If you see Heather Glissman without her wedding ring, you’ll know she’s been making sticky buns. She insists on kneading every batch by hand — “When you put it in a mixer, you don’t know the texture of your dough,” she says — and it’s a task that’s not compatible with jewelry.
Glissman only makes four batches of a dozen buns at a time, and it takes her four hours from start to finish. She perfected her special recipe last August when she decided she had to figure out a way to make sticky buns just like her late grandmother Margaret Overholt did years before. No exact recipe existed for the much-beloved gooey pastries. “There was a lot of trial and error,” says Glissman, who finally perfected a recipe that her family agreed was just as good as the original. Glissman was looking for a new career, so she launched Grammy O’s Sticky Buns, named for her grandmother, last November.

Word of mouth and lots of cold-calling helped get things off the ground. On slow days, Glissman would pick out businesses from the phone book and drop off batches of buns and her cards, something she still does occasionally. The sticky buns come plain, with pecans, or half and half, and Glissman sells jumbo versions at the 17th Street Farmers’ Market. She also creates no-sugar-added oatmeal-nut cookies and banana-nut muffins made with whole-wheat flour and with or without craisins.

Glissman offers free delivery on most orders and she’ll even ship across the United States. For more information, call 564-4856 or visit www.grammyos.com.