Saturday is going to be a big day for Shawn Bolduc. The former arts administrator for the Wisconsin Union Theater opened his dream project in 2019. The Baked Lab is a bakery that also offers classes for people to brush up on their skills at baking a pie or decorating a cake.
Bolduc operated out of the Madison Enterprise Center on South Baldwin Street, but always had an eye on opening a retail space of his own.
This weekend, that dream will come true as The Baked Lab opens at 2044 Atwood Ave., in a historic building that was previously home to Chinese restaurant Magic Wok. Last Friday, Bolduc hosted a sneak peek event for supporters and members of the media.
A long table was piled high with cups of pistachio butterscotch pudding, squares of everything-bagel focaccia and other tasty treats, as staff served espresso and wine. Bolduc’s vision is for the space to serve coffee and snacks during the day and elegant plated desserts with wine and beer in the evening.
The doors open at 11 a.m. Saturday. Bolduc (who was understandably mobbed by well-wishers during the open house) answered questions by e-mail afterward about the grand opening.
How did it feel last Friday night to have the doors open and having people experiencing Baked Lab after so much preparation?
Baked Lab has been a long journey. From my late teenage years I developed a love for baking and being in the kitchen. Growing the business over the last six years has been the hardest thing I've ever done and to finally get to share this space with friends, colleagues and the community is an absolute dream.
Did anything about your previous life as arts administrator at Wisconsin Union Theater prepare you for this venture, or has it been a complete departure for you?
Having worked in the theater industry since I was a teenager I've developed a lot of skills that have transferred incredibly smoothly to my career with Baked Lab. Marketing, Communications, interpersonal skills, organization, leadership, creative producing...the list is endless. Without my MFA in theater management I would be completely lost. These skills have laid the foundation for our business.
Friday’s sneak preview gave guests a taste of the kind of sweet and savory snacks that The Baked Lab will offer when it opens Saturday. (Rob Thomas / City Cast Madison)
Baked Lab is joining a relatively young and vibrant community of food-related businesses on Atwood. What do you think about that community and Baked Lab's role in it?
I'm honored to join the eclectic Atwood/East Side business community. We're excited to offer a unique, welcoming space centered on pastry, great drinks, and genuine community — right alongside our amazing neighbors. We hope to be your evening spot for connection, delish goods, and a break from the day-to-day. Come and relax, connect with a friend (or a date) over our goods and a great glass of wine. On another day, come take a class with us and learn how to bake in our kitchen.
What are your hopes for the grand opening on Saturday?
Saturday marks the true culmination of six years of hard work and dedication. We can’t wait to open our doors and share everything we’ve been baking up with our community.
