Flour Chicks Bakery, located in Nevis, Minnesota, is experiencing significant growth since its reopening in October 2023. The bakery, which specializes in fresh pastries and breads, has garnered attention for its commitment to quality and traditional baking methods. Owner Sara Halik, who acquired the bakery two years ago, is determined to establish it as a staple in the community.
In the frigid winter months, staff work tirelessly to produce a range of baked goods, often until midnight or later. Halik explains that during the off-peak season, the team begins their day at 5 a.m. to prepare for the busy morning rush. She co-owns the bakery with her sister-in-law, Tina Smith, and balances her responsibilities with another business, the Red River Bar and Grill in Akeley.
Halik’s journey into baking began with her role in cake production at the bar and grill. “I just fell in love with it and decided I wanted more work to do,” she said. This passion led her to purchase Flour Chicks, where she has implemented a hands-on approach to learning the intricacies of baking.
Behind the Scenes at Flour Chicks
The bakery operates with a well-organized system, where recipes are meticulously documented in a binder. Halik emphasizes the importance of precision in baking, noting that adjustments to ingredients must be made according to seasonal changes. For instance, staff member Nikki Kramer prepares pastries for the next day, including croissants and cinnamon rolls, which require careful handling to ensure quality.
As the night shifts progress, Neil Selseth, the fryer of the team, arrives to manage the frying of doughnuts and other pastries. He describes his role as crucial, stating, “These girls make the magic happen, I just take care of the heavy stuff.” By 7:30 p.m., the doughnuts are rising in a proofer, waiting to be fried and glazed to perfection.
Halik recalls the steep learning curve she faced when she first took over the bakery. With limited experience in doughnut and bread-making, she received guidance from the previous owner, who provided a crash course in baking techniques. “We learned to do what he was doing,” Halik said, reflecting on their early days.
Despite initial challenges, including an overwhelming influx of customers and staffing shortages, Halik has established a team of approximately nine employees. She now manages the bakery’s operations more efficiently, allowing her to focus on pie production and other specialties.
Community Engagement and Unique Offerings
The bakery opens its doors to customers at 6 a.m., catering to both early risers and regular patrons, including a group known as “the coffee guys.” This group of retirees has formed a routine of gathering at the bakery each morning, where they enjoy pastries and coffee. Front counter employee Candy Pike expresses her enthusiasm for the atmosphere, saying, “Here, I just get to be me and have fun and greet customers.”
Flour Chicks Bakery stands out for its commitment to traditional baking methods. Unlike many commercial bakeries that rely on pre-prepared goods, Halik’s team takes pride in crafting everything from scratch. Pike highlights the appeal of the fried cinnamon roll topped with buttercream and pecans, describing it as a heavenly treat.
As the holiday season approaches, Halik has prepared to fulfill numerous orders, including around 100 pies for Thanksgiving. Her team, including lead decorator Kathy Plumley, works diligently to create festive offerings, such as intricately designed cookies and themed doughnuts.
The bakery’s success is not just measured in sales but also in community connections. Halik’s dedication to quality and craftsmanship resonates with customers, ensuring that Flour Chicks Bakery remains a beloved destination in Nevis.
