After two years of baking savory and decadently sweet treats out of the Mercado San Agustín commercial kitchen for a handful of local restaurants and farmers markets, the mother-son-run Bavier’s Bakery is getting its own home.
The bakery will squeeze into the back room of Cafe Passé on North Fourth Avenue, taking up the space that was once an art gallery.
Garst Bavier, who is classically trained at Portland, Oregon’s Le Cordon Bleu Culinary Arts Institute, launched a Kickstarter campaign to raise $20,000 to offset the $100,000 cost of building out the space. The campaign is open until noon Wednesday.
Bavier said construction of the 635-square-foot space will be just under $70,000. The additional money will buy equipment.
Bavier said he has been able to make a living with his bakery based out of Mercado San Agustín, but having his own space will allow him to expand the business. He said he likes the idea of opening in Cafe Passé because it was one of his early clients.
“I’ve been wanting a kitchen in there for a long time, so when Garst said he wanted to open a bakery we thought hey that’s a great idea,” said Cafe Passé’s owner Sabine Blaese, who has run the restaurant at 415 N. Fourth Ave. for eight years.
Bavier said construction will begin once he has secured the funding.
