After much anticipation, the Bell Street Bakery is open for business.

Freshly baked artisan breads, pastries, muffins, scones and more are available on a daily basis.

Construction and planning speed bumps have delayed the completion of the business's second structure - a 1920s-themed "farmhouse" that will serve as the retail and espresso shop - but the production building is up and running.

The two buildings are loosely attached by an outdoor courtyard and atrium with café seating.

The "farmhouse" is expected to be completed within the next six to eight weeks, said Roger Stukey, co-owner. The production building will continue serving customers Monday through Saturday until then.

"It was taking longer to get done than we expected, and we were eager to open the doors," Stukey said.

"Everything is turning out wonderfully and the products are excellent."

Bell Street Bakery is a partnership between Cedar Creek Restaurant and the Baritelle family.

A handcrafted 10,000-pound stainless steel and stone electric oven imported from Germany is capable of cooking thousands of loaves of bread per day and is rumored to maintain its temperature within 10-15 degrees for 24 hours.

Other than the cooking equipment, owners are trying to utilize "local" products and businesses and are planning to mill their own flour from peninsula-grown wheat, corn and rye.

"It's been a playground for me," Stukey said, describing the baking experience and joy of trying new things.

"Come by and give us a try."



Curb your sweet tooth

Bell Street Bakery, 173 W. Bell St., is open 8 a.m.-6 p.m. Monday-Friday and 9 a.m.-

4 p.m. Saturday. Breads, pastries, muffins, scones and more are baked fresh daily.

For more information, e-mail bellstreetbakery@yahoo.com or stop by during business hours.





Reach Ashley Miller at

ashleyo@sequimgazette.com.