You’re driving through Winooski, Vermont, and you see a line. It’s Saturday morning. It’s probably cold. But people are standing there anyway, waiting for something that smells like yeast, butter, and a hint of woodsmoke. That’s the pull of Misery Loves Co Bakery. It isn’t just a place to grab a quick muffin before work. Honestly, it’s a local institution that redefined what "comfort food" means in the Champlain Valley.
Most people know the name because of the restaurant. Misery Loves Co. started as a full-service spot that earned James Beard nominations and put Winooski on the national culinary map. But things change. The world shifted, the industry got weird, and the team leaned into what they did arguably better than anyone else: the oven. If you’re looking for that specific intersection of high-end culinary technique and "I just want a donut that makes me feel better about my life," this is where you land.
The Pivot That Saved the Soul of Misery Loves Co Bakery
It wasn't always just a bakery. For years, Nathaniel Wade and Allison Gibson ran one of the most celebrated dining rooms in the state. They were doing complex, seasonal plates that felt like art. But the pandemic forced a reckoning. Like many spots, they had to ask: what do people actually need right now? The answer was bread. Fried chicken. Donuts. High-quality staples that travel well and provide genuine comfort.
They transitioned. They adapted. They basically looked at the soul of their kitchen and realized the bakery element was the beating heart of the operation.
Today, the bakery operates out of that familiar space on Main Street. It’s smaller in terms of seating, maybe, but the impact is massive. You walk in and the first thing you notice is the smell. It’s heavy. It’s the smell of long fermentations. They don’t rush things here. If a sourdough needs 48 hours to develop that specific, tangy crumb, it gets 48 hours. There’s no shortcutting the chemistry.
What Makes Their Sourdough Different?
Sourdough is a trend, sure. Everyone and their cousin started a starter in 2020. But the Misery Loves Co Bakery approach is rooted in a deep understanding of Vermont grain. They aren't just buying bulk white flour from a national distributor. They work with local mills. They understand the protein content of the wheat grown in this specific climate.
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The crust is dark. Almost burnt, some might say, but it’s actually "boldly baked." That dark exterior—the Maillard reaction in full effect—creates a bitter contrast to the creamy, lactic interior of the loaf.
- The Crumb: Open, airy, but with enough "tooth" to hold up to a thick slab of salted butter.
- The Hydration: High. This makes the bread tricky to handle but results in a loaf that stays fresh much longer than your average grocery store bag.
- The Flavor: It’s complex. It’s not just "sour." It’s nutty, earthy, and distinctly New England.
The Cult of the Donut
We have to talk about the donuts. If you show up after 10:00 AM on a busy weekend, you might be out of luck. These aren't your standard Dunkin' rings. They are brioche-based, meaning the dough is enriched with plenty of butter and eggs. It’s pillows. Pure pillows.
The flavors rotate based on what’s growing nearby. In the fall, you’re getting cider glazes and ginger sugars. In the summer, it’s strawberry rhubarb or elderflower. But the real star is often the simplest one: the honey glaze. It’s sticky. It’s messy. You’ll need a napkin, or three.
Actually, the "Rough and Ready" fried chicken sandwiches often share the spotlight with the sweets. It’s a bakery that understands the need for salt. That’s the secret. You can't have that much sugar without something savory to ground you. The chicken is brined, dredged in a seasoned flour that shatters when you bite it, and served on a bun that—obviously—was baked just a few feet away.
Why Winooski?
Winooski is a "circle city." It’s compact, industrial-chic, and has a grit that Burlington sometimes lacks. Misery Loves Co Bakery fits the vibe. It’s sophisticated but doesn't have an ego. You’ll see contractors in neon vests standing in line behind professors from UVM.
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There’s something about the "Misery" name, too. It’s a play on the old saying, but here, it feels more like a shared experience. Life is hard. The weather in Vermont is often gray. "Misery" is the recognition of that, and the bakery is the antidote. It’s the "Co" that matters—the company you keep while breaking bread.
The Logistics of a Visit
If you're planning a trip, keep a few things in mind. They aren't open 24/7. Their hours reflect a commitment to their staff’s quality of life, which is something the owners have been vocal about. Check their Instagram or website before you drive an hour.
- Parking: Winooski is a nightmare for parking. Just use the garage or be prepared to walk a block. It’s worth the three dollars in quarters.
- Ordering: You can often order online ahead of time. Do this. Especially for the bread. If you want a specific miche or a bag of rolls for dinner, don't leave it to chance.
- The Menu: It changes. Constantly. Don't get married to one specific pastry because it might be gone next week, replaced by something even better.
More Than Just Flour and Water
Beyond the carbs, the bakery serves as a hub for the local food system. They’ve been known to host pop-ups, sell local produce, and act as a retail space for other Vermont makers. When you buy a loaf here, you’re supporting a whole web of farmers, millers, and producers.
It’s expensive. Let's be real. A loaf of bread here costs more than a loaf of Wonder Bread. But you aren't paying for the calories; you're paying for the labor of someone who spent three days making sure that loaf was perfect. You're paying for the fact that the flour was milled 40 miles away. You're paying for a living wage for the person behind the counter.
Common Misconceptions
People sometimes think they can still get the full 5-course seated dinner experience from 2018. You can't. The business model evolved. It’s more of a "grab and go" or "sit for a quick bite" vibe now. But the quality of the food hasn't dropped an inch. If anything, narrowing their focus has allowed them to achieve a level of consistency that’s rare in the bakery world.
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Another thing: don't expect "sweet" sourdough. Some people are used to San Francisco style which can be very aggressive. This is more balanced. It’s meant to be eaten with food, not just as a novelty.
How to Make the Most of Your Misery Loves Co Experience
If you want to truly experience what this place offers, don't just get a coffee and a croissant.
- Get the Sourdough: Take it home. Don't let them slice it. Keep it whole so it stays moist. Toast it the next morning and put a fried egg on it.
- Try the Seasonal Savory Tart: They often do these vegetable-heavy tarts with puff pastry that is so laminated it looks like a book.
- Talk to the Staff: They know their stuff. Ask what flour they used in the daily special. They’ll actually tell you.
- The "Secret" Pantry: Check their shelves for house-made pickles, hot sauces, or spice blends. These are the leftovers of their restaurant days—professional grade ingredients you can use in your own kitchen.
Next Steps for the Savvy Carb-Loader
First, verify their current operating hours on their official social media channels, as they can shift seasonally. If you’re traveling from out of state, plan your arrival for mid-morning to catch the freshest bakes without the 8:00 AM rush. Finally, bring a cooler. You’re going to want to buy more than you can eat in one sitting, and their chilled items (like house-made pimento cheese or seasonal salads) are too good to pass up just because you have a long drive ahead.