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Taking a Pulse
Blueprint for Success
The X Factor
February Around Utah Facts
Building, Construction, and Design Roundtable
UB Voices by UnitedHealthcare
RubySnap: Cookies with a “Wow” Factor
Let’s Put Our Money Where Our Mouths Are
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Stepping into RubySnap is like stepping back in time. From the Rosie-the-Riveter style pictures on the wall to the colors and fonts on the bakery menu, the overall style is reminiscent of the 1940s. According to owner Tami Steggell, it’s not just an aesthetic choice.
“We’re trying to celebrate a sense of yesteryear, when I think things were a little more pure,” she says. “We [bake] just like our grandmothers did, from scratch in the kitchen.”
A quick look at the cookie menu shows that what’s in the bakery case is definitely the star of RubySnap’s show. Each cookie is named after a woman—once family and friends, now also customers—and is as unique as the woman that inspired them. The fare at RubySnap ranges from the classic Trudy (chocolate chip) to the unorthodox Frida (spicy chocolate with a chile de arbol ganache center, topped with cinnamon-toasted pepitas) and everything in between.
“There’s something for everyone,” says Steggell. “We have a really diversified offering. So if you don’t like coffee, there’s almond or citrus or coconut. If you don’t like almond, there’s tart cherry. If you want fruity, you can have fruity. If you want classic, you can get classic.”
What Steggell really wants, she says, is to offer her customers a unique flavor experience. There is no basic, “boiler-plate” cookie dough that Steggell and her employees “throw trinkets into.” Every cookie has its own unique dough recipe, be it coconut-based, almond-based, carrot-based, or whatever Steggell feels like creating in her kitchen.
Each month, RubySnap offers two specials: one that’s assigned to a particular month like clockwork, and a secret special that Steggell decides to offer on a month-long trial basis. The January special was a coffee-Kahlua tiramisu cookie. The experimental special was a malted cookie with a toasted marshmallow and salted caramel in lieu of frosting.
Steggell has journals full of flavor combinations. There’s a few in the works now, such as a sesame-tahini cookie and a brown-butter mizithra cookie with a rosemary-lemon-pear glaze. But don’t look for them to be on the shelves any time soon: Steggell refuses to put out any cookie that doesn’t reach her high flavor standards.
“We’re just trying to deliver the ‘wow’ factor,” she says. “I do what’s best for your mouth. I love the reaction when customers come in for the first time or the hundredth time and you give them a sample and they say, ‘Wow!’ That’s what I’m after.”
RubySnap is located at 770 S. 300 West in Salt Lake City and online at www.rubysnap.com.