By Rich Larson, KYMN News
The Bread People bakery will open its doors Wednesday morning in one of Northfield’s most storied downtown spaces, continuing a tradition of nearly 125 years of baked goods on Division Street. Owner Morgan Morton said the move into the former Robin’s Egg — and before that, the historic Quality Bakery — came together quickly but felt immediately right.
The space has housed a bakery since 1903, making it the oldest continuously operating bakery site in Minnesota. “It’s a really cool legacy to be stepping into,” Morton said. “But there’s also a feeling of responsibility.” After a whirlwind six‑week renovation, the Bread People team is ready to welcome customers at 7am.
Longtime customers will recognize the bakery’s familiar lineup: rustic country loaves, the popular spelt sandwich bread, scones, cookies and seasonal specials. The customer‑favorite s’mores cookie is returning, and daily specialty loaves will rotate through the week, including challah on Fridays and a black pepper–Parmesan loaf on Sundays. One major addition is donuts — made using the fryer inherited from both Quality Bakery and the Robin’s Egg. A soft opening last week gave Morton time to practice, producing “a few hundred donuts” and plenty of excitement.
The new location also brings expanded seating, something Morton hopes will turn the shop into a community hangout. “We have free internet, a big communal table — we want it to be a place where people can relax,” Morton said. The shop’s growing grocery section will offer curated specialty items such as small‑batch pasta and spreads that pair with the bakery’s breads.
Bread People will now operate Wednesday through Friday from 7am to 5pm and weekends from 7am to 3pm Morton expects brisk business on opening day. “We’re kind of expecting to get hammered,” Morton said with a laugh. “But we’re excited. We’re ready to be feeding people again.”
Rich Larson is the owner and General Manager of KYMN Radio. Contact him at rich@kymnradio.net
