Flour Chicks Bakery in Nevis, Minnesota, has become a local sensation under the ownership of Sara Halik and her sister-in-law Tina Smith. Since its reopening in October 2023, the bakery has been delivering thousands of freshly baked goods, including pastries, breads, and cakes, to a growing customer base. Despite the winter chill, the aroma of warm doughnuts fills the air, drawing in both locals and visitors.
Operating during the late hours until around midnight or 1 a.m., the staff begins baking again at 5 a.m. Halik, who previously managed cakes at her other establishment, Red River Bar and Grill in nearby Akeley, found her passion for baking and decided to expand her horizons by purchasing Flour Chicks. “I just fell in love with it,” she explained, reflecting on her journey into the bakery business.
Behind the Scenes: Crafting Delicious Treats
Flour Chicks Bakery employs a dedicated team who follow meticulously crafted recipes stored in a binder filled with notes. Halik emphasizes that some recipes require precise adjustments based on seasonal changes. The bakery’s night shift, led by Nikki Kramer, prepares a variety of pastries, including scones, croissants, and the popular cinnamon rolls. “You’ll see her cinnamon twists come out perfect,” Halik noted.
Each day, staff members like Kramer handle dozens of sheets of dough, ensuring that nothing goes to waste. Leftover dough is repurposed into doughnut holes or apple fritters. Neil Selseth, who joins the team later in the evening, is responsible for frying doughnuts, lifting heavy bags of ingredients, and ensuring that every batch is perfectly cooked. “These girls make the magic happen; I just take care of the heavy stuff,” he stated, highlighting the teamwork involved.
Halik and Smith received hands-on training from the previous owner, which prepared them for the complexities of running a bakery. Initially overwhelmed with customer demand, they faced challenges due to being understaffed. “We were working 15-, 16-hour days,” Halik recalled, as they balanced counter service with baking. During peak seasons, she described working for 24 hours straight to keep up with orders.
Community Engagement and Unique Offerings
Flour Chicks Bakery thrives not only on its baked goods but also on strong community ties. Halik’s commitment to quality and personal touch is evident in the wide variety of products offered. The bakery fulfilled around 100 orders for pies alone during the Thanksgiving season, showcasing its ability to cater to customer needs.
The morning shift begins at 5 a.m., with staff members like Maya Deshayes and Keelin Irish preparing fresh doughnuts and bread. Deshayes demonstrates her skill in folding dough, while Irish manages to fill and frost doughnuts before heading off to classes at Nevis Public School. Halik, who is also involved in creating cheesecakes and festive treats, has a team that values artistry in baking.
Customer service is a priority at Flour Chicks, with Candy Pike working the front counter to welcome patrons. She expressed her joy in being part of a happy environment, stating, “I get to be me and have fun and greet customers.” Unlike many commercial bakeries that rely on frozen products, Halik emphasizes the bakery’s commitment to traditional methods and fresh ingredients.
As Flour Chicks Bakery continues to grow, Halik’s leadership and passion for baking promise to keep the ovens warm and the community satisfied with sweet delights. The bakery has become a beloved destination, not only for its treats but also for the camaraderie it fosters among customers and staff alike.
