It operates out of a 400-square-foot converted garage on a quiet Tustin residential street and is run by Sara Lezama, a culinary school grad who wanted to more than just bake cupcakes. Instead she got a Cottage Food Operation permit, installed three convection ovens in the garage behind her house, hired a small team and started her own organic bakery.
Under spinning ceiling fans, Lezama and her crew of seven start baking at 1 a.m. in order to deliver finished baked goods in time for the coffee shops to open. Rye Goods makes croissants, bagels, carrot cakes, hand pies and bread — all of that bread is baked in the 16 Lodge cast-iron Dutch ovens that, when not in use, are stacked by the ovens like bowler hats in a haberdashery. There’s a wholesale business, an online shop and a home delivery service. Rye Goods also does a weekly Sunday morning bread pop-up at Daydream Surf Shop in Newport Beach, which often sells out in an hour.
If all this sounds like a bit much to jigsaw into a space the size of a storage locker, it won’t come as a surprise that Lezama is working on moving Rye Goods into a larger space. She’s currently building out a bakery, retail shop and classroom in a Newport Beach location that she hopes to have open by the end of the year.
latimes Very cool that 'cottage industry' still exists.
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