A
t the Milford Baking Company, the recipe for success has not changed much during
the past 80 years.
Employees still mix bread dough, bake fresh cookies, cakes and specialty pies,
then serve visiting customers with the same personalized service for which the
friendly Main Street, Milford bakery has long been known.
Like many of its assorted confections, the Milford Baking Company (or the Milford
Bakery, as it is commonly known by the many loyal faithful who regularly parse
its front and anterior doors) is a bakery built – and rebuilt –
on the strength of its hand-hewn delights.
Whether it’s doughnuts you fancy, a hand-decorated cake – or even
lunch – the Milford Baking Company has just what you’re looking
for.
“The key to our success is having a very good staff,” said co-owner
Laura Helwig, who purchased the bakery along with her best friend, Elaine Aittama,
13 years ago. “Without such a good staff none of our success would be
possible.”
