WINCHESTER – Three entrepreneurs, each with a prescribed set of skills in the kitchen, are pooling their talents for the launch of a unique cooking experience in the village.

As an incorporation, the venture will be known as Simply Baked Catering, the long-running business operated by Anne Carriere. Joining her will be Winchester’s Claire Faguy, a pastry chef, and Cheryl Beasley, owner of Bea Breads and manager of the Chesterville Farmers’ Market.

Cheryl Beasley (left), Claire Faguy, and Anne Carriere are combining their talents in the kitchen to open Simply Baked Catering Inc. on Winchester’s Main Street. Press Photo – Uhrig

“The idea for all of this is leveling up,” Beasley said. “It lets people know we are for real.”

The trio will be moving into 493 Main St. in Winchester, most recently home to Eclectic Charm, and before that a pizza shop and bakery.

For Carriere, the building serves as a “strategically placed” destination, in a village that has added seven new businesses in the past few weeks.

“I tried to get my [catering business] into other businesses, but I needed a place to leave my stuff,” she said. “Here, we all can do that.”

Once the interior overhaul is complete, with each woman taking the time to help in the restoration process, there will be three workstations within the space.

Beasley will have an area for her bread making, while Faguy will be able to continue with her sought-after cake making. Carriere, meanwhile, will continue to branch out with her catering business, while also being able to call upon her fellow business owners when required.
“We all have different skills, and combining them is a bonus,” Carriere said.   

No official opening date for the Main Street space has been set, as each business partner is, for the moment, focused on overhauling the space to fit each of their needs.

But, none of them is short on ideas for what the future holds.

Cooking classes, a shared kitchen, a take home chef – all are possibilities, according to the trio.

The space will also feature a storefront, with various local products being sold. While it won’t be a café style set-up, customers will be able to come in and make orders and get a look at each cook in their element.

“We want what we are offering to be very diversified, and we’re here to survive, Beasley said.