Edible Alaska
On A Roll
Photo by Sarah Lewis
Brett (13), Morgen (17), and Brenna (10) Enderle love helping their parents run the bakery because they know they’re working towards a concrete goal: the means to spend a chunk of the summer in Valdez.
Photo by Sarah Lewis
The Sweet Cheeks philosophy is to make 100 cinnamon rolls per day: once those are sold, they’re free to go play for the rest of the day.
Photo by Sarah Lewis
Sweet Cheeks’ cinnamon rolls evolved from a family bread recipe. The goal was to create the simplest possible recipe that would produce the best results, both in terms of quality and quantity.
Photo by Sarah Lewis
The name “Sweet Cheeks” came from a social media poll the Enderles used to ask friends and family what they should call their bakery. A graphic designer friend made the logo that graces their aprons, boxes, and stickers.
Photo by Sarah Lewis
Cinnamon rolls have always been the Enderle family’s comfort food, in addition to being their go-to gift for friends, family, and new neighbors. If you know Annie, odds are you’ve been handed a fragrant basket of cinnamon rolls at least once.
Sweet Cheeks’ home is a 1966 Airstream Caravel trailer purchased from a family friend in Soldotna. It was in original condition before Annie and Vance gutted it to turn it into their “mobile dream-come-true” by outfitting it with a bare bones, but completely modern, commercial kitchen
Everybody helps, but Annie says she and Vance consider weekends in the bakery “our time” together while the kids are off doing other things. They typically trade off tasks: the person who kneaded the first batch will roll and cut the second.
