Located in the heart of Nevis, Minnesota, Flour Chicks Bakery has become a hub for fresh pastries and community engagement since its reopening in October 2023. Owner Sara Halik, alongside her sister-in-law Tina Smith, has revitalized the bakery, ensuring a steady supply of sweet treats and breads, even during the coldest winter nights.
The aroma of warm doughnuts fills the air outside the bakery, a stark contrast to the freezing temperatures. Halik and her team work tirelessly, often until midnight before returning at 5 a.m. to prepare for the day ahead. “In winter, our calmest season, the nights are long, but we keep the ovens busy,” Halik remarked.
Halik purchased the bakery two years ago, driven by her passion for baking, which began at her other venture, Red River Bar and Grill in Akeley. She explained, “I just fell in love with it and decided I wanted more work to do.” Since taking ownership, business has flourished, and the bakery has recently hired a full staff to meet the growing demand.
Behind the Scenes of Baking
At Flour Chicks, every recipe is meticulously documented in a binder, with notes and adjustments for seasonal changes in temperature and humidity. “Some recipes are very touchy,” Halik noted, highlighting the precision required in baking.
Nikki Kramer, one of the night staff members, begins her shift after the store closes, preparing a variety of pastries for the morning rush. From turnovers to croissants, she ensures that everything is ready for customers. “You’ll see her cinnamon twists come out perfect,” Halik praised, emphasizing the skill involved in their creation.
Meanwhile, Neil Selseth, the bakery’s fryer, joins the team in the evening to handle the heavier tasks, such as frying doughnuts. “These girls make the magic happen; I just take care of the heavy stuff,” he said, referring to the 50-pound bags of ingredients he lifts. By 7:30 p.m. on a typical Tuesday, trays of doughnuts are already rising in a proofer, while Selseth carefully monitors batches of croissants as they fry to a golden brown.
Halik initially faced significant challenges when reopening the bakery. “Customers poured in, but we were drastically understaffed,” she recalled. Despite the overwhelming demand, she and her team worked long hours, sometimes exceeding 15 hours a day. “I was cutting, frying, doing everything myself,” she said, noting one particularly busy holiday where she worked for 24 hours straight.
As the bakery gained traction, Halik implemented a structured process and assigned specific roles to her staff. She fondly recounted her learning experiences, including humorous moments with “Big Bertha,” the bakery’s giant mixer. “We learned the hard way about the speeds,” she laughed, recalling a mess of powdered sugar that ensued.
Building Community Connections
Now, with around nine dedicated employees, Flour Chicks Bakery operates smoothly. Halik visits the bakery in the mornings and evenings to ensure everything is running well. She also takes on the responsibility of making all the pies, fulfilling around 100 orders during Thanksgiving alone.
The bakery opens its doors to customers at 6 a.m., but a special group of retirees known as “the coffee guys” enjoys a unique early morning greeting from Candy Pike, who manages the front counter. “Here, I just get to be me and have fun,” Pike said. She emphasized the difference between Flour Chicks and larger commercial bakeries that rely on pre-made products. “Baking is an art, and we do it well,” she added.
Among the bakery’s offerings, Pike highlighted her favorite: the fried cinnamon roll topped with buttercream and pecans, which she described as “heavenly.”
With a commitment to quality and a strong connection to the community, Flour Chicks Bakery is not just a place to grab a treat; it has become a beloved destination for locals in Nevis and beyond. As the bakery continues to thrive, Halik and her team exemplify the spirit of hard work and passion that defines this charming establishment.
