Clark Mitchell believes Swannanoa will soon be “back” and he's happy to be a part of it.
“People are so excited that this little area of Swannanoa is coming back,” Mitchell said. “We've lived here for a long time and we've wondered when it was going to come back, so it's really fun to be able to take that first step.”
Mitchell, who runs Ovenbird Kitchen with his family in Swannanoa, moved to the area from New Jersey 12 years ago.
He and his family started a cracker business called Roots and Branches, which they sold to another local family two years ago.
Both companies are based in Swannanoa, and Mitchell said he thought that would be the perfect location.
“I feel like there's some energy coming out of me,” Mitchell said. “Maybe I'm just in the right place at the right time.”
Mitchell said Swannanoa's revitalization efforts include Beacon Village, an outdoor space that was announced earlier this year to become a bike parking lot, as well as more restaurants and businesses, including Zella's Deli, Rotthaus and Brant Pretzels. He pointed out that the company is expanding into this region.
Mitchell has experience in the restaurant industry and has taken businesses to areas other entrepreneurs would shy away from. He said that before downtown Asbury Park, N.J., was redeveloped, it was one of the few businesses in the area.
Now at Swannanoa, his focus is on Ovenbird Kitchen and what he and his family can do with it.
Before opening the storefront to customers, Ovenbird Kitchen took its products to various markets in the area, and Mitchell said several customers asked her to open a bakery, which she did around Christmas last year.
Mitchell said he wants to make sure his customers get what they want and aims to satisfy them.
“I think we're a bakery,” Mitchell said. “That's what people want us to do. I follow the customers and what they want from us. I'm happy to do that.”
After opening in December, Mitchell said she was “surprised” by how busy Ovenbird Kitchen was.
The bakery continues to share space with Roots and Branches. The building is an old post office and is divided into two parts. The outside half of Ovenbird Kitchen features tables and chairs for customers to sit and enjoy coffee and baked goods.
“It's all just word of mouth,” Mitchell said. “We're sitting here and people tell us everyone's talking about this place. It's great. I'm so happy.”
Mitchell said that while he is certainly enjoying the success of the bakery, he knows there are limitations to what Ovenbird Kitchen can accomplish at its size.
“We're small,” Mitchell said. “We're always going to stay small, and I think we're just focused on what we are because that's probably just the way we are. When you're a small bakery, you're limited. You can’t do everything.”
Still, Mitchell said while he strives to provide the best he can for his clients, he also knows he needs to “control” himself and his thoughts.
He said working for himself is something he's always wanted to do.
“I am very determined to become an entrepreneur. I have never been happy working for other people,” Mitchell said. “I don't think I'm going to work for anyone else. I always prefer working for myself.”
Mitchell said he plans to continue working and that he and Ovenbird Kitchen are committed to helping Swannanoa recover.
“I have high hopes for this little area. We've been sitting here and watching things improve over the last 10 years,” Mitchell said. “This may be the last frontier in Western North Carolina. I feel like there's some excitement happening here.”
Ovenbird Kitchen is located at 131 South Ave. in Swannanoa.
Karigan Monk is Black Mountain News and Hendersonville Times-News, part of the USA TODAY Network. He can be reached at kmonk@blackmountainnews.com.
