By Andrew Z. Galarneau
Elm Street Bakery, the wood-oven-centered bread, pizza and confections operation in East Aurora, has hired a chef and plans to add evening dinner service.
Brad Rowell of Park Country Club started Feb. 11, tasked with the mission of developing appetizers and entrees that exploit the massive brick oven at the heart of the operation at 72 Elm St. (652-4720, elmstreetbakery.com).
âWe are going to keep the business as is, up to 5 p.m.,â said Jay DePerno, who owns the bakery with his wife Kim. âOur goal is to really elevate the evening offering, tying into the focus on local and seasonal, and to employ that brick oven to its full capacity. Right now weâre probably 25 percent there, in terms of what we can get out of it, types of food.â
Elm Street Bakery will be closed from Feb. 17 to Feb. 24 for winter break and oven work, reopening Feb. 25. After that, new dishes will be gradually introduced, he said.
The oven will still be making pizzas, DePerno said. Rowell will be developing appetizers and entrees in the $10-$20 range. âFrom roasting meats, to more vegetables, all kinds of different dishes,â he said. âMore family style, seasonal plates that go along with our bread.â
All of Elm Street Bakeryâs chicken, eggs, turkey, beef and pork is produced in Western New York. âAs the seasons allow, we will get all of our produce,â DePerno said. âWeâre still figuring out how to preserve the harvest.â
Evening service will be upgraded too, from counter to table service. âNot fine dining, but a high level of service. If you want to come in a buy a loaf of bread, there will still be someone at the counter. If youâre coming in to eat, you will be served.â
That wonât all take effect at once, he said. âOur hope is by the middle part of March, or certainly by April, itâs all up and running. Weâre building it as we go.â