Honor system adds up to growing business for Tea-based bakery stand

Kadee Voigt is betting on people’s honesty, and so far she’s winning.

What began as a pandemic project has turned into such a successful business that last month the Voigt family used it to finance a trip to Disney World in Florida.

Curbside Crumbs opened in September 2025 at 300 W. Third St. in Tea. It has expanded from baked goods resting on a rickety, repainted TV stand to an actual stand built by Voigt’s husband, Jordan.

And it has become so popular that pre-orders are filling up within 20 minutes, and the other goods stocking the stand have been snapped up within two hours.

All on an I-trust-you-will-pay basis.

On Saturdays when the stand is stocked, Jordan Voigt usually is outside, working on projects. Cameras have been set up. But Kadee Voigt is trusting people will pay her what they owe, and so far she hasn’t been wrong yet.

“I get asked a lot what if somebody steals, how are you going to know,” she said. “But I just hope that there’s still good, and people know how much work this is. If they do feel like stealing it, I hope it’s for a good reason. And if they’re hungry, if they reach out to me, I promise I will give them bread.”

Voigt grew up learning about baking from her mother. But for her, baking became a pandemic project, and she branched into an area that her mom had never tried: sourdough bread.

“It is gut-healthy, better to digest, and it tastes delicious,” Voigt said. “Mom did not make sourdough, so she was very surprised when I started to just because it’s a lengthy process.”

Voigt’s sourdough starter has a history behind it. A friend gifted her the starter, which had originated with the  friend’s grandmother and is 60 years old.

“It just shows how cool sourdough is,” Voigt said. “It’s not just a ‘quick, throw some yeast together.’ It’s natural; that’s why it’s so easy to digest. Sourdough takes roughly three days to make. That’s why I like it and why it’s easier to digest. It ferments for that long.”

That doesn’t mean it was easy from the start. Voigt’s first loaf resembled a pancake, only an inch thick. “Honestly,” she said laughing, “it was horrible. I’m such a go-getter, that honestly the fail could have made me stop, but instead it made me want to nail it.”

From plain sourdough, she branched into flavored loaves such as jalapeno cheddar and white chocolate strawberry. Some flavor combinations have come from Pinterest boards, but most recently she has followed up on customer suggestions. Voigt keeps a notebook in her stand and urges customers to write down requests, making her business interactive.

A Canton native, Voigt worked for a childcare provider while she was in high school, then briefly became a nanny. She and her husband, a Tea native, married after her high school graduation. She became a stay-at-home mom when daughter Lakyn, now 3, was born. Daughter Indy is 1.

Her desire to bake for her family and others was strengthened after her children arrived.

“The main thing is that store-brought bread has so many ingredients, and many of them are not necessary,” Voigt said. “I noticed what was in the ingredients. I only use three.”

She wants people to know that she takes care to produce the best-possible baked goods that she can. She wouldn’t make anything for her customers that she wouldn’t give to her family, Voigt said.

Customers can get frustrated because her pre-orders fill up so quickly. Pre-ordering opens at 6 p.m. Mondays for pickup the following Saturday. The stand opens at 8 a.m.; Voigt advises being there at 7:45 a.m.

“I hope people know that I’m doing my best,” she said. “I promise I do the best and the most I can without driving myself crazy.”

On Mondays, Voigt sets her pre-order limits; when she bakes, she will make double that amount for people to pick up from the stand. If her pre-order for cinnamon rolls is set at 30 packs, that means she will have 30 more packs to sell on Saturday. If she makes 30 loaves of bread, expect to see 30 more in the stand.

“Dough day” is Thursday; baking takes place on Fridays. Voigt posts demonstrations and updates on her Facebook page. She sets her own limits on how much she bakes so her children remain her priority.

Still, she’s amazed at the income she has been able to generate for her family while staying at home. The trip to Florida could not have taken place on a single salary, she said. And while she did sell her baked goods at vendor shows for a while, having an outdoor stand reduces time spent away from her children.

Voigt expects that someday, someone will take advantage of her system and walk away with a loaf of bread or cinnamon rolls. The Voigts have a plan in mind for that day.

“Like my husband says, when that happens, they will be blasted on Facebook,” she said. “We have quite a large following.”