Bringing Paris to Persimmon

Mrs. Shonna Richardson, Baker in Chief at Persimmon Hill Farm and Bakery, recently returned from a ten-day trip to France and England with her daughter and two grandkids. She brought back more than just souvenirs and pictures—she returned with plans for big changes at the bakery.

"I called my husband when I was over there. I said, 'I got a lot of changes coming.' I think he panicked," Shonna laughs.

Together they spent three days in Paris, three days in scenic Chamonix near the Swiss-Italian border of the French Alps, then another three days in England.

The trip was not just a tourist's dream. Shonna was also a student abroad of sorts. She spent a good deal of her time visiting the Parisian boulangeries and countryside bakeries of Chamonix, actively absorbing flavors and ideas to try at Persimmon. Many of these tastings confirmed her recipes back home. "Not tooting my own horn," she told me, "but I gotta say I tried a lot of macarons over there and we're right on target."

"It was wonderful. Everywhere in Paris there are two bakeries on every block. Lots to look at, to try, and to get ideas from," she recalls. Chamonix she said, "was a cheese and sausage heaven."

During the trip, Shonna's daughter, Gina Richardson, doubled as a companion and translator. Gina knew French from her years working as an au pair in France and her undergraduate studies in French. 

After returning, Shonna quickly rolled out a new line of Quiche Lorraine drawing on new flavors she experienced in France. "Quiche happened to be the #1 thing I was eating for breakfast every morning, so I was like, 'We're going to bring out quiche,'" Shonna said. 

While the bakers at Persimmon Hill Farm and Bakery continue experimenting with new French flavors, they will continue using in-season Oklahoma-grown vegetables like squash and onion, creating a unique taste.

And the French connection won't be limited to quiches. Oh non! Shonna plans for more sandwiches, flan, and hard-crust breads like baguettes.

Other changes for Persimmon Hill Farm and Bakery are on the horizon—Bill and Shonna plan to move away from plastic and towards paper. During the trip, she said, "We got to see more usage of paper products, including wooden forks and spoons, and that's where we're going. We're really excited about it."

Shonna thinks everyone should travel if they have the means. "It will open your eyes. To step into another country where you can't understand what they're saying, it humbles you. And everybody should have that chance. It makes you thankful for where you're at."