A long-time beer lover, the home baker realized she could sell her products when a friend threw a beer-tasting party for her husband and Heinley provided a batch of sea-salt caramel and stout truffles. They were a big hit and her friends encouraged her to make the leap from amateur to pro. Not long afterward, she found herself without a job when the office where she worked in government contracting closed. "I had the time and creative energy to put into baking," notes Heinley, who also flips houses for additional income.
In addition to beer and liquor, Heinley uses only 100 percent organic ingredients for her baked goods. She also likes to source ingredients from local companies as much as possible: The rum in her drunken turtle cake comes from Dancing Pines Distillery in Loveland and the beer for her cupcakes is Great Divide Yeti Imperial Stout. In addition to supplying Denver Deep Dish with delicacies, she's working on creating pastries for other restaurants in town. "There are a lot of restaurants like Denver Deep Dish that don't have desserts," she says. "I'd like to do signature desserts for them."
While a storefront for Glo's is her ultimate goal, her priority now is building a customer base. "I'm picking up more on the catering side," she explains, noting that her repertoire is expanding to include some gluten-free options and baked goods with coconut sugar for customers looking for desserts lower on the glycemic index. "It's more important for me to make sure my recipes are perfect first," she adds.
For now, you'll have to get your fix of boozy desserts from Glo's Bakeshop at Denver Deep Dish, which opens at 11 a.m. daily.