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Made in Alaska: Sugarspoon bakery

By Heather Hintze 9:57 PM January 2, 2014

Proceeds from the bakery's monthly specialty cake go to nonprofits

ANCHORAGE - With a new year comes a new monthly dessert at Sugarspoon bakery.

“It’s a cinnamon crème brulee with poached pears,” said kitchen manager Austin Sas as he dumped cinnamon, nutmeg and rum into a kettle.

He not only had to prep the pears, but also kept an eye on the pies in the oven and carved out cakes.

“I’m saving the scraps,” he explained while stuffing the leftover vanilla cake into a plastic bag. “We use it as the crust in the cheesecakes. Then I’m going to set a 10-inch vanilla caramel cake,” Sas said.

For six years the business has been keeping Anchorage customers supplied with sugary staples.

“Cakes, pies, cheesecakes, often we have mousse cakes or flourless cakes. We try to keep a variety on hand,” said Mariko Churchill, who is one of the bakery’s three owners.

“It’s something fun,” Churchill said. “It’s something enjoyable. Generally when folks come in they’re happy. Or if not, I can feed them sugar and caffeine and they often leave happy which is nice.”

Sugarspoon doesn’t just keep your sweet tooth satisfied, it also gives back to the community.

Each month they customize a dessert from which all the proceeds go to a local charity.

“This past month for December it was Special Olympics,” Churchill said. “In honor of the Polar Plunge they did, we did a Polar Mint Dip Plunge Cake. That was a mint chiffon, white chocolate butter cream and a white chocolate glaze on the top.”

January’s charity is the Alaska Center for the Blind and Visually Impaired. Churchill said her staff are still deciding on what kind of cake to make but it will likely be something with citrus.

She said it’s fun to see new people come in every month to support the nonprofit organizations.

“We’ve some of the best customers and there’s no place I’d rather be,” Churchill said.

Sugarspoon is open Tuesday through Sunday from 11 a.m. to 11p.m.

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