Home Is Where the Oven IsJul 18, 2017 12:46PM ● By Carol Crissey Nigrelli
When Nicola Shartrand decides to spend a lazy summer morning with her two young children in their home near Lake Manawa, odds favor the happy trio baking sheets of cookies before noon in their newly renovated kitchen.
When she drives deeper into Council Bluffs to the family’s bakery, often with kids in tow, she makes hand-painted macarons, tortes, breads, cookies, and dozens of cupcakes, which then fill space in the display case, ready for public consumption.
And when John Shartrand takes the family across the Missouri to their restaurant that bears Nicola’s name, they no doubt top off the meal with Nicola’s award-winning Italian lemon cream cake.
The Shartrands’ life revolves around the food created in three different kitchens. The family travels back and forth along the routes that connect the points in their life: Nicola’s Italian Wine and Fare at 13th and Jackson streets in Omaha’s historic Old Market; Stay Sweet, Nicola’s—their bakery at 805 S. Main St. in Council Bluffs; and their gracious home in hues of gray on a quiet cul-de-sac.
The restaurant represents 15 years of ambition, hard work, and faith rewarded; the bakery, which opened in December, symbolizes dreams fulfilled; the new home kitchen has its own story, one with deep meaning for the family.
“John knew I had been putting in all these hours all these years at the restaurant, and he said, ‘You’re going to wake up one day and the kids will have graduated high school, and you will have missed the whole thing,’” Nicola recounts. “He said, ‘You love baking, you’re really good at it, why don’t you practice while you’re at home? Let me run the restaurant at night.’”
And so the original home kitchen became a laboratory for perfecting and tweaking popular dishes served at Nicola’s Italian Wine and Fare, creating new dishes, and developing recipes for baked goods. Nicola experimented for six months on the lemon cake “because Martha Stewart said every restaurant should offer something lemony.” Once perfected, the light, moist, not-too-sweet lemon cake exploded on the scene. As a result, demand for all her baked goods exploded.
So did the family kitchen.
“I pretty much destroyed it from overuse,” Nicola says, laughing as she proceeds to list a litany of problems. “We went through every single major appliance. The cabinet doors fell off from constant opening and closing. The stove went out. We needed a bigger refrigerator. And it was a really cramped working space.”
For Nicola’s birthday two years ago, John announced he would build her a new kitchen. “I wear many belts,” he quips.
The couple used a computer program offered by an assemble-it-yourself home furnishings store to measure, design, and order the materials for the new kitchen. The transaction could have gone better.
“They told us our plans were too ambitious, that we were out of our league,” John says. And when it came time to lug 279 flat boxes out of the store, “they said they wouldn’t help me.”
Undeterred, John loaded a U-Haul truck by himself, drove home, and emptied every little chrome knob and handle, every shelf, drawer, door, and cabinet from the containers. It only took a month to transform the culinary space.
They painted the new cabinetry gray to match the wall coloring. The cabinetry—above and below the long kitchen counter—helps provide 50 percent more storage space than before.
A narrow floor-to-ceiling pantry pulls out shelves and drawers to hold foodstuffs categorized by cans, bottles, and paper, “so nothing gets lost inside it,” Nicola says. Two bottles of industrial-size Worcestershire sauce appear prominently in front, as does a gallon of olive oil, which she affectionately refers to as “the best stuff on earth.”
A backsplash made of off-white, 3-by-6-inch glazed subway tiles provides a simple, clean, classic look.
The couple complemented the backsplash tile by placing an off-white, solid slab of quartz on top of the kitchen island, located in the middle of the open floor plan.
Underneath, a cabinet with 20 drawers of different depths neatly holds everything from dozens of spatulas (Nicola keeps breaking them) and half-used bags of fennel seeds to large pots and pans.
A two-door stainless steel KitchenAid refrigerator shares the kitchen’s color scheme with its gray interior, and the double-oven stove “makes cooking Thanksgiving dinner for the family really easy,” Nicola says.
The doting husband’s wish for his wife, to spend more time with Stavros, 9, and Gigi, 7, has resulted in personal growth for Nicola. Her stay-at-home baking experiments proved so popular she now supplies other restaurants and coffee shops with her sweets. She also takes special orders.
The extra income enabled John and Nicola, who both grew up in Omaha, to purchase a brick-and-mortar commercial space in Council Bluffs last November, which handyman John transformed into a full-service coffee bar and bakery. With its commercial-grade mixers and appliances, Stay Sweet, Nicola’s has taken over as the primary baking site.
John now works 14-hour days. He opens the bakery to start the espresso machine and bake muffins, intersects with Nicola and the kids in the afternoon, then crosses the bridge to oversee the restaurant.
The reward for all this hard work: a happy family.
This article was printed in the July/August 2017 Edition of Omaha Home.