Those fond of Sugarplum Bakery & Treats in Genoa can now find its new location in the Minden Village.
"We had tourists in Genoa, and because we are new in Minden and not on the highway, we're relying on our regular clientele," owner Therese Abraham-Noble said Monday from her new storefront in the former Quiznos. "They (clientele) know that I'm back in the saddle, and they're so excited and happy."
The 24-year Minden resident said she bought the popular Genoa bakery about four years ago before it temporarily moved to Carson City under a different manager. But alas, Abraham-Noble is back at the helm and back in the Valley.
"People used to say we were too far away," she said. "Of course, when we were in Genoa, we got people from Carson, Reno and Tahoe. Now, the same people come through Genoa, and the bakery is not there any more, and they wonder where we are."
Some "kinks" in the new location still need to be worked out, Abraham-Noble said.
"It's about the same space, in terms of size, we had in Genoa, but this was outfitted for Quiznos and has smaller ovens than we are used to," she said. "But we're here now and ready and willing and eager to serve our regular clientele."
Abraham-Noble said Sugarplum's mainstay is its quality of service and products.
"If we ever come shy of it, we'd like to know," she said. "We're now ready for patrons. I hope people give us the opportunity to do it right, and if we make a mistake, to let us know."
Everything in Sugarplum is made from scratch, Abraham-Noble said. Breakfast fare consists of scones, turnovers, bear claws, muffins, bagels, pies, cakes and "an amazing assortment of cookies."
"Our French pie is to die for," she said. "It has almond tart dough, French pastry cream, a layer of white chocolate between, and a topping of fresh fruit or our own fruit preserve."
Lunch and "light supper" items include meat pies, quiches, soups, salads and toasted sandwiches. Amish white bread, a milky-white Middle Eastern bread called Shirmal, and Jewish braided egg bread known as Challah are just a few of the homemade varieties Sugarplum proffers.
Abraham-Noble said their asparagus, broccoli-and-cheddar, bacon-and-cheddar and Mexican-spiced quiches are popular dishes, not to mention their chicken stew.
Sugarplum also sells retail jars of their homemade pumpkin butter, apple butter and sweet potato spread.
"They are healthy alternatives to high-end sugar products," Abraham-Noble explained. "You can use them in your yogurt, cottage cheese, ice cream or coffee."
She said to keep things fresh, the bakery's day-old bread and bagels are converted into garlic bread and bagel chips, which are served with salads and other dishes.
Abraham-Noble said the eatery also takes into account diabetic and allergic customers, who can find items made with agave nectar instead of sugar, as well as gluten-free and egg-free products.
"We serve meat eaters, vegetarians and those with allergies," she said.
Popular desserts include "healthier" cheesecakes made from yogurt, "flourless" chocolate tortes and "fairy cakes."
In fact, Abraham-Noble said fairies are a major theme at Sugarplum. She said whether it's Civil War reenactment persons or Renaissance fans in full garb, Sugarplum is a place where creative, costumed individuals can be themselves.
"I want to bring out the child-like innocence in everyone and make this a place where they can have fun," she said. "Fairies frolic here."
She said Saturdays and Sundays are character days, when anyone dressed as a character receives a free lunch.
"As long as they are not scary costumes," she explained.
Starting in March, Abraham-Noble herself will be dressing up for Saturday afternoon storytelling.
"There will be animal crackers and fairy potions for the children," she said.
Sugarplum Bakery, located at 1649 Lucerne Street, Suite C, also offers birthday cakes, wedding cakes and catering services.
Business hours are 7 a.m. to 7 p.m. Monday through Friday, 8 a.m. to 9 p.m. Saturday and 8 a.m. to 3 p.m. Sunday. For more information, call 783-8828.
