Today we’d like to introduce you to Erin Moore
Hi Erin, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started baking chocolate chip cookies in our home in Amarillo Texas when I was 5 or 6 years old. My mom always gave me time and space in the kitchen to make things and try new skills. We grew up with her always saying “let’s try to make it ourselves”. It gave me a interest and the confidence to try making new recipes and to delve into different areas of baking.
I always love a challenge and I found that in sourdough bread and other goods made with it. It has filled a place in my love for baking and is one of my favorite things to do, alongside making things that are truly from scratch.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
When we approached buying the bakery I kept saying to myself, if it’s meant to be it’ll fall into place. We did our part and waited, prayed and pursued and it all lined up. I was 5 ish months pregnant with our 4th kid when we bought it and we just decided that we were going to learn on our feet and do as much as we could. Our community out here has been amazing, we wouldn’t have attempted this anywhere else in the world
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m very proud of our dedication to making things from scratch. To me, from scratch is no mixes, no preservatives, doing things by hand the hard way because it does make a difference in taste and texture. We chop things by hand to ge the proper texture and consistency, we make our own caramel sauces, crusts, fillings, toppings, icings etc. a lot a lot of places buy these items in bulk, we do not. It limits how much we can make but it is worth it to ensure the quality of what we are putting out. I always opt for butter in my recipes, unless I absolutely have to use oil. That alone makes a huge difference!
In my personal life I have a passion for using my sourdough starter for everything. I add it to my different recipes and ferment them to make them easier on the body. Grass fed butter, organic ingredients and no dyes or seed oils. I believe food is health, and I bring some of these recipes to the bakery. Our sourdough sugar cookies are long fermented and truly fantastic. (They are the picture of the cookie with pink and purple sprinkles)
Alright, so to wrap up, is there anything else you’d like to share with us?
My mom, husband and I all run this business. My mom does the cakes and other custom orders and my husband manages the business and I do all the rest. We do this on the side and love keeping it open for the community. My husband and I have 4 kids under 6 and my mom still has 3 kids at home! We very much love our amazing town and are grateful for the opportunity to work in it.
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