Everything But Cookies 

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I look forward to each and every one of your weekly editions. I don’t believe I have missed an issue in the past year. Your newspaper is informative and helps me keep up on several areas of interest.

I am a proud and happy employee of Stone Ground Bakery in Salt Lake City. My first phone call this morning was from a customer congratulating us for being written about in City Weekly and wanting to know when we started selling cookies [“Good Eats,” July 26, City Weekly]. I pulled out my copy and saw that the blurb did indeed specify that we sell cookies. Unfortunately, we do not, so I had some apologizing to do to my customer.

Just so you know, I’m not writing to complain. I’m writing to say thank you for acknowledging the wonderful company I work for. Not many realize how much Stone Ground has grown in the past few years. Stone Ground Bakery is a provider for Sysco in not only Utah, but also Sysco Idaho and Sysco Montana, and is currently working its way into Sysco Spokane and possibly Alaska.

Even though we do not sell cookies, we have many items available: English scones, plain or chocolate-covered biscotti, pecan sticky buns, cinnamon rolls with cream cheese, 10 different flavors of bagels, traditional pretzels, cinnamon-raisin bread and cinnamon-swirl Texas toast. My two favorites are the sprouted-wheat-berry bread that is out of this world, and our country-harvest bread with cranberries, walnuts and raisins. Stone Ground is famous for its Tuscan Baci rolls—everyone comes in wanting those.

I will continue reading your magazine because it is awesome.

Kay Therkelsen

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