On the Job-Daniel & Samantha McDougall

 

Bagley Bakery is housed in a narrow piece of real estate between Galen SuperMarket and Galli Furniture along Main Avenue. It has been in business for 74 years, and is still going strong due to the persistence of Daniel and Samantha McDougall. 

Born and raised in Bagley, Daniel is second generation owner of the bakery, and took over from his father, and brother Jerry who also ran it for a while. He’s has been owner and baker for the past 25 years, but including earlier years, he’s been in the bakery business for 40 years. 

When Daniel’s father Lowell returned from World War II, he heard there was a need for a baker at the Red Owl Store in Bagley. Lowell had been a cook in the army, so he moved up here from the Ulen-Hitterdahl area and soon after started a bakery of his own. 

“I started working with my dad in the bakery when I was only five years old,” Daniel says. “I’d come here to help my dad during school years at 5 a.m. before school, and again after school. I didn’t have a chance at school activities. But I wasn’t into sports, so that didn’t matter to me.”

Daniel first bought it from his dad in 1977, then sold it to his brother Jerry in 1984, and bought it back again in 1992. 

His dad and mom Anna had seven kids in the family, and they all helped out at some time in their life. 

Daniel was second to the youngest.

“None of the others had an interest in taking over the bakery when dad wanted out. That’s the way I remember it.”

Samantha, who says, “I’m the newest McDougall” has been married to Danny for just a year, but has worked at the bakery for four years.

“I’m trying to bring a woman’s touch to the bakery with new choices for sweet rolls and donuts, and a little decorating like the shelf for some of Danny’s cookie jar collection.”

They have 38 flavors of pastries now, up from the previous 14. Lots of specialties are on the list like Sweet Jalapeno Jelly, Peaches and Cream, S’mores, Chocolate Crunch, and Maple Long Johns. Some flavors are available every day, and some are rotated. 

After trying Danny’s pot pies, she told him, “You have to put this on the bakery menu! They are frozen, and we can hardly keep up with the demand. Of course, that means more work for Danny.”

They have seasonal favorites like jalapeno, wild rice, and wild rice-cranberry bread, which Daniel makes just in fall for the hunters. Their regular breads are wheat, cracked wheat, rye (made from all rye), and white bread, as well as buns and other things by special order. 

“Our breads and items are baked fresh daily,” says Samantha. “There are no preservatives, and we don’t want any leftovers. They aren’t like your breads from the grocery store.”

Daniel comes in at midnight and does the baking until about 8 a.m. daily, but often stays until noon when special projects are being worked on. He uses canola oil in the breads and pastries, and to fry the sweet rolls and donuts. No lard or shortening is used. 

“Every night I make 30-40 dozen pastries, 20-50 dozen buns, plus bread and cookies. Today I’m starting the first batch of 100 pounds of fruitcake. I use all real fruit like candied cherries and pineapple, nice pecans, and real butter. No figs or orange peel. Also there are 15 pounds of raisins in a batch that are soaked in rum,” he explains. 

“People don’t understand about fruitcake. It has to be all hand mixed or it breaks up the fruit. Then it has to cool for ten days. The first batch will be ready the first of November. This is my dad’s recipe – most things I make are his recipe. I haven’t changed much since I took over.” 

In November, he’ll also begin making peanut brittle, another seasonal item. 

Samantha fills in at the Legion from time to time, besides being the one behind the counter most of the time. 

“I have three sons. They love to come up here with their snowmobiles in winter and I cook for them.” 

“We have customers who come from all over, and as far away as Missouri,” Samantha says.

Daniel’s sister Peggy Knutson helps in the bakery too waiting on the many customers who frequent the store.

“Danny and I clean and do custodial work at Faith Lutheran three or four times a week too,” Samantha says. 

Though Daniel says the hardest part of the job are the long hours, and coming in at midnight, and the best part is when he gets to go home, he obviously is proud of the high quality baked goods he produces along with Samantha his helpmate.

“Don’t sit still,” they say. “You’ve got to set an example for the kids.” 

“Buy our donuts if you want good ones,” Daniel says.