San Francisco - December 12, 2005

Spike Girl

Sugar & Spike Treats

Everyone has a vice. For some it’s overindulging in all things sweet. For others, it’s swigging from a bottle of hooch.

In Pamela Cianci’s case, it’s a combination of the two. After quitting her big-time marketing job, she decided to get back to her roots. And so with her great grandma’s rum cake recipe in hand, she began doing what she loves most. Baking.

Everyone adored them so much that she soon opened her own company, Sugar & Spike. Along with scrumptious rum cakes, Cianci also makes the Kahlua Conniption (a chocolate and Kahlua treat), a Latte Cake (with a touch of espresso), and Party Pecans. They’re classics — and little slices of heaven.

All cakes are bundt style with a sugar glaze; for a bit extra you can get them on a charger, covered in vintage foil (so grandma!).

And talk about dedication, Cianci bakes her sweets at Tante Marie’s Cooking School in the off hours (i.e. oftentimes 3 a.m.).

Leading us to wonder: What’s her vice?

Sugar & Spike (415-846-2364 or sugarnspike.com).