Beach Lake Bakery: it’s back!
May 30, 2012 —
The family who crafted beautiful artisan breads for seven years in the Upper Delaware region before selling their successful business—Beach Lake Bread—has found themselves back at the ovens once more.
Brian and Lisa Woods thought their baking days were over when they sold the wholesale business which then began operating out of a retail site in Honesdale. But as fate would have it, their path would lead back to the very place where it began—in Beach Lake.
Even before Beach Lake Bread officially opened in 2003, the couple operated a bakery in 1988 on Main Street in Narrowsburg, NY, the Catskill Cookie Company, which closed after roughly a year. Brian, who works in the bakery industry, later became interested in artisan bread-making after taking a course. The first breads were made in the couple’s basement in 2001.
In 2003, they built a small barn next to their home, which houses the baking operation and features specialized steam tube ovens that lend the loaves their special characteristics. With the help of their children, Ian and Jamie, the company continued to expand. After years of increasing growth, the couple felt they needed a break. Brian accepted a job in California and Lisa was preparing to join him there following Jamie’s graduation from high school. But another job offer came, based in New Jersey, and Brian moved back.
With the economy failing, the new owner of Beach Lake Bread was ready to relinquish it and the Woods ultimately decided to resume their operation. The pair is currently producing roughly 300 loaves weekly, plus assorted pies, cookies, scones, quick breads and brownies. Popular favorites are the Rustic loaf and Bread with Saints (raisins and walnuts). A new bread, a pure sourdough made without yeast, will soon be available.
The couple admits it’s not the life for everyone. The process involves arising at 3 a.m. on Saturday morning following preparations on Friday afternoons and concludes when the barn shop closes at 4 p.m. But both agree—the best parts of the job are the relationships that have formed with customers whose appreciation for the high quality baked goods keeps them coming back.
Since both have other jobs, the Woods plan to manage growth this time around by limiting distribution to local accounts in Wayne County (the Milanville General Store, Alpine Wurst and Meat House, Clark’s Sunrise Market, Nature’s Grace and the Mill Market) and Sullivan County, NY (Callicoon Wine Merchant and River Brook Farm).