SHARON — Local French pastry buffs do not mind a bit that the lines are sometimes long at the Blue Gate Farm Bakery in Sharon. After a few years of offering baked goods at a variety of area farmers’ markets, the bakery settled down and opened for business nearly a year ago.
Located on the Sharon side of the Housatonic River where Routes 7 and 4 meet, the bake shop is the work of pastry chef Bruce Young, along with his wife, Yobana, both owners of Blue Gate Farm in Warren. They paused for an interview on Thursday, March 21, after a busy day of preparation for Friday’s sales.
“We’re a small community in Warren,” said Bruce Young, who recalled the beginnings in 2020 at a farmers’ market behind the Warren General Store, later adding a similar farmers’ market in Washington Depot, and then others. Young grew up in Warren and he and Yobana still live there in his boyhood home that had been built by his father.
A Washington Montessori schoolteacher during the week, Yobana welcomes customers at the bakery on weekends. She also handles the bakery’s business details.
Transition from farmers’ markets to retail location came suddenly, according to Young, who recalled the day that he pulled into the gas station and convenience store that stands along Route 4 on the Sharon side of the river just west of Cornwall Bridge.
“I stopped for gas and ran into Liz Macaire, a long-time acquaintance,” he said. She pointed to the building across the road and recommended that he look at it. He remembered that she insisted that he needed to open his bakery there “immediately,” so 48 hours later, he was open for business.
“We haven’t had a slow day since we opened,” Young reported, pleased that the line of customers extends out the door, and that people are sometimes waiting in line before the bakery opens in the morning.
Baked goods are all baked on site. Breads include traditional, European, and the baguettes are done to French weight and size standards. Sourdough is naturally fermented. Multigrain and variations seasonally rotated.
Croissants are made on site. “I start with a scoop of flour, water and yeast, and very expensive French butter,” Young said. The French butter works the best for laminating pastry.
Hard rolls are made fresh every morning, Young said. “I cut and weigh and shape every one of them, about 85 each day.
“I’m pretty fast,” he added.
Young said that he arrives at the bakery each day at 3 a.m., working six days a week. The schedule is necessary in order to fill the bakery shelves with the variety that is sold on the busy weekends.
Area towns have their own designated rolls. “We always have a local roll,” he said. The Cornwall roll is topped with a pistachio ganache, for example.
On a Saturday, Young expects there to be seven types of breads available, and always baguettes. Blue Gate bakes varieties of tarts, and regional French specialty items, including short-crust pastry with black cherries, walnuts, or red plums as a few examples.
Delicate barquettes, shaped like small boats, are filled with lemon curd or fresh fruit as some of the choices. French caneles, local to the Bordeaux region, are a frequent feature.
“We have an astonishing variety,” Young said. “We do what we do best.”
The coffee comes from Sacred Grounds in Sherman. Choices include latte, cappuccino, or espresso. Hot chocolate is made with Lindt chocolate truffles topped with handmade marshmallows.
There is no indoor seating, but customers are welcome to find a spot outdoors to enjoy their purchases. Many summer season patrons walk over from the Housatonic Meadows campgrounds for warm pastries and coffee in the mornings, or some prefer the fresh breakfast sandwiches.
“I’ve been cooking since I was 14,” Young said. He lived in England for nine years working for a French chef whose father was a baker from whom he learned much. He noted that he has been largely self-taught and is always learning.
An unusual companion to a bakery operation, a design and décor note is added by Ivy’s Collective, stylishly occupying the other half of the building’s interior. In high spirits from having acquired pastry before the bakery sells out, visitors can shift gears and view an array of antiques and collectibles. Prices from a few dollars to higher. Ivy’s is owned by former New Yorkers, Ivy and Daniel Kramp, and managed by Liz Macaire, merging talents to create an ever-changing display in an unrushed country environment.
Both the Blue Gate Bakery and Ivy’s Collective are open Fridays, Saturdays, and Sundays, from 7:30 a.m. to 2 p.m. (the bakery closes earlier if things sell out).
Photo contributed
Sample baked goods offered by the Blue Gate Farm Bakery in Sharon. The rolls with the pistachio ganache (green) topping are called “Cornwall rolls.”
