Christmas in St. Clair

Special times at Howard Family Holiday Farm

Story by Scottie Vickery
Photos by Mandy Baughn

It’s somehow fitting that the Howard Family Holiday Farm in Moody has quickly become a go-to destination for folks hoping to create wonderful family memories. After all, the farm, which opened in September and was a celebration of all things fall before getting decked out for Christmas, is the culmination of a dream that grew from the childhood memories of owner David Howard. 

“When I was 14, I told my grandmother I wanted to start a business,” Howard said. “She asked me what I wanted to do, and I said, ‘I’m going to sell Christmas trees.’” He set up a stand at a gas station at Moody crossroads owned by a family friend, Clemons Macon, and got to work.

“He had an old produce truck that sat out front,” Howard said. “I would ride the bus there and sit inside that old produce truck and do my homework and sell Christmas trees until my parents (Charles and Mary Ann Howard) came to get me at 8. My dream was that I would become a Christmas tree farmer, and it stuck with me all my life.”

Forty years later, Howard has turned that boyhood job into a way of life. And the best part, he said, is that after living and working in other places for 25 years, his dream brought him back home.

“Moody helped create the foundation of who I am today,” he said. “To be able to come back and do this and bring something wholesome and family-centered to the community is amazing.”

All the holidays

Although Christmas trees, wreaths and garland are getting top billing now, Howard opened the farm as a pumpkin patch. More than 5,000 visitors came through between opening day on Sept. 20 and Oct. 26, when they closed for a few weeks to gear up for Christmas.

Fall visitors could pick their own pumpkins from the patch or choose from a variety of gourds offered in an assortment of sizes, colors and shapes. The hayride was a huge hit with the kids, and the cut-your-own-flowers field of zinnias and sunflowers was a big draw, as well.

The farm reopened for Christmas on November 22, and two days later, Santa Claus arrived in dramatic fashion. He landed at the farm in a helicopter just in time for “Ice Cream Sundaes with Santa,” something Howard plans to make an annual event.

Santa’s arrival by helicopter on November 24 is just one of many events planned

Guests had their pick of flavors, thanks to the Hershey’s Ice Cream bar located inside the farm’s country store. In addition to the 24 ice cream flavors, which Howard plans to expand to 36 next Spring, there is an array of toys, gifts and assorted jams, jellies, and other treats sold under the Howard Family Holiday Farm label, including pickled okra, candied jalapenos and peach halves.

“We have sold out of the apple butter so many times, it’s crazy,” Howard said. The peach butter, blackberry preserves and fig preserves are favorites, too, and the offerings also include muscadine grape jelly, red pepper jelly, green pepper jelly and peach preserves.

“We provide our family recipes, and a company produces it for us,” Howard said. “These are all flavors that I grew up on and helped can, pick or both.” They also offer GunRunner Gundog Honey, made by Howard’s cousin, Kenny Armstrong, a beekeeper.

The big draw now, though, is the Frasier Fir and Black Hills Spruce trees that were cut and shipped from farms in Michigan and N.C. Howard hasn’t given up on his dream of being a Christmas tree farmer, however, and he plans to plant a field of Murray Cypress trees so visitors can cut their own.

“It’s a variety of Cypress that’s specifically bred for Christmas trees,” he said. “We’re going to plant some real mature trees so we can speed up the process. We hope that in two years, we’ll be cutting 7-foot trees.”

The plans don’t stop there. They’ll take a break after Christmas and build an outdoor pavilion before reopening in March for the rest of the year. Howard said they’ll offer Alabama-grown produce, some of which will be grown at the farm. “Our first crop will be watermelons, cantaloupes, and various peppers, and then we’ll grow from there next year,” he said. “We’ll also plant Silver Queen corn, and ultimately, that will be a corn maze.”

Howard said they’ll offer seasonal potted plants and three acres of flowers, including zinnias, sunflowers, dahlias and peonies. “Folks can come pick flowers for their special events and have photo shoots in the field,” he said.

