Delicious bread baked from scratch: new bakery opens in Greenwich

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GREENWICH, CT – Customers visiting Cobs Bread, a new bakery recently opened in Greenwich, will find an extensive menu stocked with a variety of breads and other baked goods.

“We’re a bread-based company,” Hyden said, “so breads are the main focus.”

The new store, which opened in the city’s Riverside district in early September, is part of a franchise founded in Australia with hundreds of locations around the world. In 2015, Hyden helped open the Australian bread chain’s first US location on High Ridge Road in Stamford.

A former resident of Greenwich, the owners then set eyes on Riverside, an area they knew well after living on Lockwood Road for more than a decade.

Hyden said the store is located in a “high traffic area” at 5 Riverside Lane, next to the Greenwich Fish Company.

“I think the Riverside community… it’s a more laid back lifestyle,” Hyden said. “This consumer is suitable for the product. These are not about finished sandwiches; we want to give you a great raw material to prepare your own food.”

Cobs Bread’s model is different from most other American bakeries in several ways. Bakery scones, for example, are much wetter than a typical scone, Hyden said.

They also come in a variety of flavors, including lemon blueberry and white chocolate.

“They’re a big seller,” Hyden said, “and the seasonal pumpkin scones are [selling] well.”

He also noted that the bakery has seen “good interest” in all of its breads, which include white, cinnamon, sourdough and cape seed breads, as well as cheese breads and varieties of baguettes and baguettes. buns, according to the bakery chain’s website. .

“People are gradually being made aware of what else we have,” Hyden said. “We have around 70 products today, so it’s a much wider range than you will see elsewhere.

Although security measures put in place due to the coronavirus currently prevent the bakery from being able to offer product samples, Hyden recommended that customers be adventurous when in the store.

“Every time you walk in I recommend you try something [new]”Hyden said,” because what you had elsewhere and what you expect to be the best product might not be the best product.

He said their plain white flour bread is “amazing”, but customers might be hesitant to try it as other simple breads can be “tasteless and boring”.

“The flavor of our traditional plain breads is significantly better than you will get elsewhere,” Hyden said, “so try all the products. I think you will have a great experience.

While opening a new business in light of the coronavirus pandemic may present a number of challenges, Hyden said the process of opening Riverside Bakery has gone smoothly.

“We have a restriction on how many people at a time we can have in the store,” Hyden said, “but even with that [business] is very strong. “

He also joked that one of the challenges of the store is getting customers in and out of the store “before they get bored.”

In fact, the store is designed to handle a large number of people at a time, and the employees know all the products in the store, so they can tell customers about it and offer recommendations, the owner said.

“We could have five or six people serving customers at a time, which we obviously can’t [right now]”Hyden said.” So the main challenge is how to effectively bring people in and out, and as we move into the winter months, we’re going to be looking at that. “

Everything sold at the bakery is baked fresh daily, and any produce left over at the end of each working day is donated to the neighbor neighbor and other local charities, Hyden said.

“If you come here and shop, you’ll never get a day’s bread,” Hyden said. “It goes to charity, and we’re starting from scratch. These are all baked products, without preservatives.

Overall, Hyden is grateful for the warm welcome the bakery received from the community during its first month of operation.

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