Page 32 December 2014 Hot breakfast for the family By Amanda Goossen Photos by NTK Photography Their land was vast and their duties plenty. The Van Hofwegen tradition of raising cattle had been sewn intricately into their soil as well as their family spirit, for generations. Growing up on a Tolleson, Arizona dairy farm did more than teach young Kay Van Hofwegen about milking cows. It was an education on strength and family tradition. At the family farm, the children woke to change feed and care for the calves. For Kay it was the only life she knew and a memory she treasures. “I would get on the school bus in the morning after doing my chores and my friends would say, ‘You smell!’” said Kay. “I had no idea what they were talking about.” The straw in her hair was part of her heritage. Kay’s maternal and paternal grandparents both owned dairy farms. Her parents, David and Janet, grew up only miles from each other, both beginning morning chores with the crow of a rooster. As their relationship grew, Janet would ride her horse over to the Van Hofwegen land and watch her future husband work on the yard. When the two married at just 18 years old, they decided to start their own farm. There they’d carry on family traditions with their own children, instructing them on how to care for animals and tend to their land. For their daughter Kay, however, a city life was in her future. Moving to Illinois for college, she’d choose to study social work. After earning her degree she returned to Arizona, where she married her husband, Chip and became Kay Allison. Finn (6), Noah (4), and Kate (2) came next, keeping this young and energetic mother busy. The traditions of her youth, though, kept nagging at her. “As a kid we always ate breakfast and dinner together,” said Kay. “My dad would get up early to work and come in for breakfast. My mom would make a huge hot meal.” Buttermilk biscuits were always a key player in the breakfast rotation. “We ate biscuits two to three times a week,” said Kay. “The rotation was biscuits, muffins, biscuits, pancakes, biscuits.” Biscuits, eggs and bacon made up the meal of Kay’s childhood. Buttermilk biscuits and homemade strawberry jam, her mother’s trademark. When looking to reconstruct certain memories from her past, inviting her mother’s recipes back into her home only made sense.

Page 33 December 2 0 1 4 “There are certain things I’ve tried to carry on,” said Kay. “We do a hot breakfast every morning, my kids just don’t have cows mooing outside.” A couple years ago, when Kay decided she wanted to start a small business, she began researching her vision. A friend in the food truck industry mentioned the key to success – choosing one item you are really good at and building a business around it. “I thought, ‘I know; I can do biscuits,’” said Kay. Have a Holly Jolly Holiday. we ship | nothingbundtcakes.com | we deliver Holly Jolly Holiday. a purchase of $25 or more $5 OFF Expires 12/31/14. Limit one coupon per customer. Cannot be combined with any other offer. Redeemable only at the bakeries listed. Must be claimed in-store during normal business hours. No cash value. Scottsdale 17025 N. Scottsdale Rd. Ste 110 (480) 502-8900 Phoenix-Central 4290 E. Indian School Ste 101 (602) 954-4041 Soon after this sudden epiphany, Kay spoke to the owner of Royal Coffee Bar, Hayes McNeil, about his need for a simple baked item at his stores. Kay jumped at the chance. At the beginning of 2014, Rise Biscuits Co.’s biscuits were sold at Royal Coffee Bar at the Biltmore Fashion Park. Served with a side of homemade strawberry jam and a honey stick from Crockett Honey, the biscuits were popular amongst guests. Flavor Friday brought special additions to the biscuits. Peach, raspberry, blackberry, Nutella, blueberry and lemon were added to the flaky cake, giving a dessert-like element to an already perfect old-fashioned breakfast staple. Throughout the year, Rise Biscuit Co. would evolve; eventually selling the biscuit flour mixture at Royal Coffee Bar, rather than the biscuits themselves. Handmade tea towels, biscuit cutters and both the gluten- free and buttermilk biscuit mixes can be found online at risebiscuitco.com along with the recipe to make Kay’s biscuits. Each Saturday Kay can be found downtown at the Phoenix Public Market, smiling bright with her beaming grin, passing on her childhood tradition to an entirely new generation. With each miniature cake she hands out, Kay Allison reminds the world that you can take the girl out of the farm, but you can’t take the most cherished childhood memories out of the girl. To find out more, go to risebiscuitco.com.