 “We’re going to do anything we can that’s community-driven,” Howard said. “We’ll just see what the community will support, and that’s what we’ll morph into.”

The road back home

Howard and his partner, Gary Perkins, are thrilled to be back to their rural roots. Perkins, a pharmacist, grew up on a tobacco farm in Kentucky, and they both were ready to get back to a slower pace of life.

After graduating from Moody High School and then college, Howard worked in the RV industry, in marketing and advertising, and owned a martini and sushi bar. He’s also worked in the residential construction and real estate industries. For the past 15 years, he’s owned Panama City Beach Properties, a full-service real estate brokerage company that he recently sold. “I would build five houses, keep one in my inventory of rental properties and manage properties for other people,” he said.

David Howard and Gary Perkins have Christmas trees ready to sell

While he loved his career, having a heart attack three years ago at age 51 changed his perspective. “Being faced with the possibility of something catastrophic, I felt like there is so much more for me to do,” he said. “At the beach, there’s constant tourism and everything is always ‘on.’ You can’t just go out to dinner without waiting at least an hour. Something just clicked, and I said, ‘I’m done.’ We were both done. I didn’t have to convince Gary; he was ready to make the leap to farm life long before I could get the words out of my mouth.”

Although his new venture is a far cry from the fast-paced world of real estate, Howard said he and Perkins couldn’t be happier. “We’re here to stay,” he said. “I’m back home. I think about that, and I get emotional.”

Family has always been important to Howard. “My grandmother owned multiple restaurants, and she instilled that entrepreneurial drive in me,” he said. “My first job when I was 12 was washing dishes in the restaurant because I wanted a dirt bike. When I sold the Christmas trees, I got a taste of making a few bucks, turning that into more bucks, and I was hooked. I’ve been working for myself ever since.”

Now he’s thrilled to be doing just that back home. “Moody helped shape me,” he said. “I love this city, absolutely love it. I wouldn’t have wanted to grow up anywhere else, and our commitment here is community.

“When we did this, it was a leap of faith, and we didn’t know what would come of it,” Howard added. “Seeing all the families and the smiles makes it all worthwhile. Everybody comes in and says, ‘I hope you’re successful.’ We already are, and we’re having a blast.”

Kolectic Treasures

Antique mall with a unique twist opens
second location in downtown Pell City

Story and photos
by Graham Hadley

When Jason and Danny Kellner first considered opening an antique mall in historic downtown Pell City, they knew they had a good chance of making it work because they already had almost a decade of success with a similar venture in Anniston – Kolectic Treasures Antique Market.

They just needed to find the perfect location.

They found it in the old roller-skating rink and adjoining Maytag building next to Brittle Heaven on Cogswell Avenue. And the second location for Kolectic Treasures is going to be even bigger than the Anniston store.

“We have around 19,000 square feet in Anniston, and this one will be 20,000 square feet,” Jason said. “We live on Logan Martin and saw Pell City as a good fit for what we wanted to do.”

Jason and Danny’s vision for the antique malls is almost unique in the business. They not only want to have a wide variety of “treasures” to sell – from rustic country pieces to mid-century modern – they want to make finding those something of an adventure.

Anyone who has visited the Anniston location will be familiar with the concept.

Jason Kellner helped the DeGaris family sell off the huge collection of antiques stored in the buildings

“I worked really hard in Anniston to build it,” Jason said. “I wanted to come up with something different from other antique malls. I have a mental image of a maze, you are exploring it, there are lots of twists and turns. I want our customers to feel like they are going back in time, get lost for a minute away from the stresses of the outside world.”

The Kellners have filled the two buildings with a series of booths and passages that wind and twist their way through the structures, which share an adjoining wall that has been opened across the front to allow access to both from one entrance. Customers find something new around every corner.

“We have something for everyone. That’s kind of my motto,” Jason said.

That idea has served them well in the Anniston location, which they created out of an old strip mall off Alabama 21 next to the bypass.

“I got in there and expanded as more customers found us.”

