Business
www.SanTanSun.com
August 3 – 16, 2013
17
Gratifying Grains lives up to its name BY ALISON STANTON
Sundried tomato and caramelized onion bread, perfect for sandwiches or toasting with a little butter. Tender and moist toasted coconut scones. Streusel muffins, featuring cinnamon, sugar and toasted pecans layered in and on top of a sour cream coffee cake batter. These are just a few of the many types of baked goods that are available at Gratifying Grains in Chandler. Betsy and Megan Moore, a motherdaughter team, are co-owners of the bakery, which opened in April 2012. Betsy says they regularly feature seven yeast breads—full-sized loaves with 16 slices each—and seven mini sweet breads that measure 3 by 6 inches in size. All of the breads are free of preservatives, Betsy notes. “We also have a variety of muffins and scones we change each day we are open,” Betsy says, adding that the Streusel muffin and toasted coconut scone are especially popular with customers. The recipes that Betsy and Megan use at Gratifying Grains began as unique family recipes that have been passed down from generation to generation. “My daughter Megan is the fifth generation to make the Swedish Rye in our family,” Betsy says. “I grew up watching my mom shape the loaves of cinnamon bread and distinctly remember the wonderful
aroma of the bread baking. In addition, everything is made by Megan and me and we bake everything fresh the same day we sell it.” Customers who wish to place a special order are welcome to call or email the bakery at any time, Megan says. “We usually only need 24 hours advance notice for orders,” she says. Looking ahead to the future, Betsy says she hopes to add more wholesale clients. “We would love to have our bread used in restaurants and for sale in grocery stores,” she says. Megan says she is looking forward to hiring additional employees to help sell bread at farmers’ markets so she and her mom can concentrate even more on baking. For now, Betsy says one of the things she enjoys most about her work is meeting the customers who come into the store, as well as the people she and Megan met when they were part of the Chandler Farmers’ Market this spring. “I love our ‘regulars’ who come each week for their favorite bread,” she says, adding that she also enjoys giving out samples. “That’s the only way you will know if you like the bread. We have had such a good response from people who have tried our bread.” As for Megan, she says she especially
appreciates having the opportunity to use the bakery’s industrial kitchen space to experiment and come up with new recipes. “I also love getting to work elbow to elbow with my mom, and learn all of each other’s habits and pet peeves, but especially being able to strengthen our relationship.” Gratifying Grains is located at 3029 N. Alma School Rd., Suite 127, in Chandler. Hours are 10 a.m. to 6 p.m. Thursdays and 8 a.m. to 4 p.m. Saturdays. For more information, call 480-789-9567 or visit gratifyinggrains.com. Alison Stanton is a freelance writer who lives in the East Valley. She can be reached at Alison@SanTanSun.com.
2013
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AROMATIC AND FLAVORFUL: Bread made from sundried tomatoes and caramelized onions is ideal for a sandwich. Submitted photo A ZIPPY TWIST ON A CLASSIC: A grilled cheese on Sriracha Swirl bread from Gratifying Grains makes for a tasty lunch or snack. Submitted photo
CUSTOMER FAVORITE: The Toasted Coconut Scone tends to sell out quickly at Gratifying Grains in Chandler. Submitted photo