bake - August 2012 - 44

Fulfilling a Need
The mother, daughter and son-in-law team of Sharon Hughes and Ashley and Michael Valverde knew years before opening Mud Pie Vegan Bakery and Coffee house in Kansas City, MO, that there was a need for the products and services they provide. All three co-own Mud Pie. Sharon and Ashley run the kitchen, while Michael oversees all coffee operations. “We started a long time ago with this dream and plan,” Hughes says. “It took us about three years with all the processes and finding a building.” Important decorated cakes Totally vegan across the board, Mud Pie evolved into something more than just a vegan bakery. “I think we were more surprised with the need, not just for vegan, but people that come in for health reasons,” Hughes says. Success came quick to Mud Pie, as did the demand for a bakery to provide decorated cakes for those with food allergies and health concerns. Hughes has a background in art and has shown an interest in cake decorating since her youth. “One of my best friend’s mothers was a cake decorator, and I was always fascinated with her,” Hughes says. “I would go and watch her decorate cakes.” With that in the back of her mind, all Hughes needed was the right opportunity to explore her interest in cake decorating. Mud Pie finally provided that opportunity.
Above: Mud Pie’s store front in Kansas City, MO. Right: An allergenfree themed cake.

“People started asking, ‘Can you make us a cake?’ I said, ‘Sure, I’ll make you a cake,’” Hughes says. What started as a few simple cake orders became an invaluable service to people — especially children — whose health concerns caused them to miss out on fun, themed cakes. “I know one kid didn’t have a themed birthday cake at all until his fourth birthday,” Hughes says. Giving a child with food allergies a themed, decorated cake provides enjoyment that far exceeds any monetary compensation. “Some of them tug at our heart strings and we think, ‘Okay, we have to do this. We have to try to get this kid her first theme cake,’” Hughes says. Ashley Valverde agrees, “It’s forced us to dive into the custom cake role pretty quickly, but it’s really awesome to be doing that.” Making it work Food allergies continue to grow and affect more people every day.

44 < AUG 2012 | bakemag.com



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bake - August 2012

Table of Contents for the Digital Edition of bake - August 2012

bake - August 2012
Editor's Note - The elusive consumer
Contents
News Bites - Team USA Shines at Pastry Event
RBA Honors Kalupa
Ponsford, Faber Receive Top Award
Bunge Opens Culinary Center
Chefmaster Moves to New Plant
Fritsch to Show Wood-Fired Oven
Hot Bread Opens in Harlem
Connect to a Cause
Management - Make Your Mark
Tax Tips - A Family Affair
Labor Front - Worker's Compensation
Legislation - Californians Ask for Right to Know
Ingredients - Sweetening Naturally
Follow the Money
Keeping It Clean
13 for '13
Rise of the Panaderia
Center Cake
Fulfilling a Need
Transitioning to New Crop Flour
Chain News
Laminating with Whole Grains
Cafe - Novelty to Go
Products
Showcase
Classifieds
bake - August 2012 - Editor's Note - The elusive consumer
bake - August 2012 - 2
bake - August 2012 - 3
bake - August 2012 - 4
bake - August 2012 - Contents
bake - August 2012 - RBA Honors Kalupa
bake - August 2012 - Bunge Opens Culinary Center
bake - August 2012 - Connect to a Cause
bake - August 2012 - 9
bake - August 2012 - Management - Make Your Mark
bake - August 2012 - 11
bake - August 2012 - Tax Tips - A Family Affair
bake - August 2012 - 13
bake - August 2012 - Labor Front - Worker's Compensation
bake - August 2012 - 15
bake - August 2012 - Legislation - Californians Ask for Right to Know
bake - August 2012 - 17
bake - August 2012 - Ingredients - Sweetening Naturally
bake - August 2012 - 19
bake - August 2012 - Follow the Money
bake - August 2012 - 21
bake - August 2012 - 22
bake - August 2012 - 23
bake - August 2012 - 24
bake - August 2012 - 25
bake - August 2012 - 26
bake - August 2012 - 27
bake - August 2012 - 28
bake - August 2012 - Keeping It Clean
bake - August 2012 - 30
bake - August 2012 - 31
bake - August 2012 - 32
bake - August 2012 - 13 for '13
bake - August 2012 - 34
bake - August 2012 - 35
bake - August 2012 - Rise of the Panaderia
bake - August 2012 - 37
bake - August 2012 - 38
bake - August 2012 - 39
bake - August 2012 - Center Cake
bake - August 2012 - 41
bake - August 2012 - 42
bake - August 2012 - 43
bake - August 2012 - Fulfilling a Need
bake - August 2012 - 45
bake - August 2012 - 46
bake - August 2012 - 47
bake - August 2012 - 48
bake - August 2012 - Transitioning to New Crop Flour
bake - August 2012 - Chain News
bake - August 2012 - 51
bake - August 2012 - 52
bake - August 2012 - 53
bake - August 2012 - Laminating with Whole Grains
bake - August 2012 - 55
bake - August 2012 - 56
bake - August 2012 - 57
bake - August 2012 - Cafe - Novelty to Go
bake - August 2012 - 59
bake - August 2012 - 60
bake - August 2012 - 61
bake - August 2012 - Products
bake - August 2012 - 63
bake - August 2012 - Showcase
bake - August 2012 - Classifieds
bake - August 2012 - 66
bake - August 2012 - 67
bake - August 2012 - 68
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