On the Line

ON THE LINE WITH KACIE SMAGACZ

The owner of Move That Dough Baking Co. loves to mix it up with vegan and gluten-free treats

BY TAYLOR BOWLER

Age: 33

You might know her from: Common Market Oakwold, where she runs a pop-up bakery on weekends; and Common Market South End, Plant Joy, The Hobbyist, Green Brothers Juice Co., Press & Porter, Bart’s Mart, and Queen City Grounds, all of which sell her treats.

Family status: Mom to a 3-year-old daughter

Hometown: Omaha, Nebraska

Currently lives: Oakwold

Currently reading: Divergent Mind: Thriving in a World That Wasn’t Designed for You by Jenara Nerenberg

What inspired you to launch a vegan bakery? I studied holistic nutrition and saw a lot of kids and adults developing allergies to wheat, soy, eggs, and dairy. I was also allergic to dairy as a kid. So I wanted to meet the needs of this growing community of people who don’t feel like they had options anywhere. THE TOUGH STUFF

Chocolate or cheese? Chocolate Co ee or tea? Co ee

Beer or wine? Beer Cake or pie? Cake Doughnut or mu n? Doughnut Red velvet or funfetti? Red velvet

Crunchy topping or sweet drizzle? Crunchy topping Ice cream or hot chocolate? Ice cream Sugar Rush or The Great British Baking Show? The Great British Baking Show Street eats or sitdown? Street eats

Facebook or Instagram? Instagram it matters that I love what I’m doing. That’s why I change my menu every weekend. But people get mad when I don’t have cinnamon rolls or blueberry doughnuts, so I usually have those.

What’s the story behind the name Move That Dough? It started as a mobile bakery, so I wanted people to know it was a mobile concept.

Where do you bake? I rent kitchen space at Common Market Oakwold. I’ve found this concept of sharing space in bigger cities, so I’ve always approached other businesses to work together and make that happen.

Was there a steep learning curve to vegan and gluten-free baking? There are already so many substitutes for vegan recipes, but with gluten-free, it’s harder because you’re working with different proteins and fats. So it’s a lot of trial and error, and a lot of throwing ingredients away if a recipe doesn’t work out. The biggest challenge with gluten-free is getting the texture right. It’s more scientific and complicated.

Dessert for breakfast: hard no or hell, yes? Hell, yes, but I’m also a big fan of nachos for breakfast. I say do what you want when you want.