Leaven Bakery in downtown New Albany, Indiana
What started as a delivery business out of Zach and Kimberly Maxey’s 500-square-foot apartment has turned into the thriving Leaven Bakery in downtown New Albany that celebrated its one-year anniversary in May.
The Maxeys met in the kitchen at a hotel in California. Kimberly was a baker and Zach was a breakfast cook. Zach would come downstairs to Kimberly every morning of work and ask for a cookie.
The Maxeys met in the kitchen at a hotel in California. Kimberly was a baker and Zach was a breakfast cook. Zach would come downstairs to Kimberly every morning of work and ask for a cookie.
“One day I made this citrus cookie, and it was awful, and he said it was his favorite cookie and even asked for the recipe, so I wrote it down for him,” Kimberly said.
The next day, Zach came back and had made the cookie for his family and showed Kimberly his work to prove it wasn’t as bad as she thought. That cookie ended up on the dessert table at their wedding.
“A couple months ago, we were going through all of our recipe books, and he had kept the handwritten recipe from years ago,” Kimberly said.
Their sweet relationship translates perfectly into their work life as business partners. They had a catering company in California, where they’re from, and although they enjoyed what they did, they didn’t feel it was their place in the industry.
Their sweet relationship translates perfectly into their work life as business partners. They had a catering company in California, where they’re from, and although they enjoyed what they did, they didn’t feel it was their place in the industry.
Zach’s sister had moved to Louisville for school. His other sister soon followed her. His parents then followed her as well.
“We came out and visited for a bit,” Zach said. “Kimberly and I loved the atmosphere and felt the vibe of the cities both on this side of the river and in Louisville.”
One thing they liked about California was that the area was very culturally diverse in terms of cuisine. Zach said he feels that is true about this area as well and is looking forward to adding their own flair.
When they made their move, they both were able to work at a few different places in the food business. Covid led to them opening a delivery business in order to help make ends meet.
“We had a friend whose friend had asked if we could make some bread for a shindig they were having,” Zach said. “We ended up doing it and then word kept spreading.”
“We had a friend whose friend had asked if we could make some bread for a shindig they were having. We ended up doing it and then word kept spreading.”
– Zach Maxey, co-owner of Leaven Bakery
He said he and Kimberly decided to keep it going to see where it may lead.
“We focused our energy on our website and building our brand and getting out there,” Zach said.
They caught the attention of Louisville Business First, who did a feature on their delivery business. Soon after, WDRB aired an interview with them. Right after that, their website crashed because of the publicity and so many people placing orders.
Zach said they were able to keep up with everything and have steady business, leading to them moving to a house to increase capacity.
After Thanksgiving, when they had baked 45 pies and had completed nearly 1,500 deliveries since they opened, Zach and Kimberly talked about the game plan going forward.
“We kind of got to the point where I looked at my wife again and said, ‘Either we continue trying to do this out of the house, or we try to get big-scale with this and try to do some really cool stuff,’” Zach said.
Because of Covid, funding was a huge challenge for them, but with some family and friends investing in their business, they were able to get the space they occupy currently on Market Street in New Albany.
“My mom and dad and wife and I came in here and did everything else, from electrical to plumbing to painting,” Zach said. “My dad and I built the bar. … We redesigned the kitchen. We did it all in a month and a half.”
They both said the area has been so supportive over the past year.
“Usually as a cook, you’re divided from the public,” Zach said. “Being able to have a stressful day and turn around and see a family really enjoying what you made them and see smiles – it makes it worthwhile.”
“Usually as a cook, you’re divided from the public. Being able to have a stressful day and turn around and see a family really enjoying what you made them and see smiles – it makes it worthwhile.”
– Zach Maxey, co-owner of Leaven Bakery
One thing they’re also trying to accomplish in the community is redirecting the hospitality industry in terms of how employees are treated.
“Our job is basically servanthood and taking care of the public and in order for us to do that, we have to feel taken care of,” Zach said. “We’re very much centered around our employees and making sure they’re taken care of.”
Zach said there’s definitely a learning curve, having come from running other people’s kitchens to now taking care of every aspect of a business, including employees.
“In a year to be where we’re at – it’s very humbling,” he said. “We’re eternally grateful for that.”
With their small staff, they do everything in-house. Zach makes the breads with his assistant, Kimberly makes all of the pastries, and their chef handles the breakfast and lunch menus. They also partner with a local farm, Vera Farms, for farm-fresh eggs and soon for goat and sheep products.
With their small staff, they do everything in-house. Zach makes the breads with his assistant, Kimberly makes all of the pastries, and their chef handles the breakfast and lunch menus. They also partner with a local farm, Vera Farms, for farm-fresh eggs and soon for goat and sheep products.
“I’m hoping to rent some land on their property and maybe grow some produce,” Zach said. “I’m a huge gardener and we have stuff growing here as well.”
Zach references the saying, “In order to make good food, you have to eat good food,” and he says that starts with quality ingredients.
They want to have the freshest ingredients they can at the peak of their freshness.
“Our whole mission statement for our business is quality over quantity,” he said. “I would much rather you be upset with the fact that I have to turn you away because I ran out of something than for me to give you subpar quality.”
“Our whole mission statement for our business is quality over quantity. I would much rather you be upset with the fact that I have to turn you away because I ran out of something than for me to give you subpar quality.”
– Zach Maxey, co-owner of Leaven Bakery
Aside from branching out into potential produce, they’re also partnering with another small business, the New Albany Sugar Shoppe.
“They’re open when we’re closed, so it extends our hours a little bit in that respect,” Zach said.
They’re currently selling three to four products at the Sugar Shoppe, including macarons.
As far as goals for the future, Zach has some big ideas, including a bigger establishment, bed and breakfasts, a potential hunter’s club and more. For short-term goals, Kimberly said they’d love to open a second location and add a catering menu for events.
Their favorite part of the bakery? For Kimberly, it’s getting to work with her husband every day.
“People always think we must want to kill each other, but actually it just brought us closer together and that has been the best thing,” she said •
Check out the bakery website, leavenbakery.com, for an assortment of dessert, breakfast, lunch and bread menus along with store hours. You can also follow their Facebook page to keep up to date at @LeavenbakeryKY.”
Story by Darian Decker
Photos by Michelle Hockman
silivingmag.com 