LOCALadk Magazine

LOCALadk 61 In addition to local growers, Nick and Gemma also have their own garden, where they delight in plant- ing herbs and vegetables to make their kitchen more sustainable and hyper-local (we're talking a matter of blocks here). Carrots from the garden become car- rot cake and a rather delicious invention: carrot cake marmalade, a tangy treat that is so good it doesn't even need a scone or a muffin, although Gemma bakes those, too. Zucchini and squash are destined for quiche and Nick's ratatouille, which is featured in one of Jamdots' signature sandwiches. Lettuce and toma- toes, garlic and potatoes, they all make the short trip from garden to bakery to delicious finished product. In love with flavor, Nick and Gemma grow twenty-some- thing varieties of peppers, which are added to home- made chili, the famous ratatouille, and other savory delights that Nick and Gemma create for catered events, which range from elegant weddings to lively family reunions. Nick and Gemma also find fun ways to share the art and imagination of others at the bakery, where one can buy handcrafted cards by Saranac Laker Sandy Campbell, goat's milk soap from The Cook Farm — which is advertised as being "like no udder" — and flowers from Bell's Flowers, a local, environmental- ly-friendly florist whose arrangements brighten the tables at Jamdots and even make their way onto Gem- ma's artfully decorated cakes. The bakery is decorated with wildlife photography by Mikayla Ploof, handmade candles in vintage teacups by Bayle Reichert, and stickers featuring the watercolors and sketches of local artist Katie Roemer, all of which contribute to the bright, good cheer of the bakery and all of which are for sale. Last Mother's Day, Jamdots and Bell's Flowers partnered in a pop-up, transforming the bakery into a one-stop shopping destination for those wishing to spoil their mothers or grandmothers. Gemma offered special Mother's Day cupcakes and treats, while Bell's Flowers created an array of bouquets. Additions to the pop-up were jewelry by Akwesasne artist Teiekariios Jock and gift certificates to nearby businesses includ- ing Saranac Lake's The Nail Salon. Back in the kitchen, Nick and Gemma help and support each other and collaborate. Gemma loathes peanut butter, but Nick loves it, so he's always on deck for baking with it or tasting Gemma's creations. She makes things like chocolate cupcakes with peanut butter buttercream because she knows the rest of the world can't get enough of that particular combination. Despite culinary school, Nick didn't feel comfortable baking bread until they opened Jamdots. Now he ex- cels at it and enjoys it. Not only does Nick bake amaz- ing rolls for Jamdots' signature breakfast and lunch sandwiches (think: hashbrowns in your egg and sau- sage sandwich), but that frees up Gemma to work her magic with buttercream. The bakery sells a variety of cupcakes, but the kitchen also produces special order cakes for birthdays, anniversaries, graduations, and so much more. Laughing while poised with a piping bag over an 80th birthday cake, Gemma declares, "I love making cake. I love eating cake equally as much, though." Nick and Gemma share front-of-house duties, serv- ing up amazing, handcrafted lemonade (the blueberry

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