The Emergence of Small State Provisions - Bake from Scratch

      Kevin Masse has always felt a strong connection to the kitchen, where the rhythm of cooking and baking played a central role in his upbringing. Growing up in Syracuse, New York, his family's kitchen was a vibrant gathering place every evening, with high-quality ingredients always featured in their meals. His Italian grandmother was instrumental in cultivating his passion for food, teaching him to bake with fresh dough as she lovingly prepared homemade pizzas for the family. “I believe the first time I prepared dinner for my family, I was around 10 or 11 years old,” Kevin remembers. “Cooking has always been a part of my life.” Although his appreciation for the precision and methodical nature of baking deepened during high school, he never envisioned it would become his career.

      For many years, baking remained a beloved hobby. Even while he worked in marketing and media in New York City, Kevin managed to find time to bake for dinner parties and office events. A fortunate turn towards food media revived his love for baking. During this period, he collaborated with Bake from Scratch, developing content partnerships with various brands that still work with the publication today. This journey also led to him providing the cover recipe for the May/June 2017 issue—a pivotal moment that hinted at 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 customers. Around that time, he received a sourdough starter from his friend, cookbook author Terry Walters. This starter, along with the sourdough techniques she shared, laid the groundwork for Small State Provisions.

      “I started baking a few loaves each week,” Kevin shares. “I was using Dutch ovens at home and selling through a subscription model.” Customers subscribed for eight-week sessions, during which Kevin delivered fresh loaves directly to their homes. It was a small, sustainable venture—until everything changed in March 2020.

      When the COVID-19 pandemic struck, contactless delivery became essential, and Kevin swiftly adapted by baking and delivering loaves to customers' homes. “I had a moment where I thought, ‘I can either stop or embrace this and make it work,’” he recalls. He chose the latter, and soon, 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 that this was more than just a side project. With several full-time staff depending on him, Kevin made the decision to become a full-time bakery owner. The bakery's first retail location, a cozy 200-square-foot space, opened in July 2021. It soon became clear that more space was needed. In July 2023, Small State Provisions moved to a larger location, expanding into a full café and increasing production capabilities.

      This success is rooted in a genuine family effort. His husband assisted in launching the bakery, while his father serves as Chief Technology Officer, his stepmother is Chief Financial Officer, and his stepfather handles accounting. “It really does take a village to start and grow a bakery,” Kevin notes. “I’m incredibly grateful for mine.”

      However, Small State Provisions is not solely about making exceptional bread and pastries—it’s about fostering a space where customers feel acknowledged and valued. “We welcome every customer as if they were family,” Kevin explains. “We learn about them, their children’s names, their regular orders. It’s more than just a transaction; it’s about building connections.”

      This spirit of hospitality extends to his team as well. Kevin established a set of core values—his own interpretation of the Ten Commandments—to ensure his employees know they are supported. “Family comes first, second, and third,” he states. “I want my team to understand that their personal lives are important, and that we respect their time and commitments outside of work.”

      From the very beginning, Small State Provisions has prioritized high-quality, organic ingredients. “When your main components are flour, salt, and water, attention to detail is crucial,” Kevin emphasizes. His team seeks organic grains whenever feasible, including locally milled rye flour from a small producer in Hadley, Massachusetts. “We aim to work with small, local suppliers before looking to national options,” he adds. “It’s about uplifting our community.”

      Kevin's dedication to quality applies to all his baked goods. The bakery initially only offered two types of cookies and one scone, but today, the pastry case brims with butter croissants, chocolate croissants, almond croissants, banana bread, and more. If you visit the bakery, three items not to miss are his chewy ginger