The Sono Baking Company
Many of you have seen John Barricelli on the Everyday Food show and now on the Everyday Baking show on PBS. John began working for Martha Stewart Living in 1998 at my original television studio in Connecticut. With a strong background cooking, John was involved with all aspects of food for television and it was clear to me that he had extraordinary talent and energy. So, it didn't surprise me when I learned that John had plans to open a Bakery/Café in historic South Norwalk, Connecticut (known as SoNo). Food and baking is in his blood, as he comes from a long line of bakers. He also doesn't seem to mind the hours, which start, for him, at 2:30 AM! Please enjoy this little tour of Sono Baking Company & Café. It happened to be a slow day at the bakery, as we were expecting a snowstorm.
Wow this brings back memories for me I was a professional baker from the early 80's through the mid 90's. Like John my shifts began around 2 AM and went until we were done sometimes 4 or 5 PM. I loved it and learned so much. All the baked goods look fab. I enjoy watching John when he appears on your show even way back when on your first show.
He is always so cheerful and pleasant soft spoken and mellow. I wonder what he is like in the bakery though LOL! I was a bakery manager and sometimes it gets hot in the bakery in more ways then one -no don't go there people I mean tempers can flare after long hours lol!
Martha I tried to pull off an April Fools joke with you on Ask Martha today FINALLY got through since all the Twitter bugs were calling in and the eight phone lines were ringing off the hook(wonderful a Sirius- Twitter jam!) I will have to think of a MUCH better one to get you with next year I don't think you knew what the heck I was talking about and that was funnier then the joke itself. I could almost HEAR you thinking" What the hell is she trying to say?" The lady caller at the end of Ask Martha the one from TN what a crack up she was"SHUT UP!" I thought she was a real kick~
(She was the one making lamb chops, stay at home MOM)
Thanks for sharing the bakery photos,John is a hard worker and very talented fella.
I feel like I am a Martha tag along I follow you from one place to another!
Tag-along Pam from California
P.S The weather out here should be great for your trip to California this weekend, enjoy it.
Posted by: Pam From California | April 1st, 2009 at 11:00 pm
Hi Martha, This blog about John Barricelli's Sono Baking Company and Cafe is absolutely wonderful. I have always enjoyed and admired John for his baking skills that he has shown on your shows for years. He is such a happy guy and it sure shows how much he loves what he is doing. I knew I probably would never get to his bakery in South Norwalk, Conn. and I want to thank you for taking us along on your visit to his bakery. What a fantastic shop it is and ALL of the items you photographed look oh so delicious! Thanks so much for sharing. Jan
Posted by: Jan Erickson | April 1st, 2009 at 11:41 pm
Wow, Martha it looks like John and his bakery are a dream come true. It's probably a good thing I don't have access to this bakery, it would be my undoing, diet wise. I think my self control could be seriouslly challenged, too many beautiful, wonderful, tasty, yummy, oh well, I could go on and on. I'm hungry! It's 3:30 AM and the 2 mini blueberry muffins I just ate just didn't cut it, I ate them while checking out SONO. Boy, were they bland, after looking at these pics! Thanks for the pictorial of SONO. If ever I'm there I may stay all day, breakfast, lunch and dinner! Then exercise for 2 days.
Posted by: Frances Jackson | April 2nd, 2009 at 3:38 am
Okay hit me with a wet noodle-- this is about knitting. I just stumbled upon a blog Knitting the Classics -- so of course I THOUGHT that meant say a granny vest-- well, actually one crochets those things I do believe. anyway, I digress-- Knit the Classics You read a classic novel and then get this-- KNIT an article of clothing from the book I think from what I have read it is very popular soo If you can look into Knit the Classics and the tie in with reading -- and well --I do not know if participants do both at the same time ??LOL I just think what an awesome idea ... Please look into it and see if it is Worthy to be featured or to give them some notice ... Thank you --really... I just bought a bunch of knitting needles at a Tag sale and I was looking for inspiration Thank You
Posted by: HBE | April 2nd, 2009 at 5:05 am
Next time I'm in South Norwalk I will definitely go to his bakery!
