A year after wheeling their first products out to the roadside outside Worland, a trio of local women continue to marvel at the honesty and faithfulness of customers who show up in numbers to buy flowers, vegetables and specialty baked goods.
This year they’ve also added eggs to their Road 12 Farm Stand, which goes largely unmanned and relies on customers’ honesty.
Alex Hardy and sisters-in-law Kristen Scheuerman and Tabby Scheuerman launched their Saturday-only enterprise on Aug. 10 last year, shut down in October, and fine-tuned recipes over the winter.
They reopened their custom-built wheeled curbside farm stand in early June and continue to see lines of honest customers in cars waiting for the goods to arrive. They adjusted their Saturday launch time to 9 a.m. to allow more time to prepare the baked products.
Hardy said this season the stand has been open about three Saturdays a month, and their social media page gives customers a heads-up on what dates they can visit. Hardy handles the marketing for the group.
Kristen Scheuerman said the trio has learned the kinds of flavors and types of items that their customers “crave the most,” and they are trying to tailor their goods to customer demand.
“The goal is always to be done baking by 2 a.m. (Saturday), but some nights I go over that,” she said. “I think our customers also appreciate a later start time on Saturdays, and we’ve found that our line of faithful followers can reach up to 45 people while we set up the stand.”
Kristen Scheuerman focuses on providing the vegetables for the stand that this year include 88 tomato plants, 30 cucumber plants, 48 varied pepper plants, 12 zucchini plants, and watermelon along with a variety of herbs. She also grows 600 square feet of sunflowers and 500 square feet of zinnias.
All three provide baked goods including zucchini bread, cheesecakes, corn breads, danishes, donuts, flavored biscuits and macarons. They expanded the menu this season.
Tabby Scheuerman said she has worked on perfecting her breads.
“Yeast breads have been a big win this year. I've perfected honey wheat bread, bagels in four flavors, and our crowd favorite — anything with jalapeño cheddar,” she said.
Kristen Scheuerman, fron left, Alex Hardy and Tabby Scheuerman are thankful for the fast success and honesty of customers at their roadside stand. (Courtesy Road 12 Farm Stand) 
Customers arrive early at the Road 12 Farm Stand outside Worland to get the best selection of baked goods for the week. (Courtesy Alex Hardy)
Sourdough Granola
Hardy said she has continued to produce sourdough granola in several flavors, including strawberry, lemon and her own original flavor.
“It’s a unique thing and it’s pretty popular,” she said. “And I have it every time and I’m always adding new flavors to it.”
Another in-demand item is Dubai chocolate, which Tabby Scheuerman makes. Hardy said the chocolate includes a pistachio butter and has “crunch” to it. It was first made popular by influencers on social media.
Tabby Scheuerman sells it as a chocolate and also puts it in macarons and cheesecakes.
“The Dubai chocolate cheesecake is very popular,” Hardy said. “We’ve actually been having that almost every week because it is so popular.”
Anything lemon flavored has also been a hot seller whether in breads, cookies, granola, or lemon bars. There are usually no lemon-flavored items left at the end of the day.
Tabby Scheuerman said making goods for the farm stand has increased her confidence as a baker and led to experimentation with recipes.
“I’ve surprised myself by tackling recipes that used to intimidate me,” she said. “I no longer shy away from complicated, multi-step bakes. I actually love the challenge now."
Kristen Scheuerman said for the new farm stand season, her family added 60 hens to their farm to offer fresh eggs as well as the products from their garden.
Hardy said the stand is kept in a shop on her farm, and Saturdays they load up what they can inside it and then wheel it out to the road, where other products will be added to the shelves. There are also coolers for items that must stay cold and a shelf for all the jams and canned goods such as pickles.
“For the most part things do sell out,” Hardy said. “The (greatest) selection is in the first two to three hours and it’s pretty well picked over and sold out by noon or 1 o’clock.”
The Rollout
Hardy said it takes two people to roll out the stand and typically there are cars waiting in line as they put it in place at 9 a.m. She has seen people parked out by the sugar beet and barley fields as early as 8:30 a.m. and they walk up to where the stand will be placed and wait to choose their goods.
Under the honor system employed at the farm stand there is a cash box and a posted QR code for people who want to use Venmo to pay for the items. Every item is priced so it can equal a whole number. For instance, cucumbers are 50 cents each and all the baked goods are whole number such as $6 for a cheesecake.
Hardy said about 60% of their customers pay with Venmo and the other 40% with cash, she believes those percentages can be linked to the ages or generation of the customer.
The honesty of customers has proven their business plan works.
"In 2024, we had just one week where we came up a few dollars short. Most weeks, we were actually over, thanks to tips from our customers,” Kristen Scheuerman said. “This year, with so many more products, our revenue has quadrupled so there’s a greater chance for calculation errors on our end as well as from those purchasing.”
Most weeks they still have extra cash that they split from the tips.
A camera purchased before they first rolled the farm stand to the curb with their honor system plan has never been deployed.
“We’ve never felt the need to put it up, which just goes to show how wonderful our community is,” Kristen Scheuerman said.
Talk In Town
The farm stand will continue to be rolled out on selected Saturdays until October this year. The women said they marvel at how quickly the little business has caught on.
“I love hearing people talk about the stand when I’m around town,” Tabby Scheuerman said. “Even on my busy farm stand weeks when I’m baking nonstop and my kids get less attention, they don’t mind because they love to be part of it.”
Kristen Scheuerman said they know they can add more variety to the offerings and are grateful for all the support of the community. She said in the balancing act that involves families and other jobs, any farm stand expansion will proceed slowly.
Hardy characterizes the entire project as “rewarding and inspiring.”
“What started as a little idea to sell flowers has turned into a full-on roadside bakery that the entire community has embraced,” she said. “Seeing people return week after week, even driving in from neighboring towns, it makes it pretty worthwhile.”
Dale Killingbeck can be reached at dale@cowboystatedaily.com.
