Flour Chicks Bakery in Nevis, Minnesota, is experiencing a surge in popularity as it continues to serve fresh pastries and breads during the winter season. Owner Sara Halik, who purchased the bakery in October 2023 with her sister-in-law, Tina Smith, has turned the establishment into a local favorite. The bakery operates late into the night and begins preparations again at dawn to meet customer demand.
Inside the bakery, the aroma of freshly baked goods fills the air, contrasting sharply with the cold temperatures outside. Halik and her team typically work until around midnight or 1 a.m., resuming operations at 5 a.m. During the winter months, traditionally quieter for many businesses, Flour Chicks has found its rhythm, producing a variety of treats that draw in customers from across the region.
Sara Halik has a background in cake-making, having previously managed Red River Bar and Grill in nearby Akeley. “I just fell in love with it and decided I wanted more work to do,” she explained, reflecting on her decision to expand into the bakery business. Since reopening Flour Chicks, she has been actively involved in all aspects of the operation, from baking to staff management.
Behind the Scenes at Flour Chicks Bakery
The bakery’s recipes, meticulously organized in a thick binder, reflect a commitment to quality. Halik noted that the ingredients must be adjusted carefully based on seasonal changes. For instance, the amount of water and yeast can vary significantly due to humidity and temperature, requiring precise measurements.
Key staff members contribute to the bakery’s success. Nikki Kramer begins her shift at 5 p.m. and is responsible for preparing pastries like scones, croissants, and cinnamon rolls. Halik praised Kramer’s skills, particularly her ability to create perfect cinnamon twists. Every evening, Kramer and her colleagues process dozens of sheets of dough, ensuring that no ingredients go to waste. This includes using dough scraps to make apple fritters and saving doughnut centers for later.
The team also relies on the expertise of Neil Selseth, who handles the frying of doughnuts and other products. Arriving at 6:30 p.m., Selseth manages the heavy lifting and frying, ensuring that each batch meets the bakery’s high standards. “These girls make the magic happen; I just take care of the heavy stuff,” he remarked, highlighting the collaborative spirit within the team.
Challenges and Triumphs
When Halik and Smith first took over Flour Chicks, they faced significant challenges, including staffing shortages. “I was cutting, frying, doing everything every night myself,” Halik recalled, admitting that they often worked 15 to 16-hour days. The bakery’s busy summer season exacerbated these challenges, with Halik once working for 24 hours straight during a holiday rush.
To streamline operations, Halik developed a systematic approach and assigned specific roles to staff members. Moments of levity marked their early days, such as when Halik mismanaged the speed settings on their large mixer, resulting in powdered sugar flying everywhere. “It was a mess, but we laughed so hard,” she said, reflecting on the learning curve involved in running the bakery.
Now, with a team of around nine dedicated employees, Flour Chicks Bakery operates smoothly. Halik regularly checks in with staff during busy periods, ensuring that everything runs efficiently. She also takes charge of pie production, fulfilling numerous orders during peak seasons, including approximately 100 orders for Thanksgiving.
The morning shift begins early, with preparations for the day’s offerings kicking off around 5 a.m. Staff members like Maya Deshayes and Kathy Plumley focus on frosting doughnuts and decorating cakes, respectively. Plumley, a self-taught artist, plays a crucial role in creating visually appealing baked goods that attract customers.
The bakery opens its doors to the public at 6 a.m., welcoming a loyal clientele that includes a group of retirees known as “the coffee guys.” They gather each morning to socialize, greeted warmly by Candy Pike, who manages the front counter. Pike emphasized the bakery’s commitment to traditional baking methods, stating, “Flour Chicks is old school. Baking is an art, and we do it well.”
As Flour Chicks Bakery continues to grow in popularity, it stands as a testament to Halik’s vision and the hard work of her dedicated team. The bakery not only serves as a business but also as a community hub, bringing together local residents through their shared love of fresh, homemade pastries.
