Page 1

Appetite Village

$2.00 Welcome to Village Appetite... This publication is produced by Village Baker, a community bakery and restaurant located in the Village of Spring Lake. The design, lay-out and most of the photography is the work of Todd Johnson, a talented local design professional. Advertisers include Village Baker and businesses from the surrounding area along with Village Baker customers – Magnum Coffee Roastery, Hearthstone Restaurant and Brewhouse Coffee Shop. My husband and I hope you enjoy this publication and that we see you soon in the Village! - Sincerely, Sara Rathbun, the Baker’s Wife


in this




A Taste of Europe

3 Village Baker &

Holiday Inn

Baker’s Wife

5 State Farm Pruebelo

10 Recipes


Vander Mill



The Corner Market

3 Great Village Recipes to Make at Home

11 Water’s Edge

Consignment Shop Harborfront Hospital for Animals

12 Village Baker wins Chili cook-off!

Congratulations to Caleb our Chef!

Shoreline Vision

13 Designer Spotlight Todd Johnson Introduces Augmented Reality



Seven Steps Up

16 Calender of Events 18 Gifts!

Oran’s Audio Corner


Magnum Coffee Roastery

From Michigan and Elsewhere

Beyond the Coffee House


255 Seminole Road Muskegon, MI 231.747.7934

The newly opened Brew House is eager to be your local “home away from home!” We offer superior coffee drinks, artisan teas, specialty drinks, and an excellent selection of foods and treats—all in a Shoreline Vision fun, bright, cheerful atmosphere.

fresh, top-quality beans. Our main food vendor is Village Baker of Spring Lake, who keeps us stocked in a delicious assortment of baked goods, soups, and salads—including a satisfying vegan salad and a vegan soup choice daily. For tea-lovers, we offer an assortment of artisan blends from Mighty Leaf tea.

One thing that sets the Brew House apart is our state-ofthe-art espresso machine, the La Marzocco. La Marzocco is distinguished as the top manufacturer of espresso machines handmade in Florence, Italy. Investing in this machine is part of our commitment to the art of creating an exceptional espresso drink like none other in town.

We are here for the community — and we’re all about creating community. We love to partner with non-profit groups, host community events, and showcase musicians and artists. If you have ideas for what you’d like to see here, come talk to us!

Our coffee supplier, Uncommon Coffee Roasters of Saugatuck, has direct partnerships with coffee growers in Honduras and always delivers

We’re conveniently located on the corner of Seaway Drive/U.S. 31 and Seminole Road, with plenty of parking available. If you’re in a hurry, take advantage of our drive-thru service.

Come visit us soon! We love our neighbors.

Homemade – Made Better By Design!

Village Baker and the Baker’s Wife Oran Rankin and Sara Rathbun wanted to contribute to the community they live in and love – with Oran’s background as a professional baker and Sara’s marketing, sales and customer service experience, they came up with the idea of opening a small-town bakery which would produce quality breads, baked goods, and delicious desserts made from scratch.

“We wanted to feed our clientele like we feed our family… avoiding additives, preservatives, high fructose corn syrup and sugar substitutes,” said Sara, the Baker’s Wife. “We try to use only quality ingredients and utilize as many local and organic ingredients we can. We have worked hard to establish local food sources – not easy in this small area!” Opened in 2011, Village Baker, of Spring Lake, offers a huge variety of European hearth breads and sourdoughs along with delectable desserts, soups, salads, sandwiches and pizzas. Upon opening, Village Baker quickly became a popular place to eat with its’ wonderful selection of foods and sweets – definitely BETTER than what most people make and eat at home!! The business successfully balances their in-store retail sales, restaurant, wholesale clientele (restaurants & grocery stores) with corporate meals & catering. They now employ 40 people.

Village Baker

617 E Savidge, Spring Lake, MI 49456 616-935-7312 • Tue - Thu: 7:00 am - 8:00 pm • Fri - Sat: 7:00 am - 9:00 pm Sun: 8:00 am - 7:00 pm • Closed Mondays

On Labor Day weekend, Oran and Sara opened a second retail store in Grand Haven, called the Baker’s Wife! This smaller store offers almost all of Village Baker’s fresh baked goods on a daily basis. There is a small cafe area with tables and chairs to enjoy a quick-serve menu of delicious Village Baker sandwiches and soups made from scratch. Oran has been baking up quality products since the 1990’s when he purchased Ed’s Breads of Grand Rapids. At that time, Sara owned Socrates Newscenter in Eastown, Grand Rapids. Together their expertise, knowledge and experience along with their commitment to providing tasty and healthy eatery choices is definitely a recipe for success! - Anne Rivers

Baker’s Wife

107 Washington Ave, Grand Haven, MI 49417 616.935.7757 Mon - Sat: 7:30am - 6:00pm Sun: 8:30am - 6:00pm

Visit us on Facebook!

From Psychology to Gastronomy The Hearthstone Bistro In 1975 Frank and Gina Lister moved from Connecticut to Michigan and changed careers from Mental Health and Psychotherapy to the culinary field. Armed with not only good “communication and people skills” but determination and grit, the Listers plunged unbridled and naively, into the restaurant field. Assessing the culinary trends of the time, they created a small gourmet soup and overstuffed sandwich “joint” which almost immediately hit a chord with locals pining for a different culinary adventure. Since those early days, not only has the Hearthstone grown from it’s original 40 seats to 200, including a lavish seasonal Garden Terrace, but it’s culinary offerings have evolved as well. Best described as a “Euro Bistro” the Hearthstone has become a sophisticated West Michigan casual dining destination that has garnered numerous awards, reviews and accolades in local, regional and national publications.

