A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen

unnamed-6

Starting From a Home Kitchen
At the corner of of St. Paul and College Street, you can find Emily Conn, the owner of The Bakery At The Farmhouse Kitchen, with a long line of customers every Saturday at the Burlington Farmers Market. Emily, who you might know for her delicious seasonal Almond Buttercrunch Cake, bakes several other sweet and savory treats, including her savory hand pies, Brown Butter Lavender Bouchons, and Chocolate Meringue Cookies, just to name a few. All of these treats are hand-made and baked solely by Emily each week out of the kitchen of Myer’s Bagels, which is owned and run by her husband, Chris. Although Emily has no formal culinary training, she has much experience working within the food industry. Both Emily and her husband worked at Al Forno, the iconic Italian restaurant in Providence, Rhode Island before moving to Vermont. Emily has also worked at the Shelburne Farms Inn where she managed the South Dining Room’s dinner parties. She then moved from front-of-house to her own kitchen where she started baking her famous Almond Buttercrunch Cakes, which she sold at City Market. With her cakes in high demand, orders increased and more co-ops were onboard. After 6 years of baking the almond cakes out of her small home kitchen, she was ecstatic when Myer’s Bagels went up for sale two years ago. The Conn’s were so fortunate to land the space, allowing Emily to expand her business, and bake a variety of treats.

Screen Shot 2015-08-29 at 10.28.38 PM

Photo Courtesy of Emily’s son, Harry Conn.

Burlington’s Growing Food Movement
Today, the Burlington Farmers Market is where Emily makes her largest profits. Emily, who is now a vendor member, meaning she has “voting” rights, has seen the market grow and evolve over the years. However, instead of viewing the other baked goods stands as competition, she’s says it’s “exciting” to have more vendors. “Everyone offers something different and makes each item their own,” Emily states. “The food world as a whole in Vermont is growing fast. There’s not only passion, but quality here”.

Screen Shot 2015-08-29 at 10.29.39 PM

Photo Courtesy of Emily’s son, Harry Conn.

Creativity is Key
However, the quality of Emily’s labors of love are unique. She focuses not only on the taste, but on the presentation as well, which is evident from her whimsical, yet elegant farmers market booth. She exclaims “it’s all creative!”. This creative drive is evident from Emily’s bright blue eyes and gleaming smile. The ability to create and play with different flavors and textures is what keeps her going after waking up at 3AM day after day. Although baking is an exacting art, once you have mastered it, you can play and experiment. This is exactly what Emily enjoys doing because she’s not a “by-the-book type of person”.

Screen Shot 2015-08-29 at 10.31.43 PM

Photo Courtesy of Emily’s son, Harry Conn.

Start Small and Slow
As a food entrepreneur, Emily has also learned a lot from her experience starting from a home kitchen. Through this process, she’s learned the importance of quality—including visual quality, respect for food, and simplicity—“less is more!” She also encourages all food entrepreneurs to go after whatever they are passionate about and to “start small and start slow”. She emphasizes that the food community here is growing, and everyone here is open to helping support those that are just starting out.

As for Emily’s plans for the future? Her dream is to eventually have her own retail store. Until then, look out for her products in Vermont co-ops, online, and of course, every Saturday at the Burlington Farmers Market. In addition, starting this fall, you can order hand pies online and pick them up at Myer’s Bagels.

Natalie Lovelace

***

Thank you, Natalie, for capturing so well the amazing art and craft of one of Vermont’s best bakers, Emily Conn–a baker whose creativity makes her, in my mind, head and shoulders above the rest!

À Bientôt,

bronwyn-signature1

Posted: 8-30-2015

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unnamed-6

Starting From a Home Kitchen At the corner of of St. Paul and College Street, you can find Emily Conn, the owner of The Bakery At The Farmhouse Kitchen, with a long line of customers every Saturday at the Burlington Farmers Market. Emily, who you might know for her delicious seasonal Almond Buttercrunch Cake, bakes several other sweet and savory treats, including her savory hand pies, Brown Butter Lavender Bouchons, and Chocolate Meringue Cookies, just to name a few. All of these treats are hand-made and baked solely by Emily each week out of the kitchen of Myer’s Bagels, which is owned and run by her husband, Chris. Although Emily has no formal culinary training, she has much experience working within the food industry. Both Emily and her husband worked at Al Forno, the iconic Italian restaurant in Providence, Rhode Island before moving to Vermont. Emily has also worked at the Shelburne Farms Inn where she managed the South Dining Room’s dinner parties. She then moved from front-of-house to her own kitchen where she started baking her famous Almond Buttercrunch Cakes, which she sold at City Market. With her cakes in high demand, orders increased and more co-ops were onboard. After 6 years of baking the almond cakes out of her small home kitchen, she was ecstatic when Myer’s Bagels went up for sale two years ago. The Conn’s were so fortunate to land the space, allowing Emily to expand her business, and bake a variety of treats.

