Megan Starr 6/30/23 Megan Starr 6/30/23

why boards?

Our in house craftsman custom makes charcuterie and cutting boards for every gift basket, so you can show how much you care with every person you gift it to or share it with.

because...

Before well-equipped home kitchens, bake houses offered people a place to gather and bake in wood fired ovens. After tending to the community fire and sharing tools, people would carry the bread on wooden planks to their families and neighbors. These bake houses, and the food made, were the heart of the community. 1871 Bakehouse would like to carry on the tradition of caring in every small batch of baked goods that comes from our ovens.

Megan Starr 6/30/23 Megan Starr 6/30/23

mushroom & havarti party

We’re busy working on new menu items today at 1871 Bakehouse. Buttery, flakey handmade puff pastry filled with savory mushrooms and caramelized onions, kissed with balsamic and topped with havarti cheese. A few flakes of sea salt and a pinch of thyme rounds out this punch of savory flavor.

The Mushroom Havarti Turnover at 1871 Bakehouse.

Megan Starr 6/30/23 Megan Starr 6/30/23

We’re so glad you asked.

We use only organic flour.

Not only that…

we spend an incredible amount of time sourcing the highest quality ingredients for 1871 BakeHouse breads and pastries.

Unbleached, unbromated, unenriched, organic flour is just where we begin.

Megan Starr 6/30/23 Megan Starr 6/30/23

You missed a spot.

One of my favorite things is ending a long day watching fireflies light up and dance.

By some stroke of luck or grace, I found the most wonderful husband in the world. He does things just to make me smile.

Every spring, when he pulls out the mower, he does his best to design the least unsightly patch of grass in our lawn. Then he lets it grow long. Week after week, he carefully steers the blades around the area, hoping to attract ever more little glowing bugs.

At the end of each warm day, we sit with a pastry and cool drink, and watch happiness twinkle around us.

Maybe its a little piece of crazy, but we wouldn’t have it any other way.

Megan Starr 6/30/23 Megan Starr 6/30/23

Can I buy your baked goods at…any retailers?

In the beginning we were very excited to start sharing our bread with all of you, and we very eagerly and optimistically sought ways to do that. We are still very excited for you to try all of our bread and pastry, that will never change. But we’ve learned a few things along the way.

Earlier this year we decided to refocus the retail sales of our bread and pastry back to our bakery location, in the historic house at 127 N. Main St in Sparta. This allowed us to better control the quality and care of the baked goods and service. It also helps us stay better in touch with our customers, which largely steers our menu and overall direction. After all, we wouldn’t be here without you.

For now, you will find a few of our items, from time to time, popping up on your favorite local restaurant menus. We will bring ever-growing quantities and varieties to pop-up events and the Sparta Green Market. We will continue to explore the best of partnerships and opportunities. And we are growing our menu and availability every single day. The best part is, this change opened our opportunities and path to grow our little bakery into much, much more.

As is the case in life, the journey paves the path to what will be. With a little experience, hindsight, and inspiration, we know it will be amazing. In fact, we could not be more excited about what’s coming.

1871 Bakehouse at 127 N. Main St. in Sparta, TN

Megan Starr 6/30/23 Megan Starr 6/30/23

bottoms up?

We’ve made a lot of pastries over the years, but there’s one reason the kouign amann is our favorite. One sweet reason we made it our signature. Sure, its a delicious, buttery, flakey croissant dough. But the best part is hidden from first view. Buried at the bottom, in the last bites. It’s the golden, sticky, deeply caramel pool that glazes the bottom while baking. The decadent result of caramelizing all those layers of pastry. Maybe we should serve them bottoms up.

The Kouign Amann in original, dark chocolate, salted caramel & lemon creme at 1871 Bakehouse

Megan Starr 6/30/23 Megan Starr 6/30/23

we do things a bit differently, so we get asked a lot of questions. We love that.

Why 1871?

We began the dream of our bakery in the kitchen of our Victorian era historic home, built in 1871. The name is a tribute to our history and the property’s connection to this amazing community.

The bakery is in a house?

Yes. Well, kind of. The property has been many wonderful things over the years, from a house to a soda shop to a bed & breakfast (and more!). In its 152 years it has housed, hosted and welcomed many people visiting and with deep ties to our community. We’re just beginning this adventure and we have huge plans. While we welcome lovers of bread, pastry and history in the foyer and former dining room now, we are working toward a full bakery in the old soda and gift shop building.

When can we come?

We bake Thursday through Saturday and love to see your smiling faces. We have a rotating menu that is posted every Wednesday. It always includes a line of sourdough breads, bagels and at least one pastry. We tend to sell out very quickly. but we’re always happy to reserve your favorite items. Message or call any time.