Flour Chicks Bakery in Nevis, Minnesota, is making a name for itself by producing thousands of pastries and breads each week, even as the winter chill sets in. Owner Sara Halik and her team work late into the night and early morning to ensure that fresh goods are ready for eager customers. Since reopening under new ownership in October 2023, the bakery has experienced a surge in business.
Behind the Scenes at Flour Chicks Bakery
The aroma of warm doughnuts fills the air as staff members hustle inside the bakery. Halik, who previously ran a restaurant, decided to purchase Flour Chicks two years ago with her sister-in-law, Tina Smith. “I just fell in love with it and decided I wanted more work to do,” she shared. Her passion for baking has translated into a thriving business.
To accommodate the demands of their customers, the bakery operates during unconventional hours. Staff begin their shifts late in the day, often working until midnight before returning at 5 a.m. to prepare for the busy morning rush. “The calmest season is winter, but we still stay busy,” Halik noted, highlighting that they manage the workload with a dedicated team.
All recipes are meticulously documented in a binder, where notes and adjustments are made based on seasonal changes. Halik mentioned that some recipes require precise measurements, especially regarding temperature and humidity. For instance, pastry chef Nikki Kramer starts her evening shift by preparing a variety of pastries, including croissants and cinnamon rolls, ensuring quality and freshness for morning customers.
“You’ll see her cinnamon twists come out perfect,” Halik stated, illustrating the attention to detail that the team maintains. The baking process is efficient; doughnut holes are made from the centers of cut doughnuts, ensuring that no ingredients go to waste.
Building a Bakery Community
Neil Selseth, who oversees frying, plays a crucial role in the operation. He arrives at 6:30 p.m. and efficiently manages the frying process, ensuring that each batch of croissants and doughnuts achieves the perfect golden brown. “These girls make the magic happen,” Selseth remarked, acknowledging the contributions of his colleagues.
Halik faced challenges when she first took over, particularly due to staffing shortages. “I was cutting, frying, doing everything,” she recalled, “working 15-16 hour days.” As the bakery grew more popular, they implemented structured roles for staff, allowing operations to run more smoothly. Moments of levity, such as the mishap with the giant mixer named “Big Bertha,” helped build camaraderie among employees.
With approximately nine staff members now in place, Halik is able to focus on expanding the bakery’s offerings. She personally handles pie production, fulfilling around 100 orders for Thanksgiving alone, showcasing her commitment to quality.
As the morning shift begins, the atmosphere is filled with anticipation. Maya Deshayes and Keelin Irish prepare doughnuts and bread for the day ahead. Irish, despite being “not a morning person,” balances her bakery duties with attending Nevis Public School. Halik’s team is dedicated, with Kathy Plumley overseeing cookie and cake decorating, contributing to the bakery’s visual appeal.
By 6 a.m., the bakery opens its doors to customers, including a special group known as “the coffee guys,” who gather daily for their morning chat. Candy Pike, who manages the front counter, expresses her joy in working at a place where customers are greeted with smiles and delicious treats. “Baking is an art, and we do it well,” she emphasized.
Flour Chicks Bakery not only serves a community craving freshly baked goods but also fosters a sense of togetherness and enjoyment among its staff and customers. With a focus on quality and tradition, Halik and her team are set to continue their sweet success in Nevis.
