Turning passion into dough

Two student bakers produce and distribute homemade sourdough bread across USD

Catherine Silvey / Feature Editor / The USD Vista

It’s dinner time in the Alcalá Vistas Apartments at the University of San Diego, and wafting through the halls are the familiar smells of college cuisine — ramen noodles, jarred pasta sauce, and delivery pizza. This semester, however, the smell of freshly baked sourdough bread has joined this medley of scents thanks to two aspiring entrepreneurs, sophomores Juliette Owada and Grace Schmidt.

“We are both very interested in cooking and baking, so Juliette decided to bring her starter with her from Fresno so we could learn to make different types of sourdough,” Schmidt said. “When we had more bread than we could handle, we invited our friend Reyna over to enjoy some with us.”

When their friend joked that the pair’s creation was so good that they could sell it, Schmidt and Owada got to work and eventually started their business — Side Hustle Sourdough, a sourdough bread manufacturing and distribution service for the USD community.

The bread-making process begins with a starter, or a living yeast that acts as a base for each loaf of bread. The starter must be nourished with water and flour on a daily basis, leading many bakers to treat their starter like a pet, according to Schmidt. 

Owada and Schmidt lovingly named their starter Dobby, and have used it to complete a steady flow of orders since the very inception of their business. Schmidt expressed both shock and gratitude regarding the instantaneous success of Side Hustle Sourdough.

“Within the first week of announcing our business we got approximately 50 orders, and this showed us that our idea had very strong potential for success,” Schmidt said. “The abundance of support and the rapid growth made us so hopeful for the future of our business.” 

While balancing such a large amount of orders with academics and extracurriculars may sound like an impossible feat, Schmidt explained that developing time management skills prevented her and Owada from becoming overwhelmed.

“It may seem like a big time commitment,” Schmidt said. “Lucky for us, making each loaf of sourdough is a 24-hour process with a lot of idle time while the bread proofs, rises, and bakes, which helps incorporate air and make it so fluffy. This gives us plenty of time to get our school work done and participate in extracurriculars while the bread gains its recognizable sourdough taste and texture.”

Owada added that her and Schmidt’s efficiency as a team and love for baking smooth out potentially stressful moments.

“You would think that running a business out of a dorm would create a stressful environment,” Owada said. “However, we are very passionate about what we do which makes it a very stress-relieving process and helps add structure to our day. We move as one unit, Grace and I never hit roadblocks with our business ideologies.” 

Despite preparation, stressful moments still emerge from time to time for the two bakers, especially when their business and academic schedules collide. Owada explained that late nights are inevitable, though they have become more manageable with time and experience.  

“Juggling school, athletics, extracurriculars, and a business can sometimes lead to some very late nights,” Owada said. “We also have to make sure we are always being very considerate of our roommates and keep the kitchen very clean and tidy because we don’t want to create any conflict that may make our home or work environment more stressful.”  

As the end of the semester nears, it has become more and more clear to Owada and Schmidt that their hard work has paid off. The pair has amassed a loyal fan base and continue to receive a steady flow of orders. As a result, Schmidt revealed that she and Owada have plans to expand, exploring business opportunities beyond the USD community.

“We are going to continue our business throughout the next semester and work to save money to trademark our company name, Side Hustle Sourdough,” Schmidt said. “We are also working on creating a website where our customers can order and browse our full menu. In the future, we are hoping to open up a storefront in San Diego and expand even more by incorporating more sourdough-based baked goods like crackers and rolls.” 

Owada and Schmidt take great pride in the growth of Side Hustle Sourdough. Schmidt ultimately credits the pair’s organization for the continued success of the business.

“You have to make sure to really plan things out or else a lack of structure could be the downfall of a growing business,” Schmidt said. “We operate like clockwork to make sure we get everything done in time and have enough time for academics and extracurriculars as college students.”

Owada added that the pair’s unwavering dedication to Side Hustle Sourdough has greatly contributed to the business.

“You have to be passionate about what you’re doing,” Owada said. “We eat, sleep, and breathe for our business and the satisfaction of our customers. If you care about what you’re doing it will find a way to work out.” 

Interested students can visit @sidehustlesourdough on Instagram to learn more about the company’s products and place orders.