Q&A with Kim Washburn of Laurannae
Laurannae is a new modern bakery in Broken Arrow’s Rose District. We checked in with owner Kim Washburn to find out more.
Laurannae is a new modern bakery in Broken Arrow’s Rose District. We checked in with owner Kim Washburn to find out more about her killer cinnamon rolls and her family of five children.
Tell us about Laurannae.
About six years ago, my sister-in-law, Jessica, and myself started this little cupcake company where my mother was our primary customer. We named the business Laurannae, which is a cross between our middle names, Laura + Rannae, and just assumed people would know how to pronounce it — we were wrong. (It’s pronounced Laura-nay.) A few years into the business we bought a small vintage-style trailer, which is now (our) cupcake caravan.
Jessica eventually stepped away from the company, realizing her heart was leading her on a new adventure in the entrepreneurial world, which left me with some decisions to make. We had expanded into cakes at this point and had just tapped into the wedding industry, so the company was really at a point where it could explode or we could walk away.
After a long conversation with my husband, we decided to keep Laurannae alive and look into a brick-and-mortar in order to produce more cakes and create an environment to meet with our brides and clients. We eventually decided to offer espresso and expanded our menu to turn it into a boutique bakery.
You have some interesting combinations of cake flavors, like honeycomb and strawberry and spiced cake with peaches. Can you tell us about those?
We definitely do not want to be a normal cake shop with the normal, everyday cake flavors. I didn’t want to offer “traditional and gourmet” options, I just wanted everything gourmet. Offering unique combinations of flavors that pair well with each other that people might not have ever tried before was really how we came up with our menu.
What is your single favorite item on your menu?
I’d say our scones. Those things are dangerous. They are just a hint of sweet, so you could eat a dozen before realizing what it is you’ve just done. For coffee, I love Fair Fellow cold brew with lavender and a splash of cream; it’s just yummy.
How has balancing work and home life been since opening?
We have made the bakery about the family. You will see our girls working the counter or doing dishes. You’ll see the boys run in to sweep the floors just long enough for a few dollars in payment then run straight for the chocolate shop Nouveau – Atelier de Chocolat, Rocket Fizz or STG Gelateria. It has actually been amazing getting the kids involved and teaching them about entrepreneurship and responsibilities. Our church, Church on the Move, recently launched a campus in the district, meeting at the BA PAC, so we really live, work, play and worship all within a few blocks. It really is a dream come true.
When you’re not at the bakery, what do you like to cook at home?
I’ve been very blessed with a husband who helps with cooking and two daughters who are old enough to help with meals. We basically end up firing up the grill at the end of the day and pairing whatever we grill with lots of grilled veggies, salads or pasta. I’m not going to lie though, there have been plenty of nights we’ve eaten cinnamon rolls or pizza. Balance.
Do you have a most memorable meal?
My favorite meals are the ones my kids actually eat. I really enjoy cooking as a family and trying new recipes with them.
What do you always have in your fridge at home?
We do lots of easy grab-and-go things. We are pretty good at keeping boiled eggs, items for quick salads, fruits and cheese. But let’s be honest; with five kids, things don’t just hang around in the fridge for very long. It’s a struggle to keep the fridge stocked at all times.