June 17th, 2009
A group of friends from Alpine, UT rode their bikes to Flour Girls & Dough Boys Artisan Bakery and Cafe yesterday for fun and exercise and a healthy meal.
They frequently do things like this together and asked me (chief dough boy) what their group name should be. One suggested “Biker Babes” (to which I had to agree!), but as it turns out sometimes they run to our cafe or engage in other activities. So, at last discussion, the consensus was they would be called “Flour Girls”. No “dough boys” allowed. 
Tags: alpine, biker babes, dough boys., flour girls, utah
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February 21st, 2009
Last weekend, Dave and I were in Manhattan with a group of friends from different East Coast states. As we sat in a restaurant discussing the bakery and the economy, I challenged these friends to spend 20% of their retail dollars at independently owned businesses.
To say I’ve learned a lot over the last 15 months of owning the bakery would be a gross understatement. One of the things I’ve learned is 
that small businesses really do struggle. The disadvantages they suffer from are varied and numerous; from higher wholesale prices and less favorable lease agreements to bargain pricing at chain stores and corporate name recognition. While I hope that someday my grandchildren will have the opportunity of running Flour Girls & Dough Boys, I fully understand why most independent restaurants never hit their first anniversary. Our family now makes a concerted effort to shop with the ‘little guys’ and avoid spending all our money at large corporate chains.
Many years in New England left me with a sincere appreciation for “Main Street, USA”. I spent ten years in Holliston, Massachusetts. I lived on Central Street, four blocks from the heart of ‘downtown’. I bought paint at Holliston Hardware, pizza at Basil’s and Table Top. I bought birthday gifts and craft supplies at Fiske’s General Store, and deli meats and local bread at Superette. I bought produce at a farm stand that operated about 10 months of the year just around the corner. Sure, it sometimes cost a little more, but I didn’t have to drive the SUV through three towns to do my shopping, I ran into friends, and I felt good about supporting my neighbors. I could plan and prepare a nice dinner without leaving town, although we did not have a Wal-Mart, or even an Albertsons. When I moved here four years ago I missed that small town association, and was inspired to re-create a part of that with Flour Girls & Dough Boys.
American Fork ‘has it all’ so to speak. Wal-Mart, Target, Best Buy, Chili’s, Café Rio, Paradise Bakery, and pretty much everything else you can imagine exist in one convenient location. But if you travel east just a few blocks on Main Street, you come to a wonderland of amazing shops. You can buy clothing, flowers, jewelry, antiques and food from independently owned shops with owners who are our neighbors and friends.
Because of this, when I was approached by the ‘Saving Main Street’ team, I was proud to participate. Small independently owned businesses need to stay alive and well to maintain the health and well-being of not only the economy but the hearts and souls of all of us. Please join us on February 28th as we celebrate’ Main Street’ at Flour Girls & Dough Boys, and consider taking the challenge I issued to my friends and myself, and spend a portion of your retail dollars at independently owned businesses.
Tags: american fork main street, flour girls and dough boys, independently owned business, saving main street, small business
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November 12th, 2008
Today, the Flour Girls & Dough Boys hot chocolate was featured KSL Studio 5 as one of the Utah’s 5 Best Hot Chocolates! Carol Coppins, owner of Flour Girls and Dough Boys, invented this concept in 2007 and now has it available at her bakery-cafe. We start with dark chocolate mousse and fill the cup a little more than 1/2 full. Then we steam the milk until is very hot and frothy. Next we pour the hot steamed milk in to the chocolate mousse and stir gently. If you don’t stir it completely, then you are left with delightful little chunks of the chocolate mousse as you sip the hot chocolate. This is one of the creamiest, most delicious hot chocolates in the state!
