PARIS PAST

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.

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.