Curbside Crumbs serves up community connection one loaf at a time: Kadee Voigt builds thriving honor-system bakery with homemade sourdough and sweets

Spring is in the air, and the Tea community is buzzing with energy. Curbside Crumbs is making this spring a little sweeter with homemade treats from a self-serve bakery stand. 

Kadee Voigt, proud owner of Curbside Crumbs, is more than just a baker. She’s a wife, business owner, and a stay-at-home mom of a 3-year-old and 21-month-old all wrapped up in one. 

“I started Curbside Crumbs in September of 2025 after moving to Tea in August. It is very important to me to know the ingredients my family is eating, and after making sourdough for my family and friends for years, I finally took the leap to pursue my dream of opening a farm stand,” Voigt said.

Curbside Crumbs is a self-serve honor system stand located at 300 W. 3rd Street with goodies including sourdough, cinnamon rolls, muffins, farm fresh eggs, cookies, brownies, and so much more.

“I strive to provide my customers with the best ingredients. If you look at bakery items from chain stores, there are a lot of additives, preservatives, and quite frankly random ingredients. We strive to have simple healthy ingredients,” she said. 

Providing the best ingredients required Voigt to research more into the ingredients she was adding to each recipe.

“A big steppingstone in starting this business was a lot of learning on rules, regulations, and ingredients. I took multiple classes through SDSU for food safety and cottage food laws,” Voigt said. 

To make sure her ingredients stay fresh for as long as possible, Voigt has even researched the best packaging for her baked goods. 

“To ensure the freshest food, I have done a lot of testing and research on the right kind of packaging that will keep all of our baked goods fresh for the longest,” she said.

Knowing she wanted to offer the baked goods at the end of her driveway, Voigt needed to come up with a way to display the treats. 

“I found a TV stand on Facebook Marketplace, painted it, and added final touches of wallpaper to make the background pop. Set up inside the stand you will find a menu, our Venmo information, a cash box, a calculator, and a notepad for notes about the products or recommendations,” she continued.

Getting started Voigt admits was slow, selling only five to ten loaves per week with a few preorders. Hearing of an opportunity to get her name out there, Voigt grabbed it. 

“I did a few vendor shows mostly to try to get my name out there. After a few months, my social media blew up, and we quickly became very busy,” Voigt said.

As the business has grown, the whole family has gotten involved. 

“My husband built me a brand-new stand from scratch and we quickly started getting over 30 preorders a week, and the stand would sell out within a couple hours of opening. I do all this with my kiddos on my hip, they love to help put labels on packages, load the stand, decorate the stand for all the upcoming holidays, and force me to take the breaks I need to have a dance party in the middle of the kitchen,” she smiled.

Each day of the week Voigt dedicates to the business. 

“Menus and grocery lists come first on Sunday to have my website ready for preorders on Monday. I do all my labels, package preparation and grocery shopping on Tuesday to prep the ingredients on Wednesday. I mix over 40 loaves of sourdough on Thursday and Friday I bake for over 12 hours to be ready to be open at 8 a.m. on Saturday mornings,” Voigt said.

Voigt has been blessed by the Tea community from the very beginning with love and support for Curbside Crumb. 

“This community has showed up and gives my family so much love. Not only with the orders, but with the nice messages or sharing my posts on social media,” she said.

Because of her relationship with her customers, Kadee is able to focus on family while her stand is running itself. 

“We are trusting that the honor system can still be done in today’s world, we have not had any theft in the stand but do have security measures in place if anything does happen,” Voigt said.

Happy with the flow of her life, Voigt has capped the number of loaves she makes each week to 40. 

“I often get questions like-‘why do you cut off preorders’ or ‘why don’t you bake more for the stand, so you don’t sell out’ the simple answer is- because I am as busy as I want to be right now. I’ve received offers to have my bread in retail stores, and flower shops. But, at this point of my life, my main focus is being present with my girls,” she said.