Bun in the Oven Bakery & Catering

The aroma in the kitchen was overwhelming. I couldn’t have picked a better time to visit Chef Laura Barrett. The chocolate chip cookies were in the oven, and the just baked braided loaves of bread were cooling on the table.

The Memphis Farmers Market is proud to be the launching site for Bun in the Oven Bakery and Catering. Market visitors will find Laura, owner/baker and her spread of wonderful baked goods in a booth midway through the west side of the pavilion. Bun in the Oven began selling at the market on opening day in May and is at the market every week.

Laura started cooking as a young girl. She was influenced by her mother and grandmother who were both in the food industry, with professional roles ranging from recipe testing to food writing. Although always interested in food, Laura first started a career as a clothing designer, a job that ultimately landed her in Memphis. In Memphis she met her husband John who works for International Paper in IT Security. John joins Laura in the kitchen on Thursday and Friday evenings to prepare for the Saturday market.

Once Laura settled in Memphis, she decided to enroll at the Memphis Culinary Academy. Laura took a special interest in pastries and followed her heart. She prepares a wide variety of baked goods for new and repeat customers. “I have some customers who buy from me every week,” says Laura with a proud grin. “Bread is my favorite thing to make, it’s therapeutic.”

As she scoops the cookie dough onto the parchment lined baking sheets we continue to talk about her pastries, each with a list of ingredients that would make your mouth water. She offers cobblers, cookies, cakes and lots of other baked goods with jam fillings and nuts. On Saturday, Laura often gets special requests. She tries to research and create the items her customers want. Among her breads are challah (the braided loaf), feta/rosemary/olive and honey whole wheat. Her latest cobbler recipe includes rhubarb and cherries with a pecan topping. Laura bakes all kinds of cakes too. Favorites include strawberry cake (welcome to the south) and a Bailey’s liqueur chocolate cake.

Now that the chocolate chip cookies are done, Laura and John start making the ginger snaps. (Or are they ginger “melts”?) Whatever they are called, they have a real taste of fall and with Laura’s secret ingredient, we will never be able to duplicate them at home. As she rolls the cookie dough balls in a plate of sugar, she explains that she makes her plans on Monday and Tuesday, shops for ingredients on Wednesday and bakes on Thursday and Friday. She utilizes large warehouse “buy in bulk” stores and typically goes through 50 lbs. of flour and sugar per week.

Along with baking for the market Laura’s business also involves catering for special events such as, birthdays, cocktail parties and wedding cakes. Her website www.bunintheovenmemphis.com gives menu ideas and contact details.

As I leave with a “sweet” smile, I can’t help but think that with her retro style “June Cleaver” logo, Laura is showing Memphis she can bake her cake and enjoy it too.

You can reach Laura at Bun in he Oven Bakery & Catering

By Maryanne Lessley
Market Manager