Flaming hot Cheetos cheesecake, anyone?
“I was pretty much raised by my grandmother. The first thing she taught me to make was pie crust. You didn’t progress until you got one thing right. I remember not being able to see over the kitchen counter. But by the time I was 4 or 5 years old, I could do pie crust. From then on, that was my job. Then I started baking the pies, baking cookies, baking bread. I grew up doing all of that.
“I love to cook, too, making whole meals. I have a completely Texan problem of cooking small. I’m not very good at cooking small. So it translated well to running a bakery.
“Cheesecakes are my signature item now. I love doing them, and I think they’re different from anyone else’s. I put a couple of extra ingredients into my crust.
“I also try to extend myself by using ingredients that you normally wouldn’t consider for a crust. For example, I have amaretto cookies that I’ve crushed and mixed with other ingredients. I have a request that I still need to fulfill for a friend. She wants a flaming hot Cheetos cheesecake. It’s sweet, salty and hot. That could be very interesting.
“I’m willing to try anything. When I’m making muffins or cheesecakes, I sometimes feel like I’m Willy Wonka. I have all of these ingredients. It’s kind of like a pallet where you can try everything and mix things together. If you have a sense of the tastes that go together, the things that might complement each other, it’s endless what you can do. The only thing that’s not endless is my time and my energy.”
— Joni Glaze
Joni, who runs Glaze Baking Company, has a circle of friends who are willing taste testers for her recipes. “I try not to bring anything home, though. I eat enough here.”
(Update: she closed her business in late 2017.)
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