Kickstarter

Under-the-Table Bread Co. proposes to take the CSA model of food commerce and apply it to that satisfying but elusive thing: a truly decent loaf of real bread. Customers subscribe and get bread deliveries per their particular subscription; weekly, bi-weekly, and other arrangements are possible, as well as special orders. Bread arrives at your doorstep, often still warm, often by bicycle: fragrant, hearty loaves of goodness, made with mostly organic and local ingredients.

For several months, I have been baking bread for a small number of friends and making weekly deliveries. The reception thus far has definitely been encouraging, and I’ve had a chance to troubleshoot and develop the idea, and play with different breads. In order to turn the idea into a small business that’s sustainable and successful, it needs to graduate from the home kitchen, get sanitation certificates and insurance, and move into a professional kitchen. Once this happens, I will be able to improve and increase production, as well as advertise and grow my customer base, bringing deliciousness to people throughout Chicago.

I use flour from Great River Organic Milling in WI and will continue to seek out and use organic and local sources for my ingredients.The bread I make is mostly variations on a sourdough-process, crusty organic whole-grain loaf, as well as low-gluten spelt bread and lighter white breads with added seeds, grains, and other additions to heighten both flavor and nutritional value. I have also been making to-die-for sticky buns, and will probably add a few more sweets to the regular menu. Part of the joy of this work is having the opportunity to experiment with different ingredients and combinations, and then share those experiments; the responses and suggestions I get inform the next experiment, so it is a collaborative process.

People have some nice things to say:

"I love Sara's bread. There, I said it. She reeled me in with her sourdough and completely hooked me with her rosemary olive bread. And her sticky buns are habit forming. As someone without a car, having amazing, homemade bread delivered to my door weekly is a huge bonus. I don't live near a Whole Foods or bakery, so Sara's personal delivery (and amazing bread) make me never want to buy bread from a grocery store ever again." - Jen Thomas

"It doesn't get any better than a fresh loaf of homemade bread delivered right to your door, by bike, no less.   Sara's breads are fantastic!  Her unique and creative recipes, like Sunflower and Spelt, always surprise and delight me each week.  My husband can't get enough of her sticky buns, either." - Heather Bella

"oh, fresh sticky buns do so give me a reason to perk up in the morning!"[previously, on Facebook: "i had one today and it went from "om nom nom delicious tastiness" to "HOLY **** WHAT IS THIS AMAZING CREATION IN MY MOUTH!"] "knowing that it's fresh and local and from someone I trust too is a pretty big deal and I'm glad to be a part of this tasty bread community!" - April Llewellyn

"I had the eye-widening pleasure of having one of Sara's sweet rolls on the morning of Thanksgiving.  A day old, it reheated with grace and was a stunning combination of sweetness, substance and lightness.  I am forever grateful to my cousin for bringing them on the road to the family gathering and for introducing me to her sweet baking talent!" - Tim Heck

So, yeah, the sticky buns are a hit.

 I have no intentions of becoming a full-scale bakery at this time; I don’t want Under-the-Table to grow any larger than I can comfortably manage by myself. Sustainability is the goal. It’s important to me that I operate on a scale that I can sustain while maintaining a personal relationship with my customers, to better meet their needs and make my job more enjoyable. I think that having a personal connection to your food is something that we all need to encourage! I want to continue to be able to take special orders and deliver by bike wherever possible (although I intend to locate strategic pick-up points). All that said, I also want to explore the possibilities in Chicago’s farmers’ markets and independent businesses.

 Please feel free to send me any questions you may have; I'd be happy to talk with you about my plans. Thanks very much, and I hope to see you someday when I'm out delivering the bread!