Two University of Texas students have found a way to sell their homemade baked goods on their schedule while building community at the same time. Students Sydney Stewart and Nicolas Montoya bake cookies, bread, English muffins and bagels early every Friday morning and then stock their self-serve Bread Shed in a campus neighborhood. Payment is on an honor system with their Stoya Bread Co. drawing many loyal customers.
“Since we started dating last August, baking, cooking and being in the kitchen has been a huge pillar of our relationship,” Stewart told The Daily Texan. “We wanted (to sell bread in) a way that was hands off and worked for our schedule, and that’s what the bread shed allows us to do.”
Two neighbors who work from home offered the students their front yard as a location for the Bread Shed. “It’s good for the neighborhood… (It’s) unique and special,” Mark Phillip told the paper. “I’ve owned this house for more than 20 years now, and I don’t remember anything like this.”
Discover more about these enterprising students and their supportive community here.
