NEWS & PRESS

We love supporting the Cache Community Food Pantry!

9/4/12

We just added our new Apple Pie Pound Cake toThe Stonehouse Bakery selection of seasonal cakes. We fold apples and spices into our Classic Vanilla Pound Cake and top it withan apple cider glaze. It’s the perfect dessert for fall!

Available though November 30, 2012!

JULY 2012

7/12/12 Testing Recipes:Pineapple Chunk Pound Cake

For weeks I tried using crushed pineapple increating our latest pound cake flavor, but I just didn’t get the flavor and texture I wanted. Today weused pineapple chunks and what a delicious difference it makes! I finally gota greatpineapple flavor and texture.

We top the cake with our own pineapple glazeso that you get a wonderful tropical taste from the first bite.

Available for sale July 16, 2012!

MARCH 2012

3/16/12 Testing Recipes: Orange Chocolate Chunk Pound Cake

I have been zesting and juicing oranges all week to testflavor levelsto go in our Orange Chocolate Chunk pound Cake. Today, Icreated the perfect balance of orange anddark chocolate! Weadd fresh orange zest and juice to our batter and then brush on orangejuicewhile the cake is still warm.Finally we drench the cake in dark chocolate. Oh my–it’sheaven!

Available for sale on March 20, 2012!

OCTOBER 2011

10/23/11 USU’s Commercial Kitchen Jump-Starts Local Businesses

http://news.hjnews.com/features/article_02e41c02-fc3a-11e0-a715-001cc4c03286.html

Dorothy Rackley spent a year testing pound cake recipes atthe [Utah State University] incubator [kitchen].

“I always wanted to bake pound cakes because we don’t have anything like that in Logan,” she said. “There is nothing as wonderful as a fresh pound cake. It’s the best pound cake you will ever eat.”

Rackley was quickly impressed by [Karin] Allen and what the incubator had to offer.

“She gave me a tour and really stayed with me when trying to bake in high altitude,” Rackley said of Allen. “She’ll do whatever she can do to make your business a success. It was the perfect stepping stone between my home and a full-scale commercial kitchen.”

The kitchen, she said, “was everything I was using, just more of them.”

Rackley credits the incubator as what allowed her to start up the Stonehouse Bakery commercially.

“It gave me time to work out a business plan, a marketing plan, join the Chamber of Commerce; it gave me time. If you go straight into a commercial kitchen with a $200,000 overhead, you don’t have time to do it right – to figure out where you want to fit in with businesses in Logan.”