The Paris Independent
16
February 3, 2024
PA R I S PA S T
The 100-pound mixture would then be placed in a large power mixer, with Mr. Avey having already worked for about 30 minutes by that point. After mixing, the dough would be left to rise until it spilled over the edge of the bowl, resembling a large mushroom.
fit back inside the mixing bowl. Homemakers achieved a similar result through kneading. Just imagine kneading a 100-pound blob of dough! After another round of rising, the dough would be cut into loaves, placed in pans, and baked for approximately 30 minutes.
The next step involved punching the dough, which was exactly what it sounded like. Mr. Avey would repeatedly plunge his arms into the dough up to his elbows, ensuring it
After 15 years, Ross Avey sold the business. Subsequently, the building's owner, Henry Stolp, faced challenges in retaining bakers, leading him to put the bakery up for sale. In 2006, it
was announced that Vickie Norris, who also owned the Paris Health Food Store adjacent to the bakery and had previously worked there, would become the new owner. Gerry Power and Ross Avey joined her team. Vickie continued to run this Paris landmark until the time came to pass it on to the current owner, Julia, fulfilling her lifelong dream of owning and operating her own bakery. As of February 1st, 2024, Julia is now handing over the reins to a new owner.
