“As I got healthier, I started to really like to cook again,” Kyle said. “So I started messing around in the kitchen and coming up with my own recipes, and a lot of that [inspiration] came from those cookbooks.”
In hopes of sharing the recipes with the Spring area through a bakery, Kyle left his corporate career, and his wife, Cyndi Griffin, left her job as a teacher. The duo opened Red Top Bakery on Feb. 28, 2019.
Named for the couple’s two redheaded daughters, Red Top Bakery specializes in cheesecake, which is available whole or by the slice. The bakery rotates through 62 cheesecake varieties annually with some of the most popular flavors being lemon blueberry, chocolate and classic New York cheesecake.
The bakery also offers cheesecake bites, cookies, pies, breads and breakfast items, including cinnamon rolls, muffins, scones and kolaches. Specialty items, such as the bakery’s signature breakfast pizza and brisket scones, are available on Saturdays.
“We try to experiment and just come up with something different,” Kyle said.
Because the couple are the only full-time employees, Kyle bakes the majority of items, while Cyndi specializes in cookies. The duo said they hope to hire seasonal help later this year to get them through the busy holidays.
While the coronavirus pandemic forced the Griffins to alter the bakery’s hours and limited their catering ability, Cyndi said it also helped them bond with local businesses as the small-business community continues to weather the COVID-19 storm together.
“That’s been one of the biggest blessings to have come out of COVID-19: all of the local restaurants really working together,” she said.
Red Top Bakery
6402 Louetta Road, Ste. 105, Spring
832-559-3150
www.redtopbakery.com
Hours: Tue.-Sat. 7 a.m.-5 p.m., closed Sun.-Mon.
