Sugarplum Bakery under new owners
March 16, 2007
When Carson Valley resident Therese Abraham-Noble heard the Sugarplum Bakery & Treats was going to close, she wanted to do something so the bakery wouldn’t disappear.
“To me it’s like a cornerstone of Genoa, just like the Genoa Bar,” said Abraham-Noble.
So she bought the place, and it came with the pots and pans, the mixers, the fixtures and the staff.
“The previous owners wanted me to be successful so they helped,” she said.
Sugarplum Bakery remains to be known for fresh-baked French bread, hard rolls and baguettes and the signature Sugarplum pie of French pastry with black plums.
In addition to scones, cakes, cheese cakes, deep dish pies, tarts, cream horns and candied pretzels, Abraham-Noble has two new pizza ovens to do Chicago-style pizza.
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The bakery provides catering services and makes custom cakes and trifles for weddings and other special occasions.
Sugarplum Bakery has a coffee bar and daily breakfast specials, quiche and pot pies.
For lunch, there are Kosher hot dogs, pita wraps, salads, soups, chili and sandwiches on a choice of homemade bread.
Food may be enjoyed on the patio under the trees or inside the bakery.
Abraham-Noble has had her own photography and video production company for 15 years.
She works with students as young as 13 from area schools to be interns in the bakery.
The student bakers will learn all aspects of cooking and baking.
“If we plant the seeds now, they can see what they can be when we grow up,” said Abraham-Noble.
What: Sugarplum Bakery
Where: 2292 Main St., Genoa
When: 8 a.m. to 5 p.m. Tuesday through Saturday, 10 a.m. to 5 p.m. Sunday