51 min

The Most Delicious Gluten-Free Bread Known To Humans We Could Make That

    • Food

I happen to think that all food businesses are built on love stories - but the story of Sadie Scheffer’s Bread SRSLY takes the cake. Sadie was in grad school on the east coast when her crush moved across the country to SF. Rather than wallow in despair, Sadie dropped out of school and followed him. After a few dates, it became clear that Mr. Right didn’t feel the same and the relationship fizzled out. But Sadie was not deterred. She knew the beau of her dreams was gluten-free, so even though she had no culinary background, she decided to try her hand at wooing him by crafting delicious gluten-free treats.
 
It worked. The two are now married and Sadie got so good at gluten-free baking that she now owns the GF sourdough company, Bread SRSLY, which happens to make the best damn gluten-free bread I’ve ever had. 
 
Though Sadie says she always knew she’d own her own business, it didn’t come easy to her. In this episode, we talk about why this side hustle took off when some others didn’t, the biggest learning curves she’s come up against since starting the company and how her role has changed six years in.
 
She also gives me some sourdough starter tips and dishes on what it’s like to have a pet lizard.
 
Full show notes: wecouldmakethat.com/bread

I happen to think that all food businesses are built on love stories - but the story of Sadie Scheffer’s Bread SRSLY takes the cake. Sadie was in grad school on the east coast when her crush moved across the country to SF. Rather than wallow in despair, Sadie dropped out of school and followed him. After a few dates, it became clear that Mr. Right didn’t feel the same and the relationship fizzled out. But Sadie was not deterred. She knew the beau of her dreams was gluten-free, so even though she had no culinary background, she decided to try her hand at wooing him by crafting delicious gluten-free treats.
 
It worked. The two are now married and Sadie got so good at gluten-free baking that she now owns the GF sourdough company, Bread SRSLY, which happens to make the best damn gluten-free bread I’ve ever had. 
 
Though Sadie says she always knew she’d own her own business, it didn’t come easy to her. In this episode, we talk about why this side hustle took off when some others didn’t, the biggest learning curves she’s come up against since starting the company and how her role has changed six years in.
 
She also gives me some sourdough starter tips and dishes on what it’s like to have a pet lizard.
 
Full show notes: wecouldmakethat.com/bread

51 min

Top Podcasts In Food