|
|
What a sweet deal - Small Rush City bakery making its markBy Barbara Brown The sweet smells filling the air bring with them a feeling of comfort and reminiscence for fresh-baked goodies from the kitchen. Daryl Seim and Tim Price want Rush City residents, visitors and passers-through to remember a little about how good fresh-baked food really is. Seim and Price both started in the bakery business more than 20 years ago when they met working for a large grocery chain. The two men had discovered early on that they liked to bake and had taken jobs in store bakeries. Seim left the grocery store bakery after only a few years when he decided that he could get into his own bakery and offer homemade baked goods. He said grocery stores had started moving to previously-frozen baked items that were basically reheated in the stores and he wanted to see more freshness in the products Price eventually worked his way up to management at the grocery chain, but left and joined Seim in Rush City after the grocery was bought by another chain. Seim and Price joined forces ñ and recipes ñ and since then have been working to increase business at the bakery. A recent expansion of the coffee shop eat-in area makes the bakery more inviting and the self-serve coffee lends a friendly atmosphere to the bakery. Seim lives in Willow River and Price lives in North Branch. They both say they bake enough at work. ìIíve eaten so many of these donuts, probably my favorite is just a plain glazed,î Seim said. For Price, the opportunity to make cream pies brings a lot of enjoyment. The recipes for those tasty treats and more are kept under close watch, Seim said. The tips and tricks that the two bakers have picked up over the years that separate their products from others will remain secret for a long time, Seim said. But, the bakery not only must compete with major food chains that can offer extended hours, they also have to remain in the forefront of the customerís mind when he or she goes shopping. One upcoming event that is sure to boost the bakeryís production is the PGA Tour stop scheduled for August at Hazeltine in Chaska. Price said the bakery landed the contract for the tour stop and is preparing plans to not only bake, but also deliver, 5,000 muffins, 8,000 cookies, 260 sheets of brownies, which hold about 140 brownies each, among other products. The food mostly will be supplied in the clubhouse and concession booths throughout the course. ©ECM Post Review |