Correction: An earlier version of this story misspelled the co-founder's name. It is Jennie Boosey.
Within minutes of unlocking the doors for the soft opening at Blue Heron Farm and Bakery on Commercial Street, there was a line out the door.
The Marshfield-based husband and wife duo James and Jennie Boosey have been developing a following for years, and it all culminated in the opening of their first brick-and-mortar retail location since they established their farm.
The multi-concept venture is located at 206 E. Commercial St. in Springfield, the former home of The Artisan’s Oven, which closed its doors in July this year after eighteen years in business.
Blue Heron has operated a much more scaled-back version of their new Commercial Street establishment at the Farmers Market of the Ozarks for several years. Often the first ones there and the last ones to leave, the Boosey’s would set up a full espresso bar while offering loaves of home-baked sourdough, croissants, and eggs from farm-raised ducks, among other goods.
From pastries to pot pies to produce, Blue Heron has a lot to offer
Their soft-opening menu featured franzbrötchens, galettes, and croissants on the sweet side and pot pies, sausage rolls and a bacon bap on the savory side, a nod to James Boosey’s home country of England. Beverage-wise, guests could order from a selection of espresso drinks or drip coffee. Additionally, an open-air cooler displayed kombucha and sparkling water. Next to the bottled drinks was a sign that promised produce to come and a counter lined with sourdough peasant loaves.
The tables and benches that lined the walls were crafted by James using local lumber and were decorated with potted plants. Customers entered through the fittingly blue storefront and waited in line atop a brand-new stenciled floor in front of a pastry display case, behind which James, Jennie and their staff were kept busy.
Despite operating with a menu specialized for the soft opening (their offerings will expand), Blue Heron still drew a large crowd. Having opened at 11 a.m., one could barely get in the door by 11:02. They remained open until 2 p.m., or, as stated in their Facebook post announcing the opening, until they sold out.
Tomorrow they will stick to an early Saturday schedule they became accustomed to at the farmers market and open at 9 a.m. and close at 2 p.m. or, again, until they sell out.
Their regular dates and hours of operation have yet to be unveiled, but those interested can stay updated by following their Facebook page.
