Emily's during quarantine article
BOLSTERING THE STAFF OF LIFE Back in February, Emily Downs had a feeling Covid-19 was not going to pass like a snow squall. An artisanal bread baker and pizza maker, she moved her operation out of the Get Juiced organic diner in Sussex Borough, bought four used home ovens for $50 each, and had them installed in the basement of her home in town, along with new gas lines. “I created a bunker bakery in my house,” she says.
“I created a bunker bakery in my house,” she says. At the time, she was supplying five restaurants near her home in Sussex with bread and was making Neapolitan-style pizza in a wood-burning oven she towed around in a trailer and set up at the Sparta farmers market. In short order, restaurants shut down, and cooking at the markets along with them. Fortunately, she had amassed a long e-mail list of fans. She sent out a blast announcing that she would drop off breads at people’s houses.
