bake - February 2018 - 38

38 < FEB 2018 | bakemag.com

Like many vegan bakeries around the country, Mud Pie Vegan Bakery &
Coffeehouse in Kansas City, Missouri, doesn't just cater to the vegan and
gluten-free crowds. It looks to bring in the casual bakery shopper, as well.
"It's deﬁnitely a mix," says owner Ashley Valverde, of the bakery's
customer base. "It was really scary to open a vegan business, but the
majority of the people that come in here aren't vegan or vegetarian.
That was our goal, to win them over and make people less afraid of
vegan baked goods."
Mud Pie has beneﬁtted from a variety of factors, including its convenient
location in a unique neighborhood in Kansas City. Valverde, along with
her husband Michael and her parents, John and Sharon Hughes, operate the bakery out of a quaint two-story yellow house. Customers can
spread out throughout the many rooms in the house, whether it be the
bottom ﬂoor's cozy atmosphere for chatting or working on computers,
or the upstairs portion featuring more personal environments in addition
to a room for kids with a baby gate and plenty of toys to enjoy.
Once inside, they are wowed by Mud Pie's diverse offerings. The bakery's small batch coffees, brewed in-house, are a point of pride for its
staff. They also make their own milks, including soy, almond, cashew,
coconut, rice and hemp. That innovation extends to its baked goods.
The Valverdes have gotten plenty of inspiration from other sources, but
also have brought in bakers with backgrounds that allows for them to
experiment with gluten-free's capabilities.
"We try to stay away from nut ﬂours (for customers with nut allergies),
although we have nuts in certain items. We use rice, sorghum, quinoa,
garbanzo. We have a whole slew of ﬂours," says Ashley Valverde. Each
ﬂour has a distinct taste, so they experiment with different bases for
each product. "We have one base for cookies, but it will be totally different for cupcakes or muffins," she says.
Scones and bagels are some of the bakery's most popular menu items.
The savory ﬂavors, in particular, are a big draw, but its sweet treats also
impress. The best-selling product is its crumble bars, which come in
fruity ﬂavors such as blueberry and apple.
In July, Mud Pie opened a second location in nearby Overland Park,
Kansas. The new site features more retail space and a much larger
kitchen which will allow for increased menu options for both locations,
with the possibility of daily lunches, vegan donuts, smoothies and
much more. Mud Pie continues to cultivate business within the community as local residents continue to appreciate its diversity.
B R IA N A MICK

MUD PIE VEGAN BAKERY

Vegan Bakery Caters to All

sweet goods

http://www.bakemag.com

bake - February 2018

Table of Contents for the Digital Edition of bake - February 2018

bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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