

A Realistic Look at a Small-Batch Sourdough Setup

Walking into my condo, you’re immediately greeted by my Rackmaster RM 2020 oven – the workhorse of my operation. This space is compact, roughly 750 square feet, but it’s been incredibly productive. Let's take a tour! * **The Baking Zone:** This area is dedicated to bread shaping and proofing. You'll see my bike tucked away (a testament to the limited space!), and various bins for stretch and folds. * **Flour Power:** A dedicated corner houses my flour collection, including Atticus Food starter, rice flour for dusting, dark rye, and a variety of other grains to create complex and delicious loaves. I use a mix of larger Cambro containers for mixing and smaller bags for everyday use. * **The Mixing Station:** Hand mixing is the name of the game here! While I don't have a large mixer due to electrical limitations, I’ve adapted and made it work. * **The Electrical Challenge:** Speaking of electrical limitations, powering the Rackmaster has required some creative solutions. My electrical panel is maxed out, so I use a 220-volt extension cord running from the bathroom to power the oven and preheat the hot water tank. It’s not ideal, but it’s a testament to ingenuity and resourcefulness in a limited space. * **Cold Proofing & Storage:** The refrigerator is my cold-proofing chamber, while space under the workbench houses bulk flour and other ingredients.

Adapting and Innovating in a Small Space

The challenges of baking in a compact condo have forced me to be resourceful and creative. From the unconventional oven powering setup to the hand-mixing process, every element has been carefully considered to maximize efficiency and quality. As I transition to a larger garage bakery, I’m excited to expand my capabilities, but I'll always cherish the lessons learned and the delicious bread baked within these four walls. This move represents more than just a change of scenery; it's a chance to refine my craft and share my passion with a wider audience.

Embracing the Build-Out Journey

The process of building a new bakery will be an adventure, and I'm thrilled to share it with you all. From the initial construction to the first loaves baked in the new space, you'll be along for the ride. This move is a testament to the power of perseverance, the beauty of adaptation, and the unwavering pursuit of the perfect sourdough. Also read our [guide to flour types] for more tips on choosing the right flour for your sourdough.
Original Video: Let Me Show You My Condo Micro-Bakery