The Emergence of Small State Ingredients - Bake from Scratch

      Kevin Masse has always had a strong affinity for the kitchen, where the rhythm of cooking and baking was central to his upbringing. Growing up in Syracuse, New York, the kitchen buzzed every evening as the family came together, with quality ingredients always featured in their meals. His Italian grandmother was instrumental in fostering his passion for food, teaching him to bake with fresh dough while creating her homemade pizzas for the family. “I think the first time I cooked dinner for my family, I was probably 10 or 11 years old,” Kevin remembers. “It has always been a part of my life.” His affinity for the precision and methodical aspects of baking developed during high school, although he never envisioned it becoming a career.

      For many years, baking remained a beloved pastime. Even while working in marketing and media in New York City, Kevin found opportunities to bake for dinner parties and office events. A fortunate shift into food media reignited his zeal for baking. During this period, he collaborated with Bake from Scratch, forming content partnerships with various brands that still work with the publication today. This led to him contributing the cover recipe for the May/June 2017 issue, a moment that foreshadowed his future in the baking industry.

      In 2019, Kevin’s path took a significant turn. After moving from New York City to the Hartford, Connecticut area with his husband, Michael, a professor at Trinity College, Kevin obtained one of West Hartford's first cottage food licenses—just as it became legal for home bakers to sell directly to consumers. Around that same time, he received a sourdough starter from his friend, cookbook author Terry Walters. This starter—and the sourdough techniques she imparted—laid the groundwork for Small State Provisions.

      “I started making a couple of loaves a week,” Kevin shares. “I was baking in Dutch ovens at home, selling on a subscription model.” Customers signed up for eight-week sessions, during which Kevin delivered fresh loaves directly to their doorstep. It was a small, manageable operation—until everything shifted in March 2020.

      When the COVID-19 pandemic struck, contactless delivery became essential, prompting Kevin to adapt swiftly, baking and delivering loaves to customers’ homes. “I had this moment where I thought, ‘I can either stop doing this or lean in and make it work,’” he reflects. He chose the latter, and soon after, Small State Provisions outgrew his home kitchen. He transformed part of his house into a bakery, setting up a shaping table, a bread oven, and a 40-quart spiral mixer.

      By the end of 2020, it was evident this was more than a side project. With several full-time staff counting on him, Kevin transitioned to being a full-time bakery owner. The bakery’s first retail location, a quaint 200-square-foot space, opened in July 2021. It quickly became clear that more space was needed. In July 2023, Small State Provisions expanded into a larger space, offering a full café experience alongside increased production.

      This success is a genuine family endeavor. His husband was instrumental in launching the bakery, while his dad serves as Chief Technology Officer, his stepmom as Chief Financial Officer, and his stepdad as the accountant. “It genuinely takes a village to launch a bakery and nurture its growth,” Kevin notes. “And I’m incredibly thankful for mine.”

      However, Small State Provisions is not only about creating exceptional bread and pastries; it’s also about fostering an environment where customers feel appreciated and recognized. “We greet every customer as if they were family,” Kevin says. “We learn their names, their children's names, and their orders. It goes beyond mere transactions; it’s about building connections.”

      This sense of hospitality extends to his team as well. Kevin established a set of core values—his personal version of the Ten Commandments—to ensure that his employees feel valued. “Family comes first, second, and third,” he explains. “I want my team to know that their personal lives are important, and that we honor their time and commitments outside of work.”

      From the beginning, Small State Provisions has prioritized using high-quality, organic ingredients. “When your focus is only on flour, salt, and water, you have to be attentive to every detail,” Kevin states. His team sources organic grains whenever feasible, including locally milled rye flour from a small producer in Hadley, Massachusetts. “We strive to collaborate with small, local providers before considering national ones,” he adds. “It’s about supporting our community.”

      Kevin’s dedication to quality extends to the other baked goods as well. The bakery originally started with just two kinds of cookies and one scone, but now the pastry display is filled with butter croissants, chocolate croissants, almond croissants, banana bread, and more. If you visit the bakery, three items not to be missed are his chewy