Tabla Bake Lab expands: bringing French patisserie delights to Grand Marais
Tabitha Blanchard’s fascination with baking began as a young child after she unwrapped a measuring cup set as a Christmas present.
Her fascination with baking stayed with her throughout her life and, in 2023, blossomed into a small baking business in Grand Marais, Tabla Bake Lab, specializing in traditional French patisserie.
“Trying to pay homage to the French art because I think them making pastries is something that that culture has done for a really long time,” Blanchard said. “Focusing on those classics, and then playing around with different local ingredients or seasonal ingredients.”
Blanchard bakes in her Grand Marais home, experimenting with croissant and pastry recipes. In recent months, she has expanded her business to offer her baked goods at Creaking Tree Farm CSA and Fisherman’s Daughter.
She also developed a CSA for her business, offering pastries on three-month cycles for three weeks of the month. Blanchard said individuals can specify the quantity and type of croissant they want when ordering through the Tablabla Croissant CSA.
“This is the second round of a three-month CSA that I’ve started for the summer,” she said. “And I’m hoping to do another one in the fall.”
Blanchard and her pastries will also be at the Grand Marais Famer’s Market on Thursday evenings starting June 20. Blanchard said, while she thoroughly enjoys eating pastries, it brings her immense joy to share them with others. “I enjoy people’s responses to that. And the connection that it brings.”
Two new pieces of baking equipment have been invaluable in helping Blanchard expand and grow her business in recent months. Blanchard recently received a $2,295 grant from the Economic Development Authority to purchase a sheeter and proofer for her business.
“It’s really been a game changer,” Blanchard said. “Just for being able to consistently make my baked goods.
WTIP’s Kalli Hawkins spoke with Tabitha Blanchard about her new business in Grand Marais. The audio from the interview is below.