[caption id="attachment_3882" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.28.38 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Burlington’s Growing Food Movement Today, the Burlington Farmers Market is where Emily makes her largest profits. Emily, who is now a vendor member, meaning she has “voting” rights, has seen the market grow and evolve over the years. However, instead of viewing the other baked goods stands as competition, she’s says it’s “exciting” to have more vendors. “Everyone offers something different and makes each item their own,” Emily states. “The food world as a whole in Vermont is growing fast. There’s not only passion, but quality here”.

[caption id="attachment_3883" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.29.39 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Creativity is Key However, the quality of Emily’s labors of love are unique. She focuses not only on the taste, but on the presentation as well, which is evident from her whimsical, yet elegant farmers market booth. She exclaims “it’s all creative!”. This creative drive is evident from Emily’s bright blue eyes and gleaming smile. The ability to create and play with different flavors and textures is what keeps her going after waking up at 3AM day after day. Although baking is an exacting art, once you have mastered it, you can play and experiment. This is exactly what Emily enjoys doing because she’s not a “by-the-book type of person”.

[caption id="attachment_3884" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.31.43 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Start Small and Slow As a food entrepreneur, Emily has also learned a lot from her experience starting from a home kitchen. Through this process, she’s learned the importance of quality—including visual quality, respect for food, and simplicity—“less is more!” She also encourages all food entrepreneurs to go after whatever they are passionate about and to “start small and start slow”. She emphasizes that the food community here is growing, and everyone here is open to helping support those that are just starting out.

As for Emily’s plans for the future? Her dream is to eventually have her own retail store. Until then, look out for her products in Vermont co-ops, online, and of course, every Saturday at the Burlington Farmers Market. In addition, starting this fall, you can order hand pies online and pick them up at Myer’s Bagels.

Natalie Lovelace

***

Thank you, Natalie, for capturing so well the amazing art and craft of one of Vermont's best bakers, Emily Conn--a baker whose creativity makes her, in my mind, head and shoulders above the rest!

À Bientôt,

bronwyn-signature1

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unnamed-6

Starting From a Home Kitchen At the corner of of St. Paul and College Street, you can find Emily Conn, the owner of The Bakery At The Farmhouse Kitchen, with a long line of customers every Saturday at the Burlington Farmers Market. Emily, who you might know for her delicious seasonal Almond Buttercrunch Cake, bakes several other sweet and savory treats, including her savory hand pies, Brown Butter Lavender Bouchons, and Chocolate Meringue Cookies, just to name a few. All of these treats are hand-made and baked solely by Emily each week out of the kitchen of Myer’s Bagels, which is owned and run by her husband, Chris. Although Emily has no formal culinary training, she has much experience working within the food industry. Both Emily and her husband worked at Al Forno, the iconic Italian restaurant in Providence, Rhode Island before moving to Vermont. Emily has also worked at the Shelburne Farms Inn where she managed the South Dining Room’s dinner parties. She then moved from front-of-house to her own kitchen where she started baking her famous Almond Buttercrunch Cakes, which she sold at City Market. With her cakes in high demand, orders increased and more co-ops were onboard. After 6 years of baking the almond cakes out of her small home kitchen, she was ecstatic when Myer’s Bagels went up for sale two years ago. The Conn’s were so fortunate to land the space, allowing Emily to expand her business, and bake a variety of treats.

[caption id="attachment_3882" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.28.38 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Burlington’s Growing Food Movement Today, the Burlington Farmers Market is where Emily makes her largest profits. Emily, who is now a vendor member, meaning she has “voting” rights, has seen the market grow and evolve over the years. However, instead of viewing the other baked goods stands as competition, she’s says it’s “exciting” to have more vendors. “Everyone offers something different and makes each item their own,” Emily states. “The food world as a whole in Vermont is growing fast. There’s not only passion, but quality here”.

[caption id="attachment_3883" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.29.39 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Creativity is Key However, the quality of Emily’s labors of love are unique. She focuses not only on the taste, but on the presentation as well, which is evident from her whimsical, yet elegant farmers market booth. She exclaims “it’s all creative!”. This creative drive is evident from Emily’s bright blue eyes and gleaming smile. The ability to create and play with different flavors and textures is what keeps her going after waking up at 3AM day after day. Although baking is an exacting art, once you have mastered it, you can play and experiment. This is exactly what Emily enjoys doing because she’s not a “by-the-book type of person”.

[caption id="attachment_3884" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.31.43 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Start Small and Slow As a food entrepreneur, Emily has also learned a lot from her experience starting from a home kitchen. Through this process, she’s learned the importance of quality—including visual quality, respect for food, and simplicity—“less is more!” She also encourages all food entrepreneurs to go after whatever they are passionate about and to “start small and start slow”. She emphasizes that the food community here is growing, and everyone here is open to helping support those that are just starting out.

