By Susan Elise Campbell
Flour Child Bakery opened in February at 128 Glen St., two years after proprietor and Fort Edward native Taylor Suprenant started her in-home baking business.
“People saw the baked goods I posted online and asked for orders,” she said. “I outgrew my home kitchen and started looking for someplace to do the baking, not necessarily for a storefront.”
She said she was “a little young” at that time, but as it happened, her friend Ashley Kopf, who also had gone from home baker to shop proprietor, was selling Abby’s Cookie Jar after running it for three years.
Suprenant once worked at Abby’s over a summer. Kopf and her husband, who was Suprenant’s high school band teacher, asked if she wanted to take over the business.
She purchased the equipment and display cases and brought over her decorating materials and cookie cutters used to create specialty cookies, macarons and custom cakes and cupcakes.
The shop has a counter and tables to seat 15. Customers can also get hot or iced coffee.
So far the bakery has been “crazy busy” for Suprenant and her two part-time staff, she said.
Suprenant said she always wanted to run her own business and is getting an education quickly. Going forward, her goal is to “keep growing, learn new things” and better herself as she provides “high quality baking” for her customers.
Flour Child Bakery is open Tuesday through Thursday from 6 a.m. to 6 p.m. and Saturday from 8 a.m. to 2 p.m.