Posted by: Ivory Pearl Interiors | April 2nd, 2009 at 5:19 am
Hello. Who eats all of this food?! My diet is simple fare. It doesn't include desserts. For six mos. I was a Meals on Wheels kitchen asst. & always hungry. I'd love to work for an eatery that allowed employees to drink coffee or tea & snack on brownies & bread. An environmentalist I always park far away from my destination so I can sneak in a power walk. Bon appetit!
Posted by: Mina Isham | April 2nd, 2009 at 7:02 am
I bet everything in the bakery tastes like a bit of heaven. Mmmmm!
Posted by: Kari | April 2nd, 2009 at 8:24 am
I saw a program on the bakery in the making and am so glad the owners successfully overcame the multitude of problems they encountered.
Congratulations to John and his steadfast wife!
Posted by: Sally | April 2nd, 2009 at 8:59 am
I had missed Jon from Everyday Foods and wondered what happened to him....this is great!
Posted by: Laurie in California | April 2nd, 2009 at 9:07 am
Fabulous bakery. I sure wish he was here in Philadelphia. He would be swamped with orders. Us Phillie people love our bakeries, breads and pastries. Yummy! Thanks for taking us on a tour of his bakery Martha.
Linda
Phila., PA
Posted by: Linda | April 2nd, 2009 at 9:13 am
Hi Martha,
Does John deliver to south Florida? We have nice clean streets down here; his van wouldn’t even get dirty, maybe just a little dusty. I would like a Veggie Panini and one of his tomato tarts if it’s on the menu and of course tons of sticky buns. Wow, wouldn’t that be an expensive order with the delivery charge! I think I better come up there. Anyway, he has a very impressive bakery and no wonder he’s so busy considering all the different items he offers. Whenever he was on the show talking about his SoNo Bakery, I wondered what it looked like and now we all know thanks to you.
I had a dream about you and Laura last night which was pretty involved so here’s just a brief synopsis. You both spent the night at my house along with a few other people, (your entourage no doubt), and had to catch a plane at 7 A.M. I was making coffee when everyone got up all dressed and ready to go and with heavy coats on to face the New York weather. I only remember Laura’s coat being two-tone gray wool. I was out of sugar except for powdered sugar which I accidentally spilled my coffee in. The whole bowl of sugar turned chocolate brown when I did that and it stayed dry, not soggy which impressed you and Laura. You both wanted to make brown confectioners sugar when you got home. Next, instead of going to the airport, we all went to a meeting in an auditorium and you were the speaker of course. After the meeting, we went back to my house to play with my puppy, and I don’t even have a puppy! P.S. Thanks for the visit! Trish
Posted by: Trish | April 2nd, 2009 at 9:15 am
Amazing and delicious array of baked goods! Please pack up a selection for me...i want to sample it all.
Posted by: Sherey | April 2nd, 2009 at 10:25 am
Poor John, apologizing for his dirty truck!...folks who receive a-n-y snow in wintertime certainly understand the salt-factor, being all over our vehicles! (The first warm day that occurs, the car washes all over town are packed!)
One could ask, 'Cindy, how can food be gorgeous?', but all of John's offerings ARE! You can plainly detect all the TLC behind those cases of marvelous goodies - savory AND sweet! I am happy for this talented fella', albeit I only know him from your blogs and show segments. He seems very gregarious and always has a smile. Once again, Martha, see what an instrument your blog is?!...it reaches out to us readers, sharing and teaching, and creating friendships of sorts amongst us (as I've mentioned before).
I trust that you survived April Fool's Day, Martha! You had me going while watching your show from yesterday (Wed, 4/1). Spaghetti tree! - you had me convinced, with all the scientific mumbojumbo (giving us the plants' genus/species names, etc), and you presented all of this without letting on... Actually, a real clue for me was that it HADN'T been mild (as you had been touting, resulting in this fine yield of spaghetti.) It was a fun show! I loved the little character dance with Anil, ANNNND I LOVED how you chewed that chaw of gum in your jaw while sitting in the audience asking Martha a question. That blurb was really clever! (And) Joey! (need I say more?!...)
