It’s big news for downtown Cary this morning, June 15, as Missy and Lionel Vatinet, owners of La Farm Bakery, opened the doors to their new production facility, at 220 W. Chatham St.
The new Chatham Street location is designed to offer a full view of the bakers in action, mixing, shaping and baking breads by hand, and will be open Monday through Saturday from 7 a.m. to 5 p.m., with “grab-and-go” service of freshly baked breads and pastries.
In coming months, the downtown La Farm will increase coffee and retail offerings with lattes, cappuccinos and sandwiches. The La Farm Bread Truck will also be on-site Monday through Saturday from 10:30 a.m. to 2:30 p.m., offering breakfast and lunch items.
“It’s time for us to grow so that our bakers – who shape every single loaf by hand – have room to explore new ideas and produce breads to meet the demand of our customers,” said Lionel, a Master Baker and three-time James Beard Foundation “Outstanding Baker” semifinalist.
Features of the new state-of-the-art bread and pastry production facility include:
- A Denmark fabric duct system which uses no chemicals and circulates air throughout the facility to ensure crust doesn’t form on dough during production.
- Ample cooler space to store grains, to preserve and support the freshest product possible.
- New proofing coolers for breads to rise 12 to 18 hours, to fully develop depth of flavor and complexity of fermentation, and store large variety of fresh grain.
- Specific “lab” space to support extensive work in and experimentation with fermentation, with the intention of creating many new breads, establishing new techniques and increasing grain variety.
- Separate, temperature-controlled pastry room to support work with sensitive products; bread bakers require a warmer environment to foster fermentation and proofing of bread than pastry.
The original Preston Corners location of La Farm Bakery will now be able to offer warm breads and pastries throughout the day.
“This is where are heart is!” Missy said of that space. “We have cultivated such a family with our customers here, and look forward to serving them and visiting with them every day as we have for 18 years.”
