Steve Blank’s inspiration for his new career grew slowly over several years. “My wife and I would drive up to Austin on weekends, stopping into Whole Foods and Central Market for fresh bread,” says Blank. “I guess you’d say that we’re foodies. And it eventually dawned on us that what San Marcos really needed was a good bread store.”

In our April/May issue, we showcase Phoenix Rising owner, Steve Blank. As part of his profile, Blank offered to share a favorite recipe with our online readers.

Ingredients:

1 loaf of Phoenix Rising Cinnamon Bread
1 cup light brown sugar
1/2 cup butter or margarine
2 Tbsp. corn syrup
6 eggs
2 cups milk
1 1/2 tsp. vanilla