When Jason and Danny first saw the old buildings, owned by the DeGaris family, they knew they had found the perfect fit for their plans. In only six weeks, they were able to recondition the structures, which had been used for storage of all kinds of local artifacts for years, build out most of the booth spaces, and have a soft opening with around 100 vendors already in by Nov. 4. There will be room for 275 vendors, many of whom are already lined up, by their grand opening, Dec. 13.

“That is the day of the parade. We will also have our Christmas Open House the same day and will be staying open later so people can stop by after the parade,” Jason said.

“We want to bring something really special to Downtown Pell City. We hope to bring more customers and more foot traffic to the area. We want to see the same level of business here that we see in Anniston.”

They are working on remodeling the exterior of the buildings, while keeping the important historical features. “We want it really rustic looking – keep the old style and make it new at the same time. We want to get our signs up, but also want to get the old Maytag sign working again. We want to replace all the old glass, make it look almost like an old-English style, and repave the parking lots. It’s going to look really pretty when it’s all done.”

A variety of vendors are already in the location with more than 100 more on the way

And this is just the beginning of what he envisions for their Pell City location.

“We have room on the property to expand the market by around 3,000 to 4,000 square feet in a year or so as our customer base grows, if people shop local.” And like their Anniston location, they want to have a little library and food bank boxes next to the parking area. They have held successful music festivals at the original store for years, something Jason is considering doing in Pell City, along with showing movies on the adjoining property.

The Kellners are already familiar with their next-door neighbor – Brittle Heaven and More. Owner Sarah Deese used to sell her peanut brittle and other goods out of Kolectic Treasures in Anniston.

“She started with me in our Anniston store and eventually wanted to open her own location here. We were both excited when we found out we would be next to each other,” Jason said.

She is not the only one who has made the owners of Kolectic Treasures feel welcome in Pell City.

“People are excited about us being here, and we are thankful to everyone who has helped us. The Chamber has been really phenomenal with all the support, so has the City and the DeGaris family,” Jason said. “Danny and I have worked really hard to make this happen. We are just very happy to be here.”

Editor’s Note: You can follow Kolectic Treasures on Facebook and their website at kolectictreasures.com.

St. Clair economic update

County growth continues upward trend

Story by Linda Long
Staff and archived photos

St. Clair County is at it again. Fiscal 2024 is shaping up as another banner year – like the one before it and the one before that.  Despite inflation, run amok, threats of a recessionary economy and an uncertain election year the county continues to chalk up impressive economic numbers, showing an upswing in new investments especially in manufacturing, and a surge in retail expansion.

Don Smith, executive director of the St. Clair County Economic Development Council (EDC) called 2024 a “positive” year for the whole county. “We had 10 large projects that we either broke ground or announced plans for expansion. These 10 projects represent a total of 343 new jobs and over $117 million in new investment,” said Smith.

According to Smith, high on this year’s economic agenda is implementing the county’s new 5-year strategic plan with renewed focus on helping St. Clair communities transition from small towns to the suburbs.  The county’s Grant Resource Center is playing a vital role in helping with that transition.

As Smith explained the county has a new strategic plan in place every five years, but he was quick to note, “the plan is not what we (EDC) think, but rather a consensus from hundreds of people – business leaders, elected officials, community leaders – people who come together at three different events to get a full picture of what the vision is for St. Clair County.

Moody cuts ribbon The Wharf restaurant

“From those hundreds of people, giving us their expert opinions,” Smith continued, “we’re able to formulate what it is we need to focus on for the next five years “

The current plan was released the first of the year, and certainly part of its focus is to help St. Clair’s small towns make that critical transition from rural to suburban.

“This is showcased with the creating of our new Grant Resource Center that will provide the County Commission and all the municipalities with the knowledge of funding opportunities as well as the tools in which to apply and be awarded grants needed for many of the needs of a growing community,” Smith explained

Some of those needs include “water, sewer, transportation – in a word, infrastructure. We need those things so we can bring in more employers,” he said. “So, we can bring in more retailers. That’s why the strategic plan is calling for an entity to assist our communities obtain different grants that are out there – federal, state and regional.”

