As the end of the year approaches, Patch recaps the biggest
stories of 2012—both in terms of pageviews and impact on the Mendota Heights community. The following article was posted May 15, 2012.
Click here to learn more about BC2 by visiting its website.
Story of the Year posts:
• No. 9 Story of the Year: Mendota Heights Deer Hunter Finds 8-Foot Marijuana Plants in Valley Park
• No. 10 Story of the Year: Dodge Nature Center Says Goodbye to Bald Eagle
When a boulder the size of two minivans crashed through the roof of Robert Dubuc’s bakery on the West Side of St. Paul, his family business effectively closed upon impact.
Now, Dubuc and his family are planning to start fresh in Mendota Plaza with BC2 (Bread, Coffee and Cake) Bakery, taking up a portion of the space vacated by Tuesday Morning.
The business is expected to open sometime in August.
Their new neighbor, is hosting a grand opening on Wednesday.
When the bakery's accident happened in April of 2011, Dubuc had been entering his fifth year of business.
Since then, he’s been searching for the perfect location to again hang his shingle.
The Mendota Plaza location “works in that it’s in close proximity to the original bakery,” said Dubuc. “I like the idea that there’s lot of ample parking there. I like that there’s Teresa’s there, Walgreen’s, and actually a lot of my really core customers are from Mendota.”
The Plaza is also closer to his Minneapolis customer base developed at the Mill City Farmer's Market.
Dubuc said he’s a graduate of the California Culinary Academy in San Francisco. He worked in catering and fine dining before moving to Minnesota.
"There was not really a lot of great bread here, so I was really aching to have great bread,” said Dubuc, specifically, the San Francisco-style sourdoughs that he’s developed into a specialty.
BC2 will also serve some deli items for lunch and breakfast, as well as pastry and cakes.
Duboc said he’s going to be exploring recipes for challah and other treats with Jewish heritage.
Customers can expect a warm environment with an open production line, so they can see the bakery’s operations, said Dubuc.
And along with the sourdough starter he saved from the old building, he’ll be bringing along his two children, ages 16 and 11, as well as his mother, Rita, who will help run the counter.
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