By MARY BALDASANO / Special to the PVT Owners Suzanne Rainey and, at right, Jody Alsdurf, flank Rachel Grissom, one of their employees, as they help a customer at the new Pahrump Bakery. Pahrump Bakery can be contacted by calling 775-537-2253. Hours of operation are: 5:30 a.m. to 5 p.m. -- Monday through Friday. 8 a.m. to 1 p.m. -- Saturday. Closed on Sundays. Advertisement

The Pahrump Bakery started on a whim between two friends, Jody Alsdurf, a bookkeeper, and Suzanne Rainey, a bank employee. Neither had any experience in operating a bakery, but both loved to bake and decorate baked products for friends and family.

The bakery is at 3640 S. Highway 160, Building D, Suite 104 (access is better from Alfalfa off Rainbow), and they were overwhelmed by the amount of business they received upon opening their doors.

At first, Rainey thought Alsdurf just meant baking in their home for special events or for friends or family members; she had no idea Alsdurf meant a "real' bakery.

It didn't take to long before the idea became a quest. It took nearly nine months from beginning to opening in November 2007.

The two want to provide Pahrump with an opportunity to purchase fresh-baked products instead of those offered at other places. They get their recipes from many binders full of recipes and from family and friends, as well as those contained in over 300 cookbooks such as, "Lady and Sons Just Desserts," "White House Cookbook," "Just Here for the Food" and many more.

Alsdurf's favorite recipe is for pull-apart "monkey" bread. Rainey's specialty is decorating and she does so on a multitude of baked goods. Products offered include fresh bread, carrot cake, muffins, turnovers, pastries, various cakes (wedding, anniversaries, and for other special events), croissants (a special chocolate one is available) and much more.

You can also call ahead for special or particular items such as chocolate strawberries, special cakes and cookies or catering.

The bakery also has an indoor eating area and a posted menu which includes a soup of the day along with chicken noodle offered every day.

"You need to look at the quality of the product," said Alsdurf. "If the quality isn't there, neither are the customers."

Rainey added, "They are made with as many natural ingredients as much as possible. We offer over 25 products."

They looked at several locations before deciding on the Highway 160 site. Edward Homes made their particular needs feasible. "We were on a mission and focused totally on opening our bakery and would not settle for less," said Rainey.

"Where there is a will, there is a way. Have a dream and make it happen," said Alsdurf.

Alsdurf also remarked that "for those young people who may one day want to have their own bakery, find a mentor and check around the community. Consider an internship or scholarship program. Stay focused and believe in yourself."

Rainey chimed in: "Get an education, and check into scholarships for culinary schools."

Local resident and one of the first customers, Mark Helms, remarked that the bakery is "greatly overdue. Everything is well done. You've just got to try their breads."