Granny’s Baking Table brings artisan baked goods to the city center


SPRINGFIELD – Sonya Yelder and Todd Crosset bring old-fashioned sandwiches and pastries to a new joint venture in downtown Springfield.

Yelder is known for its Supper Sweet Sandwich Shop in the Forest Park neighborhood, while Crosset is well known for its mobile donut kitchen, Sidecar Bakery, which appears at street fairs and farmers’ markets.

Granny’s Baking Table at 309 Bridge St. is an artisan bakery business that, according to its website, “carries on two baking traditions: South America and Northern Europe.”

Yelder said that with her sandwich shop, she “wanted to get people out of their comfort zone” by serving “really good sandwiches.”

With the new shop – she still runs the sandwich shop – “I wanted to do the same thing, just for the pastry shop.

She said that for too many people, their biggest exposure to baked goods is those “out of a box.” The items offered at Granny’s Baking Table are made in small batches and vary in variety each day.

“There is a huge difference,” Yelder said.

Crosset said many of the items they offer are “pastries, cookies and croissants riffs.” The team offers a selection of sandwiches served on cookies and croissants.

For example, they offer “all Danish”. It’s a savory rather than sweet Danish with the collection of spices one would normally find on an all bagel, only the dough is square with a light dough texture, rather than a chewy bagel texture. In the center is a spoonful of cream cheese.

Crossett said, “What we’re a part of is a revival of artisanal food in downtown Springfield.” He noted that many people now see the city center as a dining destination for the “unexpected”.

Yelder said businesses like this are vital to the city. “Moms and Dads are so important to a city because they offer variety. “

Yelder surveyed several downtown locations before moving to the Bridge Street site.

Edit reminder the press staff tried a sample of the shop, including their signature cookies, a Yelder pear and Riesling Danish, an S’More scone, a coconut macaroon, and an almond croissant – all that the staff enthusiastically approved.

A long table for the use of customers dominates the bright shop. It offers a common culinary experience. “This is the opportunity to sit down and talk to each other,” Yelder said. The store does not offer wifi. “It’s really about getting to know people,” she added.

For Yelder, the store is an opportunity to recreate the baked goods she had as a child and spent the summers with her grandmother in Georgia. Her grandmother made cookies out of thin air every day.

As she prepared to open the bakery, Yelder took four months of experimentation to achieve the taste she remembered. Part of the job was to find a source for the flour her grandmother used, a brand that is not distributed in the northern states.

Granny’s Baking Table is open Monday to Friday 6:30 a.m. to 4 p.m. For more information, visit


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