Crispy Goat Cheese Fritters, Coq au Vin, Classic French Croque Monsieur Sandwich, Jumbo Lump Crabcake and Housemade Pate to Grilled Local Pork Chop with Crispy Pork Belly, Natural Ribeye Steak with Cabernet Sauce, Almond and Brioche Crumbed Lake Perch, Wild Boar Bourguignon and Grilled Fresh Swordfish with Grapefruit Beurre Blanc.

Bon appétit!

Although the Hearthstone is still known for it’s legendary sandwiches and soups, especially their Wisconsin Cheddar with Popcorn, the menu has expanded to showcase a wide variety of Steaks, Chops, Seafood and Small Plates. The restaurant is committed to quality, creativity and the use of local ingredients and products whenever possible. Menu items range from comfortable bistro classics like


The Hearthstone Bistro • 3350 Glade St., Muskegon Michigan 49444 (corner of Norton & Business 31) 231-733-1056 •

Making the World a Better Place…One Sip at a Time. What began as a mission trip to a Third World country to install water filters, stoves and latrines has evolved into a successful effort to assist in showing people a way out of poverty.

Fresh – is the only way to

describe the tasty Mexican cuisine served at the Spring Lake eatery, !Pruébelo!

In Spring 2005, a group from Lakeshore Fellowship Church headed to La Union, a small town in the mountains of Honduras to adopt a village and build a relationship with the Honduran people. Doug Heins, owner of the State Farm Insurance Agency in Spring Lake and a parent on the trip, along with Andrew Boyd, a student on the trip, were inspired to maintain a long term presence in the region. Over the next 4 years there were several trips to La Union. While studying at U of M, Andrew learned how the power of microfinance could help people rise from poverty. In 2009, Union MicroFinanza (UMF) was formed. In La Union, coffee production is of the utmost importance and so the micro-finance efforts of UMF primarily focus on the coffee market and the improvement of the coffee supply chain. UMF works directly with the farmers and the process of producing top quality coffee. Recently, a new company has been formed to continue to assist the coffee farmers -- Aldea Coffee. Aldea (“small village”) Coffee helps farmers produce the best possible coffee and gives much needed access to the United States coffee market. Aldea Coffee is dedicated to paying farmers the best possible price for their coffee – 60-150% above Fair Trade. Visit

Dave Domont, the owner, uses only superior ingredients. He ripens his own tomatoes and avocados, dices the onions, grates the cheese and makes his own tortilla chips – ensuring maximum freshness in his home-made salsas and delicious entrees. Dave has always enjoyed cooking and started his career with a taco and burrito cart in Canton, Illinois. He opened his first Mexican restaurant in Canton with a bank loan of only $8,000. Then, in 1994, following his relocation to Michigan to be closer to family, he opened a restaurant in the Leppink’s Town Center in Ferrysburg. Ten years later, they relocated to Spring Lake on the southwestern end of Savidge near the bridge. The unique interior of the restaurant was designed by Dave’s son, Scott, and features a wall of windows, vivid colors and private arched dining alcoves all with a Mexican flair making it a top pick for local family dining.

¡Pruébelo! means “Try it” in Spanish! 510 W Savidge, Spring Lake MI 49456 Ph: 616-846-9800

Tuesday - Saturday 11am - 9pm Closed Sunday & Monday

Aldea Coffee is available at several local businesses and is brewed fresh daily at Doug Heins State Farm Insurance in Spring Lake. Stop by the office any time for a great cup of coffee, a fresh baked cookie and information on products to meet your insurance and financial services needs. Pictured above, Charlie Heins, UMF Finance manager since 2010, and, his mother, Pam, while she visited him on a mission trip to La Union in May of 2013.

Doug Heins 616.846.4040 701 E Savidge Spring Lake, MI 49456 5

A taste of Europe brought back to the Village! Every year starting January 1st, Village Baker closes for two weeks. This time period provides a good opportunity for our staff to have a rest after the busy holiday season. We also try to take care of some remodeling that might otherwise be in the way of customers. Last year during these two weeks, Oran and I took a trip to Germany to rest, recuperate and research! Fortunately for us, we have close family friends in Friedberg, Aachen, Bad Nauheim, Hockenheim and Trostau. Our wonderful friends kindly offered their guest rooms to us. They wined and dined us, and they even helped us schedule visits to German bakeries that were similar in size and offerings to the Village Baker. We also enjoyed the luxury of traveling from town to town (and on the Autobahn) in a brand new rented sports Mercedes! Needless to say, we had a really wonderful time. The first bakery we visited was Hoggemer Backstubb in a small village just outside of Heidelberg. This terrific visit was arranged by a long-time family friend Monika Gassmann who now resides in the village of Hockenheim. She kindly explained to the manager that we owned a bakery in the United States and wanted to observe a night’s production from a German bakery and made arrangements for us to arrive at 1:00 am. I remember our nervousness well as we arrived using GPS directions, opened what appeared to be the back door to the address we were given, walking inside and introducing ourselves to workers in German and asking for the manager! But immediately upon meeting Kudi, the manager, his genuine and emphatic German welcome put our trepidation to rest. My husband was invited to bake with the German bakers while I took pictures and served as translator. Hoggemer Backstubb makes several bread varieties and produces an impressive volume every day! They make hundreds of BrÜtchen (hard rolls), Brezen (pretzels), Kuchen (cakes), Berliners (jelly-filled doughnuts), and pastries. These delicious baked goods were sold in the on-site retail store and they were delivered 6

