for gluten-free cakes. The same goes for a soy-free frosting. “We just try to blend the ingredients in different proportions to make it work and still taste right and good.” As a vegan bakery, Mud Pie has its recipes and processes down. The food allergy recipes remain a work in progress, but something that it stays committed to. “It’s just something we’re always trying to build upon and add more recipes to. When we find something that works, we’ll add it to our set of recipes,” Valverde says. “We’re both trying to dig in and get new recipes for everything we have,” Hughes adds. New market What’s next for Mud Pie Vegan Bakery and Coffee House? Now that it has begun to get comfortable with the custom cake orders, Mud Pie is starting to dabble in the wedding cake business. Starting simple and working toward more elaborate offerings is important to ensuring success in this area. “We’re careful what we do because we want to make sure that it’s perfect for the couple,” Hughes says. “So we let them know what our capabilities are.” B OB SIMS the hygienic pipingbag The Original, and Now… Even Better! • • • • • • • • Professional’s Favorite Choice hoice oice Protect Your Food-Safety Reputation Easy-Tear Perforation Grip-Tight Outer Surface Ultra-Strong No Flange Seam In Stay-Clean Dispenser Box 12” 18” 21” and NEW 25” Sizes Don’t Accept Risky Knock-Offs Now Kosher Certified! NOT Made in China 1.877.BUY.HYGO | www.hygomax.com bakemag.com | AUG 2012 > 47http://www.hygomax.com http://www.bakemag.com