Bridge Street Bakery

Catering came to Vermont in 1984 as a part of the back to the land organic movement. She operated a self sufficient farm until the early 90's where her homesteading arts brought her into the world of food and catering as a pastry chef. Formally educated in Boston at the Museum of Fine Arts she brought her love of the art and her love of cooking tog... ether. In 1994 she founded Bridge Street Bakery in Historic Waitsfield, Vermont in a building that once housed a computer store and turned it into one of the most sought after local and tourist destinations in Vermont, Sparking a revitalization of Historic Waitsfield into a busy artists district. Vermont Life Magazine featured the street as the center of the state's creativity in the article Crafts are Thriving in Waitsfield published Sept. 2000. In 1998 Mary was accepted to the prestigious Ecole Lenotre in Paris and attended intensive classes with master pastry chefs from as far away as Brazil, Japan, Germany, and South America. The same year she published "The Best of Bridge Street Bakery" a cookbook that sold out of its first Edition and is now a collectors item. In 2000 Gourmet Magazine took a recipe from BSB from the You Asked For It column and used that cake to grace the cover of its March issue. This achievement was the first of any resturant in the state of Vermont. In 2003 started a new chapter with BSB moving to its catering, mail-order facilities on the original acres Mary first farmstead. She now sends her famous cakes and tarts mail-order. She also uses her beautiful site for catering as well as doing her specialty, Wedding Cakes.Read More