January 4th, 2025 | by Sara Headley
Today, we’re thrilled to welcome Sara Headley, an early Bivo friend and local Vermonter. Sara and I first met as freshmen at UVM, where she discovered her talent for cycling and went pro just a few years later. When the idea of Bivo came about, Sara was one of the first people I called. In 2019, we reconnected in person at the Rooted ride in Richmond, VT. During COVID, we all moved to VT, just minutes away from each other. Our sons, born three weeks apart, are now close friends, and we often run, ski, and hike together.
Sara and her husband, Mike, recently launched Extremely Decent, specializing in pizza and cinnamon buns. Their treats have become a hit at Bivo and we now get to have them pop up for our Run Club. Locals, join us this Friday, January 10th, for a run, espresso, and their amazing cinnamon buns.
Thanks Sara, for sharing your love of dough and community, both of which are extremely important to Vermont. - Carina
Mike and I started a new pop-up catering company that is different from the rest. We are all about bringing homemade dough deliciousness to our community to maximize fun outdoors. What is an awesome run, ride or ski without something to fuel you up and make you feel good? Lovingly named "Extremely Decent," we believe in baked items made 1000% from scratch with local ingredients. More importantly, we believe in building community through delicious food. Our cinnamon buns have a spicy-sweet cinnamon filling with cream-cheese topping. The pizza is simple- a tasty crust that is good on its own with hearty, fresh toppings. We'll be at Bivo after each run club event and at Cochran's ski races starting January 1st, 2025. We will serve pizza at other local events during the warmer months.
Today, we’re thrilled to welcome Sara Headley, an early Bivo friend and local Vermonter. Sara and I first met as freshmen at UVM, where she discovered her talent for cycling and went pro just a few years later. When the idea of Bivo came about, Sara was one of the first people I called. In 2019, we reconnected in person at the Rooted ride in Richmond, VT. During COVID, we all moved to VT, just minutes away from each other. Our sons, born three weeks apart, are now close friends, and we often run, ski, and hike together.
Sara and her husband, Mike, recently launched Extremely Decent, specializing in pizza and cinnamon buns. Their treats have become a hit at Bivo and we now get to have them pop up for our Run Club. Locals, join us this Friday, January 10th, for a run, espresso, and their amazing cinnamon buns.
Thanks Sara, for sharing your love of dough and community, both of which are extremely important to Vermont. - Carina
Mike and I started a new pop-up catering company that is different from the rest. We are all about bringing homemade dough deliciousness to our community to maximize fun outdoors. What is an awesome run, ride or ski without something to fuel you up and make you feel good? Lovingly named "Extremely Decent," we believe in baked items made 1000% from scratch with local ingredients. More importantly, we believe in building community through delicious food. Our cinnamon buns have a spicy-sweet cinnamon filling with cream-cheese topping. The pizza is simple- a tasty crust that is good on its own with hearty, fresh toppings. We'll be at Bivo after each run club event and at Cochran's ski races starting January 1st, 2025. We will serve pizza at other local events during the warmer months.
Left, Carina with Sara at Rooted in 2019.
Left, Carina with Sara at Rooted in 2019.
Top, Carina with Sara at Rooted in 2019.
Top, Carina with Sara at Rooted in 2019.
The bun and pizza baker is Mike, my husband, a regular guy, dad of two, and software consultant who, like many of you, tried his hand at making sourdough bread during the pandemic. Big baking names like Chris Robinson of Tartine Bakery and Maurizio Leo, author of "The Perfect Loaf" inspired him to dive into the science of dough. He loves the process, turning and rolling the dough. After many, many failed attempts to make all sorts of artisan breads and pizza, he started to have some mild success. He made pizza for our friends in California starting by using a grill, then an oven, then an Ooni oven. He made chocolate bread, some pastries, and dozens of artisan loaves. When we moved to Vermont, he honed his pizza-making by working for a local pizza caterer, stretching over 2,000 pizza balls during the summer of 2024, all the while experimenting with his own dough. The craft, if you can call it that, of making cinnamon buns is trial and error, pages of notes of little tweaks on a recipe. His pizza doughs grew in diameter. The flavor profile improved. Then came the cinnamon buns because every savory item needs a sweet sibling.
The bun and pizza baker is Mike, my husband, a regular guy, dad of two, and software consultant who, like many of you, tried his hand at making sourdough bread during the pandemic. Big baking names like Chris Robinson of Tartine Bakery and Maurizio Leo, author of "The Perfect Loaf" inspired him to dive into the science of dough. He loves the process, turning and rolling the dough. After many, many failed attempts to make all sorts of artisan breads and pizza, he started to have some mild success. He made pizza for our friends in California starting by using a grill, then an oven, then an Ooni oven. He made chocolate bread, some pastries, and dozens of artisan loaves. When we moved to Vermont, he honed his pizza-making by working for a local pizza caterer, stretching over 2,000 pizza balls during the summer of 2024, all the while experimenting with his own dough. The craft, if you can call it that, of making cinnamon buns is trial and error, pages of notes of little tweaks on a recipe. His pizza doughs grew in diameter. The flavor profile improved. Then came the cinnamon buns because every savory item needs a sweet sibling.
A dough product takes two to three days to make. The steps can be completed between meetings or between daycare pickups. No matter what though, a dough product has an endpoint. Mike loves that. Unlike his regular job of endless projects, making dough has a beginning and an end.
Even better, it makes everyone happy while eating delicious carbs together. So naturally, this little hobby has morphed into a fun side gig. Insert, Extremely Decent pop-up catering company!
Our whole goal is to create an even richer little Vermont community through Extremely Decent savory and sweet items. Being out there in the little tent with a super friendly vibe lets us meet new people and run into old friends. We are hoping to rip trails before and after our events, too, so it makes sense to focus on athletic events and partner with companies like Bivo. We are stoked to bring the community of Richmond Extremely Decent warm cinnamon buns at the monthly run club. If skiing is more of your thing, come to one of Cochran's Ski Races in 2025 where Mike will be at the base of the mountain in the Extremely Decent tent. Even if you don't run or ski, come and say hi, have a bun, because it's all about community and having fun.
A dough product takes two to three days to make. The steps can be completed between meetings or between daycare pickups. No matter what though, a dough product has an endpoint. Mike loves that. Unlike his regular job of endless projects, making dough has a beginning and an end.
Even better, it makes everyone happy while eating delicious carbs together. So naturally, this little hobby has morphed into a fun side gig. Insert, Extremely Decent pop-up catering company!
Our whole goal is to create an even richer little Vermont community through Extremely Decent savory and sweet items. Being out there in the little tent with a super friendly vibe lets us meet new people and run into old friends. We are hoping to rip trails before and after our events, too, so it makes sense to focus on athletic events and partner with companies like Bivo. We are stoked to bring the community of Richmond Extremely Decent warm cinnamon buns at the monthly run club. If skiing is more of your thing, come to one of Cochran's Ski Races in 2025 where Mike will be at the base of the mountain in the Extremely Decent tent. Even if you don't run or ski, come and say hi, have a bun, because it's all about community and having fun.
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