Overview
- The project, which opened Friday, places up to 15 jars on a wooden shelf in the bakery and charges €20 for the first week and €10 for each additional week.
- Staff promise routine feedings every few days so starters remain active and can be used immediately after customers return from holiday.
- The baker, David Schöne, says the service has already drawn inquiries and bookings, including one starter reserved for more than three months from January through March.
- Schöne opened his bakery about two years ago, now runs a second location, bakes only with sourdough rather than industrial yeast, and produces about 600 loaves on busy days.
- The idea taps into the wider home-baking and artisanal trend and offers a small-scale business response to customers who struggle to reactivate neglected starters, at a time when regional bakery membership is declining.