To see all 5, you can visit the KSL Studio 5 website here. One of the obvious ones they left off their list is the hot chocolate from Hatch Family Chocolates. Although their recipe is super secret (all employees have to sign a non-disclosure statement), I think it is something like pure melted chocolate. Definitely worth the trip: 390 4th Ave, Salt Lake, (801) 532-4912
Tags: hot chocolate, mousse hot chocolate, utah's best hot chocolates, utah's best hot cocoa
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October 26th, 2008
October 23-25, Flour Girls & Dough Boys was serving our famous “huge hot cinnamon rolls”, orange rolls, pumpkin bars, and various sweet breads to a delighted crowd at the Battlecreeek Boutique in Pleasant Grove, UT. It was a fun event for all. We were glad we could help make it a little sweeter.
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October 26th, 2008
Flour Girls & Dough Boys hosted two Artisan Bread demo nights recently to a full audience. Our own Hillary Woodland, former Bread Manager at Flour Girls, taught the class. She described how to
use 3 of the artisan breads (baguette, focaccia, and Sunflower Honey Oat) in different recipes and in different formats.
We will be posting the recipes she shared with us in our bread section over time.
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September 29th, 2008
I know everyone is feeling a little stress right now because of the financial crisis on Wall Street. To lighten the mood a bit, we decided to offer “Bailout Brownies”! They taste like $700 Billion!
To show we are doing our part, a portion of every sale of Bailout Brownies will go to help the poor Wall Street firms get back on their feet (because we pay taxes, everything we sell will help with the bailout!).
Enjoy your brownies knowing you are doing something good for the country 
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September 21st, 2008
From Kamian Coppins
My mom is a baker, a cook, a genius. Flour Girls & Dough Boys is her brainchild and it’s a big success– it has many fans, myself included. However, despite our physical similarities (I can’t count how many times I’ve been mistaken for my mom, even in my early teens), I did NOT inherit her baking abilities. That was apparent from a young age. She has a recipe for shortbread chocolate chip cookies that was famous even before the bakery opened. My first time ever making them, I mistakenly poured two teaspoons of salt into the mixer instead of one half teaspoon. It was quite a joy trying to quadruple the recipe to make the cookies taste as delicious as they should.
Kami Coppins
Ever since then I have had so many cooking and baking mishaps I couldn’t possibly count them all, which is the reason I was a bit wary when my mom asked me to join her pastry crew while one of her full-time employees was away. However, since I could tell they needed the help and I needed the money, I consented. There were many things that didn’t surprise me about the job– I disliked being there are eight a.m. every morning in the summer, absolutely everything was delicious, and it was best to try to avoid the freezer. There was one thing that did surprise me, though: I wasn’t terrible at it! I was whipping out cream puffs and cookies like a machine (but a machine that makes delectable, hand-crafted pastries) and I could even make ganache as well as my mom! “Maybe my abilities as a baker are finally revealing themselves!” I thought… until the infamous day that I made molasses cookies.
The recipe for molasses cookies is a little different than almost any other recipe I had used to that point. Instead of “4.6 kg flour, .03 kg vanilla, .9 kg butter,” the recipe has a fairly long list of spices with amounts such as “2 tbsp, 2 tbsp, 2 tsp.” To most people, interpreting that would be easy. Two tablespoons, two tablespoons, two teaspoons. Duh. Unfortunately for my baking-impaired mind, there is little-to-no difference between “tbsp” and “tsp.” There I was, happily adding in spice after spice to my dry-ingredient mixture when a certain “tsp” caught my eye. I glanced back and forth between the “tsp” on the recipe and the “tbsp” in my hand and panicked. I didn’t know what to do. I couldn’t tell anyone because surely they would make me throw the whole thing out and that would be an enormous waste of ingredients and time.
Luckily, I pride myself on being a fairly intelligent person when it comes to almost anything besides baking, so I quickly found a solution. I ran down the list of spices, determined which was supposed to be two tablespoons and which was supposed to be two teaspoons, matched the color of the spice in the bottle with the color of the spice in the mixture (thankfully I hadn’t actually mixed anything yet) and scooped out the majority of the extra spices. I then completed adding the remaining ingredients, carefully checking five times over the amount stated in the recipe, mixed it with the butter and other wet ingredients, and prayed for the best.
