The Rise of Small State Provisions

Kevin Masse has always been drawn to the kitchen, where the rhythm of cooking and baking was at the heart of his upbringing. Growing up in Syracuse, New York, the kitchen was a lively place every night as the family gathered around the table, with quality ingredients always at the center of their meals. His Italian grandmother, too, played a key role in igniting his deep love for food. It was by her side that he first learned to bake with fresh dough, as she lovingly crafted her homemade pizzas for the family to enjoy.“I think the first time I cooked dinner for my family, I was probably 10 or 11 years old,” Kevin recalls. “It has always been a part of my life.” His love for the precision and methodical nature of baking grew in high school, though he never imagined it would turn into a career.

For years, baking stayed a cherished hobby. Even while he worked in marketing and media in New York City, Kevin found time to bake for dinner parties and office gatherings. A serendipitous shift into food media reignited his passion for baking. During this time, he worked with Bake from Scratch, developing content partnerships with many of the brands that continue to collaborate with the publication today. This also led to him contributing the cover recipe to the May/June 2017 issue, a moment that foreshadowed his future in the baking world.

By the end of 2020, it was clear this was no longer just a side project. With several full-time employees relying on him, Kevin made the leap to full-time bakery owner. The bakery’s first retail location, a cozy 200-square-foot space, opened in July 2021. It quickly became apparent they needed more room. In July 2023, Small State Provisions moved into a larger space, expanding into a full café experience and increased production.

Behind this success is a true family effort. His husband helped get the bakery off the ground, while his dad is Chief Technology Officer, his stepmom is Chief Financial Officer, and his stepdad is his accountant. “It really does take a village to open a bakery and grow it,” Kevin says. “And I’m so grateful for mine.”

But Small State Provisions isn’t just about making great bread and pastries—it’s about creating a space where customers feel seen and valued. “We greet every customer as if they were family,” Kevin says. “We get to know them, their kids’ names, their orders. It’s not just a transaction; it’s about connection.”

That sense of hospitality extends to his team as well. Kevin created a set of core values—his own version of the Ten Commandments—to ensure his employees feel supported. “Family comes first, second, and third,” he explains. “I want my team to know that their personal lives matter, that we respect their time and commitments outside of work.”

From the start, Small State Provisions has focused on high-quality, organic ingredients. “When you’re only working with flour, salt, and water, you have to pay attention to the details,” Kevin says. His team sources organic grains whenever possible, including locally milled rye flour from a small producer in Hadley, Massachusetts. “We try to work with small, local providers first before turning to national ones,” he says. “It’s about supporting our community.”

Kevin’s commitment to quality extends to his other baked goods, too. The bakery started with just two types of cookies and one scone, but today, the pastry case overflows with butter croissants, chocolate croissants, almond croissants, banana bread, and more. If you visit the bakery, three must-try items are his chewy gingerbread cookies, signature sourdough, and never-too-sweet blueberry scones.

Now, Small State Provisions has two locations and employs more than 30 people, a mix of full- and part-time staff. Some of them are high school students getting their first taste of the working world—something Kevin loves to support, inspired by his own teenage job at regional supermarket Wegmans. “I love that we can offer a space where young people can learn the art of hospitality,” he says. “They’re part of something bigger here.”

While Kevin still spends time in the production kitchen, his role has evolved. A leadership course with the Bread Bakers Guild of America introduced him to the concept of working from “the balcony”—stepping back to oversee operations rather than being hands-on in production. “It’s a transition I’m working through,” he admits. “But I love leading the team and making sure they feel supported.”

Through all the growth and success, Kevin’s love for baking remains unchanged. “It’s still magical to me,” he says. “Taking something raw, putting it in the oven, and pulling out something completely transformed—it never gets old.”

His personal favorites? The bakery’s sourdough baguettes, which remind him of his travels to Paris. He also loves the focaccia, baked in a square pan with extra-virgin olive oil, rosemary, and sea salt. “That one’s really special,” he says. “It’s simple but perfect.”

Connecticut, the third-smallest state in the country, inspired the name Small State Provisions. While the name reflects the state’s size, the bakery itself represents something much bigger: a business that has grown from a small cottage operation into a cornerstone of its community, built on the values of quality, connection, and care—one thoughtfully crafted loaf at a time.