The bakery, now located at 2249 Gus Thomasson Road, Dallas, is known for its healthy baked goods, from whole grain crisps and granola to sourdough waffles and a variety of biscuits.
Owner Sandra Daniels said she decided to create Hippos and Hashbrowns after returning to the U.S. from a 14-year missionary trip in Kenya with her husband. While in Kenya, she learned to cook everything she and her family ate from scratch—she said she even learned how to make homemade Fritos.
“I had to learn how to make stuff from scratch but do it in a really efficient way with just pretty simple ingredients,” Daniels said. “That’s really the whole idea behind the bakery, helping families eat that way. Helping them eat well from quality food with few ingredients, all made from scratch.”
As for her business’ name, Daniels said “hippos” is a nod to her time in Kenya. Adding “hashbrowns” just sounded “cute, quirky and memorable.”
Hippos and Hashbrowns opened in 2016 without a physical storefront and sold its items at local farmers markets. In late 2017, it moved into a shared commercial kitchen and began selling its items in retail stores, Daniels said. Her products will still be available in retail stores, and she plans to continue attending local farmers markets.
The bakery is open Thursday-Saturday from 8:30 a.m.-2:30 p.m. 346-800-3610. www.hipposandhashbrowns.com
