We make some simple and delicious savory food that we sell in our bakeshop. We had been making sandwiches for several years, as a way to introduce our customers to our different breads, and we had the idea that soup would be a nice addition to our repertoire. Lots of us like to eat bread with our soup, so we give out a free roll or slice of bread with every bowl of soup we sell.
Our soup making started in 2003. Mary Kalinowski, one of our first bread bakers, had left to open her own soup shop and then returned to the Bakehouse to make soups and prepare savory foods to sell in our retail shop. One of her soups was a turkey chili. Even after Mary left, the turkey chili had such a strong following that only a fool would stop making it. So it became one of our two hot soups each Thursday. One winter Thursday, our two hot soups were turkey chili and Cheddar ale soup. They seemed like two dissimilar items that would give people a choice of flavors. We never imagined that someone would ask for us to mix a half bowl of chili with a half bowl of Cheddar ale. The shop manager at the time, Jake Blachowicz, named the combo Tipsy Turkey. That launched one of the most puzzling and eclectic concoctions that weโve ever experienced in our four decades in the food business. It caught on and now is a standard on Thursdays.
