The Rise Of Little Spruce Baking
March 27, 2018 | 1 min to read
What do bakers do when they have hundreds fewer lobster roll buns to bake in the winter? They launch a new baking business called Little Spruce Baking Co.
Kim Rodgers, executive pastry chef at Big Tree Hospitality (the owners of Eventide Oyster Co., The Honey Paw and Hugo’s) and sous chef Alison Parsons have added to their responsibilities with a wholesale baking operation in the Pepperell Mill in Biddeford. They launched on Saturday at the Saco River Market, held weekly from 9 a.m. to 12:30 p.m. at the Pepperell Center Event Space, 40 Main St., Biddeford. Little Spruce Baking Co., which is part of Big Tree Hospitality, is also selling specialty croissants on Friday, Saturday and Sunday at Elements, 265 Main St., a coffee bar that also sells beer and books.
“We’re really psyched about doing this just because we have such a talented baking department,” said Mike Wiley, a partner in Big Tree Hospitality.
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