The bakery at the corner of Chapel and Third has been a fixed point in Stonebridge for three decades, the kind of place where the morning line doubles as an unofficial town meeting. This month it changed hands for the first time, and the news traveled the valley faster than any council vote.
The new owners, who ran a cafe two towns over before moving here, say almost nothing will change. The recipes came with the sale, along with the ancient deck oven that the outgoing family swears is the real secret.
Keeping what works
In an era when small food businesses fold quietly, a clean handoff is worth noting. The new owners have committed to:
- Retaining the full staff through the transition
- Keeping the Saturday rye and the seasonal fruit tarts on the menu
- Holding prices steady through the end of the year
They do have plans of their own, including longer weekend hours and a small seating area where the storeroom now sits. But the sourdough starter, they are quick to say, is the same one that has been fed every day since the shop opened. In Stonebridge, that counts as a promise.
Related: Business & Development · The Old Creamery shared kitchen
Further reading: About bakeries
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