When most Americans think of English muffins, they probably think of Thomas’. But an upstart bakery called Stone & Skillet is reinventing the English muffin as something that goes beyond morning toast.
The three-year-old company started in Medford, Massachusetts, and is now expanding to the Northeast region of the U.S., with aims to go even farther.
Here & Now‘s Jeremy Hobson visits the Stone & Skillet bakery and speaks with co-owners Dan Crothers (@DanCrothers) and Kyle Meekins (@Km0436) about the challenges of rapid growth and big brand-name competition.
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![In this 2015 file photo, a thermometer shows an internal temperature of 205 degrees, before pulling English muffins off the grill. (Jesse Costa/WBUR)](https://npr.brightspotcdn.com/dims4/default/abbfe33/2147483647/strip/true/crop/1700x1133+0+0/resize/880x586!/quality/90/?url=http%3A%2F%2Fd279m997dpfwgl.cloudfront.net%2Fwp%2F2017%2F05%2F0909_stone-skillet07.jpg)
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![Rory Lee preps the muffin dough at Stone & Skillet in 2015. (Jesse Costa/WBUR)](https://npr.brightspotcdn.com/dims4/default/a31d91e/2147483647/strip/true/crop/1700x1134+0+0/resize/880x587!/quality/90/?url=http%3A%2F%2Fd279m997dpfwgl.cloudfront.net%2Fwp%2F2017%2F05%2F0909_stone-skillet10.jpg)
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![In this 2015 file photo, finished English muffins are put in bags Stone & Skillet. (Jesse Costa/WBUR)](https://npr.brightspotcdn.com/dims4/default/c1ea320/2147483647/strip/true/crop/1700x1133+0+0/resize/880x586!/quality/90/?url=http%3A%2F%2Fd279m997dpfwgl.cloudfront.net%2Fwp%2F2017%2F05%2F0909_stone-skillet11.jpg)
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![Stone & Skillet co-founders Dan Crothers, left, and Kyle Meekins, in a 2015 file photo. (Jesse Costa/WBUR)](https://npr.brightspotcdn.com/dims4/default/a0e17dd/2147483647/strip/true/crop/1700x1134+0+0/resize/880x587!/quality/90/?url=http%3A%2F%2Fd279m997dpfwgl.cloudfront.net%2Fwp%2F2017%2F05%2F0909_stone-skillet15.jpg)
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