Northshore Magazine

May / June 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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30 | MAY + JUNE 2015 photographs by Brad Mintz Eric Peavey likes to make Market Square Bakehouse's fantastically indulgent Queen rolls in the wee hours of the morning, when no one is around, because it makes a ter- rible mess. "As I roll out the dough, sugar just flies everywhere," says Peavey, who co-owns the Amesbury bakery- café with Tanya Tzitzon. "I don't even measure—I just keep dumping sugar on." The Queen is the bakery's nickname for a kouign-amann, a classic French laminated pastry. Shaped like a muffin with a pointy crown, the Queen's size belies its complexity—the dough is com- prised of 90 to 100 layers. Crisp and flakey on the outside, gooey soft and caramel-like on the inside, the only complaint customers have about the sweet treats is that they are just too small. So Peavey started making a larger one they call the King, which flies off the shelves even faster. Since opening in December, Peavey and Tzitzon haven't taken a break— the Bakehouse has stayed open and busy seven days a week, even when winter's many blizzards made down- town Amesbury all but impassable. "We've been surprised at how popular it's been," Tzitzon says. "We Above left, Tanya Tzitzon and Eric Peavey co-own the bakery; above, a signature pastry, the Queen roll; right, the café buzzes with customers. DINE BY JEANNE O'BRIEN COFFEY Amesbury's newest bakery packs a lot of variety into a small space. Dough Dealers WE'VE BEEN SURPRISED AT HOW POPULAR IT'S BEEN. WE PLANNED ON IT BEING VERY SMALL AT FIRST." —Eric Peavey

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