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Eats & Drinks: Cold Spring Bakery has stayed on top of trends

Jake Laxen, jlaxen@stcloudtimes.com

COLD SPRING - Trends have come and gone in the baking world.

And in the past eight decades, Cold Spring Bakery has been baking up those different delicacies.

"At one point it was croissants, then it was bagels and then muffins," recalls owner Lynn Schurman. "We even try setting our own trends."

The current top trend?

"Cupcakes continue to be the big seller," said Schurman, who runs the bakery with her husband, Dale.

"So is cake decorating. With all the cake shows and Pinterest, people have a lot of different expectations than ever before."

Cold Spring Bakery was voted best bakery by voters in the 2015 Best Of poll.

Schurman said the 308 Main St. bakery does its best business in summer, with numerous orders of graduation and wedding cakes along with a large number of tourists.

About 60 percent of the bakery's business comes from wholesale distribution. They have five trucks making deliveries daily.

"We are never really content that things are as good as they should be," Lynn Schurman said. "We are always willing to experiment and see if there's a better way or a better product.

"We've worked really hard to build a reputation, and we work even harder to continue it."

The bakery opened in 1946, started by Melvin and Floss Schurman. It moved to its current location in 1949.

The bakery was renovated in 1968, 1971, 1985 and 2000.

It has 80 employees. Both the retail and wholesale managers are second-generation Cold Spring Bakery employees.

"I've worked here 40 years but I'm only 37 years old," joked wholesale manager Karen Willenbring.

And as the baking trends have changed, so has Cold Spring Bakery.

"We're always trying to make the business better," Schurman said. "We're not afraid to make changes."

Follow Jake Laxen on Twitter @jacoblaxen.

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