As Smith explained, every single dollar a community can raise in grants is a dollar that doesn’t have to be taken from what Smith called “hyperlocal” expenses.

Downtown Ashville growing with new shops, restaurants

“Most cities in Alabama don’t have anything like this,” he continued.  “It’s a valuable resource. So far, the new Grant Center has helped secure $6.5 million in outside funds that would normally have to be paid for with local funds. This money is coming in from different grants that have been written, and we’ve already been approved for. The more money we can obtain from these grant sources, the more the local dollars can be put toward local needs.”

One such project was the purchase of 250 acres on the I-59 corridor. Smith said that property will soon be developed to attract large, quality employers to add to the ones already in that area. “These new companies will employ our citizens, raise the average buying power of the community and generate more taxes for our cities”

St. Clair County was the fifth fastest growing county by percentage in 2023. “This growth,” said Smith, “requires long-term planning and a larger investment in infrastructure.  We are working with our elected officials and providing resources to help them manage the increased demands that come with this growth.

Ashville named Community of Excellence

The City of Ashville has been awarded the prestigious “Alabama Communities of Excellence” designation, joining only 45 other communities across the State of Alabama.

The recognition was presented at the 2024 Graduation Ceremony hosted by the Alabama League of Municipalities, celebrating Ashville’s commitment to sustainable growth, economic development, and enhancing the quality of life for its residents. 

The “Alabama Communities of Excellence” designation highlights Ashville’s strategic efforts in community planning, fostering local business development and prioritizing initiatives that make Ashville a vibrant, welcoming, and resilient place to live. This honor underscores Ashville’s dedication to maintaining high standards in community excellence and its proactive approach to ensuring a prosperous future for the city’s residents. 

“Receiving this designation is a tremendous honor for our city and a testament to the dedication of our residents, city staff, and local leaders who have all worked tirelessly to make Ashville a great place to live, work, and visit,” said Ashville Mayor Derrick Mostella. “We are proud to be recognized by the League of Municipalities and will continue to prioritize the needs of our community as we look to the future.” 

St. Clair County Economic Development Council Director Don Smith shared his excitement, saying, “This designation is a well-deserved recognition of the hard work and vision demonstrated by the City of Ashville’s leadership. By earning the Alabama Communities of Excellence title, Ashville has positioned itself as a model for sustainable growth and community development across Alabama.” 

The Alabama League of Municipalities’ program, which awards the Communities of Excellence designation, identifies municipalities that are proactive in creating and implementing projects that positively impact their communities and align with the League’s vision of excellence in local government. 

In addition to the city’s Communities of Excellence designation, Candice Hill, the St. Clair County EDC’s Grants and Leadership director, received the esteemed ACE Star Ambassador Award. This award honors her dedication and leadership in guiding Ashville through the process, ensuring the city stayed on track to reach this notable achievement. 

EDC officials say they look forward to seeing the positive impact this designation will have on Ashville and commended the city for its dedication to fostering a thriving and supportive community environment. This achievement is a reflection of Ashville’s commitment to ensuring that future generations benefit from the city’s progress, infrastructure improvements and economic opportunities.

Brittle Heaven and More

Faith and family feed the sweet taste of success at Pell City eatery

Story by Paul South
Photos by Graham Hadley
Submitted photos

On Pell City’s Cogswell Avenue, there’s a sweet spot that fills hearts and tummies with comfort and joy with a combination of homemade candies, cookies and cakes, down home Southern dishes and soft serve ice cream shakes and malts.

And it all started as a cottage food business in Sarah Deese’s home kitchen.

The place is Brittle Heaven & More. And while it’s hundreds of miles from the 80-acre Arkansas farm where Deese’s mother, Sadie Miles, taught her time-tested, generations-old recipes, the spirit of that kitchen is never far away.

