Flour Chicks Bakery in Nevis, Minnesota, has become a local sensation, producing thousands of fresh pastries and breads daily. Despite the frigid winter temperatures, the bakery’s warm, inviting aroma draws customers in as the staff diligently works late into the night. Owner Sara Halik, who purchased the bakery with her sister-in-law Tina Smith two years ago, has transformed the establishment into a thriving hub of sweet treats.
The bakery officially reopened under Halik’s ownership in October 2023, and the response has been overwhelming. Halik and her team often work until 1 a.m. and then return by 5 a.m. to prepare for the next day. She enjoys the creative process of baking and has quickly adapted to running a bakery, despite her prior experience being primarily in cake-making.
Halik’s passion for baking flourished while managing the Red River Bar and Grill in nearby Akeley, where she became adept at cake preparation. Her transition to bakery ownership was driven by a desire for a new challenge. “I just fell in love with it and decided I wanted more work to do,” she explained.
Behind the Scenes at Flour Chicks
At Flour Chicks, the recipes are meticulously maintained in a thick binder, filled with laminated pages and notes. The team adjusts ingredients like water and yeast based on seasonal changes, ensuring consistent quality. Nikki Kramer starts her shift at 5 p.m. to prepare pastries for the morning rush, crafting everything from croissants to cinnamon rolls.
Kramer’s cinnamon twists are a particular highlight, with each piece carefully crafted and set aside to rise. The bakery’s commitment to minimizing waste is evident as they repurpose dough scraps into doughnut holes and apple fritters, reinforcing their sustainability practices.
At 6:30 p.m., Neil Selseth, known as the fryer and “muscle” of the team, joins to handle the heavier tasks. He manages the frying of doughnuts and croissants, ensuring each batch is perfectly cooked. “These girls make the magic happen; I just take care of the heavy stuff,” Selseth remarked, showcasing the camaraderie within the team.
Halik recalls the initial challenges of opening the bakery. The first few weeks were overwhelming as customers flocked in, and the staff was limited. “I was cutting, frying, doing everything myself,” she said, reflecting on the long hours and hard work that went into making the bakery operational.
Growth and Community Engagement
As business continued to grow, Halik recognized the need for a structured team. She has since hired about nine employees, allowing the bakery to run more efficiently. The process of learning the bakery trade was steep, as the previous owner provided them with hands-on training before the transition.
The summer months are particularly busy for Flour Chicks. Last summer, Halik worked a grueling 24-hour shift during one holiday, a testament to her dedication. “We ran out of doughnuts before 11 a.m. on one of those particularly busy days,” Selseth noted.
Halik has also embraced the creative side of baking, crafting pies for special occasions. During Thanksgiving, she fulfilled around 100 orders for a variety of flavors, showcasing her range beyond pastries.
As the early morning shift begins, staff like Maya Deshayes and Keelin Irish dive into their tasks. Deshayes expertly frosts doughnuts while Irish manages the filling and frosting process, balancing work and studies at Nevis Public School.
The bakery opens its doors at 6 a.m., welcoming a loyal customer base that includes a group of retirees known as “the coffee guys.” Candy Pike, who works the front counter, enjoys the vibrant atmosphere of the bakery. “Here, I just get to be me and have fun,” she said, highlighting the bakery’s community spirit.
Flour Chicks Bakery stands as a testament to the dedication of its team, blending tradition with innovation. With its commitment to quality and community engagement, the bakery continues to thrive, delighting customers with every bite of their sweet creations.
