Flour Chicks Bakery in Nevis, Minnesota, has quickly established itself as a local favorite, producing thousands of pastries and breads each week. Since reopening in October 2023 under the ownership of Sara Halik and her sister-in-law Tina Smith, the bakery has seen a surge in demand, particularly during the winter months when many bakers typically slow down.
The bakery operates late into the night, with staff members working diligently until midnight or 1 a.m. to prepare for the next day. The early morning shift begins at 5 a.m., ensuring that fresh products are available for eager customers. Halik, who also manages the Red River Bar and Grill in Akeley, made the decision to invest in the bakery after discovering her passion for baking cakes at her restaurant.
In a commitment to quality, all recipes are meticulously documented in a binder, with Halik noting that precise adjustments are crucial due to varying temperatures and humidity levels. “Some recipes are very touchy,” she remarked, emphasizing the need for careful measurement of ingredients.
Behind the scenes, Nikki Kramer leads the evening team, focused on preparing pastries for the following day. Her attention to detail ensures that items like cinnamon twists and croissants meet high standards. “You’ll see her cinnamon twists come out perfect,” Halik praised. The team works with dozens of sheets of dough, maximizing efficiency by repurposing scraps into doughnut holes and apple fritters, minimizing waste.
The bakery’s operations are supported by Neil Selseth, who joins the team in the evening to fry doughnuts and croissants. Selseth describes his role as the “muscle” of the operation, managing heavy bags of ingredients while allowing the bakers to focus on their craft. “These girls make the magic happen; I just take care of the heavy stuff,” he said, highlighting the collaborative spirit of the bakery team.
Halik’s journey into baking began with a crash course from the previous owner, who provided hands-on training. “We would come in and help him bake goods for the farmers’ markets,” Halik said, which allowed her to learn the intricacies of doughnuts and bread. Initially, the transition was overwhelming as they faced a surge of customers with a limited staff. Halik often found herself working 15 to 16 hours a day, handling all aspects of the business.
As winter approaches, the bakery prepares for its busiest season. Halik recalls one particularly hectic summer day when demand outstripped supply, stating, “They still ran out of doughnuts before 11 a.m.” Since then, she has refined operations, assigning specific roles to staff to enhance efficiency. With a team of nine dedicated employees, the bakery now runs smoothly, with Halik frequently checking in during morning and evening shifts.
In addition to pastries, Halik oversees pie production, fulfilling significant orders, especially during holidays. Last Thanksgiving, she handled approximately 100 pie orders, showcasing the bakery’s ability to meet local demand.
The morning shift begins early, with staff preparing bread and frosting doughnuts even as temperatures outside dip below zero. Maya Deshayes, another key team member, demonstrates her skill in creating perfectly rounded bread loaves, while Kathy Plumley manages cookie and cake decoration, contributing vibrant designs to the bakery’s offerings. Plumley’s work includes creating intricate cookies for local community events, reflecting the bakery’s commitment to serving its clientele beyond just baked goods.
Flour Chicks Bakery opens its doors at 6 a.m. but offers a warm welcome to a regular group of retirees known as “the coffee guys” who gather each morning. Candy Pike, the front counter staff, enjoys the lively atmosphere, saying, “Here, I just get to be me and have fun.” She appreciates the bakery’s commitment to traditional baking methods, noting its distinctiveness compared to other commercial bakeries.
The bakery’s fried cinnamon roll, topped with buttercream and pecans, has become a standout item, with Pike describing it as “heavenly.” Flour Chicks Bakery not only serves as a local business but also as a community hub, where customers can enjoy freshly baked treats made with care and passion. As Halik continues to refine operations and cultivate relationships with customers, Flour Chicks stands poised for ongoing success in Minnesota’s vibrant culinary landscape.