“I couldn’t have done it without her influence,” Deese said. “She would always let me help in the kitchen. And with the brittle, she would always let me help her during the holidays when we were making it to give out as Christmas gifts.”

She added, “She was an excellent cook, so we were always busy doing something.”

Putting the icing on one of the best carrot cakes around

It seems that Deese and her staff are always busy, especially since she moved from her home kitchen in Pell City where she started in 2019, to a brick-and-mortar storefront that opened downtown in September 2021.

“I really had no idea that it would take off like it has,” Deese said. “My main goal was just to help my son, who was diagnosed with ulcerative colitis. He had a lot of doctor bills, hospital bills, student loans that he was having to pay for. I just wanted to help him out.”

Pardon the pun, but to Deese’s surprise, folks went nuts over the candy sparked by her dream.

“When you saw how it was received, it was kind of hard to stop,” Deese said, “because when you see you’re making people happy, you know you just want to keep making them happy.”

Brittle Heaven & More attracts that happiness with nut brittles of all kinds, old-fashioned confections like Martha Washington balls, Turtles, fudge, buckeyes and  pecan Divinity and new creations like Almond Joy cookies, sweet treats not found in the grocery store.

“(Customers) say it reminds them of their grandmother or their grandfather, who used to make the brittle.”

But when Deese opened her brick-and-mortar shop, she knew she had to do more. So, she added cakes, pies and cookies, sourdough and banana nut bread to her growing basket of goodies.

Then came prepared meals. At J&S Country Store, she and Melissa Parker, a colleague she had met at an Alabama Cooperative Extension cottage foods course, began to make breakfasts, lunch and dinner, with daily specials customers could take home. Seating is limited.

“We try to specialize in home cooked plates,” Deese said. “Like today, we had chicken and rice and corn and tomorrow we’ll have meatloaf with mashed potatoes and green beans. Wednesday is chicken and dumplings.”

She added, “We don’t go all out meat and three. We just try to make whatever we do that day as a plate.”

Breakfasts feature omelets, breakfast burritos and croissants.

But Brittle Heaven & More is best known for its sweets. And for the weight conscious, she also has sugar-free offerings.

What drives the store’s popularity? Maybe it’s a longing for a taste of childhood and home.

“I guess people just love home-cooked food,” Deese said. “Everything we make is from scratch. You don’t find that everywhere. I think that’s one of the reasons we’re so well received. It’s different from the store bought.”

Deese and her team – something of a family itself – tries to create a warm, homey atmosphere. “We try to be as friendly as we can,” Deese said.

And with the holidays just around the corner, Brittle Heaven & More is gearing up for its busiest time of the year, when the shop’s high demand for sweets would make Buddy from the movie Elf sing at the top of his lungs.

Asked if there is a holiday hustle and bustle, Deese didn’t hesitate. Perhaps it would be best call it the “nuttiest time of the year.”

“Oh Lord, yes,” she said. It is the craziest time of the year. We have to shut down breakfast and lunch in November and December, especially December. We just can’t do anything except mostly make brittle and supply the store.”

Deese also gets a number of orders to ship out to other parts of the country.

“I’m just constantly making brittle during the holidays,” she said. “It’s almost 24-7.”

Deese is surprised by the store’s success.

“I feel like I gave birth to a baby, and I’m watching it grow,” she said. “Whenever we had the grand opening, I felt like that was the birthday. It’s just like a child. It’s going to grow slowly.”

Two years in, like any new parent, she knows what to expect. But in the stores’ early days, she admits, she didn’t even know how to run a cash register.

“Eventually, (the business) is going to carry itself,” she said. “In the beginning, I was thrown into a management position that I knew nothing about. All I knew is I wanted to make brittle.”

But those challenges have turned to joy. With her kids and grandkids grown and gone, she fills time with the business and her customers who have become friends.

And her staff has become family. Brittle Heaven & More has created four and sometimes five jobs for the local economy. Along with Parker, the staff includes River Goodwin, Tammy Ray and Gloria Todd.  Niece Jada Wade helps when home from college and Deese’s sister, Frances Brown, pitches in during the holidays.

