A Saturday Market booth will soon be leaving the weekend tradition and opening up a new bakery in downtown Washington.

Phil and Sandi Quinn, owners of Mickey and Mallory’s Artisan Bakery, have not scheduled an opening yet. The Quinn’s are finalizing details with Bob Henkel, owner of Inner Banks Artisan Center and the Washington Fire Department.

The Quinn’s are looking to open their shop in the back half of Inner Banks Artisan Center.

“We’re going to sit down with Bob tomorrow and get all the paperwork situated and go from there,” Phil Quinn said. “We think the location is perfect for us.”

“We’re dealing in art, and they are dealing in art. It’s just different art forms,” Henkel said.

Mickey and Mallory’s Artisan Bakery originally opened in Ayden, but closed after Quinn’s mother got sick, he said.

“We took a 100-year-old building, revamped it and redid the floors and walls, and it was a great bakery,” Quinn said. “My mother is older so we take care of her, so it was difficult doing that, so we got that situated now.”

The Quinn’s bakery began selling a 150-year-old family recipe of cannoli at Saturday Market this year.

Quinn said the cannoli became so popular they began selling fresh breads, tiramisu and napoleons because they sold out of the cannoli.

“We started going down there to see how our cannolis would do, and we would sell out of our cannolis every Saturday,” Quinn said. “Bob came up to us and asked us why were weren’t in his shop.”

“It’s a positive for everybody in town because there really isn’t a nice place to go,” Henkel said. “We have seating here and people can come in and have coffee.”

After selling the pastries at Saturday Market, they were invited to sell fresh baked goods at Music in the Streets.

“We’re trying to encourage entrepreneurs to have a place where they can test their product at Saturday Market to see if it’s popular and to move to the next stage,” said Beth Byrd, director of Washington Harbor District Alliance.

Sandi Quinn is the chef of the shop, and she completed her culinary degree at Le Cordon Bleu College in Las Vegas. Before moving to eastern North Carolina, she was executive pastry chef at New York-New York Hotel and Casino in Las Vegas.

Quinn said all of their products are made from scratch and the Bavarian Crème is fresh.

“Sandi takes some flour, she does her stuff and adds this and that and then you have a beautiful loaf of bread, or eclair or napoleons,” Phil said. “That’s what really stands out, nothing is frozen. Everything is made from scratch.”

Quinn said he is the front man of the shop and she will be doing the baking.