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About the Bakeshop

What Kind of Bakery?

When I mention to folks that I am opening a bakeshop usually the first question after the 'oooo'-

What will you be making?

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It seems for most people the first thing that comes to mind is either the old school Italian bakery they grew up with or a specialized French bakery making delicate pastries or simply the bakery department of their local supermarket.

But bakeries can vary a great deal, and then add ethnicity (Italian Bakery, French Bakery, German Bakery, Kosher Bakery, Spanish Bakery), on and on the list could go. The products offered can be highly specialized, such as gluten-free, or a broad spectrum of every bread, cookie, pastry, cake and brownie that could be made in a 24 hour period.

The Cook & The Carpenter Bakeshop will be focusing on small batch bread baking with a set of everyday loaves (ex. Sourdough, Rustics, Baguettes, Italian bread) and handful of pastries (ex. Smoochie Pies, brownies) during the week. We will also feature a rotating list of breads throughout the week. On the weekends we are planning to offer more pastries and breakfast items. Most, if not all, of the items will be handmade by myself, which means everything from measuring out the ingredients, mixing, shaping and baking them. Knowing that these items are truly one of a kind will help you understand the limited menu. Also the menu will be a breathing living thing so it will change and evolve.

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The next questions usually come right after - Will you have seating? Will you serve coffee?

Unfortunately, we will not have seating or coffee in the space. There is a very nice coffee shop in town, OQ Coffee, that offers both coffee and seating.

And then the big one- Will you offer gluten-free items?

The short answer- I will not be making any gluten-free items on the premises but I may carry gluten-free items if I can source them from the right bakery.

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The longer answer- We have friends with gluten sensitivity, nut allergies, dairy allergies, severe wheat allergies, and celiac disease, so we take this very seriously. The space we have is not set up to have a dedicated location to create these specialized types of breads. And in order to offer gluten-free items, I would need such a space. We have talked with many folks who are gluten-sensitive who say it is ok if something is made near wheat, but it would not be truly Gluten-Free.

Last question- Why a Bakeshop and not a Bakery?

This is a personal preference but mostly because I think of myself as not just a baker but someone who creates things. And when I think about creating things in a place, I go back to high school where there was a Metal Shop and a Wood Shop so it just made sense to me to call it a Bakeshop.