Baker & Nosh bakery opens its doors
Photo by Sparenga Photography
After countless test batches of sourdough rolls, endless tastings of pumpkin spice bread and innumerable pinches of yeast, Baker & Nosh finally opened their doors at 7am this morning.
"It has been crazy!" said owner Bill Millholland. "But in a good way." With a line out the door of people waiting for fresh pastries and La Colombe coffee, the success topped anything the new bakery had hoped for. Millholland and co. managed to reach their goal for the day by 10am and were almost sold out of everything by 3pm.
Baker & Nosh traffics in housemade breads, coffee cakes sold by the slice, muffins, brioche, croissants and (and this is where the "nosh" part comes in) artisanal cheeses. Flatbreads, sandwiches and baking/cooking classes are also all part of the plan. However, B&N will wait a week or so to release a set menu, using customer comments to see what is working. (This give and take with customers is nothing new—the bakery has utilized social media since its origins. Their food and drink offerings, business hours and even cup sizes have been crafted around feedback from their Facebook and Twitter pages.)
Other future plans include a free herb garden for customers and outdoor seating areas for spring and summer. But for now, Baker & Nosh seems content to feed the crowds and hopefully make them happy.