LAMBERTVILLE, NJ – Inside the newest business in town, a mouthwatering assortment of freshly baked pastries fill the shelves.
There’s olive thyme sourdough, puff pastry croissants with chocolate and almonds, orange cranberry muffins, avocado toast, brioche, savory onion racks, a succulent rhubarb and strawberries and baguettes.
Watching the selection at the brand new Lambertville Bakehouse on North Main would have everyone salivating with anticipation.
“It’s always been a dream of mine to come back here and start a business like this,” said owner and accomplished pastry chef Tiwera Burrows. “Everyone has worked so hard to make this possible. Now we are finally here and happy to serve good bread to the community.”
Burrows actually worked in Lambertville before embarking on a career as a pastry chef. She started at Anton’s at the Swan at the age of 21 where she helped in the kitchen. It was owner and chef, Chris Connors, who encouraged her to pursue her baking career.
Luckily for Lambertville, she fell in love with the riverside town and chose to set up her first store there.
Lambertville Mayor Andrew J. Nowick was among those present to welcome the bakery to town on June 18.
“We’re super happy to finally have you here and I know you’ll be a huge hit. It’s a great addition to the city,” he said.
Burrows, who grew up in Pipersville, Bucks County, returned to the area after training as a pastry chef at Johnson & Wales University in Rhode Island and working for several years in fine dining and Michelin-starred restaurants in Boston. and in New York.
“Since I started cooking professionally, it’s always been my dream and my goal to open my own restaurant. Sometimes it felt like a long climb through the mud, but we’re finally here,” Burrows said.
Kitchen and storefront renovations and business development have taken place over the past year.
“Everything took longer than expected,” Burrows said. “COVID and supply chain issues have all contributed to the delay, but we are delighted to be open now.”
Lambertville Bakehouse offers an assortment of breads, bagels, pastries and desserts with weekly featured items.
Among the bakery’s specialties are its French pastries, including chocolate croissants and chocolate pastries.
“We pride ourselves on using the finest European butter, sourcing local fresh strawberries from the farmers market and using local farm fresh produce whenever possible.
“All of our products are baked right here on our premises,” Burrows explained. “We want to provide a welcoming place where neighbors can grab a pastry and coffee or pick up their bagels and bread for the week. Lambertville is a great community to be a part of.”
The Bakehouse is also equipped with USB ports, so anyone who wants to enjoy baked goods while doing their job is welcome to enjoy the convenience.
Local historian and realtor Lou Toboz, who helped Burrows secure the location, said: “Lambertville hasn’t had its own bakery in over 10 years. I think Tiera’s business will be a great addition to the city.”