Honey and Rye Bakehouse now open in St. Louis Park

Courtesy of Honey and Rye
Co-owners Emily Ackerman and Anne Andrus

For Honey and Rye Bakehouse co-owners Emily Ackerman and Anne Andrus, food has always been part of their foundation. "We met in 6th grade during lunch," says Ackerman. "Our friend Lyndsey brought our two groups of friends together. We were sitting across the lunch table from each other." 

Years later the two still make a habit of breaking bread together, only now they're making it too. After much scheming, dreaming, and business plan writing, their beautiful new bakery Honey and Rye Bakehouse officially opened in St. Louis Park last week. The Hot Dish caught up with the pair to talk chocolate chip cookies, making your own hours, and the simple beauty of the breakfast sandwich. 

See Also:

Hot Dish: Where were you both born and raised? Where did you go to school?

Anne Andrus: I was born in Hastings, MN and raised in Randall, MN. I went to College of St. Catherine's and then trained at San Francisco Baking Institute.
Emily Ackerman: I was born and raised in Little Falls, MN and went to UMD to study graphic design. 

What were your first food industry jobs? What were you doing before you decided to start this bakery? 

AA: I worked as a barista at Dunn Bros. in Linden Hills during college and I was lead baker at Common Roots Cafe prior to opening the bakery.
EA: My first restaurant job was as a cook and server at the Pizza Hut in town. Most recently, I was an art director at The Shinebox, an ad agency in the North Loop.

What was the first thing you learned to bake whenever you started baking? Who taught you?

AA: The first thing I learned to bake was probably chocolate chip cookies off the back of the Nestle's bag. I had it memorized. I made them with my mom.
EA: Chocolate chip cookies with my mom for me too. We made them from her own recipe that was on this greasy/overused note card.

What's your signature bake now?

AA: Monkey bread, an all-time Midwest classic.
EA: Anne's the baker of this duo, but I'm known for my Special-K bars in my circle of friends.

Who do you admire in baking and in business in the Twin Cities?

AA: Solveig Tofte of Sun Street Breads. I like her simple, straight-forward products and her Swedish-inspired flavors.

Sponsor Content

From the Vault