The Lakehouse Bakery

09/04/2026

That is Matt folding dough. Nobody sent us that dough. He made it this morning out of flour, water, salt and yeast.

"Baked fresh" only tells you when something came out of the oven. It says nothing about when it was made, where, or by whom. A cookie mixed in a plant six months ago and baked this morning is, accurately, baked fresh.

Made fresh means somebody in that building combined ingredients.

New on the blog: what "from scratch" actually means here, including the parts most bakeries would leave out. Why our bread molds on your counter and why that is correct. And the one thing in our case we do not make ourselves, and exactly why.
***See link to blog in comments***

The Lakehouse Bakery
1534 Sugarloaf Lake Rd, Chelsea

09/03/2026

The answer is B.

Before ovens had temperature control and before anybody had a decent pan, the crust was the pan. Bakers built a thick, tough, high walled shell called a coffyn, filled it with meat, and used it to hold everything together and take the heat. Flour and water, sometimes an inch thick.

Nobody ate it. It went to the servants, or the dogs, or the trash. Its entire job was to be a container.

Pastry worth eating came later, once fat got worked into the dough and ovens got controllable. Which is the part we still care about, because a crust that is a pleasure to eat is not an accident. It is fat, temperature and handling, and it is completely learnable.

More on that this fall.

09/02/2026

🍪 WE'RE HIRING! 🍪

Tired of opening box mixes and calling it "baking"? Ready to work somewhere that actually values you and your skills?

We're looking for a passionate Scratch Baker to join our team! Everything we make is from scratch - pies, cookies, pastries, and seasonal specialties. No shortcuts, no compromises. Real ingredients, Real food.

What we offer:
Part-time, Mon/Tue/Wed/Fri/Sat, 9am-5pm (Thurs & Sun off)
$15-16/hour based on experience
Willing to train the right person
Work environment where YOU matter
Learn and grow your craft with our small but mighty team

Heading into our busiest season and looking for the right person to grow with us. If you're ready to bake with purpose, email Chef Keegan your resume! [email protected]

09/02/2026

Trivia Tuesday

Medieval bakers called the pie crust a "coffyn." Nobody ate it. Why?

A. Only the wealthy could
B. It was the baking pan
C. It was made with sawdust
D. The church banned it

Answer tomorrow. Drop your guess below.

08/31/2026

That is a wrap on pizza season.

684 pizzas, cheesy breads and garlic breads out the door this year. Regular and gluten free, all of it made by hand, one pizza at a time.

That is 427 pounds of dough.

Thank you. Every one of those was somebody's Friday or Saturday night, somebody's kid picking their own toppings, somebody who drove out here on purpose. That is the whole thing.

Pizza goes quiet until January 2027. Our oven does not. We are turning the corner into fall now, and into the thing we love most around here.

Pie.

The Lakehouse Bakery
1534 Sugarloaf Lake Rd, Chelsea

08/30/2026

08/29/2026

We are already completely SOLD OUT of pizza for the evening. And we want to thank each and everyone of you for your amazing support for our final Pizza weekend of the year. You all showed up and we are so thankful.!!!

08/29/2026

Lots of summer still happening here! But not for long….. come get your favorite ice cream sandwich while we have them! When we sell out it will be spring next year before we have them again! They go great with a fresh, hot pizza…..

08/29/2026

Tonight is the last one.

After 7:00 tonight the pizza oven goes cold until January 2027. Four months. That is not a marketing line, that is just the schedule.

$16 build your own, every topping. $17 Margherita, $6 cheesy bread, $5 garlic bread. Gluten free dough available. Whatever is left of tonight's dough is all there is.

Call 734 306 3394 and take a pickup time between 4:30 and 7:00.

Thank you for a hell of a season. See you tonight!

1534 Sugarloaf Lake Rd, Chelsea

08/28/2026

Dough is made. Oven is HOT.🔥

Night one of the last Pizza Weekend of the year. $16 build Your Own with every topping on it if that is your thing. $17 Margherita, $6 cheesy bread, $5 garlic bread. Gluten free dough available, made from scratch like everything else we do. Don't forget the BEST gluten free crust you've ever had......

Call us 734 306 3394 and we will make sure you get some pie.....

After tomorrow night; January.

1534 Sugarloaf Lake Rd, Chelsea. 4:30 to 7:00.