Goods are baked fresh everyday at Sweet Miss Giving's.
"Our breakfast side is breakfast quick breads, scones and muffins and then we have an afternoon sweet side of brownies, bars and cookies we also do cupcakes and cakes," said Kristi Gorsuch.
Pastry Chef Kristi Gorsuch not only created all the recipes, she also oversees the staff.
"We have blend of interns here at our program, professional staff and management staff, and they all work together to make sure that they're learning their standards, learning their recipes," Gorsuch said.
Sweet Miss Giving's opened in October 2008 and is the brainchild of Chicago House's CEO, Reverend Stan Sloan.
"We had to raise about a million and half in cash. We found investors and then that gave us about half of the money, and then we raised about $800,000 ourselves," said Sloan.
Over 50 percent of the profits from the bakery goes to Chicago House.
To be part of the internship four weeks of employment training is required.
"They go through a six-week training program that Kristi actually developed that trains people specifically in customer service, packaging delivery and then baking," said Sloan.
Intern Demingles Holmes says it not just about sweets.
"It doesn't matter just as long as I can measure and mix something and get it into the oven," said Holmes, "and get joy out of seeing the final product come out the way it should be."
And intern Sheila Jones just likes baking.
"I like making the chocolate chip, I like making the oatmeal raisin, I like making the ginger-pear scones, and I love ginger-pear scones, and the cream cheese brownies," Jones said.
Sweet Miss Giving has a wide range of packaging, gifting and delivery options. More than 90 percent of their products are local to the Midwest.
For more information go to our website at www.sweetmissgivings.com or call (312) 255-8470.
