Flour Chicks Bakery, located in Nevis, Minnesota, has become a local sensation since its recent reopening in October 2023. Owned by Sara Halik and her sister-in-law, Tina Smith, the bakery has quickly established itself as a go-to destination for freshly baked goods, even amidst the harsh winter conditions of the region.
As temperatures plummet and the nights grow long, the aroma of warm doughnuts fills the air outside the bakery. Halik, who also runs Red River Bar and Grill in nearby Akeley, manages both businesses while working late into the night. During the winter months, Flour Chicks’ staff often work until midnight or 1 a.m. and return at 5 a.m. to continue baking.
Halik’s passion for baking ignited when she started making cakes for her restaurant. “I just fell in love with it and decided I wanted more work to do,” she explained. This enthusiasm led her to purchase the bakery, which has experienced a surge in customer interest since reopening under her leadership.
Behind the Scenes at Flour Chicks Bakery
The inner workings of Flour Chicks Bakery reveal a dedicated team crafting a variety of baked goods. Halik noted that all recipes are meticulously documented in a thick binder, with adjustments made for seasonal changes in temperature and humidity. “Some of them are very touchy,” she remarked, emphasizing the precision required in baking.
Nikki Kramer, who begins her shift at 5 p.m., is responsible for preparing pastries for the following morning. Her creations include turnovers, scones, croissants, and cinnamon rolls. Halik praised Kramer’s skill, stating, “You’ll see her cinnamon twists come out perfect.”
The baking process is a collaborative effort, with Neil Selseth, the fryer and a key team member, arriving at 6:30 p.m. to handle the heavy lifting. “These girls make the magic happen, I just take care of the heavy stuff,” he said, referring to the 50-pound bags of ingredients he manages.
By 7:30 p.m., much of the next day’s doughnuts are rising in a proofer, while Selseth carefully fries the croissants, ensuring they achieve the perfect golden color.
Overcoming Challenges and Finding Success
When Halik and Smith took over the bakery, they faced a steep learning curve. With no prior experience in doughnuts or bread, the previous owner provided them with a crash course in baking. “Once a week or so, we would come in and help him bake goods for the farmers’ markets,” Halik recalled. This hands-on training proved invaluable.
Initially, the bakery was overwhelmed with customers, leading Halik to work long hours alone. “I was cutting, frying, doing everything, every night, myself,” she said, describing the grueling 15- to 16-hour days that became routine.
As summer approached, the bakery experienced its busiest season. Halik recalled one particularly hectic day, stating, “I believe I had like 15 or 18 dozen croissants I had to fry, and additionally, another 30 pounds worth of cake doughnuts.” Despite the high demand, they ran out of doughnuts before 11 a.m. on that day.
Recognizing the need for a structured operation, Halik eventually developed a process for the bakery and hired dedicated staff members. The team now includes about nine employees, with Halik actively involved in overseeing operations and baking pies.
The morning shift begins at 5 a.m., where staff members prepare for the day ahead. Maya Deshayes, another team member, expertly dips doughnuts in chocolate frosting, while Keelin Irish fills and frosts doughnuts before heading to her classes at Nevis Public School. Kathy Plumley, a self-taught decorator, manages cookie and cake decorations, contributing vibrant designs that attract customers.
Customer engagement is also a vital part of Flour Chicks’ success. The bakery opens its doors at 6 a.m. for regular customers, including a group of retirees known as “the coffee guys” who gather each morning to chat. Candy Pike, who works the front counter, enjoys the atmosphere. “Here, I just get to be me and have fun and greet customers,” she said.
Flour Chicks Bakery stands as a testament to hard work, community spirit, and the art of baking. With a commitment to quality and a focus on customer satisfaction, the bakery continues to thrive in the heart of Nevis, bringing joy to locals and visitors alike.
