Most of us know Happy Day Local as our company’s way of bringing locally sourced ingredients to our restaurants and community. What you might not realize is that the journey is constantly evolving. One of its newest ventures? Our very own bakery! Today, we’re taking a look inside the Happy Day Local Bakery to meet the team and see just how it all comes together.
Immediately upon walking into the bakery, we were engulfed in the rich, slightly sweet, yeasty aroma that somehow smelled like warmth and comfort. As we walked through the door, we moved aside to allow two of the bakers, Sean and Sydney, space to carry the trash outside, one on each side, effortless teamwork making the task seem mundane. A fresh bun was on the counter, sliced perfectly in half. It was the perfect balance of soft and slightly crisp, and felt like it was inviting us into the room. We met Sean, Sydney, and Tabitha, our bakery team. Tabitha was stirring caramel sauce over heat, and explained that its purpose is for cakes and cupcakes! Sydney had begun tidying up today’s chaos and Sean was prepping for the interview.
Sean is our Head Baker, and has been a baker all his life. He went through trade school at 15 in Moses Lake, and has moved around a lot, baking through every step. He has moved in and out of the LC Valley a few times, referring to it as ‘The Valley of Opportunity’. This time, he moved back for his family, and we just happened to have the perfect job for him. Sean comes with extensive knowledge about the craft, and he was happy to share some behind the scenes details.
In the bakery, they have a machine called a Proofer. It is primarily used to test the fermentation of the dough so it can become a controlled environment to help the dough rise. Proofing is the dough’s final stage before baking. It is the window where the bread can rise and become puffier and softer before baking. Sean explained that when dough is cold, it moves less, so it can’t expand to where it needs to be. For this reason, the bakery is actually kept warmer than the rest of the warehouse, typically sitting around 74 degrees. The proofer keeps an internal temperature of about 100 degrees. The dough stays inside for 1-2 hours, typically until it doubles in size. Sean mentioned that after a lifetime in the field, he knows the dough is ready to be removed just based on how it looks!
We also learned about the different types of flours used for specific products. Pastry flour is used for cakes and desserts because it has a higher moisture content, whereas all purpose flour has a lower moisture content and is better used for breads, rolls, and buns. Precise measurements are necessary when perfecting bakery items, whereas in cooking, you can add bits and pieces of ingredients to get the desired flavor profile. Bread has a mind of its own and you really have to be able to connect with it to perfect it. Sean referred to it as chemistry, measuring and mixing the ingredients together with unmatched precision to get the perfect result.
While we were there, we had to ask, where are Happy Day Local’s baked goods at right now? Catering’s rolls, Southway Pizzeria’s Hoagies, and Tomato Bros’ table bread are all made with love from our bakery! The bakery itself has been up and running for about 9 months, only really in the last 3 months have they been able to start sending out their work. Much of the time was spent experimenting and perfecting recipes. Even now they continue to learn! Currently, they are perfecting a tomato focaccia bread for Main Street Grill, a ciabatta bread at Mystic Cafe, and buns for burgers across all restaurants.
The future of Happy Day Local’s Bakery is vast, and we wanted to give you an inside scoop of what’s coming! We’re partnered with dozens of local producers, including Wilson Banner Ranch. In the fall, the bakery has plans to make fresh apple pies using Wilson Banner Ranch’s fresh, seasonal, and sustainably grown produce! The bakery has also been working on cakes, cupcakes, and pies, with the long term goal being able to supply Happy Day Restaurants and future retail outlets with locally made desserts. Sticky buns and Cinnamon rolls are already available in restaurants like Mystic Cafe and Main Street Grill (In case you want a taste!). Lastly, the bakery has invested in their own grain mill, to eventually create all of their items with clean, freshly ground flour, sparing the preservatives and additives you might find in other flours.
As we were wrapping up our visit, we noticed Sydney sanitizing everything from tables to paper towel holders, ensuring a clean and healthy environment. She moved efficiently and paid attention to every detail. Breads were being packed to send off to stores, and the quiet hum of the bakery was coming to a stop. We were so thrilled to have this opportunity, and wanted to give a big thank you to our bakery staff for having us! Running a bakery is hard work, nevertheless building one from the ground up. We are so grateful to have a team like Sean, Sydney, and Tabitha who make it all possible.
Interested in learning more? Check out Happydaylocal.com for more information on our local food initiative, and happydayrestaurants.com/category/the-happy-hour/ for more information about other branches of Happy Day!
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