I tasted the molasses cookies– do not worry, they tasted fine, as delicious as all the ones I had tasted before. But I must say I was glad when the full-time baker returned and I did not have the stress of ruining the mouth-watering pastries that Flour Girls and Dough Boys regularly produces. I love the bakery, and what I love even more is that other people do the baking.
Tags: baking adventures, baking mishap, Molasses Spice Cookies
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September 12th, 2008
From Carol Coppins
I’ve been accused of
’selling my soul to the devil’ for my
cookie recipes. I can assure you, that were this the case, I’d have a bigger bank balance and a smaller dress size. In reality, ’selling my waistline to research’ would be a more accurate description. I love cookies! There are dog people and cat people; cruise people and museum people. I am a cookie person. When people start talking
cake decorating I have to admit I am completely clueless. If it weren’t for Jessie (our amazing cake designer), we would have no fancy cakes at all. I never realized cake was worth eating until Jessie came along and won me over with her delicious scratch recipes.
In particular, I love chocolate chip shortbread cookies. I find it very gratifying that it is one of our best sellers. I vigorously agree with the contingency of customers who claim it as their favorite, its my favorite too! And a favorite of my family as well. My daughter makes it often with and for friends, my son would take it as one of three items allowed on a desert island (watch for getting to know the staff in the future) and my husband might claim that it’s the reason he married me.
I actually started making the shortbread cookie in high school, which is quite a bit further in the past than I would like to admit. Like many of you, I read recipe books, and any magazine with a cookie on the cover, will undoubtedly end up in my kitchen. I usually end up adapting these recipes, either to suit my fancy, or the state of my pantry. This is a recipe I found in one of my Mom’s women’s magazines in the early eighties. I have no idea which one, and have changed the recipe enough that it probably wouldn’t match anymore anyway. But from the first batch, I was hooked. It’s survived 25 plus years, and is still ‘to die for’.
Fun Fact: I actually served this cookie, along with a variety of others at my wedding reception. Feel free to do the same. You can even get a cake to match.
Tags: american fork restaurant, bakery, cafe, cakes from scratch, scratch bakery, shortbread chocolate chip cookie, shortbread cookie, wedding cakes
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September 7th, 2008
Three things about the Great Chili Quest:
1. We are retiring our old chili recipe. For all those that loved it, don’t despair. The recipe will soon be on this website and you can make it at home. Also good to know - it is super simple.
2. What do you like in chili? Beefy or Tomatoey? Lots of meat or lots of beans or lots of other stuff? Spicy or easier on the pallette? What makes a great chili in your mind? What makes a bad one? We need lots of comments here, PLEASE
3. We are looking for a new recipe. If you have a favorite recipe and everyone raves about it, send it to us. If your chili recipe is selected, you will win a $50 gift card and bragging rights! Please submit your favorites on this site (or if it is super secret, please send it to flourgirlalpine@yahoo.com). We will announce a winner in the next few weeks.
Tags: chili, chili recipe
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September 4th, 2008
As many of you know, we have our roots at the Thanksgiving Point Farmer’s Market. We started selling our artisan breads there last year even before we had our own bakery. We are back! In fact, we are at three Farmer’s Markets every week.
Tuesdays: 3-7 pm; West Jordan Farmer’s Market.
Fridays: 3-7 pm: Thanksgiving Point Farmer’s Market
Saturdays: 9 - 1 pm; Provo Farmers Market (500 W 100N)
Come join us in the fun and pick up some fresh fruits and vegetables at the same time!
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AMAZING!
September 11th, 2008I just have to say thank you. I have a been a customer for almost as long as you have been open. Every time I go in to your bakery, no fail, I am greeted with a warm smile from some of the kindest people you will ever meet. You are all very genuine. I appreciate this having worked in the customer service field for years and knowing how sour people can be. Some of you even know my name and greet me by it when I come in, and that was only after a few visits! Thank you for being so great, and thank you for being so amazing at what you do!! LOVE YOUR SOUP AND SANDWICHES!!! LOVE EVERYTHING!! Thanks!
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