The Staples Bakery (located in the Clark Station on Old Hwy 10 in Staples) has two new employees, both trained in baking and culinary arts. Pictured at left is Graeme Badger (a native of London, England), in charge of baking bread. At right is Chelsey Cordes, the bakery’s pastry chef. Pictured in the background is employee Cole Pagnac, son of store owner Mark Pagnac. (Staples World photo by Dawn Timbs) The Staples Bakery has two new experts on board; a baker who hails from London, England; and a pastry chef who trained at Le Cordon Bleu College of Culinary Arts in the Twin Cities area.

“We’re very lucky to have these talented people on our staff,” said Mark Pagnac,

owner of the bakery which is located in

the Clark Station (also owned by Pagnac). “They are both wonderful assets to the

bakery.”

British-born Graeme Badger, head baker, studied culinary arts in London, where he specialized in breads.

“I was always interested in baking,” Badger said. “I’m the sort of person who would rather work with his hands than sit behind a desk. I really enjoy what I do. At Staples Bakery, I’m responsible for breads and donuts.”

In addition to baking, Badger has been trained as a chef and has worked as a caterer in the past.

His passion for cooking and baking has opened up doors all over the world. Badger worked in a bakery in New Zealand for a year and eventually found his way to the United States.

“I fell in love and moved to Staples,” Badger laughed. He is now married to Shannon (Christensen) from Staples, and they have a month-old daughter, Chloe.

Life is definitely busier with a newborn,

Badger said, but he’s used to early hours. “I often start work here at 4 a.m.,” he said.

Badger is hoping to introduce a few

more bread varieties to the Staples Bakery. “We use a lot more sour doughs in England,”

he said.

The bakery also keeps busy with bread orders from the Staples Motley School system, of which they were awarded a contract. “We’re gradually getting more orders as the summer goes along,” Badger said.

The Staples Bakery’s new pastry chef is Chelsey Cordes from Henning. Her responsibilities include making tasty treats like pumpkin bars, scones and cream cheese brownies, as well as developing a cake program for the bakery.

“We already have all-occasion cakes and anniversary cakes; but I also make wedding cakes, by appointment,” she said.

Cordes attended Le Cordon Bleu College of Culinary Arts, where she earned a two-year degree in 18 months. “It was a very intense program and I enjoyed every bit of it,” Cordes said.

After graduating, Cordes worked for a while at Queen of Cakes in Edina and later at Arrowwood Resort in Alexandria. She’s been at the Staples Bakery since May.

Pastries are her specialty and Cordes said she loves the creative, artsy side of baking. She also enjoys the wide variety of breads and cakes that are offered at the Staples Bakery. “There’s something new every day. I never get bored, that’s for sure.”

Staples Bakery and Convenience Store

is located at 129 2nd Ave. N.E. in Staples. “We are definitely open during construction,”

Pagnac said recently.

For more information, call 218-894-1750.