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In a small office in Veradale, Washington, sit the key ingredients
for a food company named SFB Specialty Foods, Inc. (d.b.a.
Sticky Fingers Bakeries), which sell English Scone Mixes,
Brownie and Quick Bread Mixes, Northwest Jams and English
Curds to gourmet food stores and food services. The ingredients
aren’t the flour, sugar, butter, fruit, or spices that
one would expect, but the company’s recipe for success
are the two owners, Thomas Owens and Ted Vogelman.
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 Before
moving to Washington and starting the wholesale English Scone
Mix business, Owens and Vogelman, who had been college fraternity
brothers, owned a bakery in San Diego, California. They started
that venture, which they called Sticky Fingers Bakery, in 1987,
and sold muffins, sticky pecan buns, cakes, cookies, and cinnamon
rolls to individuals and coffee shops. By 1989, the two men
began developing a scone mix that would require adding just
water to maintain quality and consistency. In a short time the
recipe became very popular with their customers, as well as
with the hotel and food service industry. Today their business
continues to grow and now offers the largest selection of English
Scone Mixes sold worldwide. |
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