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All You’ll Ever Knead
Table Spreads for every occasion
Photography by: Josh Marshall
Written by: Caroline Mosey
Now in its third generation of ownership, Long’s Donuts has built a name for itself that conjures thoughts of airy, melt-in-your-mouth doughnuts. “Our recipes are the exact same recipes that my grandfather, Carl Long, used to make 57 years ago when he opened his bakery on 16th Street,” says Cindy Rene. She and her husband, along with her two brothers, now run the legendary bakery, which has two locations—one in Speedway and one on Southport Road. “Every baked good is made from scratch and without preservatives, just the way you would make it in your own kitchen,” Rene explains. “We produce our doughnuts all day long so the doughnuts you’re getting at 8 at night are just as fresh as the ones you get at 5:30 in the morning.” The customer favorite is, naturally, the yeast doughnuts. “We don’t even bother putting them on trays in the cases,” Rene says. “They sell out too quickly!” If you manage to tear yourself away from the doughnuts, Long’s offers lots more by way of sweet treats. Brownies, eclairs, Danish rolls, cookies, pies and cakes are all in daily rotation. Some quick rules for newcomers: Don’t forget to bring cash (“It keeps the costs down for our customers,” Rene says) and don’t be daunted if you see a line to the cash register, as it moves at an impressive speed. 2301 E. Southport Road, Indianapolis, 46227, (317) 783-1442.
A joint effort by uncle and nephew team Tom Battista and Charlie McIntosh, this Italian-influenced bakery got its start last June. Tucked inside Fletcher Place’s Bluebeard restaurant, Amelia’s was named for the first woman in their family to come to the U.S. from Italy. McIntosh has no shortage of training when it comes to baking. “I attended the King Arthur Baking Education Center in Vermont, the San Francisco Baking Institute and apprenticed at the Blue Dog Bakery in Louisville,” he says. His key to unbeatable bread? Using natural fermentation rather than commercial yeast. “The method does take more time,” he explains, “but in the case of bread, the more time you can give it, the more flavor it will have. Most breads bake free form, without a pan, and develop a substantial and flavorful crust with a soft, irregular crumb.”
Amelia’s offers a variety of loaves, all baked fresh daily. Popular sellers are the semolina (made with durum flour and coated with poppy, sesame and fennel seeds), focaccia (coated with fresh garlic and herbs) and cranberry-walnut sourdough. You can purchase Amelia’s bread at the Indy Winter Farmers Market or by calling the store to place an order. 653 Virginia Ave., Indianapolis, 46203, ameliasbread.com, (317) 686-1582.
Laura Goodlet’s cupcake bakery in New Whiteland is a place that, even in her words, “radiates happiness.” Greeted by the sugary-sweet smell of freshly baked cookies and cupcakes, Goodies Cupcakery specializes in, yes, cupcakes. More than 40 flavors of them, in fact. She and her husband, Zach, started experimenting in the kitchen making cupcakes 10 years ago. After an unexpected separation from her company, the Goodlets decided to start selling their beloved cupcakes for a living. “Instead of hoping to find a job, we created our own,” she says. After remodeling their current New Whiteland location, the idea took off, one cupcake at a time. “We developed and enriched our recipes to make them just right,” she says. Top sellers include the Chocolate Thunda, a dark chocolate cupcake with truffle frosting, and the Fauxstess—a nod to the Hostess cream-filled version. But it doesn’t stop there. “We also make petit fours, brownies, cookies, fresh fruit Bavarian cream tarts, cake pops, cheesecakes and more,” Goodlet says. In the spring months, she loves incorporating fresh, local fruit into her menu. Keep an eye out for the strawberry shortcake—you won’t be disappointed. 301 N. U.S. 31, New Whiteland, (317) 300-8333.
Amazing Cakes of Indy
Specializing in wedding cakes—and spectacular ones at that—Millie Green puts her years of experience into practice every day at her well-known bakery. She opened shop in 1994 and began making intricate, custom cakes for Indy’s southside. “Wedding cakes are our specialty, but we also do a lot of high-end birthday cakes and cakes for other special occasions,” Green says. Her repertoire includes multi-layered and sculpted cakes, many of which are expertly crafted using rolled fondant to make a smooth finish and canvas for decoration. “We have 30 flavors to choose from, but I’d say the most popular choice is our white cake with raspberry.” And those with food allergies or special diets, don’t fear—Amazing Cakes can accommodate you, too. Green’s expertise has opened some exciting opportunities along the way. “I’ve gotten to judge TV cake shows all over the country,” she says, most notably for the Food Network. She also belongs to the International Cake Exploration Society, where she served as president for two years. “Here, our quality is top-notch,” says Green. “We’re very particular about the finished product. It should taste as good as it looks!” 4102 S. Madison Ave., Indianapolis, 46227, amazingcakesofindy.com, (317) 782-0660.
- May 24
“Strawberries on the Square ”
, Downtown Franklin
- May 31
“Transformations Salon & Spa Clinics”
5 p.m.-8 p.m., 8083 S. Madison Ave
- June 1
“Vintage Indiana Wine & Food Festival”
11 a.m. to 7 p.m. , Military Park
- June 22
“I Heart My Spouse: Amazing Race”
- October 5
“Prevention and treatment options for back and leg pain”
5:30-8:30 p.m., Indiana Orthopaedic Hospital (IOH), 8400 Northwest Boulevard