Conversations with Mo Curry

Today we’d like to introduce you to Mo Curry.

Hi Mo, so excited to have you with us today. What can you tell us about your story? 
Bear and the Honey started (like many) in a small home in mid-town Phoenix. I specialized specifically in gluten-free, vegan, and paleo desserts such as pie, cakes, cookies, etc. Word quickly spread as there is an ever-increasing demand for allergy-conscious baked goods. We were then asked to bake for weddings, private parties, and events. 10 years later we have outgrown our tiny in-home kitchen to a brick-and-mortar that will open in Jan 2024. We will server a plethora of pastries, breakfast and lunch Sammies, and premium Italian roasted coffee that is roasted in-house. 

We all face challenges, but looking back, would you describe it as a relatively smooth road?
Definitely not. I am completely self-taught! I decided to go take a pastry course at Rio Salado. I was amazing because I was the only student therefore, I got to create a curriculum that was catered to what I wanted to provide for the bakery. I worked in multiple kitchens, working with chefs to strengthen my game. The biggest struggle was working out of a home kitchen. That finally changed when we got to lease a commercial kitchen. We got to expand our services and the amount of treats we could bake at one time. Unfortunately, time ran out for us there, and we had to find another space to produce. Now, we finally have a home to call ours in the beautiful Moon Valley area. 

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
Bear and the Honey proudly provides allergy-conscious pastries, cakes, and pies for every belly! Our most popular item is our CinnRolls. They are always vegan yet, no one would be able to tell the difference. We recently finally perfected our gluten-free/dairy-free CinnRolls. They are chewy, light, and decadent, and best of all, all bellies will enjoy them! Our clients continue to come back to us because we actually give a damn about how our community eats. It’s unfortunate to celebrate a birthday when you know you can’t eat your cake and have it too. We wanted to change that, and we believe we have. We of course create plenty of items with gluten, and dairy products but we are using high-quality ingredients that your bellies will thank us later for. For instance, we only use pure Mexican raw sugar cane (unrefined sugar). Also, we only use oat milk in all of our products to keep our nut-allergy clients safe. We take every precaution to make sure our guests are safe and satisfied with our goodies. Lastly, we are proud to announce we will be roasting our own coffee! It will not be the typical cheap dirty bean water sold at places like Starbucks, Dutch Bro’s, and even some local roasters. Our beans will be Italian roasted by one of the top roasters in North Phoenix. Coffee will be rich and full of unforgettable flavor that will keep and attract the serious coffee drinker. 

Do you have recommendations for books, apps, blogs, etc.?
Podcast: House of Herby 

Morning Microdose 

Mindful in Minutes 

Books: 

Extreme Leadership 

Milk Bar 

Dominic Ansel 

Momofuku 

Dope Kitchen 

Pricing:

• Cakes start at $75
• Coffee starting at $4
• Breakfast Sammies $15
• Lunch Sammies $15
• Pastries Starting at $4

Contact Info:

• Website: bearandthehoney.com
• Instagram: @bearandthehoneyphx
• Facebook: @bearandthehoney
• Yelp: Bearandthehoney

Image Credits
Mo Curry