(Laughter IS the best medicine!)
Have a blessed day all!...Sunshine!
=^..^=
"What the dew is to the flower, Gentle words are to the soul."--Polly Rupe
Posted by: Cindy Bricker | April 2nd, 2009 at 12:17 pm
(Addendum post for today:)
On behalf of Trish, I am sooooo glad that I'm not the only one dreaming real dreams about Martha! I've dreamt about her three times, I think, and it was real and memorable (and I was very sad when I woke back up only to realize it WAS a dream!)
I went along with you in your dream, Trish, as I read and hung on to your every word! You painted the picture very well!
We are a bunch of goofy girls, aren't we?! (I don't know about you, but I'm okay with it!) [giggle]
=^..^=
Posted by: Cindy Bricker | April 2nd, 2009 at 12:38 pm
So cool! I loved those linen lined bowls also. I'm getting very much into the idea of baking my own bread. I think I'll start this weekend.
Posted by: Mel | April 2nd, 2009 at 7:42 pm
Hi Martha,
Love John, love baked goods, and LOVE South Norwalk (Sono)!
Having lived in Norwalk I know how good the bakeries are there...so that should attest to how good John's must be!
Posted by: tinay | April 3rd, 2009 at 8:09 am
Martha,
I just love the wonderful pictures of John's bakery! The cakes are such inspiration for an amiture baker!
Abbie
P/S Your "subscribe to feed" button isn't working, so I wasn't able to subscribe to your blog.
Posted by: Abbie Park | April 4th, 2009 at 8:05 am
John is so great. I always love his appearances on your show. I'd love to visit his bakery and I cannot wait for his new baking book!! I heard it comes out in 2010 sometime...such a long time to wait!
Posted by: Andrew Ritchie | April 4th, 2009 at 8:19 am
Sono Baking Co is such a wonderful place to spend a lazy sunday morning. Its one of my favorite things to do in the winter, especially as the place is so cozy! But I have to admit, what first attracted me to this place was hearing that John was Martha's protege.
Posted by: Shivani | April 4th, 2009 at 10:47 am
This bakery could be worth a 3 or 4 hour drive to South Norwalk. Great bakeries are a dying breed. I wish John would open a branch in Boston.
Posted by: ellen bedell | April 7th, 2009 at 4:34 pm
Oh these desserts look SO yummy. I want some!!
Posted by: Eunice | April 9th, 2009 at 2:18 pm
Thought you might want to check out The Lilac Lily in SW Harbor when you come to MDI. It is a community minded yarn & needleworks shop. They are really great about helping ANYONE with knit-ting problems w/o charge, being a forum for community causes(i.e. Women's Heart Month, scarves for Chemo patients, etc.) Owner, Chloe is a big Martha fan and creates a very friendly atmosphere for clients, friends, etc.
Posted by: Scott Hatcher | April 16th, 2009 at 2:26 pm
dear martha,
i'm your fan from malaysia. i'm really love your show.i hope one day i can meet u.have a nice day...
bye...
Posted by: ezaa | April 21st, 2009 at 9:33 am
I enjoy the heritage aspects of your shows.
I have found that My blender blades will screw on a medium sized Mason jar. It works better than the regular Blender container for some things because stuff does not stick to the vertical sides so much. I use it to turn Wheat into flour and egg shells into a powdered calcium additive for my dog's food. I have a problem making bread with just whole wheat flour. My bread is tasty and very filling, but like a brick.
Just saw your show on maple syrup. I go through my syrup slowly and before it is finished, it gets mold in it. The only way I can prevent it is to add honey to it. Doesn't seem to change taste. Is there any other way?
PS: I'm inclined to think that adding honey to bread resists mold too. ???
I experiment in my kitchen like a mad scientist.
Advising me on bread making is the yeast you can do.
Posted by: Charles Lee Carter | May 25th, 2009 at 12:37 pm