Shelby, owner of Red Stick Bread and Board, joined Foodie Friday to share how her Baton Rouge micro bakery rose from a COVID hobby to a thriving cottage business. After buying a 25-pound bag of flour and teaching herself pizza dough, she dove into sourdough to find better bread for her diabetic diet. Today she crafts light, traditional king cakes made with sourdough discard, plus cookies, breads and custom charcuterie boards. Shelby bakes everything in her home oven and sells through social media, offering artisan king cakes perfect for Mardi Gras balls and Carnival season gatherings.
