A new, kosher bakery with a French twist

There is a new kosher bakery in Rhode Island. That is noteworthy, by itself. This new establishment on Main Street in Wakefield, however, is also a traditional French patissier.

Visitors to Amelia’s Patissier. may find themselves saying both C’est magnifique! and Mazel tov! to owner and chef, Noah Davis.

“I go to Paris often, and I wanted to make breads and pastries that are delicious and beautiful. I’m not really trying to generate a lot of business. I want to meet my new customers and get to know them – to greet them by name,” said Davis, who is suitably attired in a spotless, bright white chef’s jacket with thin gold piping down the stylish side closure, highlighted with “Chef Noah Davis” embroidered in subtle gold script at the top.

Davis, with full head of curly grey hair and beard, talks in an animated, passionate manner that bubbles over when he talks about the opening of the bakery, which he says is “his passion.”

In his previous life experiences, Davis has had a fascinating combination of careers. He was educated in engineering, computer science, and behavioral sciences. He held senior positions in engineering research and design, working with AT&T, and also as an inventor of computer games. In addition, he also trained in baking at Johnson & Wales.

“The human condition is very complex,” Davis said. “I think people should do many things in their lives – have several careers – that’s what keeps us interesting.” Then quickly, he adds, “But the story isn’t about me – it’s about the bakery!”

Davis offers a quick tour of his bakery, shepherding the reporter around the counter and through the kitchen door.

Immediately, one is surrounded by the color white. White is everywhere in the spotless preparation room, along with meticulously clean and shining stainless steel appliances. Davis proudly shows off mixers, freezers, and storage areas.

The tour continues down to the basement, where cement and stone surfaces look sandblasted to almost an unbelievable level of perfection. Then it is back upstairs, through a stainless steel door, and right into the walk-in refrigerator.

“This is what it’s about,” Davis says proudly, showing his perfectly lined up prepared doughs and products.

When Davis opens the door to the bathroom, there is a burst of color - a bright orange – a color he said that he let his children pick out.

The floor throughout the back of the bakery is white tile. “I don’t want to see tile again for a very long time,” he said, explaining that he lost 40 lbs. during the six months of preparation for the bakery’s opening, with many days of hard labor and little eating or sleep.

In the bakery, there is an impressive display of cookies, tarts, cakes and more. All are lined up in their assigned rows, waiting to tempt anyone who comes in, whether it is for a traditional French pastry or to order a challah for the Sabbath.

“Everything here is kosher and made from scratch. All my fruit purees are imported from Paris,” Davis said. All the food is kosher dairy, except for challah, which is kosher parve. Kosher certification is provided by Ethan Adler.

Davis owns the building he shares with several small businesses; the large, multi-paned picture window that draws one’s attention.

Silhouetted are wrought iron tables and chairs that provide a comfortable and welcoming dining-in area – with a Parisian flair. Seated at one table are two frequent late afternoon customers, Alex Butler and Jacob Sargent, both students at South Kingstown High School.

Opting not for a bag of chips and a soda from the local drug store, these boys are eating a two-layer brownie ganache made with three kinds of chocolate, and a raspberry chocolate brownie. Alex takes a chocolate mousse to go.

“He took a mousse, too?” Davis shakes his head with a smile as the boys.

Davis and his wife have six children, so the topic of fast food comes up easily.

“I decided years ago when I began planning for this, that we were going to change what we put into our bodies – no more fast food, because we were too busy and didn’t have time to stop and cook,” Davis said. “We Americans are victims of the mass-market food industry.”

The conversation moves to a discussion of cholesterol and high blood pressure, obesity and chronic diseases such as heart disease.

“I’m a good chef,” Davis continued. “We, as a family, eat good food now. And, we eat for less.”

At the end of each day, anything unsold is donated to Welcome House, a local program offering shelter and services to the homeless, and a daily soup kitchen to the community.

“The Jewish community is important to me. I will stop and do what is important,” Davis said, including making special breads for a temple service or Bar Mitzvah.

Davis said he looked at many places when he decided to relocate his family and begin his new venture; he chose Wakefield because his wife’s family was here, and the sense of community gave him a feeling of home.

His son, Oliver, came into the bakery, interrupting the interview, reminding his father to take him to his bar mitzvah preparation class. Davis hurriedly leaves, but turns to see a customer waiting for service at the counter, and calls out to one of his employees, “Evan! You have a guest!”

Whether it’s for a kosher French fruit tart, the bakery’s most popular item, or a Sabbath challah, Amelia’s Patisserie may soon become a destination location for the Jewish community.