![]() They needed to expand to a brick-and-mortar and waited until the right opportunity presented itself. James had a background in managing a chain of cafes and coffee shops in England, so he started hauling an espresso machine to the market. Then she started making tortillas and there was a demand for that, too.Įventually, a vendor who sold coffee had left the market and they needed someone to fill that void. Before she knew it, customers wanted to just order the bread, so she expanded her line of baked goods and added them to the farmers market on Saturday mornings. By that time, Jennie had started baking and included a loaf of sourdough in the boxes. They also sold a “farm in a box” and customers would get a box filled with produce and goodies from the farm. In 2015, they started selling fresh chicken and duck eggs, microgreens, meat and other vegetables at the market on Saturday mornings. For the first few years, Jennie worked at Bass Pro Shops corporate headquarters to help support the family while they established the farm. They found all that in the Ozarks - in the region where she camped as a child. When she and James decided to try out farming, they were looking for inexpensive land, low taxes, good rainfall, close proximity to her family in Texas and a thriving farmers market scene. They lived in England for a bit, in the United States for a bit and then decided they wanted to become sustainable farmers. (Photo by Jym Wilson) From farmers market to brick-and-mortar Vanessa Hammons holds rolled-up dough for a croissant while participating in a baking class at the Blue Heron Bakery. They’ve been married 15 years and have two sons, ages 12 and 14. It was crazy and fast, but we knew it was meant to be.” “We started talking and I went to visit him a few months later and he proposed. “I thought this was an opportunity to visit another country,” she said. After he left, he sent an email inviting anyone in the group to come visit England. He came back the following year and hung out with her circle of friends. They met one year, but didn’t keep in touch. It was there she met her future husband James, a native of Kent, England. Later, she moved to Washington and managed a ceramics studio. Jennie graduated from Utah State with a fine arts degree and an emphasis on ceramics. She’s originally from Omaha, Nebraska, but her dad worked for Enron so much of her childhood was spent in Texas. It started way back when Jennie was a kid and would visit the Ozarks with her family on camping trips. One seemingly inconsequential event after another led James and Jennie Boosey to where they are today. (Photo by Jym Wilson) An unexpected future Sophia Leontyuk, center, rolls out dough while her mother, Yuliya Leontyuk, right, watches. She enjoys the smaller class size because you meet new people. Susan Woody has taken two classes already and signed up for more in July and August. Public classes range from 8-12 participants private or corporate classes can accommodate 20-24 people. Private and corporate classes are also available. It was fun.”Ĭlasses are $85 and include dinner and drinks. “She broke it down really well, especially for croissants which are complicated. Olivia Bacon took the most recent class on croissants. The topics range from sweet galettes to how to make tortillas. She tried out a few public classes and now offers them every other Thursday. She used to teach ceramics classes and loved it, so teaching was a natural fit. Soon after, Jennie was approached about teaching a private baking class. People lined up before the bakery even opened. Blue Heron started as a farm, built a thriving business at the Farmers Market of the Ozarks and opened a brick-and-mortar in November. The smell of freshly baked bread, galettes and almond croissants lingers in the air from earlier in the day. Every other Thursday, eight to 12 strangers and friends gather around the butcher block table in back of Blue Heron Farm & Bakery and watch Jennie Boosey demonstrate her culinary skills. ![]()
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