Sift Through the Pastries to Find Your Favorite!
Think powdered sugar sifted onto warm cinnamon rolls; think sea salt sprinkled onto chocolate-chip walnut cookies; think seeds and grains stirred into a beer-dough multi-grain bread. All of that and much, much more make up the offerings at Sift Bake Shop.
Acclaimed pastry chef Adam Young—he was executive pastry chef at the Ocean House for six years—with his wife, Ebbie, whom he met while working at the Watch Hill institution, opened the first Sift in Mystic, Connecticut, in 2016, and it remains their production site.
They opened a second shop in Watch Hill in late April. With treats for breakfast and lunch, plus an array of alarmingly tempting desserts, such as opera cake, blueberry violet cheesecake and carrot cake roulade (a not-to-miss mainstay), it promises to be a popular destination.
Raised on a Vermont dairy farm, Adam began work in kitchens when he was only 12 and attended the New England Culinary Institute at 17. Meeting up with a French master chef and a New Orleans pastry chef turned his head around about desserts, and he became hooked on the intricacies and challenges of making pastry.
His talent has been nationally recognized with many awards and a recent appearance on the Food Network’s “Best Baker in America.” He and Ebbie hope to open more Sift Bake Shops around New England ... so be among the first to develop an addiction to Sift’s croissants!
In Watch Hill, open daily from May through September; 102 Bay St., Watch Hill, RI. 401.315.2655. Or visit Sift’s main location in Mystic, open daily year-round; 5 Water St., Mystic, CT. 860.245.0541; SiftBakeShopMystic.com
