NEVIS, Minnesota — Flour Chicks Bakery has quickly become a bustling hub of sweet treats and fresh pastries since its reopening in October 2023. Owner Sara Halik and her sister-in-law, Tina Smith, have transformed the bakery into a thriving business, serving thousands of customers daily.
Despite the frigid temperatures and early mornings, the bakery radiates warmth from the sweet aroma of baked goods. Halik, who also manages the Red River Bar and Grill in nearby Akeley, dedicates her evenings to baking, often working until midnight before starting again at 5 a.m. During the winter season, which is typically quieter, the bakery operates on a unique schedule that keeps staff busy and customers satisfied.
Behind the scenes, the bakery runs like a well-oiled machine. All recipes are meticulously documented in a laminated binder, with notes detailing the precise adjustments needed for varying temperatures and humidity levels. Halik notes that some recipes can be “very touchy,” requiring exact measurements for water and yeast.
Nikki Kramer is one of the key players in the bakery’s success. She begins her shift at 5 p.m. after the retail store closes, preparing a variety of pastries for the following morning, including croissants, muffins, and cinnamon rolls. Her skill in creating perfect cinnamon twists showcases the level of craftsmanship that Flour Chicks embodies.
The teamwork at Flour Chicks is evident, as staff members like Neil Selseth, the fryer of the team, lift heavy bags of ingredients and ensure that each batch of doughnuts is perfectly fried and glazed. On a typical Tuesday evening, Selseth is responsible for frying croissants and monitoring their cooking time closely to achieve a golden brown finish.
Halik’s journey as a bakery owner began with a passion for baking cakes, which she honed while managing the bar and grill. Before purchasing Flour Chicks, Halik received hands-on training from the previous owner, learning the intricacies of baking for farmers’ markets. This experience laid the foundation for her baking knowledge and prepared her for the challenges of running a bakery.
Initially, the bakery’s reopening was overwhelming. Halik and her staff faced a surge of customers, but with limited personnel, they had to adapt quickly. “I was cutting, frying, doing everything myself,” Halik recalls. The team soon expanded, allowing for more efficient operations and better customer service.
As summer approaches, Halik anticipates the bakery will become busier, recalling a holiday where she worked an exhausting 24-hour shift to meet customer demand. On particularly hectic days, she has fried as many as 18 dozen croissants and additional doughnuts, often running out of products before the morning rush ends.
Over time, Halik has streamlined operations by assigning specific roles to her staff. This includes hiring Kathy Plumley, the main decorator responsible for creating vibrant designs on cakes and cookies. Plumley’s expertise has been instrumental in elevating the bakery’s offerings, including elaborate Christmas cookies for local community events.
The bakery opens at 6 a.m. daily, but a special group of retirees, affectionately known as “the coffee guys,” enjoy early access to the pastries. Candy Pike, who works the front counter, emphasizes the bakery’s community spirit, stating, “Here, I just get to be me and have fun and greet customers.”
Flour Chicks Bakery stands out for its commitment to traditional baking methods, eschewing pre-packaged pastries in favor of homemade quality. Pike attests to the artistry of their baked goods, noting that the fried cinnamon roll topped with buttercream and pecans is a customer favorite.
As the team continues to grow and evolve, Halik remains dedicated to her craft, checking in with her staff each morning and evening. With a current team of about nine talented employees, Flour Chicks Bakery is not only meeting the needs of its customers but also becoming a cherished part of the Nevis community.
