Wild Yeast Bakehouse, based in a Rosemont living room, turns out 350 sourdough loaves a week, selling them to bread share subscribers, wholesale clients, and shoppers at the Media farmers market.
Wild Yeast Bakehouse, a one-man sourdough bakery, regularly sells out at the Media farmers market. Its owner wants to keep it an in-home business for years to come.
Goncher is attempting to fill what he identifies as a surprising dearth of sourdough specialists in his pocket of the Main Line. Sure, you can score a naturally leavened loaf at the bakery counters of Carlino’s Market or Whole Foods, but between Bala Cynwyd and Berwyn, Goncher argues, sourdough from a small-batch maker is in short supply.bakes up crusty country-style levain for its breakfast and lunch sandwiches; customers can nab a whole loaf if they order one 48 hours ahead.
Instead, he decided to capitalize on his past experiences working with small businesses, but this time, it would be his own. Influenced by Michael Pollan books like, Goncher gravitated toward food businesses. He considered culinary courses, food trucks, restaurants, market storefronts. “And then the pandemic hit and that made it a lot easier for me, because most of those things went away.”. Goncher took note.
“When the first 50-pound bag of flour showed up on the porch, my daughter looked at me and ... and she said, ‘You’re, each receiving a large or small loaf of bread weekly for $26 and $36 a month, respectively. It gained another handful of subscribers each month as word spread through neighbors. Volume has improved his margins — and his bread. To bake the eight or so varieties of sourdough he offers, from plain sourdough and deli-style rye to cinnamon raisin and olive-herb, Goncher picks up 1,200 pounds of bread flour at a time from a Central Pennsylvania supplier, enough to pay wholesale rates. He supplements that with whole grains from Bucks County’s
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