Bake Sale Indy, the dream of 36-year-old artisan baker Cuylor Reeves, sits at 62nd Street and Allisonville Road, wedged between a bar and pizza shop. Before opening, Reeves plied his trade at the local outdoor farmers’ markets near his new brick-and-mortar; now the shop is open from 7 a.m. to 2 p.m., Tuesday through Friday. After a brief stint in the molasses swamp of Washington, D.C., politics, Reeves mastered his yeasty art in New Orleans and trained at renowned establishments there before rising to souffle heights at Link Restaurant Group. He moved to Indy for love and his wife, Anne, a native Hoosier. While he once dreamed of opening a fine-dining restaurant, after studying pastries, he decided a boulangerie with smatterings of European and Southern influences might be better suited. Indy is so glad he did.
What made you want to become a baker?
I started as a dishwasher and fell into pastry. I worked at several incredible restaurants with great pastry programs but thought none took it seriously. I got a job at a proper bakery and knew I wanted to do that.
What is your favorite type of food and why?
Chicken wings are my immediate answer, but it’s probably potatoes. I love french fries, potato salad, mashed potatoes and potato bread. There are so many things you can do with a potato.
Where do you get your inspiration?
These days, most of my inspiration comes from our guests. Our main goal is to provide a consistent product. Creativity takes a back seat to consistency. Providing our guests with a great experience that is damn near identical to their previous experience is what keeps us going.
What is your favorite thing to make for yourself and your family?
Stock is my favorite. It’s easy; the only thing it really takes is time. Homemade stock is leaps and bounds better than the stuff you buy at the store.
If you could eat anywhere in the world, where would that be, and what would you eat?
Probably Vietnam. Pho, lots of pho.
If you could choose a favorite place in Indiana to visit, where would that be located, and what would you eat?
[The restaurant] 3-in1 [in Indianapolis]. Their pupusas are out of this world.
What items are always in your fridge?
Duke’s mayo, Crystal hot sauce and pickled Fresno [chilis].
