The staff of the Upper Crust Bakery and Café in Jefferson, from left: owner Rhonda Flagg, Justine Blackler, Laura Waltz, and Kim Durkee. The eatery will open Thursday, Jan. 28, after an extensive renovation of the building formerly home to Ollie’s Place. (Alexander Violo photo)
A fixture of the Jefferson community will soon reopen after an extensive renovation.
After six months of renovations focused on giving the commercial space a fresh face, Thursday, Jan. 28, will mark the first day of business for Upper Crust Bakery and Café in Jefferson.
According to owner Rhonda Flagg, a Jefferson resident, the building dates back to the 1970s, when it was used as an insurance office, and restoration efforts focused on opening up the interior space and updating the store’s equipment.
“We wanted to make it as comfortable as possible for people to come and be able to enjoy themselves,” Flagg said.
The location on 39 Washington Rd., across from Jefferson Village School, was formerly occupied by Ollie’s Place, which closed on July 31, 2014.
Upper Crust Bakery and Café, at 39 Washington Rd. in Jefferson, will be open for business on Thursday, Jan. 28. (Alexander Violo photo)
Flagg’s husband, Darryl Flagg, had rented the location to the owner of Ollie’s Place, Vickey Jones.
Ollie’s Place had been a favored hangout for Jefferson residents since opening its doors in 2010, and Rhonda Flagg is hoping her new dining establishment will serve as a similarly popular location for the Jefferson community.
“We’re hoping it will be a place for the community to come together. Especially this time of year, it’s nice to have somewhere to go in town,” Flagg said.
Flagg said future plans for the café’s interior include displaying the work of local photographers to help create a comfortable atmosphere.
She said the hours for the store will initially be 6 a.m. to 3 p.m., with extended hours to begin once the summer season rolls around.
The soon-to-be-opened bakery and café is not Flagg’s first foray into the food industry. She parlayed years of baking experience into starting Dessert Connection in early 2015, a business with a focus on sweets including pastries, cookies, pies, cakes, and cupcakes.
“When I started the dessert business I was thinking of someday having a storefront and the opportunity kind of presented itself here,” Flagg said.
She said there will be plenty of baked goods available at the new store, in addition to a breakfast and lunch menu featuring pizza and subs. Upper Crust will also offer premium delicatessen meats from Boar’s Head Provision Co.
With less than two days left before opening, Upper Crust was a flurry of activity on Tuesday, Jan. 26, with the café’s staff busy running through final preparations, from testing the oven to readying the dining area.
“I’m looking forward to completing the finishing touches. There are going to be a lot of people in and out today,” Flagg said.
