Fresh AF Bakeshop
Taryn Merrill of Newmarket jokes that if she weren’t a baker, she’d be a scientist. “I used to go out on my porch and I would bake things in solar cookers when I wasn’t allowed to use the kitchen,” she said. “I’ve known forever that I wanted to be a baker. … I’ve always really been into the science behind it.” Merrill attended Johnson & Wales University, earning a degree in baking and pastry arts and gaining experience in several local bakeries along the way. When the pandemic hit, Merrill began baking and selling out of her parents’ home in Danville. “They let me set up a 10-by-10 tent at the bottom of their driveway … and I would do almost like a farmers market setup,” she said. “I realized there was the potential for something here.” That was how Fresh AF Bakeshop (34 Church St., Unit 4, Kingston, 642-8609, freshafbakeshop.com) was born. With the help of her family, Merrill spent most of last year gutting a former office building in nearby Kingston and turning it into her own full-service bakery. Though she’s known for her custom cakes, Merrill dabbles in all kinds of pastries, from cupcakes, cookies, cake pops and tarts to cinnamon buns, French macarons and even stuffed doughnuts. The Scene recently caught up with Merrill, who also works as a pastry chef instructor at Lakes Region Community College in Laconia, to talk about some of her picks for must-try goodies at Fresh AF Bakeshop.
How long has Fresh AF Bakeshop been around?
The bakery itself opened Dec. 5. … My lease actually turns a year old on May 24, but I wasn’t allowed to open until December with all of the buildouts and renovations and everything, so, to me, it feels like it’s been forever, but we’ve really only been open for not even six months, which is crazy. … At the time I signed the lease for this space last May, I was still running my business from my home. I had a homestead license in Newmarket, and one of my cake refrigerators that was on my front porch now lives at the bakery.
What makes Fresh AF Bakeshop unique?
We bake off everything fresh in the morning, and that’s what we have for the day, so when we sell out, we sell out. We’re just always consistently putting out the best product that we can every single day. … I have experience working in different kitchens and some formal training, and I think that’s super important because I have a better appreciation for the importance of working with local vendors and with seasonal ingredients.
What is your favorite item that you offer?
Oh, gosh. … Always a chocolate-dipped cream puff. There’s just something about the combination of that crunchy shell and that fresh whipped cream that you can’t go wrong with. … Cinnamon buns are a given. … We also make macaron ice cream sandwiches, which I’m planning on bringing back for this summer.
What is something that everyone should try?
We’ve really blown up our French macarons, which is awesome. I have this recipe that I’ve developed that we call our Fluffy Macs. Where a traditional French macaron is chewier and a little bit on the thinner side, ours are super fluffy and almost cake-like. We usually have between eight and 10 flavors in the case every day. … We’re going through 1,000 of them a week. It’s absolutely insane.
What celebrity would you like to see ordering from the bakery?
Christina Tosi. She is my food idol of all idols. She owns Milk Bar in New York City, and her baking style is very similar to mine in that it’s good food done well and makes people feel good. … We actually use a bunch of her recipes at the bakery because they are just absolutely incredible.
What is an essential skill to running a bakery?
You have to show up every day and put the work in. … Not every day is going to go smoothly. Sometimes, it’s all about how well you can execute Plan B … and it’s about being able to see every new day as an opportunity and just having a good attitude. … We say all the time that that’s not something that you can teach someone. You can’t make someone want to be there. If you’re passionate about what you’re doing and you’re showing up every day, the rest will just follow.
What is your favorite thing about being on the Seacoast?
I’m actually new to Newmarket. We’ve only been living there for two years, but I’m loving it. The bakery is in Kingston, which is a very historic and quaint little town, but then, in Newmarket, there’s a great food scene happening there. I also just love that we’re so close to everything. … You can get in the car and drive an hour and you’re at the mountains, or you can get in the car and then be at the beach. There’s just so much you can do.
— Matt Ingersoll
Photo courtesy of Whoa Nellie Food Truck.
