Local teacher's Extra Credit Bakery sells out first sourdough week

Annie Whalen launched Extra Credit Bakery from her home kitchen and unexpectedly sold out of the 21 sourdough loaves she baked during the shop's first week. A middle-school teacher by day, Whalen turned a pandemic-era hobby into a cottage bakery that will expand to roughly 30 loaves weekly to meet growing demand from neighbors and colleagues.

Whalen’s process keeps to classic sourdough rhythms: overnight fermentation to develop flavor, followed by early-morning shaping and final proofing before weekend pickup windows. Her first menu balances approachable staples and seasonal twists, offering a classic sourdough, rosemary sea salt, everything-but-the-bagel, croissant sourdough, and a cinnamon-raisin sourdough. She manages orders through Instagram pre-orders and schedules contactless pickups on weekends to concentrate baking and delivery into manageable blocks around her teaching schedule and family life.

The quick sellout underlines a larger trend in the community: home bakers who honed sourdough skills during the pandemic are now monetizing that craft while juggling full-time work and caregiving. For Whalen, the response from friends and neighbors provided the nudge to formalize a cottage business model. Keeping production home-based lets her control quality and maintain the long fermentation schedules that give sourdough its signature tang, while pre-orders reduce waste and help her plan weekly production.

For local bakers thinking about a similar pivot, Whalen’s approach offers practical takeaways. Start with a tight, reliable menu so you can master dough handling and proofing for each loaf. Use overnight fermentation to add depth without increasing daily hands-on time. Consolidate baking into one or two days with set pickup windows to respect customers’ schedules and keep your own routine sustainable. Instagram and direct messaging simplify order tracking for small-batch operations but establish clear cutoffs and payment expectations to avoid last-minute chaos.

Community impact is tangible: neighbors get freshly made loaves without driving to a bakery, and the local economy benefits from small-scale entrepreneurship. Extra Credit Bakery’s early success suggests there’s room in Middletown’s food scene for thoughtful, home-based baking that prioritizes flavor and local connection.

Our two cents? Start small, respect your starter, and lock in pickup logistics before you add flavors. Consistent timing and a simple menu will let you grow without burning out.