I recently had the honor of creating some great images for Flemming Pedersen, owner of the popular Water St downtown bakery. He is one of the nicest and talented guys you will meet. Not only is he a master at creating some of the greatest tasting pastries, but he is also a world champion in water skiing. If you are in the need of a quick sugar fix or looking to have some special treats at your next event, then you need to give him a call. Find out how he can help you or just go down to his great little shop on Water St.
Flemming Pedersen was born in Denmark. He served as a baking apprentice for four years in Favor Supermarket Retail Bakery and graduated from the Danish Technical School in May 1975. He worked as a baker in a couple of retail bakeries before moving to the United States in October 1976.
Flemming began working at the Midnight Sun Bakery in Atlanta, Georgia where he started as a bench man and baker. He became the Executive Pastry Chef before he left in 1979.
For six months in Miami, Florida,
Flemming worked in a deli-style bake shop which introduced him to the Jewish style of pastry and bread making.
In 1980, Flemming arrived in Las Vegas and served in positions varying from Baker, Head Baker, Assistant Pastry Chef, and Executive Pastry Chef. He has also been the manager of a bakery in charge of production, establishing quality and quantity standards, food cost, training, payroll, development of new desserts, breads and pastries as well as showpiece items. Flemming had the opportunity to work with some of the top chefs of the world during this time.
Flemming has an extensive background and has had many opportunities and experiences in the baking industry. He feels fortunate to be able to produce and teach many different baking techniques which include: soft dinner rolls, artisan breads, Danish pastry, puff dough pastry, laminated dough pieces, coffee cakes, muffins, cakes and countless desserts made from scratch and served at four-star hotels. He also has experience working with sugar, chocolate and ice cream creating showpieces and elaborate desserts.
He enjoys instructing the future generation of baking and pastry students and shares his European styles and experiences.
In 2008, right when everything took a financial nosedive, with his 401K and help from friends, who encouraged him to take the leap, Flemming opened the bakery shop right here in Henderson.
When looking for a possible location, he found 7 South Water St, a baking company was for sale. Flemming jumped on the opportunity. It was a deli as well, where they made sandwiches for the first few months. It was a great start with the Car Show being on the first week he was open. However, things settled down and he realized it would take some time to get the show going. So, Flemming and his wife dug in their heels and received a lot of praise for their products. Chef Flemming wanted to have a FULL-service retail store. With a little help, he got it. With a couple of wholesale accounts, to mix in with the retail & from there he was off to becoming known as Water Street's Bakery.
After 11 years Chef Flemming says he has achieved this goal, he has also little by little built up a cake business in addition to the Retail Bakery concept.
Chef Flemming says, "I do not see getting a better location, will do us any good, we are very happy to see all the exciting things which are happening here on Water St and to be a part of it.
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