Flour Chicks Bakery in Nevis, Minnesota, has quickly gained popularity since its reopening in October 2023. Under the ownership of Sara Halik and her sister-in-law, Tina Smith, the bakery is known for its commitment to quality and freshness, producing thousands of baked goods, including sweet pastries and artisanal breads.
Late-Night Baking and Early Morning Freshness
Despite the frigid winter temperatures, the aroma of warm doughnuts wafts through the air outside the bakery, drawing in customers even in the cold. Halik and her team work tirelessly, often until midnight or 1 a.m., before returning to the ovens at 5 a.m. During winter, typically the slowest season, the bakery operates around the clock to ensure a steady supply of fresh products.
After acquiring the bakery, Halik, who also manages Red River Bar and Grill in nearby Akeley, has embraced the challenge of running a bakery. “I just fell in love with it and decided I wanted more work to do,” Halik remarked, reflecting on her decision to expand her culinary ventures.
The bakery reopened under new management in October, and Halik reports that business has been thriving, particularly as they have recently hired a full staff. The staff’s dedication is evident as they prepare a variety of items nightly, from croissants to doughnuts.
Behind the Scenes of Flour Chicks Bakery
Every recipe at Flour Chicks is meticulously documented in a binder filled with laminated pages and handwritten notes. Halik noted that as environmental conditions such as temperature and humidity fluctuate, the measurements of ingredients must be adjusted precisely. This attention to detail ensures that products maintain their quality.
Staff member Nikki Kramer begins her shift each evening, preparing pastries for the following morning. She skillfully creates cinnamon twists, a bakery favorite. “You’ll see her cinnamon twists come out perfect,” Halik said, highlighting Kramer’s expertise. The process involves layering dough, applying an egg wash, and twisting it into shape before allowing it to rise.
As the night progresses, the team efficiently utilizes every bit of dough. The centers of doughnuts are repurposed into doughnut holes, while any leftover scraps are transformed into apple fritters. Neil Selseth, who handles frying duties, arrives later in the evening, managing the heavy lifting of ingredients while preparing doughnuts and croissants with precision.
Selseth shared a humorous moment from their early days when Halik and Smith were learning the ropes. During a baking session, they accidentally filled their mixer with powdered sugar and set it to a much higher speed than intended, resulting in a cloud of sugar that left everyone laughing. “It was a mess, but it helped us bond as a team,” Halik reflected.
As the morning shift begins, staff members like Maya Deshayes and Keelin Irish prepare for the day ahead, frosting doughnuts and folding bread dough. Each morning, the bakery opens its doors at 6 a.m., welcoming eager customers, including a group of retirees known as “the coffee guys,” who gather to enjoy their morning treats.
Customer service is a priority at Flour Chicks, with Candy Pike manning the front counter. She enjoys the cheerful atmosphere and the opportunity to connect with customers, stating, “Here, I just get to be me and have fun.” Pike emphasizes the bakery’s commitment to traditional baking methods, distinguishing it from larger commercial operations that rely on pre-made products.
Flour Chicks Bakery has carved out a niche in the local community, providing not only delicious baked goods but also a welcoming space for customers to gather. With Halik at the helm, the bakery’s future looks bright as it continues to expand its offerings and build on its reputation for quality.
