Simone's Treats: Co-owner's German baking genes playing featured role in re-birth of Iron Works Market

GILMANTON IRON WORKS — A half-year ago, Sean and Simone Lord took over the century and a decade old Iron Works Market. The two might have tied the proverbial knot in 1994 but only by purchasing the market have they been able to fully entwine together their lives.

This year has been an important step for the Lords, as they became business partners as well as spouses. It's also a milestone for the store and its patrons, as the Lords think their dedication and personal touch will restore the business to the celebrated local market that it had been for most years since it was started in 1900.

Simone and Sean began their lives on opposite sides of the Atlantic Ocean — he grew up in Maine, she was born in southern Germany. Simone had the misfortune of losing both parents by the time she was 10 years old and was adopted by a couple, an American serviceman stationed in Germany and a Polish woman, who had been friends with her parents.

Sean found his way to Germany as an employee of the government, managing the U.S. Army-Air Force Exchange Service post in Schwabisch Hall. Simone's adopted father managed the post's theater, and when he took a leave due to medical reasons Simone stepped into the interim, meeting Sean in the process.

As the two began to think about settling down, it became clear that they could afford a better lifestyle in Sean's homeland, where real estate is dramatically less expensive. They immigrated ten years ago and found work in Concord, a home in Gilmanton and a daughter named Hannah who is now nine years old.

When Simone became a mother, she discovered a trait from her biological parents that had until then layed dormant. She had a knack for baking and a fondness for traditional German treats. She discovered this talent after being turned off by the baked goods typical of American retail stores, which feature more chemicals than foods in their ingredient list and have sugar as their primary flavoring. As a response, Simone began baking at home. A few years ago, she received commercial certification for her home kitchen and started selling her home-made goods wholesale and at a local farmer's market.

Although she doesn't have any memories of her biological parents baking, Simone said that she's heard that her mother was an accomplished baker, and her biological siblings, which whom she's been able to stay in touch, have realized similar abilities in the kitchen. "It's in the bloodstream, I guess," she said.

After three years of selling her items wholesale, she and Sean decided to try to find a way to market her products direct to the customer. When the Iron Works Market came up for sale, they took their leap.

It's hard to imagine a better scenario for the Lords. In addition to his experience as a manager of the post exchange, Sean worked for Cumberland Farms and Hess Express convenience stores since returning to the United States. At the Iron Works Market, he's able to employ his retail expertise and Simone has a venue to offer her baked treats to customers, many of whom are already hooked on her goods. Simone plans to keep in stock an assortment of her homemade goods and on Fridays and Saturdays, she will make a batch of breads, cakes and other items baked that morning and delivered at 1 p.m.

They've had their work cut out for them in their first year of ownership. Sean doesn't think too highly of the practices of the store's most recent owners and said the building required a very thorough cleaning when they took it over, as well as $40,000 in renovations.

They hope their customers will appreciate the results. Aside from the addition of Simone's treats, the Lords are hoping to stick to the business plan that kept the store relevant in modern retail environment. With 4,800 square feet of floor space, the store offers what Sean called a "super-sized convenience store" with a small produce section, a deli and prepared foods such as subs, pizzas and soups.

The Lords want their store to be the friendlier, closer and more convenient option to the supermarkets that are several miles away. "The key for us is to be different from other commercial stores. What makes us different from the next convenience store," Simone asked, answering that it was their freshly-made foods served with familiar, local faces.

"All summer long, people just thanked us for taking it over, customers were giving us hugs," Sean said. "It's a lot of hours, but it's enjoyable."