By Cliff Lewis

Since 1993, in one form or another, Ric’s Bread & Bakery has held its place in Lancaster City as a quality provider of fresh breads and various other baked items. With a thriving Central Market stand and a quaintly fixed location at the first block of North Queen, this bakery now stands as an indispensable downtown establishment.

Ric’s is all about the bread. In fact, the place is not even owned by someone named Ric—not anymore, at least. Mike Stauffer, along with his wife, Michelle, has co-owned Ric’s Bread for the last year and a half. “People notice Ric’s by now,” Stauffer said, explaining that he kept the title for its local familiarity.

For about a year before purchasing the shop, Stauffer managed the operation on behalf of its then-owner. “I was in between jobs,…so I ran it for a while, and he asked if I wanted to buy it. So I made an offer,” Stauffer said, “Wasn’t really looking to buy a bakery, but here I am.”

Given the quality of products at Ric’s Breads, one would never imagine that the current owner took on the shop with such humble expectations.

Ric’s Bread offers 15-20 different breads on a given day, Stauffer said, noting that each item is made from scratch at the North Queen Street location. And, before the crack of dawn each day, Stauffer is already hard at work in the bakery, since “they’re all made fresh daily.”

Beyond the typical bakery fare, Stauffer said that the shop has been expanding its menu to include deli items for the lunch crowd. The sandwiches in particular—boasting super-fresh rolls and lively combinations of flavor—are well worth a lunch hour spent in the bakery’s cozy indoor seating area.

The grilled chicken sandwich is deliciously diverse, topped with brie, roasted red peppers, arugula, and pesto. And the homemade baguette reminds you to never underestimate the wonderful effect of fresh bread on even the simplest of sandwiches.

While the market stand accounts for about three quarters of the bakery’s income, Stauffer said that the downtown storefront has gained a consistent clientele over the years: “I have a steady crowd. I get a lot of regulars,” Stauffer noted. These faces have quickly become as familiar to Stauffer as the “Ric’s Bread” name has become to the nearby community.

“You get to know everybody,” Stauffer said, “What they want when they walk in the door.”