The Chippewa Valley is home to a plethora of cottage bakers – individuals who sell home-baked goods directly to customers – most commonly found tabling at local farmers markets and vendor events. The cottage baking scene was the topic of Market On River’s (128 W. River St., Chippewa Falls) first community workshop of the year, held on Thursday, Jan. 22.

Frigid temps didn’t keep the 20-plus attendees from the casual, food-focused educational event – succinctly titled the “Cottage Baking Workshop” – led by locals Jessie Braun (Braun Bakes) and Allison Peller (Peller & Co. Bakery).

The duo began with a discussion on Wisconsin’s cottage baking boom over the past few years – a scene which can thank its growth to a home-baked goods ban being overturned by the state in 2017.

“Before the court decision, selling home baked goods was essentially banned,” the Wisconsin Farmers Union (WFU) shares online. “While there was an exemption for those selling home baked goods for a religious, charitable or other nonprofit organization, all other sales were prohibited.”

“Traditionally, it is hard for a brick-and-mortar bakery to make it, especially in these times. Cottage bakers fill that gap and every bakery is unique in their offerings,” WFU Kitchen Steward, Michelle Thiede, said.

However, cottage bakers in Wisconsin could be hindered by a new regulatory system this year if a new bill (Senate Bill 739) is passed. The bill, which WFU opposes, was one of the organization’s main priorities at its annual Lobby Day in Madison earlier this month – making the recent workshop all the more timely.

“We should embrace (the cottage baking) community and not set them up to fail,” Thiede said.

"(In spite of the frigid temperatures, the workshop turnout) solidified the need for these types of workshops and gatherings for people to learn and grow from others' journeys."

MICHELLE THIEDE

KITCHEN STEWARD, WISCONSIN FARMERS UNION

Braun and Peller also chatted about their respective cottage baking businesses, including how they started up; how they determine pricing for their goods; the realities of running their respective businesses from home kitchens.

Braun, a popular area bagel baker, said it has become nearly impossible to separate her living space from her business. She told workshop attendees her kitchen is overtaken on and around market days – which is tricky, considering she shares the space with a partner and roommate – and is currently considering out-of-home opportunities to grow Braun Bakes. (Market On River recently launched its in-house commissary kitchen, now available for use.)

Peller, who specializes in a variety of goods from shortbread to cookies, cakes, crackers and more, said she still feels comfortable operating Peller & Co. Bakery in her living space, acknowledging she is a homeowner.

Both Braun and Peller noted the crucial importance of proper food safety education. Each are ServSafe certified, something that – while not a requirement of cottage bakers – they both strongly recommend.

“(In spite of the frigid temperature, the workshop turnout) solidified the need for these types of workshops and gatherings for people to learn and grow from others’ journeys,” Thiede said. 

More free-to-attend workshops at Market On River are coming up soon, including the Food Truck Workshop (Jan. 28); Winter Wellness Fire Cider Make & Take Workshop (Jan. 29); Starting Your Food-Based Business Workshop (Feb. 25).