Exciting things have been happening over here in the small town of Madrid, New York.

The Martin’s Country Store & Anastasia’s Bakery & Cafe have officially been open since August 22, 2014 and what a fun adventure it has been thus far! Justus Martin owns the country store; he and his family work along side of me and mine as we all run the business together. Teamwork and passion are bringing Madrid to a new level of community and local food products.

The town of Madrid is buzzing with talk of the new store and bakery… such big news for a tiny community. We had a booming first weekend that brought a steady, long line of customers. There is a demand for wholesale foods and fresh produce, and we are so pleased to provide it!

I have used the past couple of weeks to feel out what people love the most and request from my bakery case. One huge item that sells better than I was expecting is anything gluten free. Tartlets, brownies, cookies, DONUTS. Yes, I must say that my gluten-free & vegan donuts are one of my favorite and most delicious items for sale. GF food is costly to make and I want to make sure the demand for it is high enough to be worth it. The more feedback I get, the better! I encourage people to write reviews on Facebook, send me messages or texts, and even to pop their heads in my kitchen when they come to the store. I love visitors after being alone in the kitchen for so long in the wee hours of the morning.

I will leave you all with one of my most prized recipes! I get rave reviews on my tartlet crust which is the same recipe as my pie crust. My fruit tartlets are one of my best sellers (guess you all need to come try them!). My mother found this recipe a while back and it has been so loved by my family as the perfect crust ever since!

As always, be sure to check in with Anastasia’s Bakery on Facebook.


The Perfect Crust

  • 2 1/4 cups all purpose or pastry flour
  • 1.5 sticks cold butter, cubed
  • dash of sugar
  • pinch of salt
  • ice cold water

For a perfect crust mix the flour, salt and sugar together. Cut the butter into the flour as quickly as you can until the butter is in chunks the size of small peas. Pour cold water in and quickly (with the least amount of time possible) mix together until dough forms.  Wrap it up in plastic wrap and chill in the fridge for at least 2 hours.