The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My New Bakery

propaganda's picture

My New Bakery

Hello everyone,

I've been a long time lurker. Unfortunately, working in the industry keeps me away from the computer and I don't get to contribute much.

I have been a pastry chef/baker for about 10 years. I finally mustered the courage (desperation) to open my own space. As luck would have it, I was scheduled to open in March of 2020. We delayed a bit but managed to do the unthinkable on April 1st (no lack of irony). We opened and have been doing great ever since.

Check us out! Blackhole Bakery - Kansas City, MO


We base almost all of our selection off of croissant, puff pastry and a brioche dough that I developed specifically for donuts. Currently being used for loaves, cinnamon rolls, pecan rolls and danishes. We also have a vibrant bagel program. A skill I picked up while with Dean and Deluca. A very NY company.


We are looking to grow our selection with some Jewish specialty breads, focaccia and various snacks and bites. We don't have a deck oven so bread selection will be limited.



pmccool's picture

If I were still in the KC area, I would head your way.  It's a bit of a hike from Michigan, though.  Best of luck with your bakery.  Do keep us posted as time allows.  


retired baker's picture
retired baker

if you can make it now you'll be golden when life gets back to normal.

No sandwiches?

May I suggest , get an EDHARDT donut filling injection machine to fill the croiss, save cutting them open.