New Toronto bakery offers fresh bread and a variety of sweets

Warren Scott A SWEET ADDITION — Standing among the many sweets offered at her new bakery, Kitch’s Kitchen at 301 Market St., Toronto, are owner Sarah Phillips and her family, from left, her husband, Tom; daughter, Ava; Phillips, son, Liam; daughter, Riley; and granddaughter, Evelyn.
TORONTO — After selling cookies and other treats from her home for a number of years, Sarah Phillips decided to make the leap to a brick-and-mortar bakery and has committed to it full time.
Phillips is owner of Kitch’s Kitchen, a new business at 301 Market St. that offers fresh bread and an assortment of doughnuts, cookies and other treats.
The bakery is open from 6 a.m. to 6 p.m. Monday through Friday and from 9 a.m. to 2 p.m. Saturday and Sunday.
Display cases there are filled with gourmet cupcakes and doughnuts, many of them filled with fruit or cream fillings.
“Most of our flavors come from fillings,” said Phillips, who added the best-selling cupcakes are the pineapple upside down, cherry cheesecake and peanut butter cup while the most popular doughnuts are lemon blueberry, s’mores and cookie batter.
“The possibilities are endless,” she said, adding, “Our icings are from scratch.”
Among the smaller treats, the bakery’s lady locks and caramel cups sell out almost daily while Phillips has offered a wide assortment of cookies.
“We try to change them up weekly,” said Phillips, who noted she also sells loaves of bread, dinner rolls and pepperoni rolls on Fresh Bread Fridays.
She uses the bakery’s Facebook page to post photos of her handiwork, with which she’s assisted by her daughters, Riley and Hannah.
“It’s basically a family effort,” she said.
Her husband, Tom, a Wellsville native, helped her move mixers and other equipment and supplies into the shop, which was home to Baby-Boyz BBQ until it moved to a larger location a short distance away.
Phillips and her family repainted the interior, adding a playful icing with sprinkles border along the ceiling.
She noted it was an almost seamless move from her home, where she had been taking Thanksgiving orders, and she’s been busy since, filling more than 200 orders around Christmas.
Before that, the 2000 Toronto High School graduate had been making home-made sugar and other cookies and custom-made cakes from her home and selling them through social media and word of mouth.
She continues to sell cakes, ranging from 6 inch to half a sheet, for various occasions and prefers to receive orders at least two weeks in advance to ensure they are the best quality and appearance.
Phillips said she’s thankful for the positive response she’s received from the community, including local businesses that have helped to spread word about her bakery.
She said it’s named in honor of her late grandmother, Wanda “Kitch” Lewis, who also was very fond of cooking and whose photo is displayed there.
“She was a huge part of my life,” she said.
(Scott can be contacted at wscott@heraldstaronline.com.)