Starting as a primarily whole-sale bakery, selling bread by the pallet-load, Miller’s Bake House, over the course of several years, whittled away parts of the business until, in 2003, it landed on the tiny footprint it currently fills:  One baker (me) making bread for one farmer’s market in Chico, CA, working roughly 40 hours a week in a bakery adjacent to our home in the Sierra Nevada foothills.