The reason we do this.

We have the best customers. There’s no question about it, meeting and chatting with our customers is always the highlight of my day. They routinely make every frantic morning worth it, and are a continual inspiration for our baking. But, today, one of our favorites went above and beyond, and I had to share. Because, well, she sent this message and it is undoubtedly one of my favorite reads ever.

These deserve their own review:

I am a fan of pastry and a previously indiscriminate eater of almond adorned food things. These almond croissants have become a staple in my life and I have no interest in existing without them. Gas station bear claws no longer need to tremble in my presence because Bakehouse goods have managed to encourage me toward a life with standards. These pastries are sweeter than my husband and easier to get along with than my child and once a week I enjoy the croissant's company at least as much as I've ever enjoyed the other two.
Once upon a time two weekends ago, in an ill advised adventure involving the overlap of the world's least rewarding hobby and logistics of international health certificates, I needed to travel to Canada. Thanks to unreliable airlines I found myself the holder of two useless boarding passes, a box of almond croissants for someone I owed a thank you. . . and my keys.
And so with 60 hours on the clock, 4 pastries, and 1612 miles to cover, I hit the road. I ate them, of course, and they kept me awake and alive. For the mathy people out there, I got 403 miles out of each of them. For the non mathy people, a really f*cking long way.
Anyway, the point is, it's Thursday and the week isn't over. So if you need some kind of magic to get you 403 miles farther down the road. Or your spouse is salty and your kid acts just like them, have I got news for you- the solution to all your problems is on Main St and you can carry it with a coffee in your other hand.

-Dr. Kate Wilson

the almond frangipane croissant at 1871 bakehouse

We can’t thank you enough. For the review, and for being you.

this is the best kind of crazy.

We weren’t sure what to expect when we were invited to join the Sparta Green Market. So much of what we’re doing is new to us, and the market is certainly no exception. We knew this… we were humbled and honored beyond measure. The Sparta Green Market started years ago, born of the inspiration to turn around a “food desert” in our community. For so many of us, finding the best local crops and artisan goods is a passionate hunt. But once a month, from May til October, the Sparta Green Market puts together the best of our community in an event that makes it easy -and fun- to see all Sparta has to offer. From local farmer’s crops to artisan goods (and, of course, the very best baked goods), Sparta is becoming an ever-growing abundance of the quality and care in our community. While it may historically be considered a food desert, we’re all in to help change that. In fact, like all the 40+ amazing local vendors, once a month we put endless hours into planning, baking and displaying a crazy amount of effort to prove Sparta can be a food destination. Yes, its one heck of a week for our little bakery. We may not get much sleep (or maybe any), but we wouldn’t have it any other way.

Join us this Friday, July 21st, from 4:00-7:00 pm for an amazing market, grab a beer from Calfkiller or a lemonade from Peyton, then stay for bluegrass music on the Square. Because, well, Sparta does it like no other.

You’re our inspiration.

my meringue affair.

Did you know that four little egg whites can magically turn into dozens and dozens of sweet airy bites of bliss? I long ago banned myself from making meringues because I could not stop from sneaking a few. Or, likely, more than a few. It’s the one treat I simply cannot be trusted around. But every once in a while I find myself making a custard or curd, with a bowl of left over egg whites. I mean, really, what’s a girl to do?

Waste not want not, after all.

I found myself in just this predicament last night, while working on an ice cream recipe to cast off the summer heat that lingers long after dark in Tennessee. So into the mixer the egg whites went. It was then I realized I had another gift from summer, fresh berries. Long story short, today we have a very last minute menu update. The summer berry pavlova with whipped mascarpone at 1871 Bakehouse.

Enjoy one. Or three. I won’t judge.

the creme puff has a fancy new coat.

Choux is the perfect little shell. Its buttery, tenderly firm crust rises in the oven, creating the perfect void to fill with a bite of swirled dark chocolate mousse. Then we wrap this crème puff in a coat of crackling chocolate pastry, because sometimes you need a decadent treat.

