BY LARRY KUBERT/For the Journal Star
Monday, Feb 25, 2008 - 12:18:38 am CSTBefore Anne Hintz and Lovena Glantz opened their bakery last May, each of the two young business people had dreams.

And those dreams intersected  in several places.

The product of those dreams became Red Moon Bakery, and the pastries, cakes and confections that the establishment yielded garnered praise from their customers and the media.

Their muffins were hailed as among the best in town, and the cupcakes, cinnamon rolls and cookies were not far behind.

The phrase “Baking your wildest dreams come true” became Red Moon’s mantra.

Hintz and Glantz chose their location, 416 S. 11th St., because they liked the proximity to downtown.

There was also the fact that the building didn’t require much work to transform it into a bakery. And, as Hintz points out, the rent was pretty inexpensive compared to other places.

But there was something else about the location that made it work for Hintz and Glantz.

The co-owners certainly were not opposed to having a profitable business, but according to them, “it was not about making big money.”

No, they wanted to open a business that would pull the area community together,  help draw the neighborhood just south of the downtown business district into a familiarity that was unique and special.

Hintz talked about futurist Daniel Quinn’s book “Beyond Civilization,” where society — or perhaps portions of society, like a neighborhood — are drawn into a simpler, less complex and more intimate way of life.

In many ways such a “tribal business” is what they hoped Red Moon would become.

Hintz says that her dream for Red Moon is for it to develop into a safe haven for the community or the neighborhood, where people can gather, have a tasty muffin or cupcake, talk a bit about the world and then move on to their regular societal requirements.

“I want Red Moon to do something for the public … to provide a service that is appreciated, and do a little something for myself, too,” Hintz said.

Glantz and Hintz became acquainted through friends. Glantz, who had attended culinary school at Brown College in Minneapolis, enjoyed working in food service. Hintz always had liked to cook and bake and had been trying to figure out a way to provide baked goods to Meadowlark Coffee & Espresso, which is co-owned by her husband, Adam.

Approximately 60 percent of Red Moon’s business is on the wholesale end, with the bakery selling its products to Meadowlark, as well as Jones Coffee and the downtown HighNooners.

The pair drew on family and cookbook recipes for inspiration for their baked offerings, which also can include scones, brownies and cakes. They point out that wherever a recipe came from, they “tweaked it and made it our own” to match what they were striving to accomplish in the bakery kitchen.

But dreams are individual things. There are the parts that mesh. And there are the parts that fluctuate and change.

As such, this past January Glantz decided to leave Red Moon to pursue other interests and Hintz is carrying on the business by herself.

That meant a few changes. The bakery is now only open for retail sales Mondays through Fridays from 7 to 9 a.m. While the storefront sales made up the smallest percentage of the bakery’s business, Hintz emphasizes that the regular Red Moon customers and community the retail sales have developed are of utmost importance to her.

With Glantz’s departure, Hintz said that while Red Moon still would continue to offer special-order items such as cakes and cheesecakes, she will require more advanced notice. And, on some occasions, she may have to refuse some orders. With the reduced storefront hours, she plans on making specific arrangements with customers who have special order pick-ups.

Also Hintz said that if Red Moon was out of an item, she would continue to make referrals to other local bakeries that might be able to help the customer.

“It is all about supporting local businesses,” she said.

While Red Moon has about eight varieties of muffins and six kinds of cupcakes on its menu, it generally offers only about three different muffins and a couple types of cupcakes a day. The bakery’s super fudge brownies and cinnamon rolls are regular items.

Hintz bakes fresh products every weekday, alternating the offerings and adding in items such as scones and cookies if she hasn’t made them in a while.

Hintz also is planning on Red Moon having a booth at next summer’s Jazz in June concerts.

With its bakery kitchen walls toned in lime green and sky blue, Red Moon is about good food, prepared in the Red Moon style — simple, and for the people who appreciate it.

The bakery is about extending its dreams to the dreams of the customer.

It’s about taking a chance — “it’s only money; you can always make more tomorrow.”

It’s about making food and community and fellowship part of the dream.

It’s about making dreams possible.Anne Hintz covers a batch of muffins at Red Moon Bakery as she readies an order for the Meadowlark Cafe. (Michael Paulsen)