Story by Kiersten Donahue
Photos by Harrison Smith
On a typical morning at In the Mix Bakeshop, customers step in from Durkee Street and head straight for the display case. Some scan the shelves for the week’s cupcake flavors, others grab a bagel or croissant and a fresh cup of coffee before work.
For owner Karen Davis, moments like this represent years of work that began in her own home kitchen.
“I had a home business for many years and it was becoming prosperous,” Davis said. “It was time to open a storefront. It’s been a dream for a long time, so I just made it happen.”
Davis opened In the Mix in July 2025, turning a longtime side business into a downtown presence. The bakery offers more than cupcakes and cookies: alongside rotating sweets are breakfast staples and Sunday brunch specials making it a part of many local morning routines. A couple of cozy tables offer the option to stay and enjoy the bright and inviting atmosphere.
The shop’s name reflects Davis’ approach to baking.
“When most bakeries make cupcakes or cakes, they use a base vanilla or chocolate cake and add flavor through fillings or toppings,” Davis said. “My philosophy is you get more depth of flavor when you put it all in the mix.”
This philosophy helped her build a loyal following long before the storefront opened. However the transition from home baker to brick-and-mortar owner came with its challenges.
“Opening a brick-and-mortar is completely different than baking at home,” she said. “There is a lot more to think about, including space, equipment and staffing. It was definitely a learning curve.”
From the beginning Davis was intentional about making the bakery welcoming and accessible. Nearly everything in the shop aside from certain pastries, can also be purchased gluten-free, and customers pay the same price regardless.
“Pretty much everything we make except for the pastries has a gluten-free option,” Davis said. Although gluten and gluten-free baking is done in a shared space, Davis works hard to avoid contamination. “I don’t want to penalize somebody who’s gluten-free. Everyone should be able to walk in and have choices.”
The response has been encouraging.
“People have been really supportive,” she said. “We’ve had a lot of repeat customers already.”
Flavors rotate weekly, keeping regulars curious about what will appear next.
“People love the raspberry bar,” she said. “The chocolate chip cookies are pretty amazing, and the cheesecakes fly out of here,”
For Davis, the most rewarding part has been watching the community embrace the space she had once imagined.
“It’s something I’ve wanted for a long time,” she said. “To see people coming in and enjoying it, that’s the best part.”
On Sundays, the bakery offers brunch specials with pancake squares, stuffed waffles, breakfast sliders and tot waffles with rotating flavors.
In the Mix Bakeshop is open Wednesday through Friday from 7 a.m. to 1 p.m., Saturdays from 8 a.m. to 4 p.m., and Sundays from 9 a.m. to 2 p.m.
Stop by and get in the mix.
