bake - January 2013 - 29

There’s
nothing better than
having a job in which
you make people
feel better.
and Infused, which is now under the Francesca’s
Restaurants umbrella.
“The cupcake trend really started this notion that you
can be successful by taking one thing and doing it
really well,” Gray says. “The donut has potential for
more long-term sustainability, I think, because of its
unique place in history. And where we sort of lead the
market is taking the donut outside of the bounds of
breakfast and really making it a dessert.”
One pie at a t ime
Linda Hundt of Sweetie-licious Bakery is another
believer in the importance of focusing on one thing
and doing it really well. Her pies are famous, and all
of her pies have a story. She names each pie after the
story behind its creation.
There is Mrs. Pricco’s Strawberry
Rhubarb Pie, for example. “My
dear, dear friend Peggy’s mother,
Mary Lee was one endearing
woman,” Hundt writes. “She
was full of faith and had a smile
that would light up a room and
warm your heart. She always
was doing lovely things for other
people – taking older relatives to
church and doctor appointments
and making delicious meals and
desserts for the downhearted
and lonely. She simply loved to
make someone’s average day a
wonderful one. Her homemade
Strawberry Rhubarb Pie was
loved by everyone who received
one, especially her adoring family.
The pink, sweet-tart fi lling and
fl aky crust were a perfect combination
for this early summer pie.
There was nothing better than to
see her with a glorious pie in her
arms and a smile on her face. Mrs.
Pricco was indeed a woman we
should all emulate. She lived her
life simply and beautifully, giving
to others her time, her laughter,
and her love.”
The list of pie stories goes on, and Hundt cherishes
every one, just as she cherishes every opportunity to
spread the love of pie to the world.
Hundt remembers the day when it was time for her
to branch out and start her own pie shop. She was
making her own jams and pies and selling homemade
pies from a farm stand. “I always loved to
bake, and then I had an epiphany,” she recalls.
“I need to share with as many people as I can.
Hence, the shop.”
Now, she counts herself lucky to have taken the leap
of faith and ignored the words of any doubters.
“There’s nothing better,” she says, “than having a job
in which you help make people feel better.”
bakemag.com | JAN 2013 > 29

http://www.bakemag.com

bake - January 2013

Table of Contents for the Digital Edition of bake - January 2013

bake - January 2013
Editor's Note - The Expansion Issue
Table of Contents
News Bites - Yankellow Joins King Arthur Flour
Rich Products Adds to Portfolio
Make a Cake Face is Back
Lawrence Foods Earns Sustainability Award
California Passes Homemade Food Act
Management - Handing Off the Keys
Tax Tips - Equipment Deductions
Alternative Funding
Labor Front - Wage Trends
Legislation - Subsidies & the Farm Bill
Ingredients - Reformulating with Whole Grains
Honey: Local & Clean
Fundamentals of Raising Capital
Prepare and Be There
RBA Roadshow - On the Road to Success
Local Connections
More Growth for Tim Hortons in 2013
Ombre Fades into the Spotlight
Extreme Cupcakes
Cafe - Breakfast is Booming
Products
Marketplace
Ad Index
bake - January 2013 - bake - January 2013
bake - January 2013 - 2
bake - January 2013 - Editor's Note - The Expansion Issue
bake - January 2013 - 4
bake - January 2013 - Table of Contents
bake - January 2013 - 6
bake - January 2013 - 7
bake - January 2013 - Make a Cake Face is Back
bake - January 2013 - Lawrence Foods Earns Sustainability Award
bake - January 2013 - California Passes Homemade Food Act
bake - January 2013 - 11
bake - January 2013 - Management - Handing Off the Keys
bake - January 2013 - 13
bake - January 2013 - Tax Tips - Equipment Deductions
bake - January 2013 - Alternative Funding
bake - January 2013 - Labor Front - Wage Trends
bake - January 2013 - 17
bake - January 2013 - Legislation - Subsidies & the Farm Bill
bake - January 2013 - 19
bake - January 2013 - Ingredients - Reformulating with Whole Grains
bake - January 2013 - Honey: Local & Clean
bake - January 2013 - 22
bake - January 2013 - 23
bake - January 2013 - 24
bake - January 2013 - 25
bake - January 2013 - 26
bake - January 2013 - 27
bake - January 2013 - 28
bake - January 2013 - 29
bake - January 2013 - Fundamentals of Raising Capital
bake - January 2013 - 31
bake - January 2013 - 32
bake - January 2013 - 33
bake - January 2013 - Prepare and Be There
bake - January 2013 - 35
bake - January 2013 - 36
bake - January 2013 - 37
bake - January 2013 - RBA Roadshow - On the Road to Success
bake - January 2013 - 39
bake - January 2013 - 40
bake - January 2013 - 41
bake - January 2013 - Local Connections
bake - January 2013 - 43
bake - January 2013 - More Growth for Tim Hortons in 2013
bake - January 2013 - 45
bake - January 2013 - 46
bake - January 2013 - 47
bake - January 2013 - Ombre Fades into the Spotlight
bake - January 2013 - 49
bake - January 2013 - 50
bake - January 2013 - 51
bake - January 2013 - Extreme Cupcakes
bake - January 2013 - 53
bake - January 2013 - 54
bake - January 2013 - 55
bake - January 2013 - Cafe - Breakfast is Booming
bake - January 2013 - 57
bake - January 2013 - 58
bake - January 2013 - 59
bake - January 2013 - 60
bake - January 2013 - Products
bake - January 2013 - 62
bake - January 2013 - Marketplace
bake - January 2013 - 64
bake - January 2013 - 65
bake - January 2013 - Ad Index
bake - January 2013 - 67
bake - January 2013 - 68
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