Today I'm talking with Michelle at Home Sweet Home Bakery. You can follow on Facebook as well.
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00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Michelle Chesser at Home Sweet Home Baker in Missouri. Good morning, Michelle. How are you? Good morning, Mary. How are you? I'm doing great. I'm okay. I'm getting better. I've been sick for three weeks and I've mentioned it on the podcast and I actually feel maybe 80%.
00:26 from the zero I was at two, three Tuesdays ago. So I think I'm getting better. How is the weather in Missouri today? We finally got fall and I love it. I love the changing of the season. So it's chilly. have our, we started a fire for the first time this weekend. So bring it on. I am right there with you because I am north of you in Minnesota and I was listening to the weather for the week on our local news channel this morning and the cutie patootie boy.
00:56 who does the weather, said that we might get our first mixed precipitation like sleet, snow flurries and rain on Saturday this weekend. And I was like, yes, finally. Wow, that's early. That's too early for me. Well, my birthday is tomorrow and my daughter's is the 14th and we are 20 years and 10 days apart. And every year there's an unspoken bet as to whether we'll get snow before my birthday.
01:25 or in between my birthday and her birthday or after her birthday. So I think we are going to get snow in between. She's in Florida, so she won't be getting any snow. Well, happy birthday. Thank you. uh Okay, so tell me a little bit about yourself and about what you do. Well, I've started my bakery about 17 years ago for young children.
01:50 and I wanted to find a way that they could grow up working, have a good work ethic. And so we started taking, we grew a garden and started taking vegetables to the farmer's market. And eventually we just started eating all our vegetables and I've always loved baking. So one year we took cupcakes to the farmer's market and we just grew from there and we added things and
02:19 When we added cinnamon rolls, it got crazy. And eventually we built a home on our property and added a commercial kitchen in our home. So we have a home kitchen and then we have a commercial kitchen right next to it. And that was to bake for a coffee shop, a local coffee shop in town. So I baked for them for eight years and just finished doing that in March.
02:48 So now I teach other home bakers just how to grow and how to survive and balance everything.
02:59 Wow. Okay. So you started out as a cottage food producer and now you teach. that the beginning to where you are now? Yes. And I still bake. I still bake and sell not as much, but I still I'm in the trenches and I'm, you know, the holidays are coming up and I'm going to be full force baking. Awesome. I love stories like yours where you go from, we're going to try a thing and then it becomes a real thing, like a much bigger thing. uh
03:28 Are you by any chance going to be coming to Minnesota for the cottage foodie con thing in April of 2026? absolutely am. And my husband is originally from Minnesota. He spent some of his childhood there. So when I told him it was in Minnesota, he's like, we're going, we're going. So I will be there. Yes.
03:51 Awesome. I will not be there. However, cottage fruity con is the new sponsor from my podcast. Awesome Yes, I will actually have a little thing at the beginning of this episode when it comes out on Wednesday morning talking about what cottage foodie con is but Matt the guy that that started it is a fantastic p
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