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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Izzy Fitch at Battle Hill Forge in Wassaic.
The giant metal mantis, built by artist Jim Hackett, is now part of a summer contest Fitch devised. He’ll strap it to the roof rack of his car and drive it around. When people spot it, they can take a photo, post it on social media and tag @battlehillforge, @lakevillejournal and @themillertonnews. At the end of the contest, names will be drawn at random and gift certificates to Battle Hill Forge will be awarded.
“It’s just for fun,” said Fitch, whose work often blurs the boundaries between art, utility and play. “Who couldn’t use more fun these days?”
Fitch moves through his sprawling workshop spaces like an enthusiastic museum guide leading visitors through a collection he forgot he owned. Every few steps, something catches his attention. A hand-forged daffodil. A dragonfly. A prototype trellis. A powder horn his great-grandfather taught him to make. A concrete toad inherited from his grandmother.
“Oh, this is cool,” he says, veering off course.
A few minutes later:
“Oh, I forgot to show you this.”
Then:
“You want to see something really cool?”
The tour never quite follows a straight line.
Neither does Fitch.
Long before Battle Hill Forge became known for custom gates, garden structures and sculpture found everywhere from private estates to major cultural institutions, Fitch was a child building armor for toy animals.
“I had a Black Panther that was this big and I armored it,” he says, holding his hands a few inches apart. “I made all my little people and creatures, and I armored them all up and I made all the weapons for them.”
Fitch’s father was a logger. Tools were plentiful. Toys were not.
“He wouldn’t buy us toys really, so we would have to make our own.”
The family business, if there was one, was making things.
Izzy FitchNatalia Zukerman
His great-grandfather was a master craftsman who made Windsor chairs in collaboration with his uncle, Bert Fitch. His father supplied the raw materials, Bert made the chairs, his great-grandfather carved the spindles. His relatives were renowned woodworkers. People would travel from far and wide to have his great grandfather make handles for them.
“I really learned a lot from spending time with my grandparents and my great-uncles,” he says.
Today, that inheritance is visible everywhere inside the forge.
Giant steel pumpkins wait beside elegant peony supports. Honeycomb sculptures support an endearing bee also made by Hackett. Giant orbs loom playfully. Metal mushrooms, used in classes Fitch teaches to children, line the windowsills.
Many are prototypes Some are commissions. Some exist simply because Fitch thought they might be fun to make.
“I just think of something cool,” he says. And then he makes it.
“Most of the metalworkers that I work with don’t want to talk to people,” he says. “They’re like, ‘Just tell us what you want. Give me the plans and I’ll make it.’”
Fitch is different. Part craftsman and part translator, he enjoys helping clients discover what they want before it exists.
Unless, of course, he’s distracted by a frog story.
The previous Battle Hill Forge location, in Millerton, included a small pond where Fitch often ate lunch.
“There was a dead mouse out there one time,” he recalls. “This frog was so clever. He would sit near the dead mouse and when flies came down, he would get a fly.”
He watched the frog for an entire lunch break.
The story arrived somewhere between explanations of Japanese patinas and custom railings.
It also explains a lot.Fitch notices everything: plants, insects, old tools, odd solutions, clever engineering tricks. His work is filled with observations gathered from gardens, forests, old European designs and conversations with other makers.
A peony support isn’t just a peony support. It’s an opportunity to improve something. A trellis isn’t just a trellis. Maybe it can come apart for shipping. Maybe it can help a plant grow differently. Maybe it can do something no one has considered before.
“I’m not really inventing anything new,” he says. “I just tweak it a little bit.”
After its beginning in Falls Village, moving to Millerton and eventually settling in Wassaic, Battle Hill Forge has become one of the region’s success stories. The shop is booked months in advance. Projects range from garden ornaments to monumental railings weighing hundreds of pounds. Designers seek him out. Gardeners collect his work.
Yet Fitch remains most animated when discussing collaboration.
The intern helping in the shop first met him as a student in one of his metalworking classes. Local glass artists add to his sculptures. Garden designers have helped refine his plant supports. For Burning Man this summer, he’s joining a team of fellow artists to build an installation featuring an oculus and a pair of metal sphinxes.
“We’ll have a little party,” he says.
The phrase could describe half the projects in the shop, especially the praying mantis. Technically, that sculpture belongs to Hackett.
“He makes all this cool stuff,” Fitch says. “I sell them for him because he’s one of those artists who doesn’t want to deal with the public.”
Fitch laughs.
“Which is totally smart.”
Outside, a dog wanders through the yard. A timber framer works next door. Metal rusts into beautiful shades of brown. New ideas wait in various stages of completion and there’s just a little magic around every corner.
To contact Battle Hill Forge, visit battlehillforge.com.
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