“I’ve been in the culinary industry for 17 years,” said Conner McMahan, owner of North End Bakery and Deli.
Having worked in several kitchens and bakeries with talented chefs and cooks, McMahan says he learned everything he could from them, asking “an obnoxious amount” of questions.
“I bought culinary books and studied them, taking notes, practicing recipes, and inventing menus,” he shared.
McMahan’s dream was to open a traditional, French-inspired bakery with inspired rustic bread, laminated pastries, and a heavy focus on the savory side of things.
His first business plan dates back to 2018, but says he had been mulling it over years before that.
“It makes my day when the bread comes out of the oven and looks and smells amazing.”
-Conner McMahan
When Sheila Hazard—landlord of the Jones421—approached him with a request to have a bakery in the building, those dreams came to life.
On May 23, North End Bakery had its grand opening.
“Since then it has been eight months of 90+ work weeks, and a lot of trial and error,” McMahan shared.
Due to location, demand, financial margins, and his love to create more than just bread and pastry, the chef has expanded on his original dream, adding a deli side to the bakery.
The menu was designed to be simple, approachable, and with a range of affordability. It has two main categories: breakfast and lunch.
Breakfast sandwiches include Egg & Cheese, Smokey Mushroom, and Eggs Benedip, which McMahan says has become very popular.
“Each breakfast sandwich has a great complexity, with a base of the scrambled eggs and rich salty American cheese,” said McMahan.
The Smokey Mushroom has a mix of maitake and oyster mushrooms from Dakota Mushrooms & Microgreens that are hickory smoked and slightly dehydrated.”
LOCAL FLAVOR
North End Bakery looks to use local ingredients when they can, with the following businesses:
Caselli’s Market Gardens
Dakota Mushrooms and Microgreens
Mary’s Kitchen and Gardens
“Every loaf of bread, baked goods, aioli, sandwich spread, pickle, soup, and salad is made from scratch.“
-Conner McMahan
The Benedip is a take on the classic Eggs Benedict, but is made special by the sourdough english muffin bread and the swiss chard.
Add-ons like bacon, sauteed greens, or Crispy Boy Potatoes are available with each sandwich.
It’s important to the chef that customers can have a clear expectation of what they can get each time they come in.
The lunch menu is simple as well, with a choice of three sandwiches, soup, salad, and chips.
“It’s classic sandwiches with my own influence and personal creativity,” explains McMahan.
The Antipasto, for example, is a classic Italian salad converted into a sandwich. It features prosciutto, soppressata, capicola, gruyère, artichoke spread, garlic aioli, arugula, and vinaigrette on focaccia.
“I’m the most passionate about the Seasonal Veggie, though,” said McMahan. “It’s my favorite on the menu and has the strongest textures and flavors.”
BORN & BREAD
North End Bakery’s logo was designed by McMahan’s sister-in-law, Molly McMahan’s, design business SIX PEAKS.
The bakery is also looking to use NICE NICE ceramics plates for service—a business run by Molly and her husband (McMahan’s brother), Johnne.
Made with seared vegetables, artichoke spread, hummus, tarragon aioli, cucumbers, pickled carrots, leafy slaw, and vinaigrette, the Seasonal Veggie stuns on a fresh-baked seeded bread.
In addition to the basic menu, McMahan offers weekly specials where he allows his creativity to roll out. These change every two weeks.
“I have plans for the future both on upgrading the current menu and rotating breakfast specials for the winter,” said McMahan, noting it will be some time before it does.
It’s important to the chef that customers can have a clear expectation of what they can get each time they come in.
JONES421 MARKETPLACE COMMUNITY
McMahan thanks all his generous and supportive neighbors in the building:
1stGen
605 Florista
Dakota Craft Links
Hunnid Stylez
Swamp Daddy’s Cajun Kitchen
The Source
The Tail That Got Away
Every morning, McMahan shows up between 4 and 5 a.m., preheats the oven, starts mixing ingredients, prepping dough, and begins working on baked goods and breakfast items.
From 8 a.m. to 2 p.m. the bakery is open for service, after which the chef shapes the dough and preps for the next day.
Though the days are long, McMahan takes pride in his work.
“I love making bread,” he shares. “The sourdough bread is something I make that brings me great joy when it comes out of the oven and has great shape, color, and size.”
After six months in business, North End Bakery has become a must-stop for many.
McMahan is insistent it has been made possible by the support of his network of customers, friends, and associates.
“It’s been luck and a very supportive family,” he said.