to other annex locations and retail stores in neighboring Städte (towns) and Dörfer (villages). We did not realize it then, but it was the Backstubb Bäkerei that gave us the general idea of how to service and supply a whole new market by opening our own annex “the Baker’s Wife” in Grand Haven! Kudi and his staff make beautiful breads. One of my favorites was the Fitnessbrot (fitness bread). It is high in protein because it has pumpkin seeds, flax seeds and sunflower seeds with whole grains. After visiting close family friends in Friedberg, Bad Nauheim and Achen we enjoyed another arranged visit with a bakery owned by a friend of one of our German customers in Spring Lake, Reinhard Walther. Reinhard’s parents kindly hosted us in their hillside community home in Tröstau located close to the Czech boarder. Markus Schöffel and his family own the Schöffel Markus Backerei in Hochstädt, Germany. They too specialized in ryes and sourdough breads, but also make lovely desserts, cakes, and sandwiches and deliver them to various retailers. We especially like the Bauern Brot (farmer’s bread) which is a whole wheat mixed with a rye. The staff was warm, friendly and welcoming. We found it really wonderful and a bit incredible to make friends with another “bakery family” living a parallel life in another part of the world. Oran shared pictures of his bread, pretzels and our bakery with all of the bakers. They were impressed with the beauty of our bakery and quality of Oran’s breads. They were pleased to learn that he uses a traditional two-day baking method for making rye bread and that he makes an authentic German pretzel. Our trip inspired Oran to develop a new bread that we call Dunkel Roggen which is a dark, whole grain rye with the enhanced flavor of molasses, toasted pecans and pre-soaked, plump raisins. We make Dunkel Roggen every Sunday. While we would love to travel back to Germany to revisit these bakeries, our immediate hope is to bring Kudi and Markus to Village Baker. Both are interested in making a US visit, so hopefully we can make this happen and you will be able to meet the German bakers!

Sara Rathbun, the Baker’s Wife 7

Seven Steps Up – World Class Concert Venue Michelle and Gary Hanks opened Seven Steps Up three years ago to provide a rental venue for small wedding receptions, parties, and corporate events. While events are still an important part of their business, like many startups, the business evolved to include additional offerings. In the case of Seven Steps Up, it has become a world class concert venue for national and international touring musicians. The venue is housed in a designated historic landmark that was built in 1919 as the Spring Lake Masonic Temple. Extensive renovations have restored much of the turn-of-the-century charm to the Mason’s “grand ballroom”. The Hanks created a unique listening room concept in an intimate 110-seat setting known as the Pin Drop Concert series. The venue has hosted GRAMMY® winners and nominees, legends, rising stars, and artists with number one chart hits. “We love being here in the Village and are always proud when we see the musicians’ tour schedules showing NYC, Atlanta, Pittsburg, Spring Lake, Chicago, Denver, Dallas,” says Gary. The Hanks’ mantra from the beginning was that the concerts must create a unique experience for both the audience and the artists. Michelle’s background as a professional touring musician, gave her an understanding of the rough “life on the road” faced by touring artists. By providing an exceptional experience for visiting artists, they’ve created a buzz in the national music industry that has talent lining up to play a Pin Drop Concert in Spring Lake. First time artists almost always ask their agents, “Where the heck is Spring Lake?” 2011 GRAMMY® nominee, Seth Glier, who’s played the venue several times, says “Seven Steps Up is the most welcoming venue around. A room run by artists for artists gives the audience the magical equation for one of the best listening experiences you’ll ever have…for both those who are on stage and off stage.” Besides being treated to some of the best talent available, patrons are treated to an entire experience. Seats are reserved in advance. The room acoustics are pristine and controlled through professional sound engineering. The venue provides professional staff serving craft beers, fine wines, and top shelf spirits. “A glass of wine or beer at a concert should be brought to my seat…and it should never, ever be in a plastic cup,” Michelle says with a smile. Concert information and tickets at: Weekly information on Facebook. Venue rental information at Located at 116 S. Jackson St., Spring Lake MI 49456 231-557-7687


Community Stands at the Heart of Holiday Inn Spring Lake’s Continued Efforts Every summer we see hundreds of guests enter our establishment whether they’re here for a wedding, company meeting, or just a weekend getaway. However, this time of year is truly our favorite. The summer rush has come and gone, the halls have gotten quieter, and the friendly faces from the local scene have returned. With the ability to refocus on what the heart of our business stands for, we’ve begun to venture out into some serious community events and to extend our support. Reflecting on what the year holds, we couldn’t be more thrilled to introduce some new and exciting ventures. First and foremost, we’d like to brag. This past September, two of our employees were able to take off on a lighthouse tour along Lake Michigan. The journey was inspired by our already established annual Glowing for Grand Haven signature event that takes place every July and benefits the Grand Haven Lighthouse Conservancy. The history, connections and scenery have all enhanced the vision for our continued efforts. The traveling duo used the West Michigan Tourist Associations Circle Tour and Lighthouse map as a guide, reaching over 40 lighthouses. This spring the trip will continue into Chicago and through Wisconsin hitting close to another 60 lighthouses. The trip as it continues has armed our property with knowledge and networking opportunities that allow us to share a true understanding of the Pure Michigan experience. Next in line is Winterfest. Now introducing, Jack Frost’s Winter Warmer! Along with the other events we participate in including Wings on the Water, Heritage Festival, Jingle Bell Parade, Coast Guard Festival and so on. So we’ve decided to get back in the game by introducing our own event to the well-loved Grand Haven Winterfest. What’s better than wearing twenty layers and sipping rum bombers

from our Tiki Bar in the dead of winter…well nothing, it’s winter. Plus we’ll have some hot chocolate and cookies for the kids, a special appearance from the Grand Rapids Griffins mascot Griff, and some exceptional prizes! Soon to follow in the month of February you can defrost with the warmth of love at our annual Love, Wine and Chocolate event. Showcasing fine wine vendors and chocolatiers from across West Michigan, the event also provides live entertainment and a silent auction to benefit a chosen charity. It’s a perfect date night before Valentine’s Day rolls around, or a girl’s night out! With love still lingering in the air, the month of May brings our newly introduced wedding expo featuring our Great Lawn! Rain or shine, brides-to-be can get a first-hand look at what a waterfront wedding can look like with area vendors showcasing their individual products and services. As you can see, our Grand Haven/ Spring Lake Holiday Inn offers a plethora of opportunities for community involvement, building relationships and networking connections while allowing our guests and you, the chance to experience the meaning and pride of Pure Michigan. Please visit for more information on community involvement and upcoming events!

