MONROE — Baking bread has turned into “Rising Joy” for Bethany Mingione. That’s the name of her home business on North Monroe Street.
The 37-year-old specializes in making sourdough breads and baked goods.
“My whole life I grew up baking,” Mingione said. “Two years ago, I learned about sourdough baking.”
At the time, she was struggling with postpartum depression and her sister suggested she learn how to bake sourdough bread.
“It’s more intricate than any other bread,” she said. “The process is a lot of kneading and it takes a lot of time and energy that goes into a loaf of bread. It was therapeutic for me and it became a joy. I was able to relax and find peace. I love the creativity of it.”
Using fresh, high-quality organic ingredients, in January 2023, she started selling bread out of her Waterford home under the Michigan Cottage Food Law.
The law permits a person to prepare non-potentially hazardous food items like baked goods, jams, jellies, candy and snack foods in their home kitchen to sell directly to consumers.
In April, Mingione and her family moved to Monroe where she continues to bake and sell a variety of items.
She posts the menu on her Facebook page so her customers will know what will be baked fresh and available for purchase from 9 a.m.-4p.m. on Saturday and Sunday.
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“At our previous location, I did it for orders only,” she said. “When I came here, I wanted to try a shop experience so that people could just stop and not have to plan ahead and place an order. Everything is baked fresh and from sourdough.”
Mingione said when baking with sourdough, the bread requires two days to ferment. At her previous location, a customer would have to place an order two days before they wanted it.
“For some people, that was tricky so I wanted to open it up so people could just stop in and get something when they were out shopping or running errands,” she said. “We have an enclosed front porch and I was able to set it up like a little shop. On Saturday mornings, I put out all of my freshly baked breads.”
Customers are likely to see artisan sourdough, jalapeño cheddar, chocolate sourdough and cinnamon sugar sourdough breads along with different muffins, cookies or scones. Baked in small batches, each week the menu varies and is sold on a first come, first serve basis while supplies last.
“I post the menu on my Facebook and Instagram and it’s updated on the website,” she said.
Sourdough is based off a starter so it’s not commercial yeast.
“The ingredients are healthier so it’s healthier on your digestive system,” Mingione said. “It’s a longer fermentation process so it’s better for you altogether. With making sourdough, for me, it’s more of an art form than baking a regular loaf of bread because of the designs that go into it.”
Since starting her bread business, Mingione has experimented with ingredients and has expanded the items she offers.
“The sourdough cookies don’t taste sour,” she said. “You would not know if I did not mark them as sourdough.”
For now, keeping her business at home is where Mingione plans to stay.
“Being a mom with a 2-year-old, I like that I am able to stay home and take care of all of those responsibilities,” she said. “But, I love being able to do this from my home. Baking is a creative outlet for me.”
Rising Joy
Pick up: Saturday and Sunday
9 a.m.-4 p.m.
926 N. Monroe St., in Monroe
(248) 756-6935
— Got a suggestion for a Monroe County business profile? Contact reporter Lisa Vidaurri-Bowling at lvidaurribowling@gannett.com.
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