02/08/2026
Hey friends 🍞🧡
We're so close I almost taste it 😉
A few Q&As... as my inbox has been flooded with them.
Q:Treats!? Bread!? Where? When? Order?
A: Treats were mostly paused. Original Bread is still here in the barn 😊. As previously stated, I needed to lay low the last few weeks in order to get the businesses on the paths they needed to be on. There were a lot of behind-the-sceens changes that needed to take place in order to grow.
We had to restructure our entire business entity.
Creating the new business while keeping up with what we grew into... I would have collapsed 😆
But...Treats are slowly coming back now 😉
-Q: You're closing The Bakery Barn?
-A: Absolutely not. It is just growing into what it was always ment to be 🧡.
-Q:You're opening another Molly's Meadow?
-A: No. Yes. Kind of. Aspects. Our Downtown Bonduel location is not the Molly's Meadow you are used to seeing. We may have changed our look? Our direction? &maybe even our name 😲.
-Q: Our menu?
-A: Delicious. Cultured. Different.
A little more of a downtown-vibe.
Let's travel via treats 🧡
We have a fun menu filled with pastries and delights from around the globe.
If you have followed us from the beginning.. our bakery items have been named after a lot of cities & places. I love a good theme.
Why? I dont know... I love travel. Advrnture. Culture. But I have busy kiddos, needy animals, and ALL the anxiety 😆.
My first flavored bread (nearly 2 years ago 🤯)...was the "New York Sourdough" why? Because that day I wanted to feel like I was downtown NYC eating one of their famous bagels. Probably looking out of the window and seeing a taxi cab splashing through some perfectly placed water puddles there to ruin some interns day. When I eat that flavor... that's where I put myself. Busy.
Our French scones?
Why French? Why even scones? 🤷🏼♀️
Because I wanted to be in Paris having wine in front of the Eiffle Tower Susan...doesn't every French resident have a scone on them at all times? Obviously.
Our beautiful Chocolate Chunk Cookie we launched last month?
Made with large melted Swiss chocolate chunks, kerrygold butter, and Icelandic Sea Salt flakes.
Why? 🤷🏼♀️Because I was up north...couch lounging in a warm cabin on a ski trip... daydreaming of what it would be like to ski down the Swiss Alps 🎿. Would I ever do that? Absolutely not.
I make cookies 🤭
-Q: Why be a baker?
-A: Because I'm an artist type I suppose. I love change. Experimenting. Learning. Baking is an art. Instead of painting paper...I paint cupcakes. It's therapy. It's connection. Its a purpose. This new space is just that.
Larger kitchen space.
More equipment.
More possibilities.
New adventures.
-Q: Where is the new space going to be?
-A: We're moving in with some friends 😉
Our new downtown home is inside The Glenn. Cecil St. Bonduel...the newest restaurant getting ready to open. We are basically... a bakery within a lounge. Random? Not really... but thats a story for another time 💙
Thankfully… they aren’t morning people 😆 and invited me to jump in and fill the space while they are busy prepping for their incredible menu. That means you’ll get fresh bakery mornings, and they’ll take over later in the day.
This shared space allows us more room, more equipment, and more creative freedom... what am I most excited about?
Predictability.
More bread. All the time. 🧡
You will have access to all your favorites daily 😍
Molly's Meadow isn't leaving, it's adding another journey 🧡
It's been a year in the making and its finally time to leave the meadow for awhile...
We'll see you Downtown!
Want to sell our products on your shelves?
Send us a message...
We'd love to chat 🧡
