Cream puffs at the Potholes
SHELBURNE FALLS — Combine the village’s scenic attractions with a family recipe for cream puffs, bake them daily with local cream, local wheat and maple syrup, and what have you got? Lindsay’s Emerald Store and Confections at 1 Deerfield Ave.
This new sweet shop near the Glacial Potholes also brings Shelburne Falls Coffee Roasters products back into Shelburne Falls, and sells other specialty treats, including teas, old-fashioned sodas and gift items.
Store owner Wendi Warger of Buckland says she grew up on her mother’s homemade cream puffs and thought about going into business for at least two years.
“My mother (Hilma Raffa) taught me her recipe for cream puffs and six months ago, I thought this was what I was going to do — become an entrepreneur,” she said.
“I worked at UMass and had a good job. But I just decided I’m going to go and do something that is mine. I thought it was perfect to name (the business) after my daughter.”
Warger left her job as a business manager at the University of Massachusetts Amherst and began making her business plans for the shop, which she rented in January. Her husband, Kelly Warger of KSW Home and Building Services, redid the shop, including installing two stainless steel convection ovens.
The cream puffs come in two sizes, mini and regular, and they can be ordered “on a stick” for those who want to snack on a cream puffs as they walk the village. They are made to order, from pastry baked that day. The “Grammy Puff” (Mom’s recipe) is puff pastry with vanilla filling and chocolate frosting drizzled on top. Warger said she may offer other cream puff flavors that will vary seasonally. The cream comes from the local Our Family Farm dairy cooperative, the Northfield-grown wheat in the pastry comes from Four Star Farm, the eggs come from Windswept Farm just over the Vermont border, and the maple syrup comes from the Bergeron Sugar House in Leyden.
Also there are “grab-and-go” frozen cream puffs for those who want to take them home. Warger says they could be kept frozen until needed, or they may thaw within an hour, but the cream will still be fresh.
Besides Simpson Spring cream soda, root beer and sarsaparilla soda, the shop carries Boston Harbour Tea, “the tea with a history,” made by Great Britain’s oldest tea merchant, whose tea was dumped into the Boston Harbor during a second “Boston Tea Party” on March 7, 1774.
McCrea’s caramels come in exotic flavors, ranging from dark roasted mocha to rosemary truffle sea salt. Also offered is True Nut Co.’s roasted almonds, flavored with maple and various spices.
The non-edible treats include vegan, preservative free soaps that look likes slices of cake, but smell like ice cream sherbert, lilacs and lemon grass. A line of hand-made soy candles look and smell like ice cream sundaes and Easter jelly beans.
For now, the shop is open Wednesdays through Mondays, from 10 a.m. to 6 p.m. daily. Warger says the shop may be open longer hours as summer approaches. The phone number is 413-489-3044.
You can reach Diane Broncaccio at: firstname.lastname@example.org or 413-772-0261, ext. 277