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In a small office in Veradale, Washington, sit the key ingredients for a food company named SFB Specialty Foods, Inc. (d.b.a. Sticky Fingers Bakeries), which sell English Scone Mixes, Brownie and Quick Bread Mixes, Northwest Jams and English Curds to gourmet food stores and food services. The ingredients aren’t the flour, sugar, butter, fruit, or spices that one would expect, but the company’s recipe for success are the two owners, Thomas Owens and Ted Vogelman  Before moving to Washington and starting the wholesale English Scone Mix business, Owens and Vogelman, who had been college fraternity brothers, owned a bakery in San Diego, California. They started that venture, which they called Sticky Fingers Bakery, in 1987, and sold muffins, sticky pecan buns, cakes, cookies, and cinnamon rolls to individuals and coffee shops. By 1989, the two men began developing a scone mix that would require adding just water to maintain quality and consistency. In a short time the recipe became very popular with their customers, as well as with the hotel and food service industry. Today their business continues to grow and now offers the largest selection of English Scone Mixes sold worldwide.
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