May 25, 2021

Candlestick Bakery

Meet Summer Veatch! The talented hands that craft the delicious treats at Candlestick Bakery.

Tell us a little bit about yourself!
Born and raised in Hammond, I went to Loyola for my undergrad and promptly ran away to France for 2 years where I indulged in croissant and baguette everyday.

How did you get started baking?
After coming home from France I decided to learn to make the delicious pastries I had enjoyed. I did a year at Delgado for pastry and got my first job in a professional kitchen at Emeril’s Delmonico.

What are your favorite techniques that you use daily as a baker?
Lamination is my favorite skill. This is the technique used to make croissant, danish, puff pastry- all the delicate and flaky doughs. I was very lucky to learn this skill for high volume production at Gracious Bakery in New Orleans, and my boss Megan Forman was amazing. She sent me all over the country to take classes and do stages in some of the most amazing places! I was able to bring those skills back home and implement them at Gracious and now here in Hammond for myself!

What inspires your creativity?
My own cravings! I make food that I want to eat. I figure if I want to eat it, surely someone else does too! I also love picking up local produce and using whatever is in season. We are so lucky to have such a wide variety of options to choose from- there’s always something new to play with!

Where can we find your delicious treats?
I sell at the Hammond Farmer’s Market every Saturday and also take orders during the week from my kitchen on Range Rd. Orders can be placed via Facebook or email

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