If you have ever shuffled through the weekend crowd at Findlay Market just to snag a Blue Oven loaf before they sell out, relief may be on the way. Blue Oven Bakery, the stall known for long morning lines and wood-fired breads and pastries, is moving into a renovated building right next to the market to expand its production and staff space.
The new setup is designed to let the bakery turn out more bread and pastries each day and handle additional wholesale deliveries without depending entirely on shared kitchen time. In practical terms, that could mean a steadier stream of baguettes, boules, and croissants for both regulars at the stall and the restaurants that build their menus around Blue Oven’s bread.
As reported by Local 12, the bakery has overhauled the building at 1808 Elm St so it can function as its main bakery and production hub, with space for offices and employee amenities as well. The goal is to move in and start operating out of the Elm Street address sometime next month, after Easter (April 5), a shift the owners describe as a direct response to sustained demand at the market…