With local roots deeply anchored in the North Shore, it’s not surprising that Sandpiper Bakery’s co-owner Susanne Clermont chose the bakery’s name while walking on Crane Beach with her infant daughter, Lucy.
“One evening I spotted a sandpiper looking for food. It was so beautiful, walking on the sand, flying over the sea. I wanted the bakery to have some essence of Lucy and this new chapter of my life,” said Clermont, who opened the Gloucester bakery in 2017.
North Shore native Molly Friedman was working one day a week at the bakery before becoming Clermont’s business partner. “It didn’t take long for me to realize [this] was where I wanted to be, grow and learn,” Friedman said. “Luckily I was able to not only find a future business partner, but a lifelong friend.”
Family, friends, business, it all overlaps at Sandpiper, a place Clermont likens to a European-style neighborhood bakery, with its small tables, fresh flowers and chalkboard filled with breakfast and lunch options.
“We know most of our customers by name, have memorized their orders, ask about any family updates and try to make everyone’s experience as personalized as possible. We love what we do and have a lot of fun doing it,” said Clermont. “We care about where our food comes from and those that grew it. We always have hot coffee roasted by our friends. We are inspired by what is in season. We believe simplicity is best.”
With both women baking, Friedman said the personalities are reflected in the food. Favorites are scones, seasonal quiche and chocolate croissants. In addition to assorted pastries, cakes, cookies and tea breads, a breakfast menu lists egg sandwiches, granola and avocado toast, with lunch offerings including marinated tuna, BLT, Caprese and mortadella sandwiches. The locally sourced food is listed on the menu.
“I can almost always count on Susanne covering her delicately scooped scones in honey and you can almost always find cardamom hidden somewhere in my [baked goods],” she said.“To me there is nothing better than Molly’s honey biscuits or a fresh tomato sprinkled with salt,” Clermont added.
The pandemic has done little to slow Sandpiper’s foot traffic, which was largely takeout even before. “Curbside was and is a bit tricky, but you learn how to do it and then you learn how to do it better. That’s owning a small business in a nutshell,” said Clermont.
“I wish I could tell you how many to-go boxes I’ve folded or sub-wrapped sandwiches I’ve bagged,” said Friedman. “I think because we are so takeout friendly we were seen as an easy, approachable option that is also a treat and destination.
“We’re excited to allow two people in the shop at a time, which has not only made things easier on us, but has allowed us to feel some sort of normalcy,” she added.
Sandpiper is open Wednesday through Sunday, 8am to 1pm, with masks required. Despite the changes in protocol, Friedman said she wants the customers to “feel like you’ve stepped into our kitchen and can ask at any moment what we’re doing, how we’re doing, what’s extra delicious. Not only can you count on getting something tasty, but you can (hopefully) walk out feeling just a little bit happier.
“I think Sandpiper has truly found its stride,” she added. “We are a tiny little shop with a big personality.”
This story appeared in the Fall/Holiday 2020 issue.