KENDRA HIGGINS Marketing Director Holiday Inn Spring Lake 940 W. Savidge, Spring Lake MI 49456 616.846.1000 9

Recipes for Village Baker Menu items - Make them at home...

Baked French Toast

Bread Pudding

A favorite offering at the bakery is our delicious bread pudding. We thought we would share our recipe for those of you looking for a warm dessert to serve your winter guests. This is a perfect dessert to make ahead and serve during the holidays or to bring a slice to each neighbor on your street! We often use cinnamon raisin, white, brioche, chocolate cherry or even day-old cinnamon rolls for the bread. • about 11/ 2 lbs of bread (or fill your 9x12 pan almost full) • 1 quart Half & Half • 11/ 2 sticks butter • 1 cup brown sugar • 1/ 2 cup granulated sugar • 2 tsp. vanilla • 5 eggs

Glaze: • 1/ 2 stick butter • 2 Tbs. Amaretto • 3/ 4 cup powdered sugar

• 1/ 2 cup heavy cream Cut bread into 1-2” cubes and place in a large mixing bowl. Add half & half. Turn bread cubes into half & half letting the ingredients co-mingle until you have a thick custard. Set aside. Melt the butter in a sauce pan on low heat. Remove from heat, then add sugars and vanilla. Set aside. Whisk eggs until yolks and whites are well blended. Add butter/sugar mixture. Pour into the bread custard and mix well with a wide sturdy spoon. Transfer mixture to a well greased 9” x 13” pan, cover with tin foil careful to vent the top. Bake in a pre-heated oven at 350 degrees for 1 hour. Remove the foil and bake for another 10 minutes. After the bread pudding is finished baking, let it cool on the kitchen counter until it is close to room temperature. Then pour the glaze on top. You may refrigerate your dessert for up to 3 days before serving. Depending on the size of your serving slices, you should warm each individual piece in the microwave for a minute or less. When serving a big group, you can warm the entire pan in the oven before serving. 10

Baked French Toast is a handy breakfast entree when hosting your family for a weekend. You can bake this dish up to 3 days before serving. Store covered and airtight in the refrigerator and re-heat for 10-12 minutes in preheated 350º oven, or microwave individual slices. Your breakfast is ready to serve! • 8 Eggs • 20 ounces Heavy Cream (can substitute with Half & Half) • 1 Tbs. Cinnamon Sugar ( 1/ 2 Tbs. Sugar + 1/ 2 Tbs. Cinnamon) • 1 Loaf Village Baker’s Cinnamon Raisin Bread • 16 ounces Blueberries (fresh or frozen) • 16 ounces Cream Cheese 1. Spray a 9”x13” casserole pan with non-stick pan coating. 2. Lay 6 slices of the bread on the bottom of the pan and gently press down so the entire bottom of the pan is covered by bread. 3. Evenly spread the cream cheese over the bread either by breaking it into small chunks or by flattening out the cream cheese with the palms of your hands. 4. Evenly distribute the blueberries over the cream cheese. 5. Use the remaining bread to lay the top layer of the french toast (6 more slices). 6. In a large mixing bowl, combine eggs and heavy cream. Mix until it has reached a uniform consistency. 7. Preheat oven to 350 degrees. 8. Slowly pour the egg/cream mixture over the bread allowing the egg mix to fill the cracks and soak into the bread. 9. Sprinkle the top of the French Toast with the cinnamon sugar and cover with aluminum foil. 10. Bake the french toast for 35-40 minutes. Remove aluminum foil and bake for another 10 minutes. It will be done when it remains firm when shaken and a tester toothpick inserted into the french toast’s center comes out clean.

. or enjoy them at the bakery!

Water’s Edge Consignment Boutique Fashions to fit your lifestyle

Apple Cranberry Pie

From high-end to casual clothes, ranging in sizes 0 to 4XL. Your accessories are covered and we have a huge selection of shoes, purses, hats, scarves and furs. For that special event, we have a formal room and over four-hundred dresses!

with Streusel topping

So Look Fabulous and Spend Less!

Apple Cranberry Pie with Streusel Topping

4 cups of sliced and peeled apples • 1/ 2 cup whole cranberries 3/ 4 cup brown sugar • 1/ 4 cup sugar • 1/ 4 cup flour • 1 tsp. cinnamon 1/ 2 tsp. cardamom • Unbaked 9” pie shell for a single crust pie

Water’s Edge and their consigners are proud to share that they donate their “expired” clothing to local organizations which help local families meet their needs including the People Center, Love INC, and Women in Transition.

Mix dry ingredients together. Add apples and cranberries and mix well. Pile into a prepared, unbaked single pie crust. Dot with butter. Top with streusel topping making sure the streusel is all the way to the edge of the pie crust. Place on a foil or parchment lined cookie sheet and bake in a preheated 350 degree oven for one hour and ten minutes. Cool and serve.

108 Savidge Spring Lake MI 49456 (two doors down from the Village Hall) 616-847-0518

Streusel Topping 2 1/ 4 cup flour • 3/ 4 cup brown• 3/ 4 cup unsalted butter 2 tsp. cinnamon • 1 tsp. sea salt Mix all ingredients in a stand mixer until the mixture holds together. Distribute evenly over the top of the pie. Makes enough for two pies.

