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On A Mission To Redefine English Muffins, Upstart Bakery Expands

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When most Americans think of English muffins, they probably think of Thomas’. But an upstart bakery called Stone & Skillet is reinventing the English muffin as something that goes beyond morning toast.

The three-year-old company started in Medford, Massachusetts, and is now expanding to the Northeast region of the U.S., with aims to go even farther.

Here & Now‘s Jeremy Hobson visits the Stone & Skillet bakery and speaks with co-owners Dan Crothers (@DanCrothers) and Kyle Meekins (@Km0436) about the challenges of rapid growth and big brand-name competition.

More Photos

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In this 2015 file photo, a thermometer shows an internal temperature of 205 degrees, before pulling English muffins off the grill. (Jesse Costa/WBUR)
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In this 2015 file photo, a thermometer shows an internal temperature of 205 degrees, before pulling English muffins off the grill. (Jesse Costa/WBUR)
Rory Lee preps the muffin dough at Stone & Skillet in 2015. (Jesse Costa/WBUR)
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Rory Lee preps the muffin dough at Stone & Skillet in 2015. (Jesse Costa/WBUR)
In this 2015 file photo,  finished English muffins are put in bags Stone & Skillet. (Jesse Costa/WBUR)
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In this 2015 file photo, finished English muffins are put in bags Stone & Skillet. (Jesse Costa/WBUR)
Stone & Skillet co-founders Dan Crothers, left, and Kyle Meekins, in a 2015 file photo. (Jesse Costa/WBUR)
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Stone & Skillet co-founders Dan Crothers, left, and Kyle Meekins, in a 2015 file photo. (Jesse Costa/WBUR)