The Story

When I was three years old, as the story goes, I walked into the living room where my mom and dad were and said, “My name is Bopbopsadiemayjones!” The nickname stuck and as time went on it morphed into a few different variations but the long version was always there.

Fast forward to 2022, I started working at a friend’s parents’ bakery. They specialized in cinnamon rolls but sold other things as well. I took the job under the premise that I would be there every Saturday “just making cookies.” Other than making the occasional batch of cookies growing up, I had no real baking experience.

On my first day on the job, I show up and the owners say, “Well, we need you to make scones.” From the first batch, I loved it. And the rest is history. Pretty soon I was the “scone guy” at the bakery, baking every batch, playing with the recipe and coming up with new flavors.

Eventually I moved away from Washington, to Oregon, knowing that I wanted to do something with scones — events, wholesale, an in-person bakery. I’ve remained confident that a scone business would pan out.

Recently I made 500 scones for a wedding, and they were a hit! So much so that now feels like the right time to see if this thing has legs. So, here we are.

Scones are the only thing I bake. They came naturally to me, and I’m not one to fight nature.

Sadie May Scones is starting as a home kitchen in Oregon, with three flavors at inception. Over time more flavors will be added to the catalog, with seasonal flavors sprinkled in throughout the year.

Thank you for taking the time to check out Sadie May Scones. If you have any questions, I’d love to hear from you. Send an email to nathan@sadiemayscones.com.

Nathan Anglin, Baker (aka Bopbopsadiemayjones)