Man leaves corporate career for happiness in small bakery
Man leaves corporate career for happiness in small bakery
Two years ago next month, after leaving his job and tending bar for a while at nearby Harpoon Willy's and Harrigan's Pub, he used his business expertise to go to work for himself:
A counter overlooks Main Street, bistro tables fill the bakery, and scones, pies, brownies, cookies, pies and quiche fill the glass cases.
The regulars are blueberry, chocolate chip and cranberry walnut; others include coconut mango with a Key lime glaze, rum raisin, everything spice, and bacon, cheddar and scallion, among others.
The latter has chocolate ganache on the bottom, then coconut cream and more ganache mixed with toasted coconut.
When the weather turned colder his first year at the shop, McConville made quiches filled with spinach, bacon, broccoli and cheese, roasted vegetables, crab and artichoke - "whatever's good at the market," he said.
[...] there are soups and scratch-made chicken pot pies - McConville makes stock for the gravy, roasts the chicken and the vegetables; these help his beach-town business prosper in the winter.