Near-death experiences change Collinsville mom’s career path
- jfitts0
- Mar 4
- 5 min read
Kenmont Bread & Blooms is Kelsey Lowell's 'third baby'
By Maria G. O'Donnell
Staff Writer
The births of her two daughters almost killed her. But it shifted her life’s focus. For Kelsey Lowell, it couldn’t be more worth it to work out of her historic Collinsville home as a cottage baker with her supportive husband Dan and daughters, Vivian, 4, and Claire, 1.
Lowell, a former vet tech, changed career course because “I almost lost my life giving birth to both of them – I’m blessed with the two of them, but I’m lucky to be alive.” This made her want to be home with the girls. However, she admitted, “I need to contribute financially; I can’t do nothing. My dad always instilled that value in us.”
Lowell’s business, Kenmont Bread & Blooms, is her “third baby now,” said Lowell. “I’m thrilled to be home nurturing this, the kids, and the community.” Her sourdough baked goods are made with minimal ingredients and no preservatives. “Our generation is paying attention to what it’s eating,” she said, noting that she is a fully insured, fully licensed cottage baker who can bake out of her home with “restrictions to what I can sell” in order to keep items shelf-stable.
Kenmont was licensed in September of 2024 after a friend of hers handed over her starter business in mid-summer, which she “fell in love with – that’s what I’m gonna do,” recalled Lowell. Kenmont has taken off with special themed and flavored sourdough products, from breads, rolls and muffins, to cookies, focaccia and scones.
“Flour, water, salt – that’s all,” Lowell said, describing her main ingredients. She uses a starter of natural wild yeast, mixes in more flour and water, and “the dough grows and gets fluffy; it’s wonderful.” Lowell added, “It feels good to give it to my family” because it’s nourishing. “Sourdough’s longer fermentation is easier to digest.”
Her husband, Dan, a project manager for Millennium Builders of Torrington, uses his construction skills to refurbish areas in the home to accommodate his wife’s business. The basement is Kelsey’s main creation space, “my little piece of heaven,” she said, pointing out that Dan put in floors and cabinets, as well as the long steel table she uses to prep her goodies.
Just opposite the steel countertop is her sizable white board, where she jots down calculations and ideas. It will soon have to move when she gets her new oven installed in that location, which she looks forward to, as she now has to run upstairs to her kitchen oven to do her baking.
What about the “blooms” part of Kenmont Bread & Blooms? Lowell has a garden at the back of the house which, in spring and summer, grows half veggies, half flowers. Last year, she started selling cut flowers and will do so again this year. She suggested, “You can bring home a fresh loaf of bread and flowers. I like it and probably get that from my dad – he brought flowers for my mom.”
Lowell’s menu changes constantly, and she rolls (pun intended) with the seasons. Starting the business in the fall, she tailored items to Halloween, Thanksgiving and winter holidays. At press time, she was planning Super Bowl (football shaped breads) and Valentine products. On Facebook she wrote, “I wish I had real floral bouquets to offer for Valentine’s Day, but dare I say a Douquet is better?!” (Mini tulip-shaped pink or white loaves on sticks sold by the half-dozen, boxed and bowed, are evidence of her always striving for creativity.)
People are invited to view the latest menu and pre-order products, Mon., Tues. and Wed., at the website www.hotplate.com/KenmontBreadAnd Blooms. Items will be ready by the weekend at her home-side bake stand (also constructed by her husband). Hours are Sat., 10 a.m. to 7 or 8 p.m. and Sun., 8 a.m. to 7 or 8 p.m.
Lowell notifies people when goodies are ready, and customers can pick them up within the hour. Pick-up at the stand has the top shelf reserved for pre-orders, with items labeled with the customer’s name. Additional non-ordered items available for purchase are on the shelf below. Lowell’s Hot Plate site communicates consistently with customers: “Make sure you don’t miss the next drop. Put in your phone number and we will text you a few minutes before Kenmont Bread & Blooms’s next sale goes live.”
She added, “Occasionally I will open a mid-week order in Hot Plate so people who are signed up for text notifications will be alerted of that.” Lowell noted that she’s always available to come to the stand when it’s open.
Both she and husband Dan are Collinsville natives who went through the Canton school system together, and even attended Central CT State University simultaneously, but only became a couple 10 years ago. They’ve been in the historic Kenmont home for the past six or seven years where Dan grew up. He took ownership of the house from his dad 11 years ago, a few years before his father passed away.
But it was Dan’s great-great-grandfather, the last president of Collinsville Axe Factory, Clair Elston (whom they named their daughter Claire after) who rebuilt the house in 1938 after it burned down in 1930, though the original carriage house still stands and is their garage.
Regarding her hometown, Lowell said, “I love meeting Collinsville and Canton people – I love the connection, and that I can provide somethingpeople find valuable – nourishingfood.” VL
Kenmont Bread & Blooms is located at 67 Gildersleeve Ave., Collinsville.
@KenmontBreadandBlooms
Postscript
By Kelsey Lowell (via Facebook)
Have you ever wondered where the name Kenmont Bread and Blooms comes from? Here’s the story!
The original home was built by The Hon. William E. Simonds and surrounded by a stone wall which is still intact including the original horse hitches. Mr. Simonds sold it to the then president of the Collins Company, Edward Hale Sears.
Mr. Sears used it as a summer residence, as he lived in the president’s house at 7 The Green. The stunning home radiated Italianate style and was affectionately named Kenmont. Following his death and later that of his wife, the house was sold and had several owners, including a period when it served as a sanatorium for Hartford doctors.
Unfortunately, around 1930 the house succumbed to a fire, but despite the devastating event, the carriage house survived. A few years later in 1938 or 1939 Clair M. Elston, the last president of the Collins Company, purchased the property and constructed the current house. Mr. Elston employed the carriage house as a garage which still bears the same style cupola as the original house once did.
Mr. Elston sold the house to his grandson Mark E. Lowell in 1982 and he then sold it to his son, my husband, Dan E. Lowell in 2014. With dedication and love, Dan has poured his heart into the restoration and renovation of this extraordinary home as well as the carriage house, ensuring that their incredible story and charm live on.
