Over the past twelve years Blue Oven Bakery has been privileged with a loyal fan base and in turn we're grateful to have received acclaim of all kinds. From the customer emails we receive to the critical praise from local publications, each accolade fills us with a great deal of pride in the work we do and fills us with the inspiration to grow into the future.
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2019 has been yet another kind year in awards and recognition from the city of Cincinnati and our wonderful media. Take a look at the Great Bakeries issue of the Cincinnati Magazine article from February!
There’s more news to come from Blue Oven as we head into awards season, and better yet farmers’ market season!
Best of CINCY AWARDS 2018
Best Overall Bakery
Best Farmers' Market Food Stall
Best Findlay Market Vendor
3rd-Best Neighborhood Bakery (OTR)
Our Toast Bar was named the "Best Reason to Wake Up in the City" by CityBeat in the 2016 Issue of the Best of Cincinnati!
2016 SNAIL OF APPROVAL AWARD
In 2016 we were recognized by Slow Food Cincinnati with a Snail of Approval Award for contributions to the quality, authenticity and sustainability of the food supply of Greater Cincinnati, have been awarded the SFC Snail of Approval
A $150,000 competitive grant from Chase
"Nearly 25,000 business owners from 50 states submittted applications for this year's program, and just 20 won a grant. It was a two-part process; businesses got votes from the public, then a team of small business experts selected the winners from those that received at least 250 votes."--Cincinnati.com
The Frommeyer kids – one girl, five boys – loved Sundays when they were growing up. That was the day for dinner at their grandparents, the Bonavitas, who lived on the West Side.
"You'd have to make a couple of stops up and down the street first," said Matt Frommeyer. "We'd get something at Uncle Lou's and Uncle Joe's and then stop at Aunt Annie's, and still have to eat everything at Nona's." It didn't matter what else was going on. "Sunday was for family dinner," said sister Michelle Eubank....
At Findlay Market, you’ll drink a locally brewed Christian Moerlein ale at an outdoor biergarten. You’ll see an old woman inspecting far too many fresh pears. You’ll hear a little live German polka music in the background, and, if you’re smart, you’ll stop by the booth for a family-owned bakery called Blue Oven and bite into the best English muffin you’ve ever tasted. While I’ve visited a lot of public markets all over the world, Findlay, surrounded by Italianate buildings in the heart of Over-the-Rhine, will always be my favorite. Opened in 1855, the iron-framed main building also boasts meat counters selling sausages and spices. Findlay is home to an outpost of local superstar Eli’s BBQ, which cooks up an amazing hickory-smoked pulled pork sandwich. On the weekends when it’s warm, Findlay hosts a bountiful farmers market that brings in growers from all over Ohio, Kentucky, and Indiana.
In case it’s not obvious from the hand-to-pasty ratio in the above photo, this beauty is a beast. It’s flaky, moist, chewy, and crisp in all the right places—the result of being twice-baked in their wood-fired oven, then sliced and slathered with a nutty-sweet, house-made coconut cream. It might take you two days to finish, but we promise you won’t be mad about it. Not even a little bit. Not even at all.
"Wake up early and head to Findlay Market for breakfast. Ekerlin Meats has a goetta sandwich (a local delicacy made with pork, beef and oatmeal). The farmer’s shed will be open to grab some raw veggies. And Blue Oven Bakery has an English Muffin that cannot be missed—it is a version that is reminiscent of a doughnut, yet makes a fantastic BLT."
Over the past 10 years, Blue Oven has been recognized by Edible Ohio Valley for our endeavors. These kind words mean a lot to us. Take some time and catch up on what they had to say!
"The hearty wood fired loaves from the blue oven can take the place of meat on any table in the Ohio Valley. There's an old saying about bread: "The staff of life ..."
Event: Farm to Fork: A Celebration of Women Farmers - CityBeat
"Edible Ohio Valley co-hosts the third annual Farm to Fork: A Celebration of Women Farmers at Grailville."
"Feb 22, 2011 - Edible Ohio Valley, a publication centered on local food, has selected the winners of ... Food Artisan: Blue Oven Bakery in Williamsburg, Ohio."
"As Edible Ohio Valley celebrates its five-year anniversary with this issue–an ... We support the growth in the bakery industry locally, brands like Blue Oven, …"
"Mar 1, 2014 - Dad is Rhinegeist's holiday ale, while Turkey Blue is a farmhouse ale made in collaboration with Blue Oven Bakery and released just before ..."
"Dec 12, 2016 - Honorees were Blue Oven Bakery, FAB Ferments, Finn Meadows Farm, ... Slow Food Cincinnati, in partnership with Edible Ohio Valley, ..."