The tiny Sag Harbor Baking Company on Division Street is about to celebrate its one-year anniversary, and Mimi Yardley and Margaret Wagner, who have known each other since kindergarten in Sag Harbor, couldn’t be happier with their first year. With hands full of orders for their first Thanksgiving, Ms. Yardley said last Thursday that there has been a “great response.”
Royal iced turkeys and leaf-shaped cookies, which Ms. Yardley described as a “simple, rich and delicious butter cookie,” topped with vanilla or chocolate icing, were popular items for Thanksgiving.
And naturally there were many orders for pies, too, including apple crumb, pumpkin, apple cranberry, and pecan, one of their most popular. Pumpkin cheesecakes are also available.
Their baked goods are “the real deal,” Ms. Yardley said, made with no preservatives and real butter.
After opening their doors for the first time on Dec. 3, 2011, Ms. Yardley said that the mild winter was the perfect way to begin, giving them a chance to develop relationships with the customers who have become regulars.
The summer, she said, was “just bananas.” Operating as a “two-girl show,” Ms. Yardley said that her mother or Ms. Wagner’s daughter occasionally fills in at the counter when it is very busy. In addition to custom cakes for birthdays and special occasions, “summer was fantastic with weddings.”
Responding to popular demand, the ladies began baking some gluten-free products, too, although Ms. Yardley said their kitchen is not gluten-free because they bake other products in it. They bake at least one variety of gluten-free muffin per day, as well as gluten-free brownies, macaroons, and cookies. They also make gluten-free cakes by special order, using a flour blend of organic brown rice flour, tapioca, and potato starch.
Their homemade granola, a simple honey-vanilla flavor, has developed a loyal following — they even ship it to New Jersey. Scones are very popular, too, she said, and the shop’s coffee is a special blend roasted in Brooklyn.
Both women left Sag Harbor after attending Pierson High School together, Ms. Wagner for San Francisco and Los Angeles, where she became a pastry chef after attending the California Culinary Academy.
Ms. Yardley became a certified public accountant in New York City. Now, both married, with seven children between them, ages 9 through 16, they are once again residents of Sag Harbor.
Winter hours for the shop are Thursday through Monday, 8 a.m. to 4 p.m. During the summer season, they close only on Tuesdays.