Nourishing a neighborhood: West End Bakery Cookbook embraces community input

COMMUNITY FEEDBACK: West End Bakery owner Cathy Cleary says input from her customers, friends and West Asheville neighbors was invaluable in developing her new cookbook. Photo by Paul Jackson

Cathy Cleary has always had a knack for bringing people together.  In 2001, at a time when Haywood Road in West Asheville housed mostly appliance stores, she opened West End Bakery, which she co-owns with Krista Stearns and Lewis Lankford.

“Haywood was not a place where people hung out,” says Cleary. “My partners and I really wanted a community gathering space, and West End Bakery was immediately that. People were coming in to meet or make friends.  It was so cool to watch.”

Now, Cleary is celebrating and reinforcing the community she’s created with the publication of The West End Bakery Cookbook. In keeping with her inclusiveness, she enlisted her friends, neighbors and customers to taste and tweak the recipes.

“I love to collaborate, and I love other people’s feedback,” says Cleary.  “Part of the reason the cookbook was difficult was that it felt like I was doing it by myself.  So, I opened up the testing to friends.”

The testers dived in. Their feedback helped Cleary make the recipes friendly for home kitchens. “It also made the recipes clearer and more well-rounded,” Cleary says.  “One person said that she added crystalized ginger to my granola after she pulled it out of the oven. That was a great suggestion. And some people would comment, ‘This recipe takes forever. Can you streamline it?’”

The testers also affirmed the versatility of many of the recipes. Henry Read, for instance, adapted the recipe for black-eyed peas and collards, replacing collards with Swiss chard, and oregano with thyme.  “It was nice to find out that I could make substitutions and still have it come out,” says Read, who grew up eating Cleary’s food. His dad and Cleary were classmates at UNC Greensboro, and remained good friends. “Cathy’s had a role in creating my cooking style,” says Read.  “I like that she takes traditional Southern cooking seriously.”

Kimberly Masters, another college classmate of Cleary’s, also loves the freedom in the recipes: “Cathy wants to use what’s in season and local. So, she gives you the confidence to play with the recipe a little bit, especially with the soups.”

Masters has been testing Cleary’s recipes for at least two years: “She wanted help in reducing the restaurant recipes to manageable sizes for a home kitchen. I tested the lentil dahl, the pumpkin chili and muffin recipes like the pumpkin chocolate chip.  I’ve made the lentil dahl about 20 times because I love it so much.”

An ad lib quality has always been a part of Cleary’s cooking style, except for baked goods that need more precision. “I like to be inspired by my ingredients,” she says.  “If I’m trying to come up with a new salad, I open my fridge and take an inventory of what needs to be used and what can be combined. It’s very creative for me.”

Such creativity began early for Cleary, who wrote her first cookbook when she was 9 years old. “I filled up a little notebook, which I still have,” she says. Her stay-at-home dad, retired from the military, was her cooking teacher. “He didn’t know what to do with a little girl,” says Cleary.  “But he was a great cook and let me help him.  I made my first loaf of bread when I was 4.”

For Cleary, the cookbook’s importance lies in the stories behind the recipes. “I’m excited to share those stories with people who come to the bakery every day. And I’m excited for them to take the recipes home and make them, even if they don’t live in Asheville. Part of what I live for is to get people cooking.”

The cookbook includes more than 75 recipes and photographs by Asheville photographer Paul Jackson. It will go on sale at the bakery for $19.99 plus tax during a launch party 7-9 p.m. Friday, Dec. 12. The party is open to all.

A percentage of the book’s proceeds will benefit FEAST, a nonprofit organization Cleary cofounded with Kate Justen in 2009.  Its mission is to promote healthy eating through hands-on cooking classes in the schools.

“We teach kids who have never seen a pear and who have no idea what kale is,” says Cleary. “When we come back for the second in a series of classes, the kids are jumping up and down, asking if we brought kale.”

Cleary’s friends and testers show as much enthusiasm for Cleary’s ventures as the children do. Says Masters, “She’s fed this community for 13 years, and the cookbook celebrates that. “


Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.