21 Baker Street: A Fresh Approach to Food

image (3)John Bentz has a passion for baking, a passion that is evident when you enter 21 Baker Street, located in South Town Square. Customers are greeted with the aroma of mouth-watering baked goods and a friendly smile from the proprietor , who clearly loves his work.

John is also passionate about freshness and using quality ingredients, both of which are increasingly important to consumers who want to know not only where their food comes from but what it contains.

21 Baker Street owner John Bentz and Windy Zell

21 Baker Street owner John Bentz and Windy Zell

“Everyday we bake fresh honey cracked wheat and honey white breads. We use local clover honey. Our sourdough bread is made from a starter from Stanford Court in San Francisco, its true sourdough”

Whether its bread, pastries, rolls or lunch items such as sandwiches or salads, everything at 21 Baker Street is made to order.

“Its all made from scratch, even the spreads that go on the sandwiches. I don’t use any preservatives.”

A Huron native, Bentz spent several years as a chef at Deer Valley Resort, a five-star ski resort in Park City, Utah, learning the craft of pastry and bread baking. Recently, he decided it was time to open his own bakery, and what better place to share his gift for creating delicious fresh-baked food than his hometown. John says that Huron has been very supportive of 21 Baker Street.

“I wanted to come back and let people in Huron enjoy the food I make. It’s fun to see people get excited about what we offer as a bakery.”

Since everything is fresh made, John recommends you call in your order at 554-0400.

“I’m not very good at predicting how many people will come in each day,” Bentz jokes.

Check out 21 Baker Street’s website for a full menu.

Shawn Martin

Photos by Mike Lyon

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