Wild Yeast Bakehouse is a one-man sourdough bakery churning out 350 loaves each week from owner John Goncher’s Rosemont home, writes Jenn Ladd for The Philadelphia Inquirer.

Goncher runs the business from his living room, where he installed an industrial refrigerator and a large wood-top table with a stainless-steel shelf underneath. The walls are lined with loaf pans and proofing baskets, with tubs of whole-grain flour nearby. A speed rack is used to wheel dough across the room to two freestanding Belgian bread ovens.

His family does not mind not having access to the room.

“We were in the living room on Christmas,” he said, “maybe one or two other times.”

Goncher delivers around a hundred loaves to several wholesale clients along the Main Line and takes about as many to the Sunday morning Media farmers market. He usually sells out in the first hour of business. The rest he delivers to his 130 subscribers in a 6-mile radius from his home, including in Ardmore, Berwyn, and Havertown.

Goncher launched the bakery in 2021 after a 30-year career in corporate finance, and is attempting to fill what he identifies as a dearth of sourdough specialists in his pocket of the Main Line.

Read more about Wild Yeast Bakehouse and the man behind it at The Philadelphia Inquirer.

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