Dr. James Moore Honored for “Community Spirit”

25years! 1988-2013

Harborfront Hospital For Animals 807 W. Savidge Spring Lake MI 49456 616-842-7011

Twenty-five years after opening the doors at Harborfront Hospital for Animals, Dr. James Moore has received the “You Make the Difference” Award from the Village of Spring Lake.

and services to various boards and civic organizations while simultaneously raising a family and improving the quality of life for countless pets,” McLaughlin said.

The award was presented by Village President Jim McLaughlin at a recent Harborfront Hospital for Animals anniversary celebration in recognition of Dr. Moore’s “community spirit and unswerving dedication to the residents of Spring Lake.”

In addition to his involvement with community organizations, Dr. Moore leads the Harborfront staff in organizing events including the “Halloween Pet Parade” and the annual charity “Oh You Dirty Dog . . . Wash!”

“Dr. Moore has served the residents of the Spring Lake area, generously donating his time 11

Chef Caleb Wins!


Village Baker was asked to partner with Northpointe Bank to participate in the West Michigan Association of Realtors, annual Chili Cook Off held at Jack’s restaurant in Spring Lake. Over 100 “judges” sampled the many interpretations of Chili. Out of the 15 teams, Village Baker won the title of Best White Chili. Kudos to Chef Caleb for his fantastic version which featured a jalapeño pretzel crouton.

VISION CARE advocate for over 30 years, Dr. Nametz continues to believe that quality service and materials are important to provide on a local level.

Shoreline Vision is the lakeshore’s largest and leading practice for comprehensive eye care and surgery. Our mission is to preserve and restore eyesight, both in our community and the West Michigan Lakeshore region. We are committed to providing compassion, integrity, and precision in our care for patients. We continue to use the best technology, research, and continuing education to train our doctors and staff to best serve our patients. Located next to Village Baker, our Spring Lake office features Optometrist John Nametz. Dr. Nametz built his private practice of 30 years based on trust, quality of care, accuracy, and attention to detail, all in a comfortable setting. A Laker and community 12

The Spring Lake office provides wellness, preventative, and emergency eye care to the community. Our comprehensive examinations will check your eyes thoroughly for any potential eye diseases including glaucoma, diabetes and cataracts. We also offer the largest variety of frame styles and contact lens options along the lakeshore. Our opticians are dedicated to providing you with the highest level of care and individual attention; we enjoy doing so in a comfortable, quiet, and professional setting here in Spring Lake. Our Spring Lake office carries designer lines rarely seen outside of Chicago including Mykita, Salt, Anne et Valentin, Lindberg and others. Dr. Nametz and his team of eye care professionals would enjoy the opportunity to help you with your eye care needs. He is currently accepting patients,

as are all Shoreline locations. For office and optical hours visit our website at We accept most vision insurance eyewear plans and most major medical insurances.

Shoreline Vision 625 E Savidge St., Spring Lake MI 49456 616.846.2280

Side One 1. Sourdough Melody - How I love to Watch You Rise 2. Yeastorama 3. French Kiss 4. Brioshe Smeosh

ea d

’s an Or

Ba ke r

Side Two 1. Muffin Madness 2. Coffee In Your Ear 3. Turn It Down 4. Sara’s Coming - Get to Work! 5. My Loaf Won’t Rise

Au di op hil eR ep ort •

r rB te as eM , Th kin Tun Ran es to Dine To • ©2014 Oran

ran’s Audiophile Report

By Oran Rankin, your Village Baker One of the joys of my life has been my love of music. I’m sure much of it has to do with the musically rich environment I grew up in. The son of a minister who served large urban churches, I loved listening to world-class pipe organs, choirs, classical ensembles, and even jazz nearly every week. I have always loved radios, electronics and science. In grade-school I earned a noviceclass ham radio license and collected old shortwave equipment. For a time I did all my listening on a WWII era shortwave receiver that had the distinction of only having finetuning. It required 100 turns of the tuning knob to get from one end of the dial to the other!

iPod Touch with Cambridge Audio iD100 dock

I never knew what real hi-fi could sound like until the night one of my professors in college had a social event at his house. I was immediately drawn to the huge electrostatic loudspeakers, the exotic and massive amplifier hand made in New Zealand, and a phonograph with its precision mechanics ensconced in a solid block of hard-wood. The host noticed my interest and offered to play one of his favorite LP’s; a recording of some indigenous African drumming. The notes shimmered in the air like magic, the room disappeared and it was like being deep in a rainforest, given some special witness to an unfathomable ceremony. The effect was profound and beautiful.

Peachtree Audio DAC iT

When we opened Village Baker I was challenged to get decent sound in our big and noisy dining area. Unlike many commercial spaces I wanted two-channel stereo (instead of the distributed audio commonly found in stores and restaurants), with accurate, full range sound. I also try to avoid lossy, low resolution MP3 files which have been a terrible development in the history of sound reproduction. Below, from the iPod Touch to the Axiom Audio Speakers is the Village Baker stereo.

Cambridge Audio Azure 850 v.2 integrated amplifier (main cafe area)

NAD 355BEE integrated amplifier (front patio)

Acoustic Energy AELITE 2’s (main cafe area)

Axiom Audio M2’s (front patio and dining area)

“THIS HAS GOT TO BE THE COOLEST THING SINCE SLICED BREAD”. After publishing previous Village Baker newsletters, so many of my customers asked me who our food photographer was and which “design firm” created our mailing. Well, the creative genius is one of our very talented locals, Todd Johnson. Todd is an independent designer and creates gorgeous catalogs and fabulous marketing pieces for many businesses in the area. If you need to reach him for your business marketing and photography needs, his email address is and his phone number is: 616-402-4787. He is also fantastic to work with! Todd started out working for his father’s advertising firm in 1982 in Muskegon. He went on to work with Amway, Steelcase, Structural Concepts, Spring Meadow Nursery and many, many others over the past 32 years. For a real treat, follow the directions and watch Todd bring this page to life right before your eyes! (Todd is NOT a paid actor, obviously)

Sincerely, Sara Rathbun, the Baker’s Wife


Download the free LAYAR app for your iphone, ipad or Droid device. Point your device at this page and tap the screen. 13

It all began

with an apple.

