History
Origin
Back in 2019, I, for a reason unbeknownst to me, decided to attempt my own bread recipe. I had always thoroughly enjoyed sourdough, but I had a few original ideas that I would have liked to see implemented. Among many others, one instance of such an innovation is a cold rise. I had never seen a specific variation of a cold rise implemented in sourdough before, and I believed I would be able to develop more complex and infused fermented flavors with such a method. I pondered upon these thoughts for a few years.
First Loaves
The year is 2020, the month is February, and I am bored at home. I decide to finally put my bread ponderings to use, and start to research and develop a recipe for the very first Markobread loaves. I experimented and tested all manner of configurations of hydration, starter content, flours, glutens, salts, oils, proving conditions, temperatures, cooking media, and much more (see right). This led me to finally settle on the current secret recipe, which I have only improved upon to this day.
First Sale
About a month later, I find myself and my family nearly addicted to the bread. I decide to march on down to the very same street corner I still operate at and sell my first four loaves. My first customers absolutely adored the bread, which inspired me to return every week and continue to sell. Originally, my unstreamlined process had me selling at eleven a.m. every Saturday.
Expansion
The first few sales put me on solid footing to continue to expand. First four loaves per sale, then eight, sixteen, and ultimately twenty-four loaves every morning delivered hot and fresh at eleven in the morning. As 2020 started my freshman year of high school, I continued selling each Saturday for years to come, each week adding something new. I acquired certifications and licenses, custom bags and labels, original packaging, professional attire, and much more in addition to the generous donations made by many of my customers.
The Break
By 2022, my junior year was starting, my family was moving, and I could no longer continue to operate. Years of rising before the sun each and every Saturday to deliver freshly baked bread to the smiling faces of Carmel had to come to an end. However, I continued to miss my previous business, and I never truly bid fairwell. Merely one week after my junior year concluded, I rose yet again, returning to the original location, necromancing the buried business of Markodude's Bakery. This new version, labeled internally as Marko2de's Bakery, coincided with various upgrades such as proper social media presence, a flashy new website, and a welcoming into the Carmel Chamber of Commerce.
Outlook
By the winter of 2024, it seems I shall be moved to pursue higher education. It is hard to believe I have been selling bread for four years already. With a heavy heart, I must admit that this seemingly immovable deadline will indicate the end of Markodude's Bakery. However, until then, I shall be leaping from my covers each and every Saturday to service the good people of Carmel again and again until my time is up!
