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.
The smell of freshly baked bread, galettes and almond croissants lingers in the air from earlier in the day. 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. People lined up before the bakery even opened.
Soon after, Jennie was approached about teaching a private baking class. She used to teach ceramics classes and loved it, so teaching was a natural fit. She tried out a few public classes and now offers them every other Thursday. The topics range from sweet galettes to how to make tortillas.
Olivia Bacon took the most recent class on croissants.
“I loved it,” Bacon said. “She broke it down really well, especially for croissants which are complicated. It was laid back, but I learned a lot. It was fun.”
Classes are $85 and include dinner and drinks. Private and corporate classes are also available. Public classes range from 8-12 participants; private or corporate classes can accommodate 20-24 people.
Susan Woody has taken two classes already and signed up for more in July and August. She enjoys the smaller class size because you meet new people.
“It’s a relaxing, nice evening,” Woody said. “She serves a nice meal, which is a bonus. The classes are doable. I am a home baker and have made the recipes at home. If anybody likes to bake, it’s a great venue.”
Jennie said the classes have been very popular and selling out. She will continue to add different topics.
An unexpected future
One seemingly inconsequential event after another led James and Jennie Boosey to where they are today.
It started way back when Jennie was a kid and would visit the Ozarks with her family on camping trips. She’s originally from Omaha, Nebraska, but her dad worked for Enron so much of her childhood was spent in Texas.
Jennie graduated from Utah State with a fine arts degree and an emphasis on ceramics. Later, she moved to Washington and managed a ceramics studio. It was there she met her future husband James, a native of Kent, England.
He was on vacation with a friend. They met one year, but didn’t keep in touch. He came back the following year and hung out with her circle of friends. After he left, he sent an email inviting anyone in the group to come visit England.
“I thought this was an opportunity to visit another country,” she said. “We started talking and I went to visit him a few months later and he proposed. It was crazy and fast, but we knew it was meant to be.”
They’ve been married 15 years and have two sons, ages 12 and 14.
From farmers market to brick-and-mortar
They lived in England for a bit, in the United States for a bit and then decided they wanted to become sustainable farmers.
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 found all that in the Ozarks — in the region where she camped as a child. They bought 50 acres in Marshfield. For the first few years, Jennie worked at Bass Pro Shops corporate headquarters to help support the family while they established the farm.
In 2015, they started selling fresh chicken and duck eggs, microgreens, meat and other vegetables at the market on Saturday mornings.
They also sold a “farm in a box” and customers would get a box filled with produce and goodies from the farm. By that time, Jennie had started baking and included a loaf of sourdough in the boxes. 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. Then she started making tortillas and there was a demand for that, too.
Eventually, a vendor who sold coffee had left the market and they needed someone to fill that void. 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. He roasts the coffee on the farm.
The business exploded. They needed to expand to a brick-and-mortar and waited until the right opportunity presented itself. When the Artisan’s Oven on Commercial Street closed, they bought the equipment and moved in.
Being small business owners, they support small farms like Terrell Creek Farm, Box Turtle Farm, Ozark Mountain Creamery and more. Their flour hails from Kansas City-based Marion Milling.
Classes have been ‘rewarding'
While Jennie does the lion’s share of the baking, James works the land, handles back-end details at the bakery like payroll, and homeschools their two kids.
“There is just so much to do,” she said.
Owning a business has been amazing, but a lot of hard work.
“It’s been great, but it’s one of the most challenging things I have ever, ever done,” Jennie said.
The classes have been a nice bonus.
“People are loving them,” Jennie said. “I enjoy teaching. People seem to get a lot out of what I teach. We have wonderful customers. It’s been rewarding.”
Want to try a class?
Classes at Blue Heron Farm & Bakery are from 4:30-7:30 p.m. every other Thursday. The price is $85 and includes the lesson, dinner, drinks and recipe. Participants also take home some pastries they make. These hands-on classes are for all skill levels. You can find more information on Facebook or sign up on their website. Jennie says she will continue to change the course offerings. The next lineup is:
- Sweet-filled Galettes: July 6th
- Flour Tortilla Making: July 20th
- Savory Pastries: August 3rd
