Cindy and Jim Hughes wanted to create something small but special when they opened Breadwinners on McKinney Avenue in 1994.
“We wanted to have one little restaurant we could run ourselves,” Cindy says. “Something where we could get to know the customers and do the cooking ourselves.
“We both came from a chain restaurant in the Midwest, and we didn’t want to do any kind of big restaurant.”
Breadwinners serves cafe-style food in a casual atmosphere. As the name implies, bread is big here: freshly baked bread is used in sandwiches and many other dishes, and a generous basket of various breads comes with most dishes.
Pies and cakes also are popular. Featured in the Advocate this month is pumpkin cheesecake, a holiday favorite Cindy says is simple to do.
“The crucial part is not overbaking it. Take it nice and slow.”
BREADWINNERS PUMPKIN CHEESECAKE
1 Graham cracker crust – pressed into 10-in. springform pan
2 ¾ pounds cream cheese
2 ¾ c. sugar
6 eggs
2 T. vanilla
1 c. sour cream
1 c. pumpkin
1 t. nutmeg
1 t. cinnamon
½ t. cloves
Mix cream cheese and sugar, scraping bowl constantly. Add three eggs and vanilla, continuing to scrape bowl. Add last three eggs, sour cream and pumpkin. Mix until smooth – do not overmix. Pour batter into 10-inch springform pan with a graham cracker crust. Bake at 250 degrees about two hours, or until toothpick inserted comes out clean.