A is for Apple In 2006, Vander Mill began as a cider mill in a 5,000-square-foot building. By 2008, Vander Mill was distributing their cider products in 750 milliliter glass bottles and in draft barrels. Today, three of the mill’s varieties of cider – Hard Apple, Totally Roasted and Blue Gold (formerly Apple Blueberry) – are being distributed in cans to area convenience stores, grocery stores, bars and restaurants. More than 600 retail outlets and 400 pubs in Michigan, Illinois and Ohio carry Vander Mill ciders.

“We are going to continue our focus on innovation and creativity with our ciders, but we wanted to take a few of our core (no pun intended) products and make them more accessible to customers.” Paul Vander Heide ~ Owner

A renovation of its’ 2,500-square-foot tasting room has turned the old mill store into a dining, drinking and live entertainment destination. Vander Mill also now has a menu of delicious food to enjoy with the tasty ciders – inside and outside. Born in Grand Rapids, Michigan, to Stuart and Nelleke Vander Heide, Paul Vander Heide attended Grand Rapids Christian Schools. He graduated from Hope College in 2000 with a Bachelor’s degree in business and economics. The Vander Heide family has a long history in manufacturing. Paul grew up around the family business, Holland American Wafer Company, which was started by his great-grandfather. Following graduation from Hope, Paul worked for Holland American for a few years after gaining some additional manufacturing experience at Johnson Controls in Holland, Michigan. Paul, along with his wife, Amanda, and brother, Stuart, started Vander Mill. The business plan was inspired by Amanda’s family business, Parmenter’s Northville Cider Mill, located in Northville, Michigan. The original focus of Vander Mill was sweet apple cider, donuts and the typical fall cider mill experience. In 2008, Vander Mill finalized its small wine making license and began producing hard ciders in very small batches with the help of a local friend, Joel Brower, Head Cider Maker.

14921 Cleveland St., Spring Lake MI 14

(616) 842-4337 or visit their Facebook page at

COFFEE 101 Close your eyes and imagine yourself in a tropical paradise reclining on your beach lounger holding a cup of your favorite fresh brewed coffee. Breathe in the aroma of coffee wafting through the air. Now take a sip of that luscious coffee…ENJOY! The reality is that there’s much more to creating that delicious cup of coffee than you might imagine!

Tree To Cup The journey of each bean begins between the Tropic of Cancer and the Tropic of Capricorn, where most of the world’s coffee is grown.

Packaging Once the coffee beans have been roasted and cooled, they are moved either to the watercooled grinders (for customers that prefer their coffee ground) or immediately to the packaging machines. At Magnum, all of the coffee roasted during the day’s production is packaged and shipped to our customers that day. For the sake of freshness, we do not store our coffee on the shelves! Magnum Coffee Roastery is a family-owned, local, full-service roastery specializing in:

Coffee trees require lots of care and attention during their lifetime. At the beginning of each rainy season, the coffee trees begin to bloom creating a wonderful appearance of white blossoms and a delicious Jasmine fragrance. After the flowers bloom and drop, the coffee cherries form in their place. Inside each of these cherries is the seed that becomes a coffee bean!

• Procuring the finest Arabica coffee beans from around the world!

Harvesting Coffee

Magnum Coffee Roastery’s company store, Java Boulevard, offers a drive-thru window as well as in-store beverage service and high quality, whole bean gourmet coffee selection.

Each bean is carefully picked by hand when it’s ripe. Harvested cherries are collected in large sacks and they are then transferred to the processing mill where quality control is performed.

Processing The two forms of processing coffee cherries are Dry (or natural) processing and Wet processing. Dry processing is simple and inexpensive, and essentially involves spreading the cherries out onto a patio to dry. The cherries are turned throughout the process to ensure even drying, and then cracked (or hulled) to expose the beans within. The result of this process produces cherries with remarkable flavor characteristics such as earthy or fruity tones.

• Roasting to perfection and packaging fresh gourmet coffee beans!


Stop and Smell the Coffee!

• Serving outstanding coffee for your drinking pleasure!


Choose from an array of specialty drinks including espressos, lattes, cappuccinos, teas, and chai, along with frozen coffee beverages and fruit smoothies!

• All pair well with Village Baker baked goodies! • Located less than a mile from the I-96 exit towards Spring Lake & Grand Haven. • Store hours are: M - F: 6am - 5:30pm and Saturday 7am - 1pm.

Wet processing requires a bit more of an investment in infrastructure. Here the coffee is de-pulped mechanically and then transferred into tumbling sieves where the un-pulped fruit is separated from the others.

Roasting Coffee At Magnum, we roast our coffees using a blend of old-world artisan equipment and skill, mixed with a dose of state-of-the-art equipment and knowhow. The most essential part of the process is starting with the finest gourmet coffee beans!

Stop and Smell Coffee!

1 Java Boulevard Nunica, MI 49448 the 616.837.0333


Thanksgiving tastings

Jingle Bell Parade

Monday, Dec 2 VOTE for “best windows” in

Village Events

the Spring Lake Business Christmas Decorating Contest. Simply email your nominee’s name to

Saturday, Nov 23 Dave McGraw & Mandy Fer

Thursday, Nov 28 Happy Thanksgiving! Both

Wednesday, Dec 4

Pin Drop Concert at Seven Steps Up.

bakeries are closed.

