The Bakery at 1871

03/25/2026

We get asked a ton of questions about everything from flour to baking, and answering them is one of our favorite parts of this bakery dream. Too often, I have the tendency to blab on and on. Brevity has never been my strong suit. So, when I saw this from our very favorite grain and flour source, I had to share. Because, let's face it, they say it better. Moreover, they truly and honestly share our values for the very best. This, right here, is why we use and trust Janie's Mill grain and flour at The Bakery at 1871.

https://www.instagram.com/p/DWReM1RkUxb/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ==

02/28/2026

A bittersweet moment has arrived.

Tonight Mr. Amazing and I did a walk-through of the new space and decided its time to plan the big move. A date I've been both dreading and looking forward to since we began this adventure. Heavy equipment. New set-ups. And all the glitches that come with things like this. Not to mention, watching the little kitchen I've been fighting with, growing in, and loving for the past three years come apart, piece by piece.

But it's time. And there's so very much to look forward to.

This coming week will be our last bake in the old B&B kitchen. When we wrap and clean up Wednesday afternoon we will turn the closed sign on our little beginning, and start realizing all the goodness to come.

We will be completely closed for a few weeks while we install, set up, train, and work out any issues that arise.

From the bottom of our hearts, thank you for all of the love and support that watched us hiccup, learn, and grow through so many crazy and wonderful moments. Three years ago I had no idea this was possible, much less that it would be the greatest adventure of our lives. We've said from the very beginning, the incredible support from this community launched this little bakery and made every bit of it possible. That could not be more true today.

Thank you for being the very best part of our bakery dream.

See you soon!

02/18/2026

The Great Assumption

Growing up, one of my mother’s favorite wisdoms was pointing out the pitfalls of assumption. I was no stranger to the notion of what assuming would make you and me. Despite that, and my innate zeal for over explaining just about everything, I still occasionally step in it. Today, for example.

As we get ready to open the glorious new space that will be our 1871 world, I have been doing a little light reading. The really boring kind that drones on about three-bin sinks, dishwasher temperatures, equipment clearances, and -because our product line is happily expanding- labeling. All to make sure the new space is dotting all the i’s and crossing all the t’s. That’s when it hit me like a ton of bricks labeled “duh”.

For the last few years we have been labeling the most-used ingredient in our bakery as, simply, “organic flour” on every label. That’s true. And, thankfully in our responsible sourcing and milling, compliant. However as I was reviewing the labeling requirements it struck me. Not all flour is just flour. To us, flour means milled wheat berries. Plain and simple. To much of the rest of the world, it gets a bit muddy. Bleached wheat, thiamin, riboflavin, niacin, folic acid, bromate and, sometimes, even more things I can’t pronounce (and wouldn’t eat). If we were to, say, run to Walmart and buy a bag of flour, our currently simple ingredient list would be required to drone on like the lengthy codes for a commercial kitchen.

No one wants that.

Since the day we opened our doors, we’ve been very proud of our exceedingly high quality ingredients and our belief in real, honest transparency. Not to mention, real, honest, good food. So, today, when I realized what my overly-simplified assumption could be making me (you know the saying, I won’t spell it out), I had to fix it.

From now on, our ingredient list will tell you exactly what you need to know. Simply and clearly. Gone is the unclear use of the tainted word “flour”. And with it any muddiness in things we would never, ever use (sorry Walmart and all those "flours" that complicate our lives). Just the real, honest, crystal clear truth in the goodness you deserve.

From bread to pastry, at 1871 it all begins with freshly milled organic wheat berries. And nothing else.

https://thebakeryat1871.com/lifeinflour/the-great-assumption

02/18/2026

Update 1:30 pm: Thank you so much, we've sold out for today. We are truly grateful for everyone who came by and chatted this morning. It went so well, we're going to try and do more of this from the Curated Pantry on Wednesdays until we fully re-open (with so much more goodness to come). If you have a pre-order and haven't picked up, not to fret, its still here waiting for you and the Curated Pantry will be available to you until 7:30 pm. Thanks again!

If you’re craving a flaky, buttery croissant, a pain au chocolat with batons of fine chocolate, a blueberry crumble pain suisse, or pralines & cream scones, we filled The Curated Pantry with freshly baked goodness... no pre-orders needed today!

The kiosk is still down, but Mr. Amazing will meet you in there to help you find a little bit of Wednesday happiness.

See you soon!

02/18/2026

Pure, simple joy.
I know Mr. Amazing questions my sanity, but I can’t think of a better way to spend the 2am hour.

Three very important things…

First, we ran out of room to set orders in The Curated Pantry. I can’t tell you how crazy and exciting that is!!! Mr. Amazing will be keeping an eye out for your smiling faces and grabbing your order from the back if they’re not on a shelf/fridge.

Second. We have a few sheets of extras this morning. No pre-order necessary if you’re craving a flaky, buttery croissant, a pain au chocolat with batons of fine chocolate, a blueberry crumble pain suisse, or pralines & cream scones.

Finally, a humongous thank you for one of our best weeks yet. I cannot begin to say how much you mean to us. You really are the very best part of this crazy dream ❤️

See you soon!

02/05/2026

In baking and in life, good things come from making a mess. Hope you're going out and making one today.

01/21/2026

It’s always a happy morning when new croissants come out of the 1871 ovens. We’re using more than a little of this down time to expand our croissant line and create exciting new pastries. I can’t wait for the new doors to open!
If you’re as eager as we are, you can find a few previews and early tastings on our Wednesday pre-order menu each week. Check out the website for all the info… 1871bakery.com

12/25/2025

12/10/2025

Warm, buttery layers of croissant dough laminated with stripes of fine cocoa, and baked with rich vanilla pastry cream and dark chocolate. Handmade and baked this morning in the 1871 kitchen, and just placed in the Curated Pantry. A little thank you for being part of our growing 1871 dream.

We’ve only run a few dozen, they’re on a tray on the center counter. If you’re not already a Wednesday regular, please message us for the entry code (it’s private guest access only).

See you soon!

10/27/2025

While our phones have been ringing and Mr. Amazing has been brushing paint on these old walls, I am quietly sneaking a few extra loaves into the bread mix for our regular Wednesday orders. If you've been missing original sourdough, fresh milled whole grain, rye, demi baguettes, milk bread or double chocolate loaves you can pre-order here...

https://thebakeryat1871.square.site/

Pick up is Wednesday between 7:30am - 7:30pm, in The Curated Pantry at 1871. Ordering for each Wednesday closes the Monday prior at 8am.

10/24/2025

Watching an autumn sunset glow on a little piece of history. Quiet days are good for the soul. Wishing you golden moments this evening.

10/15/2025

Today I wanted to laminate dough. To wrap sheets of butter in silky pastry. Then cross laminate a layer of cocoa filled dough to create stripes of croissant goodness, and fill each with rich vanilla cream and dark chocolate. All to make one of my favorite classic French pastries, pain suisse. The thing is, my hands don’t know how to make just a few pastries. And, really, what’s better than sharing something sweet?

I enjoyed one with that handsome husband of mine, and am now putting the rest in The Curated Pantry to share. Our sweet little gift to you. Come by, grab one, and share a sweet moment with someone you care about.