The menu at Bluebell Bakeshop is a mix of sweet and savory, from quick grab-and-go pastries to sandwiches packed with fresh, local ingredients.

Sarah Conyers owns the bakery, which, until recently, ran through farmers market booths and mobile orders. Now, it has a new storefront on Astoria’s Pier 11.

“Every bake and every single batch is kind of an experiment,” she said.

Conyers uses a lot of trial and error to find her mouth-watering recipes, an effort has yielded a menu with versatile baked goods.

Having a space of her own is allowing Conyers to expand her menu and bring baking and production under one roof. She makes her sourdough in small batches.

“It’s cute, it’s artisanal, it’s a one-woman show,” she said.

Having ingredients sourced nearby is an essential part of the vision. And it’s something reflected in the thoughtfulness of Conyers’ menu.

“One of my biggest goals with the whole thing is to be a place to get local food into people’s diet and into their world,” she said.

The bakery’s bagel with lox pairs wild Alaskan salmon with red onions and capers. A baguette sandwich is made with fresh jersey butter, locally sourced Brie and prosciutto. Conyers also makes a breakfast bagel from locally farmed eggs, cheddar cheese and bacon.

Some of Bluebell’s sweets include hazelnut s’mores cookies, cowboy cookies — chocolate chips combined with pecans, coconut and oatmeal — and three muffin varieties: apple cinnamon, lemon berry or pumpkin chocolate chip.

Conyers also sells housemade bagel spreads and infused honey that come from the bees on her farm east of Astoria.

It’s her goal to get Bluebell’s full menu to 100% locally sourced ingredients, a benchmark she’s already close to.

“Instead of just talking about how great it is to buy local, I say, let’s go ahead and eat a whole local sandwich,” she laughed.

Conyers balances a busy life as the bake shop’s owner, running a farm in Clatskani and being a single mother to a 4-year-old. After moving to the North Coast in 2021, Conyers had her first market season in summer 2022, baking in small batches. In the next two years, she grew to sell at the Astoria Sunday Market.

“It’s a labor of love, there’s nothing I’d rather do with my professional life,” she said.

Conyers eventually found a space with the power and ventilation she needed to get Bluebell up and running. She uses a brick oven from Scotland, referred to as her “magic oven,” which mimics a wood-fired flavor, she said.

Bluebell is open Tuesdays through Sundays, from 8:30 a.m. to 2:30 p.m., or until items are sold out for the day.

As the shop settles into its new space, Conyers is getting into the flow of having regular customers. She’s looking forward to greeting more tourists over the spring and summer and hopes to work toward wholesale partnerships with other small commercial spaces along the North Coast.

“I’d love to connect with folks a little further down the coast, like Seaside or Cannon Beach,” she said, with an eye toward coffee shops and cafes she’d like to work with.

Bluebell Bakeshop

Bluebell Bakeshop

80 11th St., Astoria

Open daily from 8:30 a.m. to 2:30 p.m., except Mondays.

@thebluebellbakeshop

Locally sourced sourdough, sandwiches and pastries, daily menus posted online at www.thebluebellbakeshop.com.