Infinity Hall, built in 1883.
“We have a real opportunity to bring the residents of Norfolk closer together and add to a community already steeped in a rich history of the arts,” Rosenfeld said. “Thursday’s turnout and the positive energy we experienced are the very reason Goodworks exists. We are thrilled to help support and build upon the vibrant community spirit here.”
Built in 1883, Norfolk Village Hall — the former opera house, barber shop and saloon in the center of Norfolk —was designed by Palliser & Co. In 2007, the building was restored as the 300-seat performing arts theater Infinity Hall.
Goodworks Entertainment Group took over Infinity Hall in April 2019. Rosenfeld said he plans to realign the organization with his original dream of doing good works — hence the name.
He also spoke of a large-scale arts and music festival for Norfolk and of conversations with Melvin Chen, director of the Norfolk Chamber Music Festival–Yale Summer School of Music, about a possible winter classical concert series featuring Yale musicians.
After a question-and-answer session, attendees stayed to enjoy live music, food and drinks organized by Lisa Ludwig, general manager of Infinity Hall.
Nearly 200 people gathered at Infinity Hall to discuss possibilities for its future use.Jennifer Almquist
Norfolk resident Tony Kiser praised Rosenfeld’s vision.
“If there is anything to be done, he’s the guy to do it,” Kiser said. “He’s got the experience, some capital to invest, and he has a vision.”
Henry Tirrell, Norfolk first selectman, welcomed the prospect of renewed activity at the venue.
“I am excited to see an option for dinner and drinks in town, as well as increased activity at Infinity Hall,” Tirrell said.
Cheryl Heller, chair of the Norfolk Economic Development Commission, said the announcement represents an important moment for the town.
“Infinity is a key part of Norfolk’s identity, and for the last few years that it’s been quiet, the community has felt the loss,” Heller said. “This announcement is tremendously exciting, not only because of the new restaurant and programming, but because David’s plans include contributing to the culture and life of the town.”
“I am completely delighted with the new direction,” said Norfolk activist and Economic Development Commission member Libby Borden. “I certainly hope Norfolk supports Infinity Hall in every way.”
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Artist Janet Andre Block in her studio in Salisbury.
Block speaks warmly of her printmaking teacher, the well-known artist Kiki Smith.
“She was incredibly kind and generous,” Block said. “What I learned in art school is what I want to do.”
During the pandemic, she painted in a world of swirling colors that suggest another world just within this one.
Block’s work will be on display at “Catching Light, 75,” at David M. Hunt Library from May 23-June 19. The opening reception will be Saturday, May 23, from 5 to 7 p.m. and she will give an artist talk Thursday, June 4, at 5:30 p.m.
The exhibit features 75 small paintings representing her varied painting modes.
“I’m offering these as a gift to the library,” she said. “Each donor who gives $75 can choose a painting.”
The paintings are 2-inch squares.
Janet Block discusses painting.L. Tomaino
Block has worked with nonprofit groups in the Northwest Corner for many years. She has been a volunteer for Project SAGE, the Lakeville-based organization committed to ending relationship violence, for many years. She has also served on Trade Secrets Underwriting Committee — the annual garden event that serves as Project SAGE’s largest fundraiser — for 25 years and remembers the first meeting around her dining room table. She served on the board of the Berkshire Taconic Community Foundation from 1991 to 2000 and was chair of the Fund for the Northwest Corner.
She has stepped back from her work with nonprofits to devote more time to painting, though she still helps where she can.
“I enjoy the early starts of anything. That’s why I like art, where I can start with a blank palette.”
“There is something about picking colors,” she said, describing it as “really a kind of creation — just the pleasure of mixing up a color, finding the next purple,” along with the immediacy of “the feeling of the brush on canvas.”
Block commends Hunt Library’s Art Wall team: Garth Kobal and Sergei and Zoe Fedorjaczenko.
“I think so highly of them,” she said. “I can’t say no to Garth, who is such a sincere, talented and generous person.”
Block is guided by the thought, “You are what you focus on,” and says this, along with the natural world and music, helps her bring herself to “light and beauty” through painting.
For more information about Block and the exhibit, visit huntlibrary.org and janetandreblock.com
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