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Corrections & Clarifications: An earlier version of this story misspelled Jessica Kartawich’s first name. 

From the jump, the team of bakers led by pastry chef Pete Schmutte had to make changes at their Chatham Arch bakery opened last month, going bigger in almost every way.

Folks come to Leviathan Bakeshop early to scoop up breakfast pastries made by Jessica Kartawich and ginger chocolate chip cookies baked by Ivy Tech culinary arts instructor Matt Steinbronn.

Chocolate and almond croissants would sell out by noon. On Sundays, the bread, baked by Sam Blythe, would be gone by 11 a.m.

“The biggest surprise has been the amount of business we’ve done,” said Jesse Blythe, the fifth co-owner of the 50-seat shop at 1101 N. College Ave.

So they upped production and hired additional employees, now at five with a complement of interns.

Leviathan Bakehouse. (Photo: Cheryl V. Jackson)

They also extended hours. After seeing customers land in front of the store for its 9 a.m. opening on Sundays, Leviathan began opening an hour earlier.

“On Sundays, I would get here at 7 a.m. and there’d be people just waiting outside at about 8 a.m., so we had to push the hours back,” Jesse Blythe said.

And now the crew is considering expanding the counter-service operation, which also sells beer and wine and closes at 5 p.m. Monday through Saturday (3 p.m. on Sunday) into the dinner hour.

“We’re already doing a lot of sandwiches and soups and salads and things like that. This would be just expanding that menu a little more and having people come in for dinner,” said Schmutte, the CEO who created the soup and sandwich menu, including the croissant breakfast sandwich made with Turchetti ham, bacon, gruyere and shallot-baked eggs with mild salsa verde ($8) and the signature jambon-beurre, ham and European-style butter on a baguette with a side of grain salad ($10). 

Known for desserts he crafted while at Cerulean and then Beholder — he once topped a white chocolate tart with caviar — Schmutte’s stamp is all over the dessert side of the bakery case, where his mousse-based cakes call out to customers.


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