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Artisan Bake Shop Started As A Dream And Became A Delectable Reality

By Elisha Neubauer

Meredith Ciaburri-Rousseau had a dream. She longed for a small boutique style bakery that placed a focus on fresh, high quality pastries and fun, whimsical cakes.

Her dream came to life in 2005 when she launched the Artisan Bake Shop in Rochester, Massachusetts.

Over a decade later, the bake shop has been one of the leading providers of baked goodies to areas of Massachusetts and Rhode Island. The shop has since gone on to win numerous awards such as Best of the Knot in 2012, 2013, 2014, and 2015 and Wedding Wire's Bride's Choice Award in 2011, 2012, and 2013? just to name a few.

"We are a scratch-made-to-order bake shop," Ciaburri-Rousseau said. "This means that each cake, cookie, cupcake, or dessert is crafted specifically for each client! We don't have a storefront like a traditional bakery where you can stop in to purchase items, we just bake by special-order."

The shop maintains a great balance of art and balanced flavors, thanks to the talented staff. Rousseau herself is a professionally trained pastry chef who is joined on staff by two artists that focus on hand-crafting the edible decorations used for the edible goodies.

"Our cakes and desserts are crafted by professionals who understand ingredients and also the art and craft of dessert on all levels," Ciaburri-Rousseau said. "If you're going to enjoy a sweet treat, it should taste good!"

One of the goals Rousseau had for her bake shop prior to opening was to launch a business that was beneficial to the sustainability of the community. To keep this concept in her shop, Rousseau strives to utilize as many locally sourced ingredients as possible in her edible creations.

"We work with local farms in order to provide customers with bakery products made with local fruits, eggs, and produce," she said.

The shop also offers a full selection of gluten-free cakes, cupcakes, and gluten-free cookies. Vegan cakes and cupcakes are also available and any allergy can be accommodated for, such as egg-free, dairy-free, vanilla-free, and soy-free.

"There are no shortcuts," Ciaburri-Rousseau said. "I take great pride in telling folks that our eggs used in baking are raised one mile down the road, the honey is raised three miles away, and Mrs. Dixon often drops off the strawberries when they're still warm from the field!"

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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