Our New Source for Salmon

Salmon with Cream Cheese and Fresh Dill is one of our fan favorite flavors… most people that bring it up say something like, “WOW! I like your quiche, but your Salmon quiche is my absolute favorite!”

This year, we’re very excited because we are partnering with Shoreline Wild Salmon for our salmon. Shoreline’s salmon is line-caught in Alaska and flown out within 24 hours straight to Michigan. Marie Rose is a co-owner of the company and splits her time between fishing in Alaska and selling at Michigan farmer’s markets on the east side of the state.

Marie grew up in Battle Creek and has been in to visit our kitchen at Bakewell. We are proud to support this local – and Alaskan! – small business with an amazing and sustainably-fished product. It’s always our goal to work with other small businesses to source as many of our ingredients as possible, from veggies to cheese to salmon!

Be sure to check out the Shoreline Wild Salmon website to see how you can get your own delicious salmon, which you can get either frozen or smoked. This is a unique and exciting business and we’re thrilled to be working with Marie.

You can find Salmon with Cream Cheese and Fresh Dill quiche from the Bakewell Company at one of our Saturday markets. Want to order ahead to make sure you get what you are looking for? Our phone number is (269) 459-8030.


The Very Beginning

bakewell Crew

Our crew at the end of the 2016 season

Erin here, it’s my turn to write about Bakewell today. As most of you know, these days the Bakewell Company is at several markets on Saturdays and a few during the week. It takes a whole crew of people who cook, package, take orders,pack up for markets, and set up and sell. We have a system of operating that has developed over the years and every once in a while I think about the very first time I took the quiche to market.  Sometime in the summer of 2009 my mom suggested I bring a few quiche to market and see if they would sell. I wish I could remember why it was quiche that she suggested. I had developed my own little quiche recipe at that point, based off the quiche I learned how to make while working in a pastry kitchen in Scotland. I dreamed of having my own cake bakery and my mom suggested that maybe a good way to get started would be to try to sell my baked goods at the farmer’s market. Quiche was a good way to use the meat and eggs that they were raising on their farm so I gave it a try.

The night before the market I made about a dozen quiche, using the same metal rings that we still use for our quiche now. I think I made three flavors: Broccoli and Cheddar, Sausage and Potato, and Chicken with Roasted Red Pepper, Parmesan, and Artichokes. The next morning on the way to the market I stopped at Meijer and bought a toaster oven for samples and some paper plates and napkins. I put the quiche out on a table in my parents’ market booth and stuck one in the toaster oven for samples. I started offering samples to everyone who stopped and people bought them!

early quiche

This is the earliest photo I could find of our quiche at the market. Sharing a booth with Pleasant Hill Farm at the Springfield Farmer’s Market in 2011.

I’m so thankful for those first customers who gave my business a start and for everyone else over the years at each new market that we go to. I’m thankful that it is not just me making quiche these days, but it’s done by all our wonderful Bakewell people who also love making and selling good food.

Erin at SH

This is me at the South Haven Farmer’s Market in 2014, which was our first summer there. One of our long-time customers took this photo and sent it to me.


The Kitchen Crew

Its hard to believe its the middle of June already! Time for beach days, baseball games, and farmers markets. As summer kicks into full gear, our kitchen crew is working hard to keep up with it.

We have the privilege of working in our own building that was renovated for us (from what used to be a plumbing company). This allowed us to set up the kitchen to maximize our workflow. We get to rearrange it to fit in new equipment and try new ideas!

We wouldn’t be able to make all this wonderful quiche without our kitchen crew. They begin by prepping everything from veggies and cheese, cooking and slicing the meat, and making the crust dough and the egg mixture. Then its onto assembling the quiche, filling with the egg mix, and baking them. After they have cooled off, they take the quiche out of the rings, wash oodles of dishes and pans, and clean the kitchen to a spotless and sparkling shine.

We weren’t able to get Vanessa and Lisa in the pictures, but they are two more hard workers! All those smiling faces are the little bits of dedication that make up our delicious final products. When you enjoy what you do, you can taste it in the food. We definitely enjoy what we do and we hope you enjoy it too!

All About Chorizo


One of our perennial crowd-pleaser quiche flavors is back this week: Chorizo Sausage with Corn Cake, Poblano Peppers, and Queso. Yum. This is a personal favorite of mine as I absolutely love the savory flavor of the chorizo.

That begs the question… what is chorizo, anyway?! Chorizo is a type of Spanish pork sausage that is flavored with smoked paprika – which gives it a deep red color. It can be quite spicy, depending on where you get it from. In our quiche, it’s not super spicy but it packs a super flavorful punch. Along with the Jalapeno Popper quiche, the Chorizo flavor is often quite popular with our masculine fans!

Speaking of some masculine guys, we are fortunate enough to source our chorizo from one of our fellow market vendors, Youz Guyz Sausage Co.


Located near the Bakewell Company in Portage, Youz Guyz crafts absolutely delicious sausages with specialty flavors. Their motto is “Average is Over!” and we definitely agree. Youz Guyz carries beef, pork, and chicken sausages and you can find them at their shop on Portage Road, or at the Kalamazoo Farmers Market. (They also serve lunch Tuesday – Friday!)

