For a limited time, we will have these available every Saturday morning. Come early to make sure you don’t miss out.
Carol Coppins, Founder
If you’ve heard through the grapevine that something is going on at Flour Girls & Dough Boys, you have heard right. You may have heard it from one of the many hopeful, would-be owners.
Flour Girls & Dough Boys is, indeed, transferring to new ownership.
I want to take this opportunity to let you know that Flour Girls & Dough Boys is still the most amazing, scratch-made everything, fun and delicious bakery/café anywhere. Fortunately, that will never change. The new owners are just as dedicated to the bakery, and maintaining its unique atmosphere and menu as we are.
Most importantly, I want you to know that all the people you know and love at the bakery will still be there. Janece will still be taking your orders and filling your every need up front. Rhonda will be supplying you with delicious pastries, and Jennifer will be making sure your soups are freshly made from scratch, and your catering order is both delicious and on time. It’s impossible for you to know how much these three managers mean to me. Because of them, even though I will be gone, you will continue to receive the same amazing service you always have. They have been with me for a long time, and the new owner, Lory, is very lucky to have them.
The rest of our incredible team will also be staying. Jamison, Tina, Olivia and Lauren in the front. Chase, Kaytee, Tiffany, Meg, and Spencer in food. Natalie making all your favorite cupcakes and cookies. And, of course, the cleaning crew; Tagg, Schuyler, Danny and Sam.
Next to these people, who I love so much, I will miss our loyal customers most. There were lots of people who thought an independent bakery would never be able to compete against the Paradise’s and Zupa’s of this world. But I knew there were lots of wonderful people who would appreciate real food, made locally by locals. I was right, and I am confident we have the best customers anywhere. Though I’m happy to be able to spend more time with my family, and accommodate our changing family needs, I will miss my bakery life, and all of you.
Thank you for everything, and I’ll see you at the bakery. It’s my favorite place to eat!
Cookie of the Month- The Red Hot
Announcing our cookie of the month, “The Red Hot”. Our famous buttery cookie dough with white chocolate chips and little candy red hots. Great cinnamon flavor paired with smooth white chocolate. Fabulous!
cupcakes
I’ve been good for two weeks (lost 5 pounds!). But sometimes you just need a treat to re-charge your commitment. I am going to have a Happy Endings Cupcake from Flour Girls & Dough Boys. The hard part now is just choosing which flavor.
The Pirate: Coconut chocolate cake with lime curd filling.
Tinkerbell: Orange cupcake, pomegranate filling, cream cheese icing
Little Princess: White cake with strawberry cream fillling
Dorothy: White cake with raspberry filling
Tinkerbell: Orange cupcake, pomegranate filling, cream cheese icing
The Ogre: Chocolate, chocolate chip cake, with creamy peanut butter filling and frosting, oreo crumbles and gummy worms
The Little Mermaid: Chocolate cake, chocolate ganache filling, mint buttercream frosting’
I’m always a sucker for peanut butter. The Ogre it is!
December is the most magical and mesmerizing time, storefronts are decked in lights and delicate ribbons for the holidays. Visions of sugarplums, etc.. This year, let Flour Girls & Dough Boys help you savor the tastes and memories of your favorite holiday goodies!
You will not want to miss the Holiday boxed dinners, succulent ham or turkey with all the delicious sides and yummy desserts to make your meal an unforgettable one. Let us do the work, you be a guest at your own table!
Boxed Christmas Dinner
Chef Monica Reidel will once again provide an amazing meal for those that would rather spend time with family and friends than have to spend hours in the kitchen.
Two Dinner Combinations:
Option 1: Roast Turkey Dinner, Serves 8 -10: $150.00
12-14 pound Herb roasted turkey
1-qt. turkey gravy
9×13 pan stuffing
9×13 pan mashed potatoes
9×13 pan sweet potato casserole
Cranberry compote
1 Doz. Parkerhouse or Whole Wheat dinner rolls
Triple-berry Trifle
Option 2: Ham Dinner, for 8 -10 $165.00
9-11 pound Glazed spiral sliced ham
9×13 pan scalloped potatoes
9×13 pan sweet potato casserole
9×13 pan green beans almondine
Homemade spiced chunky apple sauce
1 Doz.Parkerhouse or Whole Wheat dinner rolls
Triple-berry Trifle
Call for other options, smaller dinner, substitutions, etc.
