Lucia and John Bobby
Pastry Chef/Baker and Owners
Inspire each other. Create passion. Cultivate community.
We serve a variety of croissants and Danish daily, naturally leavened sourdough bread, and desserts, including entremets and eclairs. Our guests come for our signature spelt wheat sourdough, twice-baked croissants, seasonal Danish, and ever-changing entremets. We also make one hot sandwich a day utilizing local beef and pork. Our most popular by far is our meatball sub and brisket sandwich.
Our staff is skillful at using the whole product—for example, the apples we use in our Apple Danish. The skins are saved to make apple cider or soda syrup, and any trimmed bits are used for apple butter or made into a croissant filling. It keeps costs down, keeps us sharp on using the whole product, and gives us the beginning prep on another product.
We love our nut grinder to make our nut pastes. Nut pastes aren’t always cost-effective. We can control the amount produced and the final product by grinding our own. Also, our immersion blender – this is a must-have for our mirror glazes.
Secret of Success
We are never closed the minute we close. We are truly here to serve our guests, so if guests trickle in after closing, we serve them. Perhaps they are on the way home from work and need bread or dessert for dinner. We make sure their needs are met. We love to have our guests impressed with the food in our shop, but we believe that always has to be matched by warm, welcoming service.
We are excited to be working on expanding our production space and opening a second Bobby Boy Bakeshop. We look forward to growing and allowing our staff to grow with us.
For more info, visit www.bobbyboybakeshop.com/
(This article appeared in the Summer 2023 issue of Pastry Arts Magazine)