Flour Chicks Bakery in Nevis, Minnesota, has quickly established itself as a local favorite, producing thousands of sweet snacks and baked goods daily. Owner Sara Halik, who took ownership of the bakery in October 2023, works alongside her sister-in-law, Tina Smith, to keep the ovens running and the shelves stocked. With demand surging, the bakery has become a hub of activity, especially during the winter season when they operate late into the night.
The bakery’s operations begin well after sunset. Halik and her team often work until midnight or 1 a.m., only to return at 5 a.m. for the next round of baking. Halik, who previously managed Red River Bar and Grill in nearby Akeley, developed a passion for baking while making cakes at the restaurant. “I just fell in love with it and decided I wanted more work to do,” she explained. “So, I bought a bakery.”
Operations and Innovations
Since reopening, Flour Chicks has seen a steady influx of customers, prompting the need for a full staff to manage the bakery’s growing popularity. Halik keeps all her recipes meticulously organized in a thick binder, ensuring that each ingredient is measured precisely to account for variations in temperature and humidity.
The bakery’s night staff is crucial to its success. Nikki Kramer begins her shift at 5 p.m., preparing pastries for the following day, which include turnovers, scones, croissants, and cinnamon rolls. Halik praises Kramer’s skills, noting how perfectly her cinnamon twists come out. “You’ll see her cinnamon twists come out perfect,” she said.
In the kitchen, Neil Selseth, the designated fryer, arrives at 6:30 p.m. to handle the more strenuous tasks. He describes his role as the “muscle” of the team, lifting heavy bags of ingredients and frying batches of doughnuts. By 7:30 p.m., much of the next day’s supply of doughnuts is already rising, thanks to the meticulous efforts of the night crew.
Selseth recalls one particularly busy summer day when Halik worked tirelessly, frying up to 18 dozen croissants and additional cake doughnuts, ultimately running out of doughnuts before 11 a.m. “It was overwhelming at first,” Halik admitted, reflecting on the bakery’s early days. “We were running the counter and the back.”
Cultivating a Community
As the door opens to customers at 6 a.m., the aroma of freshly baked goods fills the air. Halik has created a welcoming atmosphere, with employees like Kathy Plumley overseeing cookie and cake decorating. Plumley, a self-taught decorator, plays a key role in the bakery’s visual appeal, recently frosting approximately 1,000 intricate Christmas cookies for a community event.
One of the bakery’s unique features is its dedication to traditional baking methods. Candy Pike, who manages the front counter, emphasizes the bakery’s commitment to quality over convenience. “Flour Chicks is old school. Baking is an art and they do it well,” she stated. Her favorite item, the fried cinnamon roll topped with buttercream and pecans, has garnered a loyal following among regular patrons.
The bakery also engages the local community, with a special group known as “the coffee guys.” This group of retirees gathers each morning, enjoying the friendly atmosphere and delicious offerings. Halik’s staff, inspired by the positive interactions with customers, often share in the laughter and joy that comes with baking.
As Flour Chicks Bakery continues to thrive, Halik remains committed to maintaining high standards and fostering a sense of community. With around nine dedicated employees now on board, she has developed efficient processes and a shared love for baking. As she prepares for the busy holiday season, Halik looks forward to fulfilling numerous orders, including approximately 100 pies for Thanksgiving, showcasing her versatility as a baker.
Flour Chicks Bakery stands as a testament to the power of passion and community. As the ovens warm and the mixers hum, the sweet scent of baked goods fills Nevis, inviting everyone to indulge in the creations that bring joy to their mornings.
