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What's cooking with 4 and 20 Bakers

Innovative patry chef serving up unique, from-scratch "designer" cupcakes


June 28, 2016

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    Whether you’re in the mood for baked brie, red velvet cupcakes, sweet potato pie or something more off the wall — like bacon s’mores 
— 4 and 20 Bakers, a veteran-owned online bakery with a focus on catering and delivery, has enough desserts available in stock to satisfy your sweet tooth.
    “We do things a little bit differently here,” said T. Chad Montgomery, the owner and pastry chef behind 4 and 20 Bakers. “Whereas someone might have a basic chocolate or vanilla cupcake, we do flavors like chocolate chip cookie dough or Guinness bomb.”
    Using fresh and organic ingredients, 4 and 20 Bakers also offer vegan and gluten-free desserts, with their deliciousness perfectly intact. 
    Montgomery grew up in upstate New York, which he described as “more cows than people.”
    “One of my first jobs was as a farmhand at a dairy farm,” he said. “There was nothing better than a cold glass of fresh milk from the cow. If you had fresh made butter or heavy cream that’s fresh, it’ll change you. You’ll never want to go back to the cheap stuff anymore.” 
    Although Montgomery has his own farm in Sylvania, with a variety of fruit trees and brambles, he also networks with other local farmers to acquire additional ingredients for his designer desserts. The bacon he receives from Hunter Cattle is used to create bacon s’mores, the carrots he collects from Walker Farms end up in carrot cakes, and the strawberries he picks up from Jacob’s Produce are used for his fresh-squeezed strawberry lemonade. 
    “I just really feel we’re kind of going back to that system where we’re not just swiping a card,” Montgomery said. “We’re bartering, we’re making relationships. I like that feeling. I like knowing where my food comes from, because that’s really important to me, to give my customers the best quality available. If I’m going to eat something, I don’t want it to be filled with things that I can’t pronounce. From-scratch just tastes the best. It brings you home every time.”
    The Sylvania-based business picked up traction here in Statesboro through good old-fashion word-of-mouth after positive reception from farmers markets and local tastings. Those in search of Montgomery’s baked goods can find them at Three Tree Coffee Roasters and Cotton Patch Bakery. Additionally, 4 and 20 Bakers is a frequent vendor at the Statesboro Farmers Market on Saturday mornings. Montgomery hopes his kitchen concoctions will continue to bring smiles to consumers.     
    “My biggest thing is I like seeing people happy,” Montgomery said. “When someone’s eating my food and I see them humming or dancing, it’s such a good feeling. It’s addicting, I got to be honest. No matter who it is, when someone eats my food and they say ‘wow,’ it’s like they just gave me a hug.” 
    Montgomery may have his hands full working in the kitchen and taking care of his farm, but he’s still able to find time to volunteer and give back to others through charity work, having over 10 years of experience working with at-risk youth. 
    “I understand that population because I was one of them. I like being a mentor to them, showing them that there are other outlets,” Montgomery said. “I grew up as a tough kid. I was a knucklehead, but a lot of people invested in me and helped put me back on the right path. I would have absolutely been in jail, but they helped direct that energy into something more positive. I was always told, ‘When you have enough, share. When you can give back, give.’’’ 
    The future is never set in stone, but Montgomery has several plans for 4 and 20 Bakers. Not only will he continue to focus on his designer flavor desserts, but in July, he’ll be proudly launching a line of vegan-friendly and sugar- and gluten-free desserts at Cotton Patch Bakery. A selection of these treats will be available at Three Tree as well. Additionally, the pastry chef will roll out protein-packed cupcakes powered with cricket flour (as in, made from powdered crickets), as well as a concession trailer in order to better focus on catering and on-site events. 
    Montgomery would also like to continue and expand his work with charity work in the future as well. 
    “Down the road, I’d like to do more agritourism,” Montgomery said. “I’d like to have my farm be a place where at-risk youth and people with developmental disabilities can come and pick berries, learn how to cook something, pet an animal and leave with the knowledge that you learned something and that you made a difference. Something that’s going to make you feel good.”

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