Saturday, Nov 23

Friday, Nov 29 Black Friday - Fuel up & relax

Shop for schools! Pick your local school and 15% of your Village Baker or the Baker’s Wife purchase or restaurant bill goes directly to your school’s foundation. Also from 10am - 3pm, Thanksgiving samplings at Village Baker & the Baker’s Wife.

Tuesday, Nov 26th 10% off Village Baker & Baker’s Wife Thanksgiving orders preordered by Nov 24th and picked up today!

Thursday, Nov 28th First Day of Chanukah Challah will be made on Tuesday and Wednesday, the 26th and 27th. Please reserve your order to ensure fulfillment. Bakery: 616.935.7312.

with a hearty breakfast, nutritious lunch or delicious dinner on Black Friday. 10% off your final bill... even if you visit us twice in one day! :)

Saturday, Nov 30 Small Business Saturday encourages holiday shoppers to patronize brick and mortar businesses that are small and local. Village Baker will be handing out flyers with a list of all Village businesses including their offerings to make it easier for you to support your local merchants!

It’s not too late to order a corporate holiday luncheon or dessert spread to be delivered to your office from the Village Baker. Call 616.935.7312.

Saturday, Dec 21 Michael Pearsall - Pin Drop

Friday & Saturday, Dec 6 & 7 Anniversary

Monday, Dec 23 Village Baker is OPEN! You may

Concert at Seven Steps Up.

Open House at R House Gift Shop celebrating 24 years!

call in your last minute Christmas order (616-935-7312) or come in to the Bakery!

Saturday, Dec. 7 (4pm - 6pm) Book Signing with

Tuesday, Dec 24

local author of children’s books, Janet Hasselbring at the Baker’s Wife. Jingle Bell Parade (6pm - 7pm) Washington Avenue in Grand Haven. The Baker’s Wife before and after parade specials -- hot cocoa, cookies and treats, 107 Washington Avenue.

Wednesday, Dec 25

Friday, Dec 13 Courtyard Concerts present Decembersongs, a benefit for Greater Ottawa County United Way Pin Drop Concert at Seven Steps Up.

Sunday, Dec 15 Barnaby Bright - Pin Drop Concert at Seven Steps Up. 16

Black Friday = 10% off all purchases

Christmas Eve - Village Baker and the Baker’s Wife close at 4pm today.

Christmas Day - Village Baker and the Baker’s Wife are both closed.

Thursday, Dec 26 through Tuesday, Dec 31 Bread & Pastry Sale! $1 off each loaf of bread or 4 scones, muffins, cookies or bars for the price of 3! Why the sale? Because we close for two weeks starting January 1st! Fill your freezers folks. Offer is valid at both Village Baker and the Baker’s Wife.

Bakery Dinner for two Saturdays in Jan/Feb

Bakery treat any day of the week

Happy Holidays!

Friday, Jan 24 Pigeon Creek Shakespeare Company performance at Seven Steps Up.

Saturday, Jan 25

Tuesday, Dec 31

Starting Saturday, Jan 18 Enjoy a Bakery

Village Baker and the Baker’s Wife RE-OPEN!

Dinner for two in the Village Baker Dining Room. Every Saturday night, Chef Caleb will be serving a new appetizer, salad, soup, entree & dessert. Visit villagebaker. us for the Bakery Dinner Menu for specific Saturdays this winter. Reservations Only. Please make your reservations one full week prior. Call 616.935.7312 or email

Friday, Jan 17

Jan 18 Seth Glier - Pin Drop

New Years Eve - Village Baker and the Baker’s Wife close at 4pm today.

Wednesday, Jan 1 Happy New Year! Village Baker & the Baker’s Wife will be CLOSED for two weeks.

Tuesday, Jan 14

Wine about Winter - 5pm - 9pm Several businesses on Grand Haven’s Downtown Washington Avenue, invite the public to sample local wines. The Baker’s Wife will feature lovely hot teas, coffees and profiteroles. As guests sip on sample beverages and treats, area artists offer talks about their works, all of which are displayed at the various venues. So wine with us... you’ll feel better.

Concert at Seven Steps Up. Starting Tuesday, Jan 21 Every Tuesday during winter, get a free coffee or tea with your breakfast, lunch or dinner.

Thursday, Jan 23 - Sunday, Jan 26

Starting Wednesday, Jan 29 Every Wednesday at the bakery, $1 off every pizza and sandwich ordered from open to close.

Saturday, Feb 1 Erick Baker - Pin Drop Concert at Seven Steps Up.

Friday, Feb 7 Make your Village Baker Valentine’s Dinner Reservations and/or order your personalized Valentine’s cookies and decadent desserts for Valentines’ Day pick-up next week at Village Baker or the Baker’s Wife.

Tues day nig ht

Pin Drop Concerts at 7 Steps Up

David Berkeley - Pin Drop Concert at Seven Steps Up.


ff 1o

za piz

Saturday Feb 8 Frozen in Time - from 2 to 4pm Frozen in Time is a retail window display competition, complete with live mannequins in downtown Grand Haven. Hot cocoa & pretzels are just $1.50 each at the Baker’s Wife.

Saturday, Feb 8 Grace Pettis - Pin Drop Concert at Seven Steps Up.

Friday, Feb 14 Village Baker Valentines’ Day Dinner by reservation only. The dinner menu and cost will be posted on-line by January 14th. Email to reserve your table. Village Appetite will be published again in May. If you have questions about this publication or wish to contact us, please email us at or stop in the bakery and ask for Sara, the Baker’s Wife.

