by Dennis Dalman
Erin Lucas of St. Joseph received a great big Christmas surprise last week when she learned from a customer that her shop was named one of the 22 “Best” bakeries in the nation.
Another Minnesota bakery, “Diane’s Place” in Minneapolis was also honored on that “Best” list.
Lucas is co-owner and head pastry chef of “Flour & Flower,” a small, quaint bakery/flower shop that opened in May 2020 in downtown St. Joseph.
On Christmas Eve Day, one of Lucas’s loyal customers called, and Lucas right away assumed she was calling to check on the status of her bakery order.
The woman, her voice brimming with excitement, practically yelled into the phone: “Guess what?! Your bakery was named one of the 22 best in the country!”
“Oh, stop kidding me,” Lucas said. “Now come in and pick up your Christmas order.”
“But it’s true!” the customer said. “It’s in a story in the New York Times!”
Then it dawned on Lucas the woman wasn’t kidding, after all. In a Dec. 28 interview with the Newsleaders, she said she was stunned.
“I didn’t drop the phone,” she recalled, “but I admit I was so surprised I had to sit down.”
Weeks before, someone from the New York Times had called Lucas and asked her to send a few photos of her in her bakery, which she did. She knew “Flour & Flower” might be considered for some kind of honor, but she never heard back and dismissed any thought of winning. That is, until that customer’s giddy phone call.
“I was absolutely shocked because they (New York Times) didn’t notify us about it (the feature story),” Lucas said. “But yes, of course I’m grateful for the recognition.”
Just days after the New York Times article appeared, a couple from Grand Marais were in St. Joseph visiting a family member. They stopped at Flour & Flower and congratulated Lucas on the honor she’d earned.
Bouquets of praise
The following is an excerpt from the Dec. 24 New York Times feature story headlined with “22 of the Best Bakeries Across the U.S. Right Now,” written by food reporters. Here is writer Brett Anderson’s bouquet of praise for Erin Lucas and her bakery:
“Ms. Lucas is a pastry chef whose breads and pastries (there is maple icing on her cardamom rolls and rosemary streusel atop the seasonal cranberry croissant) give locals good reason to wake up early. Pizza brings them back on Monday nights.”
Anderson also noted the following:
“Erin Lucas and Mateo Mackbee (her significant other) moved to central Minnesota to create the life they couldn’t imagine as chefs working in the Twin Cities. Their dream was realized in St. Joseph, a community of 7,000 about 70 miles northwest of Minneapolis.”
In his tribute to “Diane’s Place” in Minneapolis, food reporter Anderson had this to say:
“This restaurant is where Diane Moua realizes her dream of cooking Hmong American cuisine in her personal style. It’s also where the career pastry chef proves that spreading her attention across an entire menu doesn’t come at the expense of quality baking . . . Diners who come in for lunch and dinner are asked if they’d like to start with a course of baked goods. The answer should always be yes.”
Pastries galore
Among Flour & Flower’s scrumptious fresh-baked goods are cinnamon morning buns, turnovers, croissants, artisan breads (like sourdough baguettes, for example), rustic pizza crusts, scones, cakes, cookies, pies. Also available are lasagna, soups, sandwiches and other delicious entrees.
Lucas’ personal favorite pastry? Her winter scones made of rose petals, pistachios and lemon zest.
The shop’s staff includes three bakers (including Lucas) and three baristas (coffee servers).
Flour & Flower is highly attuned to its customers’ wants and needs. It accepts special customized orders whenever possible. The best way is to order on the Flour & Flower website for food, flowers or other merchandise, which can then be picked up when the orders are ready.
The shop can also do catering for special events. Go to its website and check out “Weddings and Events.”
The website is flourandflowerbakery.com
The bakery is located just to the east of Krewe Restaurant, 24 N. College Ave.
Krewe
The Krewe Restaurant and Flour & Flour are both co-owned by Lucas and her significant other, Mateo Mackbee. Lucas bakes pastries and breads to bring over to the restaurant.
Mackbee is an award-winning chef for his New Orleans/Creole cooking that he serves at Krewe. The name of that restaurant was inspired by the “krewes” in New Orleans who would create dazzling, imaginative feasts for that city’s annual Mardi Gras Parade.
Mackbee, originally of Bloomington, grew up relishing the Creole cuisine of his grandfather and mother. He would often visit New Orleans where he became further fascinated by its famed foods like gumbo and jambalaya.
He and Lucas, who grew up in Orono, returned to Minneapolis after earning a degree from the Culinary Institute of America in Hyde Park, N.Y.
Both worked as chefs in the Twin Cities, but about six years ago they decided to move somewhere to outstate Minnesota, and they chose New London. There, they cooked and baked in a kitchen inside a brewery. Lucas baked pies, pies and more pies that the local people loved – so much so that they began to call her the “Young Pie Lady.”
After moving to St. Joseph, they were eager to open new businesses, and after four years of making customers happy, they continue to thrive – and to win honors.
The couple recently left for a vacation to Japan.
Flour & Flower will be closed until Jan. 8 and re-open Jan. 9.
This photo of Erin Lucas appeared with the New York Times newspaper feature story about the 22 “Best” bakeries in the nation, one of which is “Flour & Flower,” of which Lucas is co-owner and head pastry chef. The photo was taken by Madison Holler of Rubinski Works.
Mateo Mackbee and Erin Lucas opened two award-winning businesses that contributed to the innovative vitality of downtown St. Joseph. Mackbee is co-owner and chef at Krewe restaurant, and Lucas is co-owner and pastry chef of Flour & Flower, which was recently named one of the 22 “Best” bakeries in the nation.