“That makes me happy” Deese said.

And like any successful business, she loves her customers.

“I love people. And it’s just inspiring to know that they appreciate our hard work. It inspires you to keep going. Anytime you feel appreciated, you want to do more.”

Deese cleaned houses for 28 years while raising her boys, Now in an empty nest at home, Brittle Heaven & More has provided sweet relief from boredom. And it’s kept customers happy and well fed.

Two ingredients fuel the business more than sugar and nuts, cinnamon and flour, chocolate and caramel. The first is faith.

“I gave God this business from day one,” Deese said. “I remind Him now and again that this is your business. I’m just in a position of managing it for Him. God has inspired me.”

The other key ingredient, a piece of counsel Sadie Miles gave her little girl in that Arkansas kitchen long ago, is more timeless than the recipes Deese and her staff cook up on Cogswell Avenue.

“Cook with love. If you don’t put that extra ingredient in it, you can really tell a difference.”

BFIT Bakery

Making sourdough magic with an ancient recipe and a sense of humor

Story Paul South
Photos by Graham Hadley
Submitted Photos

From her home kitchen in Pell City – armed with the ancient staples of salt, flour and water along with a wicked sense of humor – Anna Warren fills the air with the warm, embracing aroma of fresh baked sourdough bread, cakes and cookies.

And she does it with a wink and a smile.

You see, sourdough begins as starter dough in a Ball jar. The living concoction is the heart and soul of the centuries-old recipe that’s fed and nurtured until time to bake.

In Warren’s world, every starter has a name. Her first was Lucille, named for television legend Lucille Ball. Another jar is named Ricky Ricardough. There’s also Betty, Martha and Jane Dough. And don’t forget Lucy’s friend Ethel, and Fran.

“Living, wild yeast has to be fed to stay alive, so they get named,” Warren said. “It’s more tradition than anything. And it’s fun.”

Make that deliciously fun.

Like many cottage food businesses, the COVID-19 pandemic sparked Warren’s BFIT Bakery. It’s her second venture into the cottage industry. Her first was a home bakery in Florida. The Pensacola native learned to cook from a neighbor, back when Warren was barely tall enough to reach the counter.

Baked to order

“When COVID hit, I started watching TikTok, and I learned to do sourdough from another lady on the platform, and I decided to make a  business of it.”

Her interest in sourdough came from her family’s digestive health challenges related to gluten allergies and her own battle against Celiac Disease. She wanted a better gluten-free product than what was available in stores.

Buying the store-bought foods, first if they’re gluten free they’re nasty, and they’re full of all kinds of crap,” she said with a laugh. “So, I wanted to find something that I could really enjoy for myself that wasn’t going to hurt my stomach.”

Also, she wanted to include her three children in the mix. She has two in college and another is a high school junior.

“Anything that I could do that would include them. They love coming into the kitchen when they’re here and making it with me and learning about it. Other people enjoy it.”

BFIT Bakery began in January 2024. Before that, it was just BFIT. I got certified as a trainer and worked at Workout Anytime in Pell City, so that’s where the name comes from.”

She added, “A lot of people think I call it BFIT because it’s healthy, and it truly is because it’s flour, water and salt. Those are the three ingredients and if you want something else to go in it, I add that.”

And it’s not just bread, but a pantry full of items.

“Cookies, cinnamon rolls, rolls. Around Easter, I do Resurrection Rolls, and I do kits for the kids with little flash cards that are really, really popular so they can learn about the Resurrection.”

At Christmastime, she makes assorted flavors – cinnamon and gingerbread – and at Halloween, pumpkin goodies are part of the menu.

She grows the herbs and flavors – like rosemary and lavender – in her own garden. Jalapenos and other produce for her goods come from the local farmers market in an effort to support local growers.

“It’s limitless what you can do with sourdough,” Warren said.

A first step in making bagels

Think about these flavors – triple chocolate espresso and lemon blueberry – like all her recipes crafted from scratch.

