For more than three years, Short Street Kitchen has quietly operated as a members-only, shared-use kitchen — a behind-the-scenes hub where dozens of chefs and small business owners cook and collaborate. 

Now, for the first time, the public is invited to get a taste of what they’re cooking up behind closed doors. 

Owner Lisa McMullen celebrated the grand-opening of Short Street’s Bakehouse & Cafe last month, repurposing space in the building, located at 106 Short Street, to showcase an eclectic bakery selection prepared exclusively by members. 

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“We had never been open to the public before,” she told Scope News. “We really started trying to do a lot of community outreach last year and let people know exactly what Short Street was about.”

The idea of opening a public-facing bakery came several months ago when McMullen was looking for ways to make the most of an underutilized section of the facility. 

Instead of rushing into a project, she and her team took their time to develop a concept they were confident in. 

“We figured out what type of personality we wanted it to have, the aesthetics, and kind of operationally how it would work,” she said.

One unique aspect they came up with was a “rotating menu” that McMullen says is sometimes even a surprise to her when she walks into Short Street each morning.

“Whatever they’re testing, whatever new concept they’re trying out … they could be making pumpkin rolls this week and something else the next — and that’s what you’re going to find in the bakery,” she said. 

The centralized location also gives Short Street members, particularly those who primarily serve communities outside of Kernersville, an opportunity to reach new customers.

“I think it allows folks on both sides [of the Forsyth-Guilford County line] to experience product from our members that they might not normally be able to have access to,” McMullen added. “So I think that’s a huge attraction to people.”

The setup also allows members to offer products outside of their normal fare. The owner of 4Real Wellness, for example, decided to expand from juices to gooey bars and McMullen said the Bakehouse “can’t keep them on the shelf” when a new batch arrives.

“I think people will really like it. They’re getting more and more creative, which is really cool. People are kind of stepping outside of what their normal concept is and trying new things — and they’re doing really well at it. People are responding well to it.”

With momentum still going strong since last month’s soft opening, there are already plans for expansions — including dine-in seating and full cafe service. 

“When we open up our seating for cafe service … I think that’s going to be kind of unique in this area,” McMullen added. “Our goal — having this as a neighborhood bakery more so than a boutique bakery — is an attraction.”

She also plans “kitchen takeovers” by Short Street chefs when the cafe is operational, giving diners a chance to try a wide range of items without leaving town.

“It’s a super easy lift, to be honest with you,” McMullen said of the project. “Folks that occupy that space are now being shifted to other parts of the building, which will then be utilized more heavily too. So yeah, it’s going to work out really well.”

In the meantime, business hours are being expanded — opening at 9:00 a.m. instead of 11:00 a.m. on weekdays — to accommodate customers, with familiar faces serving up fresh coffee from behind the counter. Although it’s been an adjustment, McMullen said it’s been a rewarding one that benefits not just Short Street but the many entrepreneurs based out of its kitchen.

“Short Street itself is a small business, and then the businesses within Short Street are also small businesses,” she concluded. “So when you come into the bakery or the cafe, you have the ability to support a large number of small businesses in one stop.”

Here’s a clip from last month’s ribbon-cutting ceremony:

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