Mainstay Bakery

This week’s menus are live on the website! Hope you all are having a wonderful weekend!

Flat breads are looking awesome today! It’s also nice to get a break from the recent heatwave. Pick up starts now for all who pre-ordered. Plus we have plenty of extra soft pretzels and cheesy pretzel sticks!

This week’s menu is now live. Apologies for the delay. We’re only baking one day this week. Pick up will be Saturday morning from 9 am until noon. Hope to see you then!

We’re almost sold out for this week but can still accommodate a few more orders. Also added some more grilled shrimp pasta salads on Thursday’s menu for anyone interested!

Today’s test pie / baker’s lunch. This has been on my bucket to-do-list for a while now. But finally flatbreads are making onto Thursday’s menus for the summer. Very limited quantities. This week’s flatbread is Italian sausage, leeks, twice baked Yukon potatoes, feta, lemon and sage. I hope those of you who ordered one today enjoy it!

It’s been a while since I’ve released a new bread loaf. I call this one my fruit and seed “adventure” bread. Filled with tons of dried fruit, sunflower and pumpkin seeds, then covered on all sides with sesame seeds. It makes for a simple yet delicious breakfast toast (I like it with a bit of butter and honey). But like the name suggests, pack a slice or two to sustain you on your next outdoor adventure.

Highlights from this week’s bakes - lofty bread, strawberry (homegrown) rhubarb pie, key lime pie & Saturday morning bagels.

Some of you may already know this but before I was a baker, I moonlighted as a soap maker. Minot Trading Co. was a fun little side-hustle that I did when I wasn’t chained to my corporate office desk. I remember how exciting and scary it was setting up for my first farmer’s market. And while it wasn’t the most lucrative endeavor, a couple years of selling soap did pay for my bread oven. In the end, it was fun while it lasted. To think this was 9 years ago.

Not all of us are lucky enough to love what we do for a living. But I think this world would be a better place if each of us had something we could pour our creativity into and share it with others.

I’m really happy with how last week’s lemon poppyseed pound cake loaf turned out. This was a complete overhaul of the one we used to make, which I was never really happy with. I hope those of you who snagged one enjoyed it.

It’s always a bit tricky introducing a new menu item, but I’ve been wanting to do this one for a while now. Since the weather is getter warmer, I wanted to offer some lighter fare for the coming months. Our first gluten-free rice bowl was pretty simple - crispy five-spice pork belly, sushi rice, roasted garlicky broccoli, cauliflower & portobello mushroom, pickled carrots + a citrus soy ginger sauce to go with it. Hopefully those of you who snagged one liked it!

This week’s menus are now live on the website! There’s a new item on Thursday’s menu I’m testing out for those who like things crispy (pictured). Hope to see you later this week!

Great afternoon for clamming. On a side note - our menus for this week are now live!

All in all, I think our first Saturday bagel bake turned out really well. I’m planning to offer them every other weekend. Hopefully those of you who were able to snag some enjoyed them! We’ll work on upping production in the coming weeks.

We made a few. But they are going fast!

Update- Extras taken! We have 2 extra shepherd’s pies, 2 chicken pot pies and 2 shrimp and farfalle pasta salads today. Shoot us a text to reserve!

Hope you all are having a wonderful Easter! This week’s menus are now live on the website. Pick up will be Thursday from 3 PM to 6 PM and Saturday from 9 Am until noon.

UPDATE - we are now sold out. Thanks to all who ordered! This week’s Easter menu is now live. Pick up will be Saturday from 9 am until noon. Hope to see you then!

Pick up will be held inside the bakery today where it’s warm, dry and full of delicious bakery smells!

Morning light. It’s a beautiful morning indeed. Pick up starts now for those who pre-ordered.

Today’s corned beef and veggie pot pies. We also have a couple extra Irish soda breads. Pick up starts at 3 pm for all who pre-ordered!

This week’s menus are now live. Let the St. Patrick’s Day festivities begin!

Some pretty layers on yesterday’s bacon cheddar croissants. This week’s menu is now live on the website! We’re only baking in Thursday this week. Pick up will be from 3 PM to 6 PM. Hope to see you then!

This week’s menu will go live tomorrow (Monday) at 7 PM. Only one bake this week. Pick up will be Sunday from 9 am until noon. Apologies for the delay! I hope you all are having a wonderful weekend.

UPDATE- out of the extras! Hi folks, just a reminder that pickup is from 3 PM to 6 PM for those who pre-ordered. We also have 3 extra chicken pot pies and 4 extra take-and-bake Bacon Mac & Cheese for anyone interested. If you are a current customer, you can shoot us a text at the number on our website to reserve!

This week’s menu is now live on the website. We’re only baking on Thursday this week. Pick up will be from 3 PM to 6 PM. Hope to see you then!

This week, I brought back a couple pastries I haven’t made in a while - pain aux raisins (raisin custard buns) and pain Suisse (filled with pastry cream and mini chocolate chips). These are among my favorite morning pastries. I’ll have to bring them put them back into the rotation. Pick up today is from 9 - noon!

Just a reminder - pick up is SUNDAY this weekend, not today!

We just added more chicken pot pies to Thursday’s menu so if you couldn’t get one earlier, now’s your chance!

Pick up will be inside the bakery this morning. The last time we had this set up was before the pandemic. It feels nice to welcome people into the bakery again!

This week’s menus are now live on the website - available early this week since I’m sure most of you have plans later tonight. Hope to see you later this week. Have a safe and wonderful New Year’s Eve Celebration!