WAXHAW — In early January, the Enquirer-Journal interviewed “The Baker,” Michael Pappas about his bakery which offers 14 artisan breads and pastries that are examples of centuries old, European techniques.
Pappas began selling bread at the Waxhaw Farmers Market in November of 2020. Now, he has opened a storefront in downtown Waxhaw located inside the Collins cattle and livestock building on Broome Street behind Maxwell’s Tavern.
The Baker inhabits a small portion of the building. Decorated with 100-year-old reclaimed wood from a local, former school building plus the historic brick already part of the livery and modern accents such as the lighting and benches, the bakery mirrors Pappas’ goal which is to combine centuries old techniques with modern flavor combinations to provide customers with a sophisticated, “high-end” pastry experience, he said.
The menu will rotate throughout the week and weekend. Too, the menu will be “hyper responsive” to what customers enjoy and their feedback, Pappas explained.
“We built this in a way where everything is going to be exposed. Nothing is going to be packaged until the point of sale. When you stand here, you’re going to get the fullness of all these great looking breads…,” Pappas said.
Had someone told Pappas how successful The Baker would be before he started it his reaction would have been, “I look forward to the day,” he said.
Because the storefront is nearly complete, “The Baker” will no longer be at the Waxhaw Farmers Market. Their last day will be this Saturday, April 17. Too, they will discontinue their home delivery service. Customers can visit the shop to pick up breads, pastries and desserts of their choice, Michelle Pappas said.
The Baker will also offer coffee from a myriad of vendors that can be enjoyed with any available item.
Beginning Thursday, April 22 ,The Baker will be open Tuesday through Saturday from 9 a.m. to 1 p.m. or until supplies last.