MANSFIELD — Blackbird Bakery is leaving its longtime downtown location — but it’s not flying far.

The bakery is spreading its wings — and this time, it’s landing at Fresh Grounds Coffee House and Roastery, 1621 W. Fourth St. in Ontario.

After more than a decade inside Relax, It’s Just Coffee, Desra Wells announced Blackbird Bakery will relocate to the larger, shared space, opening the door to expanded baking and new menu offerings.

Blackbird is hoping to transition late spring or early summer. Wells said there isn’t a set date yet.

A bigger kitchen, bigger vision

Wells started Blackbird Bakery 13 years ago under a cottage license, baking from home and selling at local farmers markets before meeting Relax, It’s Just Coffee owner Paul Kemerling.

“He was looking for a baker, so I moved in about a year after I started,” Wells said. “Downtown gave us such a great opportunity, and we met so many wonderful people.”

As the bakery grew, Wells said the need for more space became obvious.

Desra Wells, owner of Blackbird Bakery and Brooke Boyd, owner of Fresh Grounds Coffee House and Roastery. (Provided by Desra Wells)

She noted Blackbird Bakery has partnered with Fresh Grounds Coffee House and Roastery in the past, delivering baked goods daily.

The new location will offer a kitchen roughly three times the size, along with upgraded equipment allowing Blackbird Bakery to streamline production and expand its menu.

“We’ll be able to offer more pastries, croissants and danishes,” Wells said. “This move gives us the opportunity to bake more and really show what we offer.”

While leaving downtown comes with emotion, Wells said the decision made sense when looking at the future as a whole.

“You have to think about what allows you to grow,” she said. “This keeps us connected to a coffee shop while letting our menu continue to evolve around that.”

A new chapter for Relax, It’s Just Coffee

At the same time, Relax, It’s Just Coffee is welcoming its own new era inside the cafe.

Kemerling said they originally featured baked goods from a variety of bakers before Wells joined the space around a decade ago.

“I’m excited for Desra, she has always wanted a bigger space and we really didn’t have a plan when I invited them in,” he added. “We’ve had some great times and I wish them the best of luck.”

As Blackbird Bakery transitions out, Kemerling’s daughter and son-in-law, Riley and Josh Arneson will take over baking duties, bringing a more traditional cafe-focused menu.

They plan on adding breads, additional savory items and eventually more breakfast options.

Kemerling said the change feels full circle, especially with personal ties returning to the coffee shop.

“Josh was the former head baker at Malabar Inn and Hudson and Essex,” he said. “Riley grew up here and managed Relax for a few years.”

Blackbird Bakery will remain downtown during the transition, with the move expected by mid-spring or early summer — waiting on final approvals.

“We’re so excited,” Wells said. “We’ll do a ribbon cutting when we’re ready, and we can’t wait to welcome everyone into our new spot.”