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.”
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‘The Laundry Room,’ a painting by Maira Kalman from the exhibition “Shaker Outpost: Design, Commerce, and Culture” at the Shaker Museum’s pop-up space in Chatham.
“I always approach my work from an aspect of love,” she said. “I fall in love with a face or a chair or a shoe. And then it is my pleasure to paint. That is how I approached the pieces I chose for the installation. They spoke to me. They SANG to me.”
Her selections for the Shaker Outpost include clothing of daily life — hats, shoes, socks, gloves — alongside objects shaped by hand and necessity. A pair of bear fur mittens, a glove form, a forged iron stake. Items that once moved through ordinary days now sit in conversation with Kalman’s paintings, which draw from the museum’s photographic archive. “As I looked at the photo archive, I gravitated to images that made me happy,” she said. “The Shaker work is so full of delicate elegance and superb utility. I love that.”
Maira KalmanPhoto by Kimisa H.
The idea of utility that is elevated to poetry is at the center of the show. Kalman described the impulse to “edit your life” after encountering Shaker design, and here that instinct becomes both curatorial method and invitation. “After seeing their work, you want to run home and throw out everything you have,” she said. “You want to edit your life. You only want what is essential. The simplicity and beauty of Shaker design are rarely equaled… They have wit and wisdom. Clarity and kindness. They are practical and they sing. You just cannot go wrong.”
The exhibition also marks a return. After more than two years at the Kinderhook Knitting Mill, the museum’s programming comes back to Chatham — if only temporarily — before the opening of its future permanent home.
The pop-up exhibition at 4 Depot Square in downtown Chatham extends beyond the gallery walls. A small, carefully assembled General Store — also curated by Kalman — offers books, textiles, notecards and handmade goods by local artisans. Like the Shakers’ own public-facing shops, it blurs the line between commerce and ethos, asking what it means to buy something made with care. It is, deliberately, a place to linger.
Kalman sees the Shakers as kindred spirits. “Even though my mother was a Russian born Jew, she could have been a Shaker,” she said. “But then all of the women in my family could have been. A sense of beauty, care, simplicity and love imbued all that they did. They were frugal and fastidious.”
That inheritance feels newly relevant. “Today we have a very fast-moving day. Never enough time,” she said. “And I think that the sense of taking time to make beauty resonates very much these days. It restores the soul.”
Kalman worked closely with her son, Alex Kalman, on this exhibit. “Working with my son Alex Kalman on this installation has been a joy,” she said. “He curates for his museum MMUSEUMM, in a defunct elevator shaft on Cortland Alley in Manhattan. He is always looking for the intersection of humor and human expression and endeavor. That is how I approach the installation at the Shaker Outpost. Everything should matter.”
Shaker Outpost: Design, Commerce, and Culture runs through July 5 at 4 Depot Square in Chatham, with subsequent installations by Paula Greif and Kiki Smith later in the year. For more information, visit shakermuseum.us.
The Ticking Tent Spring Market returns to Spring Hill Vineyards in New Preston on May 2.
Juarez is president of Christina Juarez & Co., a communications and business development consultancy. Reynaert is market director at ELLE DECOR, an interiors stylist and author of “The Layered Home,” which he will sign at the event.
Benjamin Reynaert and Christina Juarez, co-founders of The Ticking Tent. Their one-day Spring Market returns to New Preston on May 2 at Spring Hill Vineyards on Bee Brook Road.Jennifer Almquist
“The Ticking Tent is about reimagining the joy of discovery — bringing together antiques dealers, artisans and design enthusiasts in a setting where community and creativity thrive,” Reynaert said.
Among returning vendors is Rhonda Eleish of Eleish Van Breems Home, with shops in New Preston, Roxbury, Westport and Nantucket. “The Ticking Tent is a fun event where you can shop curated goods, meet friends and enjoy the setting,” she said.
The market partners with ELLE DECOR as national media sponsor, along with Home & Garden CT & NY, Connecticut Cottages & Gardens, New England Home CT and Litchfield Magazine.
For information and tickets, visit thetickingtent.com or follow @thetickingtent.
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