The trend of home baking shows no signs of slowing down, even as COVID-19 itself is on the wane. In fact, some area creative types have launched their own baking businesses.

Roland Park resident Leah Eskin is a cookbook author who writes a column for Midwest Living. In her younger days, she worked at a patisserie in Iowa City.

“I learned to bake through osmosis, watching the two women who owned the bakery at work,” she says. Ever since then, she’s dreamt of having her own sweets shop. “I always wanted to be a journalist, but I thought when I’m really old—like 50—I’ll start a bakery,” she says. “I am now older than 50….”

When the pandemic struck, Eskin decided it was time to start her baking business, Crumble. She bakes out of her home, selling her sweets and breads (pictured), including blueberry pies, pop tarts, and brown-butter shortbread cookies, for pickup and delivery, through her website and by word of mouth. She also provides recipes for those who prefer to do it themselves.

“When COVID struck, with people buying more online, as well as through email and newsletters, it seemed to fit the moment,” she says. Her focus is on items that are “homemade, not too fancy and intensely flavorful.”

Federal Hill resident Sheryl Segal, who recently launched Nourishd, her at-home scratch baking business, is fueled by a similar sentiment.

“This is how I share my joy,” she says. “I love the creative process.” Segal’s goods are available for pickup or delivery. Nourishd also aims to bring comfort to customers. “I bake simple things,” says Segal, “like chocolate chip cookies and something I call the ‘Happiest Cookie,’ that’s a butter cookie with colorful sprinkles.”

Just thinking about it makes us smile.