A brief history
The Bakery was started in the basement of a Victorian House, built in 1859 by a fellow Irishman. We were bringing baked goods to our son's schools as a treat for the teachers and they became so popular, we had future customers asking to buy scones and cakes.
In December 2010, we moved the Bakery to 116 W. Crosstown Parkway in Kalamazoo. Our friends and neighbors, Confections with Convictions, opened one week later—what fun it is to be beside a chocolate shop!
The Victorian Bakery is a Bread Baker's Guild of America member.
We believe in supporting local food and businesses.
The Bakery uses flour from King Arthur's in Lowell, Michigan. Our pastry flour is grown and milled in Augusta, Michigan, and the vanilla we use is made right here in Kalamazoo by National Flavors.
Growing up in Dublin, Ireland, Maria baked at home and in school. A course at Ballymaloe's cookery school and two bread courses in the King Arthur school in Vermont set the wheels in motion for the Bakery's eventual opening.
John grew up a Navy brat and then entered the Navy himself and had the best fun flying and seeing the world. He met Maria on a flight to Munich and was smitten; she, not so much. He really had to work at it! John promised he would make her sourdough, so she went out with him. Nine months later, they were married and, till this day, he has not produced a loaf of sourdough. He tried to remedy this by sending Maria to King Arthur and he is really enjoying the results.
Really, he is a saint, having figured that rather than have Maria thrown in jail for being clueless about taxes, he would spend hours every week, keeping her safe. Now, that's love!