‘An ex­cit­ing time’

Kate’s Bak­ery still ris­ing after two months of bak­ing busi­ness

Valley Journal Advertiser - - BUSINESS - SARA ERICSSON KINGSCOUNTYNEWS.CA Sara.Ericsson@kingscountynews.ca

A lot months.

For Kate’s Bak­ery in New Mi­nas, two months has seen the busi­ness nearly dou­ble its staff to keep up with de­mands for its baked goods.

It’s a fact man­ager and head baker Kate Lan­der is thrilled about, even if it was un­ex­pected. The quick up­swing in her busi­ness in the win­ter months, when bak­eries are typ­i­cally less busy, has her feel­ing ex­cited and plan­ning for when the warmer months ar­rive.

“This has all been so un­ex­pected, but we’re all feel­ing ex­cit­ing to think where this will go,” said Lan­der. can hap­pen in two

A new place and new job

Lan­der and her hus­band, Ge­off, are orig­i­nally from Not­ting­ham, Eng­land, and moved to Canada 30 years ago, liv­ing in Saint John, N.B., for the first 24.

Her brother, Pete Luck­ett, is the rea­son the cou­ple moved to Canada, and even­tu­ally con­vinced the pair to move to the An­napo­lis Val­ley re­gion.

Lan­der had run a suc­cess­ful home bak­ing busi­ness and had op­er­ated a stand at a mar­ket in Saint John, but found rules sur­round­ing that kind of busi­ness to be very dif­fer­ent in Nova Sco­tia.

“It just kind of didn’t work out, so I knew I had to find some­thing new,” she said.

After work­ing with her brother at Pete’s Fine Foods lo­ca­tions in Wolfville and Bed­ford, she joined onto the bak­ing team at Luck­ett Vine­yards, where her desserts were no­ticed by Dr. Robert Scott, oph­thal­mol­o­gist and owner of McGill’s in New Mi­nas.

“We had a meet­ing, sat down, and he just looks over and asks me, ‘so what would you like to call your new bak­ery?’” laughed Lan­der.

“And that was that, and here we are.”

Bring­ing back English baked goods

The bak­ery has be­come known for its English cook­ies, bis­cuits, pies and other sweet good­ies, as well as some more savoury al­ter­na­tives.

Lan­der said her sausage rolls, pasties and steak and kid­ney pies are prob­a­bly her best sellers, since they are some­thing cus­tomers don’t find any­where else.

All prod­ucts are baked in an open area in the cen­tre of the bak­ery, en­tirely from scratch.

“The cus­tomers get to see what’s hap­pen­ing as they walk in. Ev­ery mix­ing step hap­pens right here, and then things are baked in our ovens here,” she said, point­ing to the ma­chin­ery to the right.

The bak­ery also has a small im­ported Bri­tish gro­cery and snack sec­tion, and of­fers cus­tom birth­day cake or­ders, de­signed by Lan­der her­self.

With an eighth em­ployee soon to be added, the lit­tle bak­ery is shap­ing up for a big fu­ture, and is plan­ning on adding a driv­ethrough, a front pa­tio and a liquor li­cense.

“This spring is go­ing to be an ex­cit­ing time for us. We’ve got plenty planned so peo­ple can en­joy that out­door area we’re so ex­cited about. There’s lots to come,” said Lan­der.

SARA ERICSSON

Fresh breads and muffins are also made daily at the new bak­ery.

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