
4 minute read
— SENSES OF — taste & sight.3
Jack the Bakery combines Milton woman’s expertise in fine and culinary arts
Leah Gore went to Marshall University for fine arts and her creative touch can be seen in all of her work, whether it is her sculptural wall pieces, paintings or the food she creates at Jack the Bakery.
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Gore, a native of Huntington, opened the business in her Milton home full time last year and has quickly earned a reputation for her breads, sweets and customized cakes.
The business is named for her maternal grandfather, who owned and operated a bakery, The Dutch Oven, in the Bluefield, West Virginia area until the 1980s.
“It thrived for years, until it burned down,” Gore said, noting she was “super close” to her grandfather. “It was before I was born, but I learned about it through storytelling, articles and artifacts. This way, I can pursue baking and pay homage to him.”






Gore said she went to school for savory cooking, but baking is something that is rooted in her family.
“I grew up eating good bread,” she said. “My mom taught me the value of quality food.”
Gore said she opened the business after moving back from time abroad in Copenhagen, Denmark and Cape Town South Africa.
“It came out of necessity,” she said, noting it followed her leaving a job as manager of a local flower shop. “I had been baking on the side and wanted to stay in the area because of my parents.”

One specialty at her bakery is the bread.
“I make sourdough-based breads, using local wheat out of Kentucky,” she said. “And cornbread, with my grandmother’s recipe. And self rising bread — it’s an Appalachian bread that not many people know how to make, and I learned and have taken it and made it my own.”
She also produces sweets, such as cupcakes, cookies and donuts.
“I make apple miso pie,” she said. “I like to use Mutsu apples and Granny Smiths, with caramel.”
Other items include apple tarts, made from roasted apples with an apple glaze, bourbon pecan pie, carrot tea cake, chocolate chip cookies, cosmic brownies, lemon tarts, key lime pie, pepperoni rolls and pound cake.
“Basically anything and everything,” Gore said. “ And I make a blackberry cobbler to die for.”
Gore learned about baking in her travels, such as when she worked at a French bakery in Cape Cod, Massachusetts.
“I learned French breads and baguettes,” she said. “I got a taste for it, working with a bunch of French guys.”
And, in Copenhagen, she worked a restaurant named Juno.
“I learned European techniques and good European bakery items.”

But much of her skill is self taught, from reading and experimenting, as well as studying culinary arts in high school.
“Once you learn techniques, you can branch out and be more creative and explore,” she said.
Gore’s focus at the moment is on her gift boxes, which come out once a month and are preordered.
She said they usually sell out and contain several items, based on the season.





“And what food is available at the time,” she said. “And they don’t know what they’re getting. It’s a surprise.”
She also does customized cakes, which she said she starts by asking customers for their top five favorite and least favorite things in a cake.

“It’s always a surprise and a fun time,” she said.
She said business has been strong, through word of mouth and she is pondering the next step she wants to take with the bakery.
Gore continues to work as an artist and serves as an assistant to Barry Kaufman, a Charleston-based artist who works in sculpture, painting and ceramics.
She said art was “inevitable” for her, raised by a father who was always drawing and doing water colors, and introduced her to artists like M.C. Escher and Vincent Van Gogh.
“Anything I can’t get out of baking, I do in art,” she said. “It’s always been a part of my life, from an early age.”

Though her creativity can be definitely be seen in her culinary items, such as the cakes, which take on a sculptural quality, making use of lines and imperfections.




“Any food I make – everything artistic touch,” she said. “They’re unusual and I haven’t seen stuff like this around. They’re vibrant use color and texture — and everything is edible.”
For more information, visit Leah Gore on Facebook and NomLeah on Instagram. a

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