Feb an/ J n si

Winterfest, Grand Haven - for the complete schedule of good family fun, go to http://winterfestmi. org. Pretzels and hot cocoas at the Baker’s Wife $1.50 each all day! 17


Made in Michigan!

at Village Baker Recycled Chic...

Zipper pouches ($6), coin purses ($4), shopper totes ($12) and handy bags ($10)... these clever, beautiful bags are very affordable, very shippable, and made with 94% post consumer material. Economically responsible, 1% of the sale of these bags supports the work of The Nature Conservancy* - a leading conservation organization working around the world to protect ecologically important lands and waters for nature and people.

Local Artist Jan Hasselbring Need a thoughtful gift for a child or an adult this holiday season? Local author, Janet Hasselbring books featuring nature, wild birds and her family farm, are entertaining and educational. Books in her ‘Tales From Pelican Cove’ series include “Andy Discovers Peanut Butter,” “What Do You See, Mrs. Night Heron,” “Ossie the Brave Fish Hawk,” and her latest, “Presley’s First Day of Fishing.” “Country Dairy - A Week with Hinie and Ellen,” describes life on her family farm (the present Country Dairy) when her parents lived and worked on the land and “In the Garden,” is an adult memoir paying tribute to her mother, Ellen. You can find them at both Village Baker and the Baker’s Wife this Winter.

Mrs. Dog’s Mustard - Made in Sugar Bin - Local

Maple Syrup at its’ best, Sugar Bin is delicious and a great value ($12 12oz to $19 quart).

McClure’s - The best

darn pickles ($9.50), relishes ($6) and Bloody Mary mix ($12) money can buy, and made in Michigan -just outside of Detroit!

Grand Rapids, Michigan, this slightly sweet mustard has a kick of tarragon that cannot be beat! A jar of Mrs. Dog’s ($5.50) and a basket of Village Baker pretzels are a hit at any party or as a corporate office gift. Available at either the Village Baker or Baker’s Wife.

M-Salt (Michigan Salted) features salt, herbs and spices blended to perfection. This locally made seasoning is an ideal flavor enhancement for meat, eggs, fish, salads, vegetables, sauces, soups and stews. ($8.50 - $20).

Biscotti & Granola If you are shipping a gift, Village Baker Biscotti ($7) & Granola ($10) have a long shelf life so you can purchase your gift now and they travel well, too! Both are Bakery favorites, made with excellent ingredients, and appeal to a broad audience.


LOL ~ Laugh Out Loud Gifts featuring hilarious lavatory mists ($12), crack-me-up hand sanitizers ($6), knee slapping coin purses ($4), and totally funny and handy tins ($11). All of these items are made in the USA by an employer who is the largest private employer of individuals with disabilities in Western Massachusetts.

handy tins

lavatory mists

Cento Anni - These lovely cutting boards are made in

Holland, Michigan using repurposed American Hardwoods. A quality gift ($15 to $90), these end grain cutting boards are crafted to last 100 years -- thus the name Cento Anni.

Reach for the Stars Absolutely gorgeous paper lanterns complete with cord and shade ($25) for either the stars or the globes. These items are highly shippable and a winning gift! Imported.

coin purses hand sanitizers

Gifts at R House

Dual Purpose Baskets -Love These Baskets & This Company Beautiful, fashionable, useful and quality made baskets ($18 - $55). Manufactured in Ghana by mostly women in an area with poor agricultural conditions, basket making has provided many families with a comfortable living wage. Fair Trade Company.

Cozy Mittens - Made locally, these mittens are made of recycled wool sweaters and lined with a soft fleece ($24.98). Great gifts for those who enjoy the great outdoors.

Primitive Glow - Hand-poured candles, made the old fashioned way, one at a time. Favorite scent - toasted marshmallow - capturing the yummy scent of roasted marshmallows over a campfire on a fall night ($14.95). Great gift for a friend or for yourself! Find them at R House Gift Shop.

One of a kind - Artificial Holiday arrangements, centerpieces, wreaths, swags – all made at R House Gift Shop by Sue, floral designer. Available in all price ranges, these arrangements make great gifts for your home or office. Get your house Holiday-Ready with a few of our favorite things.

R House Gift Shop 704 E Savidge St. Spring Lake, MI 49456 (616) 847-3530 19

The Corner M A R K ET


VILLAGE BAKER 617 E SAVIDGE ST SPRING LAKE MI 49456-1956 Phone: 616-935-7312



The Corner M A R K ET


Mix and match your favorite craft & local beers! Looks can be deceiving. From the outside the Corner Market looks more like your average convenience store, but inside you will find an extraordinary selection of craft and local beers! With over 450 different craft beers along with locally brewed Ales, IPAs and hard ciders from Odd Side Ales, Founders, Shorts and VanderMill a trip inside is well worth your time! Plus, you can even build your own 6-pack with six different bottles of brew! Angie and Ricky Baria purchased the former Cookie’s Corner back in July 2009. Over the years, they have carved a niche in craft beer offerings.

“We have such a large selection because every time a customer would ask for new beer that we didn’t have, I would search it out, find a distributor and get it in the store for them,” said Ricky. Craft beer sales represent 45% of their sales, but now Angie and Ricky are expanding to develop two new offerings – bar tending services for special events and parties and a new room inside their store dedicated to home brewing supplies. The home brewing supplies section targets new brewers as well as skilled home brewers! “I encourage you to stop in and check this place out. Angie and Ricky are super-friendly and helpful. And they are just the type of family-owned business Oran and I enjoy supporting,” Sara Rathbun, the Baker’s Wife.

The Corner Market 14785 Cleveland St Spring Lake, MI 49456 616.846.0088

Millions discover their favorite reads on issuu every month.

Give your content the digital home it deserves. Get it to any device in seconds.