If you drive through one Frisco neighborhood early on a Saturday morning, you might think something special is happening. Lawn chairs line the sidewalk. Customers sip coffee while waiting patiently. And just beyond the front yard, a bakery cart is about to roll onto the porch. They’re waiti ng for Little Bit Bakery. The home bakery, operated by 21-year-old Angela Henson, has become a weekend destination for customers from across North Texas. Thanks to Texas’ Cottage Food Law, Henson is able to bake from her home and sell directly to customers — and demand has grown so quickly that many of her most popular items sell out within hours. Her Saturdays begin long before most people wake up. “I’ll wake up really early. I would say my average time is 2:30 in the morning… around 3,” she said, “I’ll bake, stock it up and just have it ready to go for 8 a.m. or whenever I open.” The bakery’s popularity has been fueled in part by its growing social media presence, with thousands of followers on Instagram. Customers quickly learned that arriving late often means leaving empty-handed. “We were way down there,” said Delilah Navarette of her first visit. “We had no idea how early we had to get here. We were worried we might not get anything.” The menu changes weekly but often includes fresh sourdough bread, English muffins, cinnamon rolls and Henson’s highly sought-after oatmeal cream pies. Repeat customer Dana Eagle says the early wake-up call is worth it. “She is amazing. I love everything about what she’s doing. Her goodies — I don’t know what she does and what she puts in them, but they are phenomenal,” Eagle said on a recent Saturday. “And they’re well worth the wait. We got here a little after six o’clock this morning.” Little Bit Bakery began after Henson discovered a love for baking during the COVID-19 pandemic, initially decorating custom cakes from home. Last September, she expanded the business by rolling a bakery cart onto her front porch, creating a neighborhood bakery experience that has quickly attracted a loyal following. The business has grown enough that Henson has invested in larger equipment to keep up with demand. On a typical Saturday, she bakes about 85 loaves of sourdough, nearly 100 English muffins and lots of other baked goods. “I was able to get a bread oven, which has been probably the biggest game-changer of my entire life,” Henson said. “I wouldn’t be able to push out this much product at all without those things.” For many customers, the appeal goes beyond the baked goods. “I think we’re kind of all her aunties — wishing her the best and supporting her,” Navarrete said. ...read more read less