Customers queue up for Blue Gate Farm Bakery’s coveted confections

After nearly one year in business, pastry chef Bruce Young of Blue Gate Farm Bakery shows off a tray of baguettes that, when baked, will sell out fast to customers of this thriving French bakery in Sharon.

Leila Hawken

Customers queue up for Blue Gate Farm Bakery’s coveted confections

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.”

Latest News

East Canaan's CowPots to face the 'Sharks'

Amanda Freund of East Canaan will appear on the television show "Shark Tank" on April 4 to pitch CowPots.

Photo by Ruth Epstein

CANAAN — Fans of the television show “Shark Tank,” stay tuned. On Friday, April 4, Amanda Freund of East Canaan will be facing the panel, imploring members to invest in her unique product: cow poop.

Freund and her father Matthew Freund produce and market CowPots, which are made from the abundance of manure found on their dairy farm. Matthew Freund, realizing cows were producing more manure — 100 pounds per cow per day — than was needed for fertilizing fields for crops, came up with the concept of the pots. Years of trial-and-error experimentation finally resulted in success. In 2006 he began selling the biodegradable pots using 100% composted manure to local stores. Now the pots can be found in outlets across the country, as well as internationally.

Keep ReadingShow less
Hotchkiss lacrosse ices Kingswood Oxford 19-0

LAKEVILLE — The Hotchkiss School opened the girls varsity lacrosse season with a big win in the snow against Kingswood Oxford School.

The Bearcats won 19-0 in a decisive performance March 26. Twelve different players scored for Hotchkiss, led by Coco Sheronas with four goals.

Keep ReadingShow less
HVRHS releases second quarter honor roll

FALLS VILLAGE — Principal Ian Strever announces the second quarter marking period Honor Roll at Housatonic Valley Regional High School for the 2024-2025 school year.

Highest Honor Roll

Grade 9: Parker Beach (Cornwall), Mia Belter (Salisbury), Lucas Bryant (Cornwall), Addison Green (Kent), Eliana Lang (Salisbury), Alison McCarron (Kent), Katherine Money (Kent), Mira Norbet (Sharon), Abigail Perotti (North Canaan), Karmela Quinion (North Canaan), Owen Schnepf (Wassaic), Federico Vargas Tobon (Salisbury), Emery Wisell (Kent).

Keep ReadingShow less
Thomas Ditto

ANCRAMDALE — Thomas Ditto of Ancramdale, born Thomas David DeWitt Aug. 11, 1944 in New York City changing his surname to Ditto at marriage, passed peacefully on Pi Day, March 14, 2025. He was a husband, father, artist, scientist, Shakespeare scholar, visionary, inventor, actor, mime, filmmaker, clown, teacher, lecturer, colleague, and friend. Recipient of numerous grants, awards and honors in both the arts and sciences, a Guggenheim and NASA Innovative Advanced Concepts fellow, he was a creative genius beyond his time. In addition to authoring scores of papers, he held several patents and invented the first motion capture system and the Ditto-scope, a radically new kind of telescope. He was a pioneer in computer generated video, film, and performance.

When not hard at work, he was always there to help when needed and he knew how to bring smiles to faces. He loved his family and pets and was supportive of his wife’s cat rescue work.

Keep ReadingShow less