09/29/2026
Words from our favorite Superior Scoops baker ❤️👇
About 11 years ago, I worked for the Stonehouse Bakery and Cafe, eventually renamed The Breakwall Bakery and Cafe. I'd never been in a big kitchen before. I only baked at home. But I knew if I didn't try, I would kick myself for the rest of my life. I got hired. I was the only baker 6 days a week. With a few people jumping in once in awhile.
We started with pre-made items that I baked and what I considered a very boring cinnamon roll.
I didn't sign up for that. I wanted to bake from scratch, and I had a great cinnamon roll recipe!
We got a new manager, I told him I have a great cinnamon roll recipe. I made a batch. He got rid of the other ones😂
Eventually, I baked everything( except croissants and puff pastry) from scratch. Breads, hamburger buns, hot dog buns, pies, cakes, cookies, sticky buns etc, and of course cinnamon rolls.
That season from May through October, I baked about 300 sticky buns and 5,500 cinnamon rolls(my recipe, not the boring one)
No joke. I still have my numbers. I laminated them.😂
Almost SIX THOUSAND buns. By my self. ALL by myself! With MY recipe!
And then I got "sick". I ended up with a pituitary tumor that dropped my weight to 115 #. I looked dead. I couldn't keep up with the pace even if I wanted to.
I went back to Bayshore. Started feeling better. Baked for the farmers market, and have done baking on the side ever since.
This spring I was determined to find a spot of my own. A real kitchen, a real Bakery all my own. I looked around, ran numbers and sat on that thought and dreamed.
A short while later, within a month I'd say, Jenny Irvine approached me. We talked and came up with a plan.
Almost 6,000 cinnamon rolls in 2015 has been the driving force behind my dream of owning a bakery and now HERE I AM!
People comment I look happier. I am. A LOT. I'm doing what actually makes me happy.
The worst part of this job is dishes😂 I hate washing dishes. 🤪
Anyway, there's my story.
Thanks for reading and supporting me! I appreciate it!
💕
Megan
PS. We plan on being open year round. Shortened hours when it's slow. Closed when it's dead. Although, I will still take orders any time, even if we aren't technically open. A baker's gotta bake!
