But you'd be hard pressed to find someone who turned their newfound hobby into a successful business.
For Shepparton man Josh Taylor, though, what started as an appetite for baking quickly snowballed into Tinto, a small business run by Mr Taylor and his wife, Beth.
“I make everything — apart from one staff member who helps out during the week, it's all pretty much me,” Mr Taylor said.
“I'm all self-taught — I've done sourdough bread at home for the past seven years but the rest of it was a lockdown project.
“I taught myself to make croissants, all the other bits and pieces and it's come a long way.”
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Mr and Mrs Taylor began selling their goods upon partnering with Shepparton café Brother Pablo.
Brother Pablo brewed the beans, and Tinto supplied the bread and the pastries.
With products continuing to sell out, the couple began doing the rounds at regional food markets across the Goulburn Valley.
While the idea of baking a croissant may be foreign to most, Mr Taylor said it was really a process of trial and error.
“There's a lot of information out there now, which made it easier,” he said.
“There's definitely pieces of equipment that made the journey easier along the way though — for the first six to nine months we were doing everything with a rolling pin . . . it was a lot of work.”
Now, the process is getting increasingly efficient, and Tinto has expanded to a food truck parked on a Shepparton side street.
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By the end of the year, Tinto will open in a permanent shopfront next door, with a range of sweet and savoury pastries alongside famous sourdough breads.
'Tinto’ is the word used for coffee houses in Columbia, which have been a source of inspiration for the couple.
“They're a great community meeting space, which is what we want this to be eventually . . . a place where people can come together and share stories,” Mr Taylor said.
Every Friday morning, the food truck will be open until products sell out, returning on Saturdays if the couple is attending a market.
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“We really enjoy sourcing a lot of our produce and ingredients from local suppliers as much as we can,” Mr Taylor said.
“The eggs come from a farm near Numurkah, the butter is from a small producer near Geelong, the fruit and veg comes from Seymour. It's a big passion for us — quality ingredients, no additives, just tasty food.
“We're passionate about alternative local food systems and seeing that be rejuvenated like it used to be.”
A few staples will remain, with some one-off surprises thrown in for a day or even weeks at a time.
“I love the rosella wholewheat sourdough, we get all the flour from a local farmer who freshly mills it and delivers it for us, which is something a bit different,” Mr Taylor said.
“My favourite pastry is the rhubarb Danish . . . it's a classic.”
● Tinto can be found at 217 High St, Shepparton, from 8 am on Fridays and on the occasional Saturday.
Enter via North St.
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