Jen Cutting and her bread are rising.
The 44-year-old Masonville resident launched the Loaf Lab last spring, a from-home, from-scratch bakery specializing in sourdough breads. Cutting said the Loaf Lab is the realization of more than perfecting a recipe, though it took that, too.
“This October, I’ll have seven years sober,” she said. “Since I got sober, I had been working in the substance use-based field — Delaware County jail, active addicts, I started a nonprofit for a while — but about two years ago, I decided that I needed to do something that was not work related. When you are in recovery and work in recovery, it kind of consumes everything you are and what you do, and you don’t ever really get a mental health break.
“I wanted to learn how to make sourdough and I struggled for months,” Cutting continued. “I was setting timers for when to feed my starter and when to discard and I said to myself, ‘I am an intelligent woman; why can I not seem to make this work?’ It depressed me more than I already was, so I started researching and reading and, as crazy as it sounds, this was one of those times when you can use social media platforms correctly. Through TikTok, I chatted with a content creator from Texas … and, the way she broke it down for me and a couple things she said, I was like, ‘Oh, my god. That makes so much sense.’ After that, I threw out the starter I had and tried the way she explained to me and, within three or four days, I had an active, over-bubbling starter. I made bread for months and gave starter away to anyone who wanted it … and somebody said, ‘This is really good bread. You should sell it.’ I had friends and family requesting bread from me and saying, ‘I’m not taking it unless you take money.’ So, it went from there, and the Loaf Lab is a cheeky play on words, because I’m a former meth addict.”
Since things got cooking, Cutting said, her loaves have given her more leverage in life.
“It’s great, because I homeschool my daughter and this has given me the luxury of being able to be home with her,” she said. “It’s a dream come true. This small business is allowing me to homeschool her and still contribute to my family and I’m really grateful for it. I have my cottage license and I would love to be able to have a brick-and-mortar — that’s my dream — but I’m doing this full time.”
Though most Loaf Lab products are sourdough-based, Cutting said, her offerings are varied.
“Anything can be made with sourdough, and you can substitute sourdough any time you have a yeast recipe,” she said. “It is a natural yeast that you grow; a lot of people think it’s different, but it’s not, it’s a natural yeast, where the other is manufactured.
“I try to change it up and do something creative each week,” Cutting continued. “So, this week for Valentine’s, I did rose rolls, shaped like roses and something pretty and eye-catching for the holiday. For St. Patrick’s, I’ll do Irish soda bread. My focaccia is wildly popular, and I do sourdough cookies that people lose their minds for. I do cinnamon rolls, sourdough frozen pizza dough, cinnamon-raisin loaf, sandwich loaves and starter packs if people want dehydrated starter to do their own (sourdough).”
Loaf Lab goods, Cutting said, are available at the Bainbridge Farmers’ Market, happening indoors until May; the Hamden Filling Station; Seven Stones in Bainbridge; and the Sub Hub in Walton. She will be vending at the Lumberjack Festival in Hancock and during St. Patrick’s Day celebrations at the Community Cultural Center in Sidney and offers free delivery to Bainbridge, Delhi, Deposit, Hamden, Sidney, Trout Creek and Walton.
The 1 Bridge St. site in Sidney will host Cutting’s first sourdough workshop, from 6 to 8 p.m., March 7.
Participants, Cutting said, must deposit half of the $50 materials fee at the time of registration and will learn how to make a starter, leave with that and a dehydrated starter, learn how to shape and score a loaf, then enjoy samples and snacks at the close of class. Cutting said the workshop is limited to 10 people because “I want people to be able to get individual attention and ask questions.” Spots remained at the time of the interview, with registration available through loaflab@gmail.com. Also, gluten-free starter options are available upon request.
Cutting said she hopes strong support translates to a commercial space.
“It’s been amazing,” she said. “I think people like the very different flavors and combinations that I think of — I do a blueberry cheesecake that everyone absolutely loves, bacon cheddar, jalapeno cheddar, things that are different. I think that’s what sets me apart, is I do so many different variations.
“I’d like to hold another class and just keep growing,” Cutting continued. “It’s nice to finally do something that’s enjoyable and not so heavy. Long-term, I would love to get a brick-and-mortar and hire people who are in recovery. I had a small business give me a chance when I first got myself together, and I would love to return the favor.”