The Craquelin au Chocolat (aka the chocolate crackle creme puff) at 1871 Bakehouse.

I’m going to get sappy here for a minute.

Being able to share the breads and pastries I love to bake has been my dream for more than 20 years. It took me until I was 48 years old to muster the guts to open this little bakery and put up our first Facebook post offering a Thanksgiving tart, dragging my wonderful and supportive husband along for the ride. That post was the longest and shortest 5 months of my life ago.

Since then, we've had some of the most amazing days in the kitchen of this historic 1871 house. They have been filled with our sleep deprived gumption and giddy happy dances. While they haven't all been blissful, or even sane, I would not trade one crazy moment. Everyday, the best moments come from handing each of you something we've put so much care into. Everyday, you all make my crazy days joyful.

5 months ago we took a big gulp and dove in, head and heart first. 5 months ago, I was just a girl who loved to bake. Today, I realize, what I love even more is baking for you. I just want to take this moment to thank you all, I am so humbled to have you want to be a part of this dream.

The little things.

Look what’s blooming in the middle of a thunderstorm…

This year’s first magnolia blossom on the 1871 Bakehouse tree

sometimes the best things come in small packages.

We made the cutest little supper boules today. They’re small loaves stuffed full of sourdough smiles. Perfect for your dinner table, snack time, or trying our sourdough for the first time.

The supper boule at 1871 Bakehouse.

The Supper Boule at 1871 Bakehouse

The flavors are as endless as our creativity.

The list never stops growing…

plain

everything

white cheddar & jalapeno

jack & red pepper

asiago

caramelized onion

blueberry

chocolate chip

chocolate & cherry

cranberry & walnut

maple french toast

Our flavored bagels are exclusively available at 1871 bakehouse.

That's also the best way to get our warm, fresh-from-the-oven sourdough breads and pastries.

the stuff dreams are made of

Sometimes I can’t believe I get to spend my days swirling layers of soft dough and butter into beautiful shapes.

Thank you all, I hope you enjoy our pastries and breads as much as we like making them.

The Cruffin at 1871 Bakehouse.

who puts olive oil in a cake?

Us.

It sounded crazy to us at first, too. Then we tried it…

Now we’re never going back.

Kate’s Cake at 1871 Bakehouse

We love a beautifully decorated cake. We even appreciate a crazy themed cake. But cakes aren’t really our thing. At least that was the case until we discovered the olive oil cake.

No, it doesn’t taste like olive oil. But replacing the usual butter or oil with a high quality olive oil makes this cake exceptionally moist and tender. The subtle floral and fruit notes in good olive oil also help highlight interesting flavors, like the grapefruit and cardamom in Kate’s Cake. It even takes a chocolate cake to a whole new level.

The sweetest of beginnings, on a beautiful spring day.
Grapefruit Cardamom Olive Oil Cake dressed in Whipped Mascarpone by 1871 Bakehouse.

Sometimes you just have to try something new.

The Olive Oil Cake at 1871 bakehouse.

the unexpected.

We delight in sweet. We savor in savory. But on days like today, we get a little adventurous and blur the line to make something unexpectedly crave-able.

hand chipped dark chocolate, three cocoa powders, and a touch of honey

the unexpectedly crave-able

The Chocolate Baguette at 1871 Bakehouse.

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.

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.

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.

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.

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

bottoms up?

The Kouign Amann at 1871 Bakehouse

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 at 1871 Bakehouse

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

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.

We’ll see you soon!

4:00 am comes early.

We hope you’re sleeping soundly

when our first loaves of bread go into the ovens.

We hope you’re still dreaming sweetly

when blueberry bagels are dancing in boiling water.

And we hope you’re waking gently when our kouign amann are filling the morning light with the smell of caramelizing dough and butter.

We love waking early so you don’t have to.

At 1871 Bakehouse every loaf of bread, every bagel, and every pastry is baked that morning. Every single one. No exceptions.

We’re happiest when we hand you baked goods warm from the oven.

That is what fresh means to us.

Thank you for being our reason for delicious smelling mornings.