Lori and Veronica Vincent are co-owners of Earth to Oven.

by Linda Syzowski

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Mother and daughter team, Lori and Veronica Vincent, opened Earth to Oven at Haymarket Square in April 2014.

Lori had made pies for Bud & Luke’s restaurant In the 80s and 90s, and then worked at Cooper Tire until 2008 when she decided to get back to what she loved to do most — baking pies! About the same time, Veronica had just finished culinary school at Washtenaw Community College and was working at Zingerman’s in Ann Arbor.

The two decided to create fresh, simple baked goods from scratch using no mixes or processed foods and local ingredients when possible. In 2010, they began working out of their home kitchen and selling at the Farmers Markets in Perrysburg and downtown Toledo. They soon outgrew their home kitchen and began using the CIFT (Center for Innovative Food Technology) kitchen in Bowling Green — a godsend for small entrepreneurs starting any kind of food business in the area.

In 2014, the space at Haymarket Square became available, and Lori and Veronica jumped at the chance to expand their business and open a bakery in downtown Sylvania. Customers liked their baked goods so much they soon began requesting other items; so in 2015, they began serving soups, sandwiches, and/or salads at lunchtime, with offerings to fit the season. Three different soups are changed out every two weeks in fall and winter, and salads are offered in the summer along with sandwiches year round. This fall they will begin to offer dinner meals for pickup. And you can pick up a loaf of your favorite Zingerman’s bread any Wednesday or Friday.

Catering has also become a big part of their business. The catering menu lists their most popular items, but Lori and Veronica love to work with individual clients and customize menus specifically for an occasion. Veronica says, “We haven’t had anyone come to us yet with an event that was too large for us to handle.”

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