I am licensed with the state of Connecticut as a Cottage Food Operator. That means I can sell certain food such as breads that do not require refrigeration from my home. I am not allowed to include any cheese or vegetables in my breads except for dried herbs. In addition to breads, I do muffins like my Healthy Dark Chocolate Muffins and Whole Wheat Banana Bread. As long as the state allows it, I can make it. I only use the best possible ingredients I can source, so the prices for these will reflect that. I have a Mockmill flour mill and I source GMO free wheat berries from the US. I grind my whole wheat flour soon before baking to give my breads extra flavor. My sourdough recipe took my years to perfect. I feed my culture twice daily and cold ferment my dough for 25-48 hours. It’s perfect for freezing and toasting. I’m more than happy to answer any questions!