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Exploring Life & Business with Jill Beardsley of Lake Bemidji Bed & Breakfast

Today we’d like to introduce you to Jill Beardsley.

Hi Jill, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
In 2013, My husband, Dick Beardsley and I had decided that when my youngest child graduated high school, we would move back to my husband’s home state of Minnesota and own a bed and breakfast. The one that we wanted to purchase was in Bemidji and for sale.  The timing was not right for us, so it sold and Dick and I became friends with the new owners and they had a timeline for when they wanted to sell it as did we, and fortunately we were in line with our goals.  When it was time, we were able to purchase it, in early 2016.  In June of that same year, we moved from Austin, Texas where I had lived for over 30 years to make Bemidji our home.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
It has not been as difficult as I had prepared for, and we are very fortunate.

We’ve been impressed with Lake Bemidji Bed & Breakfast, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are located in northern Minnesota which is absolutely gorgeous.

Each morning, promptly at 9:00 AM, I prepare a two-course gourmet breakfast using the freshest ingredients. When possible, I shop at the local farmers market and use fruits and vegetables from our garden.

While breakfast is being prepared, you can treat you to a delicious cup of coffee or tea or Dick’s homemade hot chocolate. Lounge on the red chairs or sit on the deck, or in the Three Season Porch and enjoy the glorious sunrise over Lake Bemidji and the calming view of Lake Bemidji

My menu varies day to day and may include my signature breakfast, Monte Cristo French Toast.  Also, on the menu are Cherry Breakfast Pastries, Apple Berry French Toast, Cranberry Orange Scones with Vanilla Glaze, Sunrise Muffins, Canadian Ham, Wild Rice Sausage, Dutch Baby Pancakes with Fresh Fruit, Egg Benedict with Salmon, Spanish Potatoes and Maple Bacon, Berries and Cream Muffin with Chocolate Swirls, and an assortment of quiches.

I always accompany our main entrée with fresh fruit, baked fruit dishes, delicious muffins, scones, Peanut Butter and Granola Covered Bananas, drizzled with honey and chocolate syrup or yogurt parfaits.

My home-baked Snickerdoodles and other treats are always out for your enjoyment.

We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
For me, it was just a reminder to not take things for granted.  Our inn business was on a rise, from when we started and having that change, all out of my control was very trying for me.  Additionally, Dick is a Motivational Speaker and all things in our world just came to a halt.

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Jill Beardsley

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