Quarantine Hobby Turns into New Business

Packaging+of+potato+leek+corn+chowder+with+a+side+of+bacon%2C+tomato+bisque+soup%2C+ciabatta%2C+and+French+country+loaf

Packaging of potato leek corn chowder with a side of bacon, tomato bisque soup, ciabatta, and French country loaf

Mollie Herz, Correspondent

As quarantine continued and businesses closed due to COVID-19, many people found new hobbies to fill their free time. One person who took her passion for making food to the next level is Suzanne Buono. Buono started her own business called Buono Bread & More. It all started with baking bread for her close friends and family, then opened up to anyone interested. Buono explained, “I have always loved to cook and share my food. Friends would always ask me if I could make them certain items, and they wanted to purchase it.” 

Buono’s business started through Facebook, offering three types of bread: rustic white bread, ciabatta, and a french country loaf. As of March 2021, Suzanne is selling five types of bread and seven types of soup. She also makes a Nonna special with one quart of meatballs in sauce  (which can also be made with chicken) and a side of homemade ricotta. 

Now that Buono Bread & More is becoming a more popular business, Suzanne is thinking of making this her full-time job. She is planning on hiring more chefs from Norwalk Community College’s (NCC) culinary arts program. At the moment, she delivers to Stamford, New Canaan, Greenwich, Darien, and Norwalk. To expand her business, Suzanne is considering making a website for orders. 

My family and I have tried her food many times. Our favorite meals are the potato, leek, corn chowder with bacon soup, the Avgolemono (Greek lemon chicken soup), the tomato bisque, and the Nonna special. We also like the rustic white, ciabatta, and french country loaves. We enjoyed the bread with all of the soups and the ciabatta with the Nonna special.

To look at the menus, you can follow Buono Bread & More and Suzanne Burton Buono on Facebook. All ordering information is on her Facebook page. The menu is seasonal and expanding. The first week of every month, they curate a new menu.

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