The process to make sourdough takes about 36 hours. Her sourdough starter begins with flour and water.  Her recipe has evolved.

“When I first started learning, I wasn’t measuring with a scale,” she said. “I was just doing what I was taught through watching other people.”

And sourdough has risen into a community of bakers, some for business, others for family enjoyment.

“I’ve met so many people I wouldn’t have met if it wasn’t for sourdough,” Warren said. “I’ve kind of come up with a recipe that works for me.”

Along with selling her goods from her home, Warren teaches others how to make tasty goods. She conducts community classes, where for $125 per person, Warren will come to your home and teach her tasty brand of kitchen magic. The classes are held once a month, except for a summer hiatus because of the heat and bad timing.

“When I teach these classes, I really explain to people that what works in my house, isn’t going to necessarily work at your house because your temperature and the humidity will play into how your bread turns out. So, you may have to tweak things.”

Her first class begins this month (October). She will conduct one or two monthly out of her home. The three-hour classes are limited to six people.

“They’re learning the very basics of sourdough,” Warren said. “They get a starter, and they get to name their starter, and they learn about feeding and maintenance. We make a loaf in class that I’ve already started for them. They get to watch it in different stages, and they get to take home a sourdough journal. It’s a whole kit in a basket, the starter, the journal, the scoring tool. They get it all as part of the class.”

For Warren, the passion for sourdough, baking and cooking burns brightly. “If food was a love language, it would be mine.”

It all started with Pensacola next door neighbor, Miss Karen, who taught young Anna the basics of the culinary arts.

“She had me at her house every chance she could from before I could reach the counter,” Warren remembered. “She taught me to cook and measure and all those things. It’s just something that I’ve always done.”

The philosophy of BFIT Bakery is simple:

“Making homemade bread and sharing it with the community. It’s good for you. It’s good for people who are diabetic. It can help breakdown the sugars because of the fermentation process. Just giving people another option because we don’t know what they’re putting in our food anymore. It’s not the same.”

Warren, who works full time for the Alabama Department of Human Resources, has seen her side hustle grow. Her bread and baked goods are wildly popular.

On Wednesdays and Saturdays, she fills her front porch bins with bread and other goodies, complete with cooler packs to fend off summer heat.

She also takes orders online at Bakesy.com. The address is https://bakesy.shop/b/the-bfit-bakery.

“I really had to set boundaries for myself, because I could bake from the time I wake up until the time I go to bed,” Warren said.

But the bread has become a staff of her life. The chill of fall and winter heats up her bread business.

‘It’s just become part of my every day at this point,” Warren says. “I feed Lucille. I bake bread. My co-workers love it because they get to try everything. They’re my guinea pigs.”

Her own starter

As often happens with cottage businesses, The BFIT Bakery started with a heart for family.

She acted on encouragement from friends and sparked by a desire to buy a lifetime sportsman Florida license for her youngest son, an avid outdoorsman. At Christmas, the licenses went on sale for half the normal $1,000 price.

Warren and “Lucille Ball” went to work baking bread, two loaves at a time. She then hosted a one-day event featuring her bread at Pell City’s 4 Messie Monkeys in Pell City.

“I sold out in an hour and a half, and I made $700,” Warren said.

The business has given her a chance to do more for her kids. But again, it all comes down to Warren’s love language – food – good, homemade food.

“Whether it’s baking, grilling smoking meat, whatever it is I’m doing, it’s always going to be food related. My Dad is Italian. My Mom is Maltese, so it’s a lot of food. A lot of food and talking with our hands. That’s how I show my family and friends that I care.”

And while some cottage food businesses have exploded into corporations or retail chains, Warren wants to stay grounded.

“There’s something special about getting up at 4 in the morning on a Tuesday to bake bread for the community. I want to harbor that and keep it safe and special.”

For ordering information about The BFIT Bakery, visit its Facebook page, at Bakesy.com, or email at awarren@121218@gmail.com.