Bountiful Bakery: Wake up to croissants, cupcakes and coffee

That sweet aroma you've encountered on South Main Street is coming from a bakery that opened last fall.

Bountiful Bakery is its name, and it's run by the quartet of Andrew Busscher and wife Maya Busscher, along with Maya's sister Aleigha Franke and Franke's boyfriend Rick Rudloff. Andrew and Maya had been selling bagels around town in places such as University BP for about three years, and last year they decided it was time to open a shop of their own.

They purchased the building across the street to the east from the Fairfield Public Library, which was previously McConeghey Chiropractic. Turning the building into a commercial kitchen with a front counter and dining area entailed serious renovation, and that's what the Busschers did. They tore up the carpet, and asked Creative Edge Master Shop to install the tile in the front, which includes a neat design.

Before devoting his full attention to the bakery, Andrew was a carpenter, so he was in charge of doing all the woodwork that was part of the remodel. He and his father Jim made the counter that serves as the coffee/bagel station, where patrons can toast their recently purchased goods or stir their drinks. For a while, Andrew was working as a carpenter and at the bakery, but as the business has grown, it has turned into a full-time job.

Rudloff was an independent baker before joining the staff at Bountiful. He sold his home-made biscotti and cinnamon rolls at the farmers' market and at Everybody's Whole Foods to raise money for Maharishi School's rocketry program, to which he is an advisor, and where he teaches upper school science.

Rudloff got to know the rest of the Bountiful staff through the market. Maya gave him a baking cook book, which spurred his interest in making other pastries such as cheesecakes, Danishes, croissants and scones. In his new role with the bakery, Rudloff is in charge of the Danishes, croissants and cinnamon rolls.

Aleigha focuses on what she calls 'alternative baking,” which are the specialty pastries because they're either made without wheat or grains, or they are vegan, meaning they do not contain any animal products. She also enjoys making the tarts, mini-quiches and chocolate lava cakes.

'My students cannot get enough of those,” Rudloff said.

Maya does a number of things, too, such as specialty orders, cupcakes and full-size cakes. She took a piping class where she learned a bunch of tips on how to lay icing in interesting ways. She does the icing for the multi-colored flowers on cupcakes and other pastries in the bakery. She's done weddings, funerals, graduation parties and more.

The business sells drinks such as coffee, tea, espresso and tea lattes, along with an assortment of cold beverages. The owners say they try to source as many of their ingredients locally as they can, such as getting all their flour from Breadtopia and their milk from Radiance Dairy, two Fairfield firms.

Rudloff said the bakery prides itself on using all organic ingredients without any artificial food colorings. The business uses compostable containers, and used eco-friendly paint during the remodel to ensure the safest environment possible for the adults and kids who enter the shop. Catering to kids is another thing the business focuses on. They have a playpen in the back of the building complete with kids' books and toys.

'I'm always glad to see a couple having a conversation while their kids are playing,” Aleigha said.

Bountiful Bakery has craft parties and other events in its dining room such as decorating Easter eggs with yarn.

Bountiful Bakery's items can be found not just at its shop but also at Everybody's, where it delivers bagels every morning.

Aleigha said the group is always trying out new recipes. She enjoys experimenting with seasonal favorites such as pies. She said the business is considering offering iced drinks in the near future.