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Sep 20, 2007 01:06 PM

Gelpe's morning glory muffins (Minneapolis)

There used to be a great bakery on Hennepin Avenue in Minneapolis Uptown called Gelpe's. They sold a variety of breakfast muffins that they called "Morning Glories", and they were sensational. They were pareve, and vaguely reminiscent of bran muffins, but infinitely richer and better in flavor.

Ring a bell for anybody? Anyone have a clue how they were made?

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  1. As you probably know, Gelpe's was bought out (I believe) by Wuollet's, which is now located in the same space.

    Morning glory muffins are typically made with shredded carrots in them. There are a couple of recipes in this thread from the Home Cooking board:

    1 Reply
    1. re: bob s

      What I remember from Gelpe's are big (big!) flakey croissants in the early 1980's, before Supermom's and McGlynn's and everyone else in the country started using "croissant" as a term for doughy crescent-shaped objects in plastic clamshell containers.

      TonyMiller, thank you for reminding me of Gelpe's!

    2. Gelpes had the best challah.

      1. I worked at Gelpe's, the summer of 1978. I made all the yeast strudels, oatmeal cookies, challah, baguettes, reine de saba, royal mocha walnut torte, cheesecake, linzer tarts, black velvet cakes, victorias, tarts, puli tortes, but I can't remember the other things. I am trying to remember what else we made. There was a cake similar to reine de saba but I can't remember the name. Most of the cakes and such came from or were adapted from cookbooks like Jacques Pepin's La Technique, for one. The challah had wheat germ, unbleached flour, honey and barley malt syrup. The difference from other challe is more egg, and much more sweetening, and of course the wheat germ. The tough part is finding a good barley malt syrup. Forget the natural-foods brand. The best I found was in a Korean grocery, a standard Korean brand. It should be golden, much lighter than used for beer making.
        For three cups of unbleached bread flour, use 2 tsp. yeast, 1 tsp. salt, 2 eggs, reserving 1/2 of a yolk for egg wash, 1-2 tbsp. oil, at least 3 tbsp. of sweetening, be it sugar, honey, dark corn syrup, or barley malt. You can also use 1 tsp. of molasses (we did). Mix and knead, etc. What was also different was that we used five braids, which is too tricky to explain. Some bread books show how to braid any different number. Try that. It comes out different at home, so adjust the recipe to taste. Mainly, it is richer, denser, sweeter.
        It was a lot of fun to work there.

        2 Replies
        1. re: zindorf

          Zindorf, thanks for the great treats - I'm sure I ate many of the things you made at Gelpe's. Man, how I miss that place! There's really nothing to replace it, even now.


          1. re: AnneInMpls

            I spent much of my time at Gelpe's - I worked there initially and in later years would spend hours almost every morning studying, reading and writing. I miss the morning atmosphere: the hum of the florescent lighting, the murmur of the front refrigerators, the shuffle of the feet, the aromas, the joking of the staff, greeting friends and acquaintances....and the coffee! Wonderful - and free refills too.

            I enjoyed a little romance with another customer during that time as well. <sigh>