The last baked goods were sold Saturday, October 31, at Freshwater Foods in St. Ignace, when the bakery and specialty food store closed its doors for the last time.

The store at 408 North State Street first opened for business in February 2005 and owners Chris and Cathy Szabo of Sault Ste. Marie made the decision to close the business at the beginning of October.

The Szabos also own Patrick Sinclair's Irish Pub on Mackinac Island and Antlers restaurant in Sault Ste. Marie. No changes are expected at these two businesses, although the bakery and canning operations currently housed in St. Ignace will be moving to Antlers.

Mrs. Szabo said the large building on the shore of Moran Bay had a higher rent than her bakery business could support. The store's low profit was a determining factor when they decided to close the business.

"Since we have been open there, we have not made any money," she said. "It got to the point where it was hurting our other businesses. We decided to cut our losses."

"The good news is we will have much more time to focus on the other two businesses and make things better there," she said.

For those who enjoy the Freshwater canned foods and ingredients ranging from chutney to sauces and seasonings, the Szabos still plan to sell these out of Antlers restaurant in Sault Ste. Marie. Next spring, Mrs. Szabo said, they plan to launch their line of canned goods under two separate labels -- one for Antlers and one for Freshwater Foods.

The bakery equipment moving to Sault Ste. Marie may be used to launch a line of baked goods at the Antlers restaurant, although they are starting small at first.

"We will start with expanding the dessert menu, selling cakes and pies whole," Mrs. Szabo said. "If we get a good response from that, we will start selling breads and other baked goods."

The toughest part about closing the business, she said, was turning away loyal customers and employees who have been a big part of their lives.

"We have loyal customers that were coming in here for years," Mrs. Szabo said. "It's too bad we have to close."

Between three to six employees staffed Freshwater Foods, depending on the season, she said, and Patty Green worked as the manager at the store until it closed.