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.”
Contemporary chamber musicians, HUB, performing at The Clark.
MASS MoCA is known for its 20th-century holdings spread throughout a sprawling complex of industrial brick buildings. Installations by Sol LeWitt and James Turrell have permanent homes there. Just down the road in Williamstown, the Clark features masterworks by Winslow Homer, Frederic Remington, John Singer Sargent and Claude Monet.
But what visitors might not immediately associate with those established names is how deeply both institutions invest in art happening right now.
On Saturday afternoon, a panel of young artists discussed their relationships with art, identity and technology as part of MASS MoCA’s “Technologies of Relation” exhibition, which opened that evening. The artists represented a broad range of cultural backgrounds, drawing on ancestry while exploring the future of art and technology.
The work itself ran the gamut: wax relief paintings, stained glass, interactive video and sculptural installations. One immersive piece automated the traditional Armenian practice of reading fortunes from coffee grounds. Particularly striking were Roopa Vasudevan’s hand-drawn QR codes and Taeyoon Choi’s large-scale weavings of binary code.
Opening the same night was Zora J. Murff’s “RACE/HUSTLE.” Through photographs, paintings and installations, Murff explores the wide-ranging and sometimes violent implications of being Black in America today. Each piece — whether confronting the rise of white supremacy or examining stereotypes imposed on Black communities — carries razor-sharp visual commentary designed to unsettle.
Pelenakeke Brown’s “Reverb” (detail) at Mass MoCA. D.H. Callahan
On Sunday, the Clark continued the contemporary thread. A small exhibition of work by Raffaella della Olga, titled “Typescript,” features intricate patterns created using a typewriter on varied paper surfaces. The effect seems almost impossible until viewers watch a video of della Olga loading her typewriter with 140-grit sandpaper and typing in a hypnotic rhythm. Though the typewriter is considered obsolete technology, she continues to find new applications for it, completing some of the works in recent months.
Next door in the Clark auditorium, HUB New Music performed works written specifically for its unusual instrumentation: violin, cello, clarinet and flute. While that combination may not stand out to casual listeners, relatively little classical repertoire exists for it. The ensemble regularly commissions composers to expand the possibilities.
The results were striking. From the opening notes of Francisco del Pino’s “Passacaglia,” the quartet’s command and layered repetition pulled unexpected emotion from the audience.
After three pieces came the world premiere of Daniel Wohl’s “Mirage,” a roughly 25-minute work accompanied by digital blips, static and electronic textures evoking radio transmissions and UFO lore. Hearing four virtuoso musicians extract entirely new sounds from traditional instruments echoed the weekend’s larger theme: old tools made new again.
Like della Olga’s typewriter, Vasudevan’s QR codes or Murff’s charged imagery, the performances demonstrated that contemporary art often grows from familiar materials — reimagined.
The old masters will always draw visitors to these institutions. But when living artists command equal attention, this quiet corner of the Berkshires feels less like the middle of nowhere and more like a creative epicenter.
D.H. Callahan is a voice actor, creative director and trail steward. He lives with his artist wife in West Cornwall, Connecticut.
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