Now is the time to order your Lion House Rolls and Pies for Thanksgiving! We have amazing bakery goods for your feasts this year, and every year!

Give our catering office a call at 801-539-3250 to place your order.

We look forward to helping make your holiday celebrations very fulfilling!

Spice up your fall holidays with 3 delicious recipes from our Head Baker, Brenda Hopkin

These treats come straight from the NEW Lion House Frozen Rolls cookbook!

Participants will learn how to make:

• Caramel Rolls
• Soft Pretzel Sticks
• Cheese Burger Surprise

Brenda will be teaching this class in several different locations throughout the month of October.  Keep checking the blog for updates on Where’s Brenda.  She may be teaching the class in your town next!

Wednesday, October 6th from 7-8:30 p.m. – Deseret Book in Spanish Fork, Utah

Thursday, October 7th from 7-8:30 p.m. – Deseret Book in Orem Parkway, Utah

Wednesday, October 13th from 7-8:30 p.m. – Deseret Book in Logan, Utah

Tuesday, October 19th from 7-8:30 p.m. – Deseret Book in Chandler, Arizona

Wednesday, October 27th from 7-8:30 p.m. – Deseret Book in Ammon, Idaho

Thursday, October 28th from 7-8:30 p.m. – Deseret Book in Rexburg,

Once you’ve learned some tricks, create your own recipe and send it in for the Frozen Roll Contest!  Your recipe may appear in the next cookbook!

CONTEST

Temple Square Hospitality is now selling authentic Old Nauvoo Jam! The jars can be purchased at both The Lion House Pantry and The Nauvoo Cafe in four delicious flavors – raspberry, strawberry, peach and pomegranate pepper.

Old Nauvoo Jam was developed by Russ Reed (pictured above) who grew up near Nauvoo, Illinois. The jams and jellies are produced in Hurricane, Utah. Reed’s credo is to “use as much Utah fruit as possible”. Old Nauvoo Jam contains no artificial preservatives, flavor, or coloring. The simple ingredient recipe include fruit, pectin, lemon juice, and cane sugar.

Russ Reed does most of the work himself, blending, mixing, and tasting his creations until perfectly delicious.

“My mother and grandmother were famous jam makers in Quincy, which is just south of Nauvoo,” says Reed. “You might say I’m following in their footsteps.”

He inherited his mother’s secret jam recipes several years ago, and Russ embarked on recreating and refining the many flavors he enjoyed at the table as a child.

“I’ve always felt there was a need for old-fashioned, homemade jam like we enjoyed in the old days. Now it seems like everyone doesn’t have time to make jams and jellies anymore,” says Reed.

Temple Square Hospitality introduced these new jams during General Conference weekend. Russ Reed came to serve samples of the jam on Lion House rolls and answer questions from the public.

Purchase a Lion House Roll boxed mix at your local markets, the Nauvoo Cafe or Deseret Book Pantries and watch this video to learn how to dress up your traditional rolls to look decorative and impress your friends and family!

The Lion House bakery now sells boxed mixes for their rolls, muffins and brownies! You can pick them up at several convenient locations and have the homemade taste of Lion House dishes in your very own home.

Available at the following locations:

• The Lion House Pantry Restaurant
• The Nauvoo Café
• All Deseret Book Stores
• Deseretbook.com
• The following Grocery Stores:
  • Dan’s Market
  • Dick’s Market
  • Lin’s Marketplace
  • Macey’s Market

This September marks twenty years that Brenda Hopkin has worked at The Lion House Bakery. When she started, Brenda made pies and decorated cakes. Today her baking expertise is evident through her television appearances and the demonstration DVD she recorded recently for Deseret Book on how to make Lion House bakery goods. She constantly puts this experience to use as the manager of The Lion House Bakery, which is located on the 9th floor of the Joseph Smith Memorial Building.

“We do not only produce all the bakery products for use at the Lion House,” says Brenda. “We have Lion House Pantries located in 21 of the 44 Deseret Book stores throughout the Intermountain West. Of those 21 stores, 11 of them have full bakeries where we offer Lion House Rolls, cookies, pies, chicken salad, barbeque sandwiches, brownies, cinnamon and orange rolls. We also offer finished cakes. I spend quite a bit of time going around to these stores and training the staff there on how to finish baking our products.”

To get an idea of the vast volume of bakery products that come out of the Lion House Bakery, each year they bake nearly 65,000 dozen rolls (that’s almost three-quarters of a million rolls), over 75,000 cookies, 0ver 11, 000 pies, and numerous cakes. Of course, none of this would be possible without the great people who make it all happen. Brenda explains about each one:

“Leticia Lezama is the assistant manager. She makes sure the number of hours to produce the amount of product we need each day stays under control and takes care of everything else too. The famous Lion House Rolls are made by Neal Allen, Jeron Mahoney, Bernard Haugland, Eugene Eckhardt, Bill Lopez, Sean Moran, and Jonathan Diaz. Many of these people do other things for us as well. Rafael Mauricio is our production baker- making cake blanks (which are undecorated cakes) for us and also pie dough and icing. Patricia Bliss is next in line as far as managing, if either myself or Leticia are not here. She can do most anything in the bakery. Casey Tanomrat, Isabel Vargas, and Stetsen Womack make pies and other items. Lorene Butler and Patricia Gritis are our cake decorators. Angela Turley and Scott Bigger take care of shipping items to the Deseret Book Pantries. Finally, Sheena Williams does data entry for us.”

We appreciate Brenda and her team for the fine job they do at The Lion House Bakery!