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Conway woman concocts special cookie

  • Recorder/Kathleen McKiernan<br/>Kate Eugin-Moore starts new sugar-free cookie baking business in Conway.

    Recorder/Kathleen McKiernan
    Kate Eugin-Moore starts new sugar-free cookie baking business in Conway.

  • Recorder/Kathleen McKiernan<br/>Kate Eugin-Moore starts new sugar-free cookie baking business in Conway.

CONWAY — For those who can’t eat refined sugar, dairy, gluten or prefer natural food, there is a cookie for you.

The South River Baking Company based in Conway makes frozen cookie dough to go, without gluten or dairy. To sweeten the deal, they are made with whole fruit.

Kate Eugin-Moore, 29, of Conway, the co-owner of Pages Coffee Bar, has branched into the cookie-baking business using her own recipe to give people who can’t eat sugar something sweet to eat.

What prompted Eugin-Moore to make the recipe is her own body’s reaction to sugar. In July, she was diagnosed with depression and attention deficit disorder. Searching for a cure, Eugin-Moore decided to give up sugar for two weeks. All her symptoms disappeared.

“I realized I can’t eat sugar,” Eugin-Moore said.

But Eugin-Moore’s favorite food is cookies, whether they are the classic buttery sugar cookies or the chewy chocolate chip cookies.

Eugin-Moore spent the next few months looking for cookie recipes. She tried Stevia, a sweetener, but didn’t like its taste.

In January, Eugin-Moore found what she was looking for. She created a recipe that uses natural fruit as a sugar.

“Every time I went to the grocery store to look for something sweet with no sugar, but nothing exists,” Eugin-Moore said. “I thought I should sell this. There’s nothing serving that market.”

The South River Baking Company was born.

Pages Coffee Bar and McCusker’s Market in Shelburne Falls sell the product.

“I hope it will fill a need and be something that people can eat and not feel bad,” Eugin-Moore said.

In the evening, Eugin-Moore mixes the ingredients with the help of friend and professional chef Emily Wholey of Conway. Ingredients include organic coconut oil, organic fair trade cocoa, gluten-free flour. The eggs come from Pete and Gerry’s of New Hampshire, which produces organic, cage-free, Omega-3 eggs from hens that are certified humane.

The cookies are easy to bake.

The cookie dough is frozen in a cylindrical black package. Simply slice the cookie dough and place on an non-greased cooking sheet. Cook at 375 degrees Fahrenheit for 12 to 15 minutes.

So far, they come in three flavors — chocolate, oatmeal pecan and chocolate pecan.

As a Conway native who grew up with the South River in her back yard, the name “South River” was natural.

“It’s Conway. I grew up here and I want to keep it local,” Eugin-Moore said.

Eugin-Moore hopes her cookie business becomes popular.

“There is nothing out there like it. I hope it has the potential to become its own entity,” Eugin-Moore said.

For more information, visit www.southriverbakingcompany.com.

You can reach Kathleen McKiernan at:
kmckiernan@recorder.com
or 413-772-0261 ext. 268.

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