If you have ever shuffled through the weekend crowd at Findlay Market just to snag a Blue Oven loaf before they sell out, relief may be on the way. Blue Oven Bakery, the stall known for long morning lines and wood-fired breads and pastries, is moving into a renovated building right next to the market to expand its production and staff space.
The new setup is designed to let the bakery turn out more bread and pastries each day and handle additional wholesale deliveries without depending entirely on shared kitchen time. In practical terms, that could mean a steadier stream of baguettes, boules, and croissants for both regulars at the stall and the restaurants that build their menus around Blue Oven’s bread.
As reported by Local 12, the bakery has overhauled the building at 1808 Elm St so it can function as its main bakery and production hub, with space for offices and employee amenities as well. The goal is to move in and start operating out of the Elm Street address sometime next month, after Easter (April 5), a shift the owners describe as a direct response to sustained demand at the market.
The team has been using Findlay Kitchen, a shared facility for culinary entrepreneurs, since 2020, according to Findlay Market. That arrangement came about after a 2020 fire destroyed Blue Oven’s Clermont County production facility, per reporting from WLWT.
Why the New Space Matters
Owners Will Vollmer and John Jarnigo have nearly doubled the bakery’s revenue since 2023, Local 12 reports, and the extra elbow room on Elm Street gives them the capacity to keep scaling up. With more ovens, expanded prep space and dedicated staff areas under one roof, Blue Oven plans to take on larger wholesale orders for restaurants and stores while still keeping its Findlay Market stall fully stocked.
What Shoppers and Restaurateurs Can Expect
Findlay Market lists Blue Oven as a long-standing merchant with regular weekday and weekend hours, and the owners say the boosted production should help cut down on those early-morning lines and the occasional sellout at the stall. Local restaurants and grocers that already carry Blue Oven products could also see more consistent deliveries as the bakery’s footprint grows.
Blue Oven has not given a specific opening date for the new space beyond the general “after Easter” window. When the owners lock in a firm date, we will update this story. For now, the move stands as the latest example of a Findlay Market business leveling up inside Over-the-Rhine’s increasingly busy food district.
