Evolve or dissolve is what they say and this family business has done just that – growing and growing and needing more and more space to accommodate their ever expanding line of bakery items. Constantly evolving, Baked by Susan (BbS) prides itself on making handmade old-fashioned baked goods fresh daily, and thanks to more square feet will now be expanding its savory line of goods. The new wide open space at 379 South Riverside in Croton-on-Hudson will be closer to the train station and therefore offering extended hours to accommodate hungry commuters. Join them for a soft opening this week, and a "party like" grand opening on March 7!

Wearing her signature "babushka" makes bandana wearing Susan O’Keefe, of Baked by Susan, recognized everywhere she goes. Her humble beginnings in her home kitchen with an “easy bake” sized oven and peddling her delicious baked pies and cookies at farmers markets make her a local celebrity. Susan, one of four girls, grew up in an Italian Hungarian household combining backgrounds and cultures. Both grandmothers were instrumental in fostering her love of all things baked and showed her how to create beautiful pies, cookies and brownies. Some of grandmas' recipes, along with a few minor tweaks, are still being used in the bakery today. Susan states that she has "always been picky about the ingredients in her goods and everything is still made from scratch utilizing only butter,” and lots of it. The ingredients listed on each package tells the tale as there are no preservatives, additives or colorings in her products, only wholesome basic ingredients, like unsalted butter, wheat flour, eggs and cane sugar. 

O'Keefe started baking on a whim in 2000 when she was pregnant with one of her three sons and now her familiar campy black and white logo with a cartoon drawing of a pie is far reaching. That familiar logo can be seen in many stores and restaurants both locally and as far as Connecticut and is now supplying yummy treats to Whole Foods markets and specialty stores with its extended wholesale business. In the last 20 years, this bakery queen has expanded tenfold, making "10" a magic number for the bakery. After 10 years of producing from her modest home kitchen in Croton, she took a leap in 2010 and opened an in-town bakery with a small storefront on Grand Street. Fast forward to 2020, and the 10 year itch strikes again. Their expanding business and her clientele’s desire for an indoor/outdoor spot to sit and enjoy her delicious goods brings them to their new space with over double the footprint.

Married almost 30 years, Susan’s husband is one “handy” man to have around. Chris O'Keefe, a contractor by trade, is so knowledgeable about mechanics and construction that he can do ANYTHING! During our 2-hour interview he showed us the myriad of tasks he completed to enable the store’s opening ahead of schedule. He was explaining with ease how he was going to dismantle their commercial oven – the size of a small room – preparing it for the big move from the present bakery to the new space ready to open this week. The best part of the oven story is that it was being replaced with a newer model at the local supermarket and headed for the scrap pile. Susan rescued it and housed it in her garage for four years until a suitable bakery space was located. Foresight made her know someday they would grow to need it. This, along with other machinery used in the bakery, has been saved from the landfill and repurposed thanks to Chris' mechanical talents. Necessities like the Dutchess 36 Part Manual Dough Divider from the 1920s, combines genius design with precision functionality and is still a workhorse at BbS a century later.

The decor is simple and chic with large windows letting in natural light. The store's new design has toned down the bright red we have come to associate with BbS and accents are now reflected by muted barn red, including on the chairs. The bright white walls are adorned with black on white cartoon-esque artwork designed by her talented son (now enrolled at FIT school of art.) The O'Keefe's are a talented bunch. The grand opening will have music played by son number two. And yes, son number three is very much involved in the bakery too. Having grown up in the baking business, he is a natural born salesman and like his dad, a "Jack of all Trades." 

Although having a small storefront in the previous location, BbS is primarily a wholesale bakery and this larger location enables customers to watch the baking in action. In the near future they will be hosting baking classes and parties in the shop. The first event in the new space will be the "Big Easy Gumbo Smackdown" with local chefs vying for the championship title in a blind taste test competition. The $50 admission includes beer, and is a community fundraiser for the inaugural "Big Easy on the Hudson" celebration later this spring.

The O’Keefe’s have employed many local people over the years, currently 12, and have fostered careers in culinary, specifically baking. The lessons are simple and efficient. Everything is baked fresh daily and each delectable variety is "old school" delicious. The pie crust is flaky and crisp on both the top and bottom no matter which fruit filling you choose. The new shop translates to new offerings – including introducing more savory choices. Expanding on her already popular empanadas will be a #BEC (Bacon, Egg and Cheese) with a crispy pie crust outside and creamy cheesie eggs and bacon on the inside, using the freshest local ingredients. The great thing about BbS's empanadas is that they use the same delicious flaky crust as their award winning pies for a buttery crunch in every savory bite. In addition, there will be more coffee options, using beans from Croton's own The Black Cow Coffee Company, which is sure to delight commuters. Die-hard fans need not worry – they can still get the old favorites like granola, pies, cookies, cupcakes, and even doggie biscuits, gluten free and vegan options.

It is easy to understand why Baked by Susan is the recipient of the Best of Westchester award seven years running. 

Who is ready to predict what is in store for Baked by Susan in 2030 when the next ten year itch kicks in?  –Donna Monaco Olsen

Come out and join the fun at the GRAND OPENING CELEBRATION!

Details: 

Handmade Old-Fashioned Baked Goods Made Fresh Daily

Soft opening starting February 27th AND Grand opening March 7th 

Baked By Susan

379 South Riverside

Croton-on-Hudson, NY

914-862-0874, www.BakedbySusan.com