Placing an order with the Interrupted Baker is a bit like trying to get tickets for a Beyoncé concert. Within minutes of baker Stacy Kiley sending out her Thursday-evening text message with an ordering link, all the pastries on offer that week—confections like Dirty Boba Soufflé Cake, Biscoff brioche buns, and ube cookie choux—are in online carts and dozens of people sit on the virtual wait list. When the lucky few show up to claim their treats on Saturday morning, they go to the parking lot of a brewery in North Austin, where Kiley hands out the coveted boxes of pastries from either the Con Todo taco truck or the trunk of her car. Kiley is one of a growing number of home bakers who run their…
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