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The Magazine

Northshore October 2025
Eric Peavey likes to make Market Square Bakehouse’s fantastically indulgent Queen rolls in the wee hours of the morning, when no one is around, because it makes a terrible mess. “As I roll out the dough, sugar just flies everywhere,” says Peavey, who co-owns the Amesbury bakery-cafe? with Tanya Tzitzon. “I don’t even measure—I just keep dumping sugar on.” The Queen is the bakery’s nickname for a kouignamann, a classic French laminated pastry. Shaped like a muffin with a pointy crown, the Queen’s size belies its complexity—the dough is comprised of 90 to 100 layers. Crisp and flake
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