Ordering Instructions - 801-763-9232
Boxed Christmas Dinner: All orders must be received by 4:00 pm on Tuesday, December 22.
Boxed dinners picked up on Christmas Eve until 5 p.m. (closing at 5 pm on December 24)
Important: A minimum 50% deposit is required when you place the order.
Time to think about your Thanksgiving dinner plans…
Countdown to Thanksgiving: only 17 days!
Let us help make it easier for you. Order the rolls, pies or the whole dinner from Flour Girls & Dough Boys
Dinner Rolls
White Dinner Rolls - $4.00/dz
Whole Wheat - $4.50/dz
Parkerhouse - $4.50/dz
Frosted Orange Rolls - $8.00/dz
Pies
Pumpkin Spice - $12
Double Crust Apple - $15
Fresh Banana Cream - $15
Dreamy Chocolate Cream - $15
Razzle Dazzle Berry - $15
Traditional Pecan - $18
Boxed Thanksgiving Dinner - HOT, Ready to Eat!
We will roast the turkey and prepare everything for you on Thanksgiving day (yes, we have no lives). Scheduled pick ups between 10 am and 1 pm.
This dinner will feed 10-12 people with leftovers for later.
20 lb herb-roasted turkey
2 quarts homemade stuffing
2 quarts real mashed potatoes
1 quart real turkey gravy
Sweet potato casserole
Cranberry compote
1 dozen dinner rolls, choose parkerhouse or whole wheat
1 pumpkin pie
1 apple or mixed berry pie
All for just $150
Ordering Instructions - 801-763-9232
Rolls and Pies: For guaranteed availability,
please order rolls and pies no later than Monday, November 23.
Boxed Thanksgiving Dinner: All orders must be received by 6:30 pm on Monday, November 23.
Important: A minimum 50% deposit is required when you place the order. The balance must be paid no later than Wednesday, November 23. We will not be able to accept payment on Thanksgiving Day.
A few days ago, I went shopping at flour girls & dough boys. Dave and I spent a long weekend in Santa Barbara, and I wanted to put together a small gift of appreciation for the family that kept Tagg for the weekend.
Since I clearly wanted to do something special and unique, I chose to go to the one place I knew I could rely on for delicious, always-from-scratch baked goods. I always feel comfortable buying treats at the bakery, since they actually are my own home-made recipes, made from the same quality ingredients I use when I bake in my own kitchen. I invite you all to feel equally free to pass them off as your own, I won’t tell!
When I walked through the front door, handbag at the ready, I got that special ‘shopping thrill’. I don’t often walk through the front door, so I was struck by the amazing visual treat that greeted me. The cookie smells coming from the kitchen didn’t hurt either. Like so many of you, I walked along the pastry case, and the front counter, and thought to myself, how do I choose from so many delicious options? Since I’m starting to feel the pull of autumn, I opted for some seasonal items that made me think of the harvest.
I bought a loaf of zucchini bread made from a locally grown zucchini and Rhonda’s own recipe. I also decided to try a few of Natalie’s new free form fall fruit tarts, made with a delicious buttery pastry crust, and apples or peaches with just the right combination of sugar and spices. I passed by the pumpkin bar with cream cheese icing, although it’s a Flour Girls original recipe and definitely says ‘Fall’ and ‘Yum’, and opted instead for the molasses cookies, which are finally back after their summer hiatus. In all my travels, I can’t find a molasses cookie (or any cookie for that matter) to compare with ours. To round things out, I picked up a few of our delicious made from scratch, frosted with real buttercream cupcakes, and 2 loaves of artisan bread.
Once I had everything assembled in a pretty pink ‘thank you’ box, I have to admit I was a little envious of the recipients. It all looked delicious! I get so caught up in the day to day of running a bakery that I don’t always remember how fun it is to shop at a bakery. This experience reminded me that it’s REALLY FUN! If you need a gift, or a school or office treat, or just a treat, come in and join us, the weather and the pastries are equally gorgeous.
