Family-run business that specializes in goodies is embraced by customers
It wasn’t Bianca Dahm’s intention to open a bakery in Belgium. But if early results are any indication, Dahm, her mother Jena Schneider and sister Asia are here to stay.
“We’re getting incredibly busy for the holidays, which is awesome,” Dahm, who co-owns Bee’s Bakery at 139 Main St., said.
The fledgling bakery, which specializes in muffins, scones, cookies and extravagant wedding cakes, opened in July.
Dahm lives in Adell, while her mother and sister live in Fredonia. Asia is a freshman at Random Lake High School and helps out after school and on the weekends.
Dahm admits she “was not a very good baker before this,” and went to school for a year at Moraine Park Technical College alonge with her mother to get their baking certificates.
She then spent time working in a bakery while exploring options for her own.
The trio had a site in Random Lake selected for the bakery, but the owner backed out.
“We had all the equipment, so we decided we had to do something,” she said. “I know a receptionist at Belgium Family Dental who is also a real estate agent and she said there is this awesome place in Belgium.
“We came and looked at it and said ‘This is it.’”
They renovated the building, which is the former site of Jitter Beanz Coffee Haus and have opened to rave reviews.
“A lot of it is word-of-mouth so far, but we’ve had a lot of repeat customers, which is great to see,” Dahm said.
A typical day consists of a lot of baking in the morning, especially cookies, muffins and scones.
Then, Dahm and Schneider begin mixing ingredients for the next batch.
She said the bakery’s best seller has been cookies, including a rich, delectable creation called an “Ooey Gooey Cookie” that has layers of peanut butter and chocolate on top of a peanut butter cookie.
Her goal is to have every cookie taste homemade.
“When you go to a bakery, it never tastes the same as the one’s you make at home,” Dahm said. “It’s a good bakery if it has a good cookie. I had to make that happen.”
The bakery’s pies have also been big sellers. The trio were busy baking pies for Thanksgiving late last week, noting a local favorite has been a sugar cream pie.
“People were a little bit leery to try it, but when I put samples out, they’re like ‘I have to buy the whole pie.’
“We’re getting people to try new things, which is awesome.”
Another big part of the business has been its wedding cakes. Dahm said they have several weddings booked next year.
“I have a cousin who is a wedding photographer and she sends all of her customers our way,” Dahm said.
It hasn’t been all positive, however. The bakery received an order for 12,000 cookies that had to be completed by the end of this week. Everything was going great until a freezer malfunction ruined about 4,000 of the sweet treats.
“We’ve been scrambling to get everything done,” she said. “We’re going to have to work through Thanksgiving, but we will get it done.”
There were talks that the bakery may consider selling doughnuts, but Dahm put that rumor to rest.
“We’re not doing anything fried,” she said. “I’ve made far too many doughnuts in my short time as a baker and it’s just not the way to go.”
She said the bakery will have bagels and breads in January and hopes to sell sandwiches next summer.