Paulette Griggs began working at Village Bakehouse in 1996 as a manager. In 2002, her family received control of the bakehouse and ever since, Griggs, alongside her husband and two sons have worked tirelessly to provide fresh baked goods to their devoted customers.
Village Bakehouse provides freshly prepared one-of-a-kind wedding cakes, artisanal bread loaves, pies, and pastries in an assortment of flavors. The business is more than just a bakery, too, and also serves breakfast and lunch options out of the cafe — selections include Omelets, Zucchini Bread, Paninis, and a Turkey Sandwich with Cranberry Relish.
The quality standards never waver at Village Bakehouse, everything is made from scratch. Arriving at 2 a.m. and providing product to local cafes by 5 a.m., a baker’s morning begins when most are still sound asleep.
It can be hard work, but for lifelong bakers such as Griggs, it is all worth it to create something fresh for others to enjoy.
I recently chatted with Griggs and learned all about her passion for baking, operating Village Bakehouse, and working with her close family.
Here’s my interview with Paulette Griggs of Village Bakehouse:
Me: On Village Bakehouse’s website you say that the quality and freshness of the ingredients in the product is what sets Village Bakehouse apart from the rest. Can you tell me why Village Bakehouse places an emphasis on quality and how you maintain such high standards?
Griggs: We work to keep our standards high analyzing our successes and failures each day. If we have to tweak something we discuss it as a team and make the change. We have very limited space, so product comes in several times a week and it is gone by the end of the week and we start all over again. We don’t settle for lesser-quality ingredients. Everything that is brought in is inspected for quality and consistency. If it isn’t up to standard it goes back.
Me: Does Village Bakehouse have an approach to sustainability (e.g. sourcing locally, recyclable or compostable containers, etc.)?
Griggs: We recycle every day and we donate our soda cans to Youth on Their Own. We work daily to educate our employees on the importance of recycling. We use compostable takeout containers and no styrofoam. We just switched to strawless cup lids and we are trying to get our guests to participate. Our napkins are made from recycled paper.
Me: You’ve mentioned that your kitchen upholds “the foundational principles by which true, artisanal, baked goods are produced.” What are those principles and how do you ensure they are followed every day at Village Bakehouse?
Griggs: We take pride in the fact that most everything is made from scratch. Bakers come in at 2 a.m. most evenings to make sure everything is ready to go at 5 a.m., and then we ship it out to a few cafes and set up our display cases for the day. We bake fresh every morning and donate leftovers to Impact. We are testing new products monthly to keep things current.
We uphold artisanal standards by producing bread and baked goods in small batches following specific procedures and recipes to produce the freshest and consistent products. We use sourdough and white starter for our breads and retard the dough to improve texture and flavor.
Me: What stuck out about baking to you? Your family has a history of baking but what made it interesting to you?
Griggs: I started baking as a child and always loved it. I went to school to be a chef, but my love was baking. When the opportunity came up to purchase the bakery, I jumped at the chance. It was a lot of work but I’m proud of what my family and I have accomplished.
I love the science of baking, it is my hobby and my therapy. There is something very special about feeding people and making people happy with food.
Me: What does working with your husband and two sons mean to you?
Griggs: I get to work with my family every day, it is a labor of love for all of us. I didn’t expect my boys to stay with us for so long but here they are helping us out. I am so proud of them.
Me: What are some of the best-selling items from the cakes, pies, and pastries menu?
Griggs: Our best-selling items are chocolate mousse cake, carrot cake, cinnamon rolls, and bear claws. Our best-selling pie is Apple.
Me: What are some of the best-selling items from the breakfast and lunch menus?
Griggs: Breakfast and lunch best sellers are Steve’s Breakfast Burrito, Breakfast Tacos, and Stuffed French Toast. And for lunch; our Club, Italian Masterpiece, Farmers Market Salad, and our scratch-made soups.
Additionally, for those with dietary restrictions, Village Bakehouse staff can suggest alternatives including trans-fat-free, vegan, low-sugar, flourless, or even eggless selections.
Village Bakehouse is located at 7882 N. Oracle Rd. For more information, visit villagebakehouse.com.