As for Emily’s plans for the future? Her dream is to eventually have her own retail store. Until then, look out for her products in Vermont co-ops, online, and of course, every Saturday at the Burlington Farmers Market. In addition, starting this fall, you can order hand pies online and pick them up at Myer’s Bagels.

Natalie Lovelace

***

Thank you, Natalie, for capturing so well the amazing art and craft of one of Vermont's best bakers, Emily Conn--a baker whose creativity makes her, in my mind, head and shoulders above the rest!

À Bientôt,

bronwyn-signature1

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unnamed-6

Starting From a Home Kitchen At the corner of of St. Paul and College Street, you can find Emily Conn, the owner of The Bakery At The Farmhouse Kitchen, with a long line of customers every Saturday at the Burlington Farmers Market. Emily, who you might know for her delicious seasonal Almond Buttercrunch Cake, bakes several other sweet and savory treats, including her savory hand pies, Brown Butter Lavender Bouchons, and Chocolate Meringue Cookies, just to name a few. All of these treats are hand-made and baked solely by Emily each week out of the kitchen of Myer’s Bagels, which is owned and run by her husband, Chris. Although Emily has no formal culinary training, she has much experience working within the food industry. Both Emily and her husband worked at Al Forno, the iconic Italian restaurant in Providence, Rhode Island before moving to Vermont. Emily has also worked at the Shelburne Farms Inn where she managed the South Dining Room’s dinner parties. She then moved from front-of-house to her own kitchen where she started baking her famous Almond Buttercrunch Cakes, which she sold at City Market. With her cakes in high demand, orders increased and more co-ops were onboard. After 6 years of baking the almond cakes out of her small home kitchen, she was ecstatic when Myer’s Bagels went up for sale two years ago. The Conn’s were so fortunate to land the space, allowing Emily to expand her business, and bake a variety of treats.

[caption id="attachment_3882" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.28.38 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Burlington’s Growing Food Movement Today, the Burlington Farmers Market is where Emily makes her largest profits. Emily, who is now a vendor member, meaning she has “voting” rights, has seen the market grow and evolve over the years. However, instead of viewing the other baked goods stands as competition, she’s says it’s “exciting” to have more vendors. “Everyone offers something different and makes each item their own,” Emily states. “The food world as a whole in Vermont is growing fast. There’s not only passion, but quality here”.

[caption id="attachment_3883" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.29.39 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Creativity is Key However, the quality of Emily’s labors of love are unique. She focuses not only on the taste, but on the presentation as well, which is evident from her whimsical, yet elegant farmers market booth. She exclaims “it’s all creative!”. This creative drive is evident from Emily’s bright blue eyes and gleaming smile. The ability to create and play with different flavors and textures is what keeps her going after waking up at 3AM day after day. Although baking is an exacting art, once you have mastered it, you can play and experiment. This is exactly what Emily enjoys doing because she’s not a “by-the-book type of person”.

[caption id="attachment_3884" align="aligncenter" width="520"]Screen Shot 2015-08-29 at 10.31.43 PM Photo Courtesy of Emily's son, Harry Conn.[/caption]

Start Small and Slow As a food entrepreneur, Emily has also learned a lot from her experience starting from a home kitchen. Through this process, she’s learned the importance of quality—including visual quality, respect for food, and simplicity—“less is more!” She also encourages all food entrepreneurs to go after whatever they are passionate about and to “start small and start slow”. She emphasizes that the food community here is growing, and everyone here is open to helping support those that are just starting out.

As for Emily’s plans for the future? Her dream is to eventually have her own retail store. Until then, look out for her products in Vermont co-ops, online, and of course, every Saturday at the Burlington Farmers Market. In addition, starting this fall, you can order hand pies online and pick them up at Myer’s Bagels.

Natalie Lovelace

***

Thank you, Natalie, for capturing so well the amazing art and craft of one of Vermont's best bakers, Emily Conn--a baker whose creativity makes her, in my mind, head and shoulders above the rest!

À Bientôt,

bronwyn-signature1

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6 responses to “Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen”

  1. Margo says:

    Great story Natalie and Bron. Running now to find a yummy breakfast and it is all Emily’s fault. Photos great as well. Hope I can find something that is good here in Tribeca LOL.

  2. Janet Biehl says:

    Bronwyn and Natalie, thanks so much for publicizing Vermont’s food proprietors in our burgeoning local food culture. It’s so important to support them!

  3. Great article! Emily is a very talented baker! And for those of you who don’t know Providence, Al Forno is the creme de la creme of restaurants there.
    Best wishes to Emily and The Bakery at The Farmhouse Kitchen. 🙂

  4. Laurie Burke says:

    Wonderful article and I actually stopped by this booth last Saturday on Bronwyn’s recommendation. Emily’s baked goods are pretty amazing! Great blog post and after seeing these photo’s, I want to go back and enjoy more treats. Nice work Bronwyn and Natalie!

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