Just outside of the Twin Cities sits a dry-cleaning shop-turned-bakehouse. Aromas of freshly pressed laundry have been replaced with the warm, sweet smells of bubbling monkey bread filling and cheesy scones baking. There’s a reason that every time the Bake from Scratch team visits Minneapolis/St. Paul, Minnesota, be it for a baking retreat or a personal adventure, we venture out to St. Louis Park. Owned by Anne Andrus, a Minnesota native who set out to capture the essence of Midwestern baking, Honey & Rye Bakehouse has become not only a local favorite but also a must-visit spot for anyone looking to satisfy their sweet (or savory) tooth in the City of Flour and Sawdust.
It all started with Anne working a day job she didn’t love, quitting, finding her way to working at a bakery, and loving it. Now, most would stop there. But Anne is a fourth-generation entrepreneur. She imagined creating a space that was sustainable in all senses of the word, including using local produce and products from local purveyors. Anne set out to create a bakery she could be proud of. So, she attended San Francisco Baking Institute, and as they say, the rest is history.
When it came time to name her new bakery, Anne returned to her roots. Having previously worked at Teacake Bake Shop, another space where all the bakes were made on-site
