Tana Armitstead & Bonnie Spurrier & David Simkins
Tell us about your business.Vinman's Bakery was launched at our local Farmer's Market in early 2000. After building a customer base and finding a brick-and-mortar location, we opened our doors to the public in September, 2001. Everything we do is based on three principles: Use the highest quality whole-food ingredients possible, use classic slow-food techniques (long dough fermentation, etc.), and love your customers and community. We bake everything fresh, every day. A large selection of sourdough and fresh yeast breads, classic French and traditional American pastries (Pain au Chocolats, Brioche, and Croissants are at home next to Sticky Buns and Cinnamon Rolls in our pastry case), and pies are just a fraction of our daily offering. We are fiercely proud of our baked goods, and we believe they can stand up to anything from the world's top bakeries. When you love what you do, magic happens. Creating food for our community is an honor and a joy. We would love to expand to reach even more people.
What makes your business stand out?Our connection to our town and customers is remarked on daily. The diversity of our customer base is exciting and interesting, and we think this drives us to offer a more widespread and globally inspired selection (Tahinopita from Cyprus, Focaccia from Italy, Nanimo Bars from Canada, pastries from France, Marianberry pies from fruit in Oregon State) which is fun and ever evolving. Our commitment to quality in both our ingredients and techniques really sets us a step above. We do not believe in shortcuts, we believe in flavor, wholesome nutrition, and the sacred experience of eating good food.
What's the best business advice you've received?Love what you do! Listen to your customers, be active in every part of your business, and treat your employees well.
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