At Flour Girls and Dough Boys, we have ambitions and goals that we feel are important and unique. We work together to meet the needs of our customers and employees, while also doing all we can to serve our community and our environment.
We have amazing employees with compassionate and generous hearts. We came across a wonderful concept when I discovered that our teenage employees were working with a variety of charities in efforts to help those in need. Our employees take turns raising money for their projects with what in many restaurants would be considered a ‘tip’ jar. Rather than raising money for themselves they have raised funds for Children’s Hospital, Operation Smile, and Invisible Children, among others.
The Thanksgiving Dinner we put on for those in need started a collection which has been going on since. When we asked for our customers help in providing food for people without a place to go for Thanksgiving Dinner, your response was even more wonderful and giving than we had anticipated. When we had money left after the dinner was provided, we decided the Utah Food Bank would be the best place to give the money which had been so generously donated for those without enough food to eat.
Katie, whom you all know as one of the smiling faces up front at the bakery, decided a fun run would be a great way to raise additional funds for the food bank. She worked to create an exciting event that would provide much needed funds for the organization, whose donations have been down with the economic decline.
Since the beginning of the year, our customer’s have donated over $1000 to the Utah Food Bank.
All of us at Flour Girls & Dough Boys want to say Thank You! We appreciate you as customers, and we appreciate you as concerned neighbors and friends. Thank you for helping us contribute to those in need through your generosity.
From our guest chef: Monica Riedel
Saturday night, July 18, the Farm to Fabulous Chef’s tasting was held. It was a great time! I had the pleasure of meeting so many local farmers and food producers, and utilizing their extraordinary offerings throughout the menu. In the first course the roast beets were sublime, and the salad featured not only greens and vegetables from various growers, but was topped off with an ethereal goats cheese feta from the Drake Family Farm. The beef was raised right up the road in Lehi, and was beautiful. We brought out the steak knives, and none were needed! I was especially excited about the surprise course the “Amuse Busch” if you will, was the first pick of Mitchell’s corn, served with a lemon herb butter, so yummy! We finished with a simple little Panna Cotta topped with a compote of apricots, picked that morning. It was so nice to visit with our guests between courses, and I was fueled by their enthusiasm to hear the stories about the food, and where it all came from. This week I have an opportunity to make cheese at a local creamery. I’m so excited. Watch for their cheese in the up coming menus, and I will fill you in on all the details soon.
From our Guest Chef: Monica Riedel
I believe that seasonal, regional, organic cuisine is not a trend – it is a viable method of creating beautiful, responsible, delicious dishes. The goal with the “Farm to Fabulous- Chef Tasting” dinner is to serve the best locally-raised foods available: vegetables harvested in season by local farmers who care about the health of their land and your food. Meats raised in the sunshine of our Rocky Mountain pastures, with no inhumane confinement, antibiotics or growth hormones – ever. We work hard to avoid anything that has been genetically modified, packaged in a factory or transported very far. Our suppliers are small-scale farmers, cheese-makers and other food artisans we know by name. It’s our pleasure to provide warm, gracious service and share our dedication to locally harvested ingredients.”
lo•ca•vore
Pronunciation:
\ˈlō-kə-ˌvȯr\
Function:
noun
Etymology:
local + -vore (as in carnivore)
Date:
2005
: one who eats foods grown locally whenever possible
The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, as fresh, local products are more nutritious and taste better. Locavores also recognize this as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation. Buying local also supports the local economy by putting money right back into our own community.
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. 
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.
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.
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.
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 
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.
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!
After many customers trying to open our door after 6 p.m., we are finally open later. We are now open until 8 p.m. Monday through Saturday. So come join us for dinner sometime. We promise to make it a fun treat!
New hours: M-F 7:30 am - 8 pm; Sat 8:30 am - 8 pm
Hi! Welcome to our blog.
The Flour Girls and Dough Boys Artisan Bakery & Cafe is located in American Fork, Utah. You will find Artisan Breads, cinnamon rolls, cheescakes, and other delicious pastries at our bakery. We also serve soups and sandwiches for lunch.
The address is: