Table Talk: Batch Bakehouse moves a block, doubles in size
Compared to its former space, Batch Bakehouse‘s new digs look like an airplane hanger.
Where before one sometimes had to wait for a customer to leave the tiny triangle on Williamson before sneaking in to order monkey bread and scali, now there is an airy, open seating area, a refrigerated case with mini quiche and chocolate-dipped cookies, and more than double the working space in the back for Batch’s bakers.
“This has to be one of the friendliest work environments for a bakery,” said Susan Detering, who owns Batch with her husband, Ian Gurfield (of Ian’s Pizza and S2 Pizzabar), pastry chef Lauren Carter and Carter’s husband, Zach Johhnson. Dan Mullins is the head bread baker.
“It gets sunshine all day. The chefs come in at midnight or one, but they get to watch the sunrise through the big picture windows,” she said. “The daylight filters into the kitchen area all day, which is almost unheard of in a commercial kitchen.”
Detering has been working on the move from 1511 to 1402 Williamson (formerly Cronometro, a bike shop) for about seven months.