Bakery
Scout's bakery is led by Molly Whitehead, who graduated from Johnson & Wales. Molly has brought rigor and creative discipline to the Scout's bakery, as well as good dance moves. Her favorite thing to bake when she's not at Scout's is sourdough bread. All of our recipes are developed in house using triangulation methods and many test batches. We use King Arthur Flour for most of our recipes, while our gluten-free recipes all use a blend of nut-based flours. Our chocolate baked goods are made with Valrhona Cocoa. When possible, we source from local farms for inclusions. Our bakery is quite small and all allergens are present even while creating vegan and gluten-free items. Please keep this in mind when ordering for someone with food allergies or sensitivities.
Custom orders, catering, and large orders can be requested by filling out our intake form. Please give us 2-3 days to reply. If your request is approved, we will send a confirmation invoice with a deposit request and the balance is due upon pick-up. Due to space constraints, not all requests will be approved, we recommend contacting us at least 5 days prior to the requested pick-up date.