Marini's New Farm Kitchen Is Ready To Bake Fresh Every Day

The record snowfall this past winter didn’t interfere with our plans to have our new farm bakery ready for its Grand Opening on June 20, 2015. Windhill Builders managed to stay on schedule with the bakery construction project, battling freezing temperatures and day-to-day winter challenges. All the mixers, ovens, and freezers have arrived, and according to the social media activity, our customers are excited to welcome our new fresh baked products. The cider donut making machine photo posted on Facebook received 4488 views, 330 likes and dozens of comments. As Kelley Jane Kloub posted,” I am simply giddy with anticipation of real bread…oh boy, oh boy!”

Our first major decision on the new bakery was finding a Head Baker to keep the shelves packed with fresh baked grab-and-go products for our customer’s breakfast, lunch and dinner tables. Marini’s strong networking helped get the word out that they would be hiring a full-time Head Baker, so Erin Gardner didn’t waste any time to let Mike and Kim Marini know that the job description fit her perfectly. She wanted an entrepreneurial opportunity which would enable her to be creative and artistic with her baking creations. She also wanted to be close to the customers and see them firsthand enjoying all the new products. The open kitchen structure of the bakery enables customers to peer in the windows where all the mixing and mastering is done.

A coffee bar will add some social fun and convenience to the shopping experience. “Our customers have been asking us for fresh baked products for years, so we can’t wait to let Erin loose in the kitchen, and see all the excitement she generates!”, notes Mike Marini.

Erin took the reins with gusto, and she embraces the love of food and the camaraderie that comes with it. She can’t wait to fill the shelves with fresh muffins, cider donuts, scones, breads, cookies and cupcakes. “Cider donuts are a blast to prepare, and seeing them all sugared up with a warm soft glow, will hopefully make them irresistible to everyone who visits the bakery”, states Erin. She wants the full presentation to be pretty and have strong flavors of just baked surprises. Each baked good is an artistic masterpiece, and each day Erin plans to challenge herself with new creations.

Erin obtained her training at Johnson & Wales Baking and Pastry Arts Program, and has worked in the restaurant industry for many years, most recently at the 62 Restaurant located on the wharf in Salem, MA. She quickly learned she “loved the science and art of baking” and was ready for a long-time career in culinary arts. She has her favorites and fresh cider donuts and artistically decorated/colorful donuts are always on the top of her list.

“Sharing what I love to do with other people is simply a dream job”, Erin explains. “The creation process from kneading the dough, to making it pretty and irresistible, never gets old.”

When you meet Erin you want to put on an apron and join her in the kitchen. She is ready to go, and has her favorite recipes she has collected from years of baking, flagged in a thick notebook. As Erin explains, every ingredient and its measurement impact the quality of the products. The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together. “When you're working with baking powder and a formula, you have to be exact, or you won’t get the desired results”, Erin comments.

Kim and Mike Marini can’t wait for the fresh bakery aromas to linger through the farm stand, and they are excited to see all the new bakery shelves packed with scrumptious selections. They are happy to be able to enhance the visitor experience, in a unique country atmosphere with wonderful downhome creations from their new farm kitchen.

Erin enjoys yoga and golf and spending time with her husband and family. Please join us in welcoming Erin to the new Marini Farm Bakery, and don’t hesitate to share ideas for products, as we will constantly be adding new items to the menu. Grab a coffee and a fresh baked scone, and join us for breakfast!

Written by Lightning Consulting