Of course, if you’re looking for their chorizo in a fantastic quiche… look no further. This flavor is packed with chorizo sausage, handmade corn cake, poblano peppers (a type of fairly mild chili), and of course, what would such a quiche be without a little queso?

Look for the Chorizo with Corn Cake, Poblano Peppers, and Queso this week at the following markets:

Rolling Along

One of the questions that we are frequently asked is, “How many quiche do you make in a week?” Last week, our kitchen crew made over 1,600 quiche! Small, medium, or large, all these quiche are hand made from the crust up.

Whether we’re filling quiche with veggies or meats (and eggs and cheese, of course) we  make sure all our favorite flavors are there to make the magic happen. You know we love putting as many fresh ingredients in our products as possible. Meats, veggies, even some cheese are bought locally and prepped to make the best eating experience. But let’s put aside our filling ingredients for just a moment.

What is the one thing all our quiche flavors have in common?

You guessed it!  The same flaky, buttery, delicious crust. We make our crust dough in large batches, portion it out, and then start rolling.  Shown here are a few steps to the official Bakewell rolling process:

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This is how our crusts are prepared and rolled, ready to be assembled, filled, and baked – about 400 of them each day. Can you imagine if we did all 1,600 in one day? Whew, we’d be pretty crusty by the end of the day! This crucial part of our process takes a good chunk of our day. We are very thankful for the many talented hands that help make this job roll by!

You can watch our video of this process on Facebook!

What’s New at The Bakewell Company?

This week The Bakewell Company Blog presents: 2018 Changes!

While summer is the busiest here at The Bakewell Company, we are pretty busy during the winter also. We go over the past season, try new flavors, and work on projects to improve our products.

We’d like to let you in on a few of them!

We’ve changed a portion of our menu for this Market Season: our Bread Puddings and Pot Pies are on hold this summer. We are going to focus on quiche production, including our Quiche Sliders, which you can purchase hot and ready at Battle Creek Farmers Market on Wednesday and South Haven Farmers Market on Saturday.

If you are missing the Pot Pies, expect to see them make a comeback this Fall when the air gets a bit chilly, and a nice, warm pot pie will be just the thing.

And, in case you are wondering, Brownies and Bakewell Tarts are still available as continuing staples alongside our quiche!

What else is new, you ask?

The Fulton Street Market in Grand Rapids will see us every Friday, and once a month on Saturday, and we will be at the Marshall Area Farmers Market once a month on Saturdays.  (Click HERE for a list of the specific Saturday dates for these two markets!)

We enjoyed our time at Texas Corners, but we will not be regular vendors at the Texas Corners Market this summer. We  hope you will come see us at our kitchen in Portage, or at the Kalamazoo Farmers Market on Bank Street!

In other Quiche news:

Please feel free to come to our kitchen location!  We are open Monday thru Friday, 10-5. You can place an order, pick up an order, or just come in, say “Hi,” and shop!

2725 E Milham Ave., Portage, MI 49002                                                                                       Phone: 269-459-8030

This has been your 2018 What’s New in the Kitchen full report! Feel free to call, Facebook or email us (the.bakewell.company@gmail.com) with any questions or feedback!





Asparagus Season Has Arrived

Springtime is my favorite time of the year at the market. There are vibrant fresh flowers, early greens, and (my personal favorite!) asparagus.

As mentioned in our blog post last year, here at The Bakewell Company we source many of our ingredients from local farmers.  Our very popular Asparagus with Bacon and Gruyere Quiche is made with fresh asparagus and bacon from a local farm. Talk about some fresh ingredients!

You will be seeing these beauties at the markets starting this week.  Many people ask us what to serve with the quiche. A green salad or side of fresh fruit is always a great way to create a complete meal.

My family particularly enjoys this salad that I serve with the  Asparagus with Bacon and Gruyere Quiche. I like to keep the salad and dressing simple because it compliments the bold flavors of the quiche while celebrating those lovely greens that are popping up at the market right now.


Market Veggie Salad (Serves 4-6)  
1 head of your favorite lettuce, chopped or a fresh salad mix (many farmers sell bags of salad mixes at the market. These are great because they offer a variety of greens in one bag and are already chopped for your convenience.)
1 yellow bell pepper, sliced thin
1 tomato, cut in half and sliced thin
1 carrot, grated
1/4 C freshly grated cheese (I used a block of Raspberry Bellavitano from The Cheese People this time, but this salad will work well with any cheese you prefer).
1-1/2 – 2 TBS olive oil
1 TBS fresh lemon juice

Place the lettuce or salad mix in a large bowl, and layer with the veggies. Drizzle the olive oil on top of the veggies and toss to coat. You may need a little more or less olive oil, depending on how dressed you like your salad. Sprinkle the cheese over top and squeeze the lemon juice over the entire salad just before serving. Enjoy with your Asparagus with Bacon and Gruyere Quiche.

Does your family have a special side that you serve with our quiche? Feel free to comment and share your favorites below! Continue reading