Katie Kring, B+B Boulangerie

Surrounded by loaves of pumpkin brioche, sprouted corn and Cheddar muffins, loaves of caraway rye bread and trays of cookies, cream puffs and eclairs, Katie Kring, owner and baker at B+B Boulangerie, is always searching for her next big innovation. Kring’s pursuit to serve creative pastries and baked goods and willingness to say yes to new opportunities landed her a bakery and storefront in Springfield, Missouri, in the tree-lined Rountree neighborhood. When Kring first started selling her hand-iced cookies, marshmallows and bread, it was just a way to make extra dough – no pun intended – but when her business took off at local farmers’ markets, she started looking for a larger commercial kitchen. For several years Kring had a deal with Bambino’s, a neighborhood Italian restaurant: She used the kitchen overnight to make her pastries and sweets, and in return, she made hundreds of loaves of bread for the restaurant to serve with its savory sauces. The fact that Kring had never made bread before didn’t stop her – instead, she ran with the opportunity and thrived. Today, any baked good or loaf of bread you try from B+B has gone through countless recipe revisions, and even when it seems like she’s nailed it, Kring is quietly brainstorming another revision. When asked what’s next for her, this baker and pastry chef says your guess is as good as hers – but you can bet it will be even better than where she is today. (Photo by Starboard & Port Creative)

B+B Boulangerie, 607 S. Pickwick Ave., Springfield, Missouri, 417.315.8602, facebook.com/butcherplusbaker