If you want a feel-good story, look no further than Fluff Bake Shop.
And if you need evidence that this world is still filled with good people, you should meet the shop’s owners, Neal and Angie Fine.
The shop itself is the love child of the couple, who first started in the food service industry in their respective teen years, working in various restaurants. They opened their doors on January 2 in the location previously occupied by Rebellion Doughnuts, at 17677 Cumberland Road in Noblesville.
“The owners of Rebellion are friends of ours,” Angie Fine said. “When they approached us with the opportunity to fill what they would be vacating, we decided it was a space we could not pass up.”
The gesture was the catalyst for what would become a whirlwind of plans and preparations over the next several months. In the fall Angie lost her father, known well within their circle as Pappy. During this time, the Fines’ employees grabbed the proverbial oars and started rowing.
“I give credit where credit is due,” Fine said. “My husband and the team just did it all. It was a very humbling. They all knew my dad from him coming in. Everyone was just like, ‘You go do what you have to do.’ I never ever had to worry, that entire time.”
She said the team “took a crash course in doughnut making” during this time.
“I did underestimate the beast which the doughnut-making business is,” Fine said. “But my husband is making unbelievable doughnuts now.”
During the time of renovation, the couple continued to operate Wheeler’s Cafe, also in Noblesville.
“We were still running the cafe when [Neal] was working on this place and learning the art of making doughnuts,” Fine said. “Neal loves food and he loves to be creative. Doughnuts are just another artistic medium for him.”
To date, standout flavors include mascarpone fluff, sugar creme pie and peanut butter fluff buckeye doughnuts.
“We are still working on recipes,” Fine said. “We want to be accessible, and we want to also have amazing yeast doughnuts at a good price.”
Fluff Bake Shop boasts more than just doughnuts. They are well-known for their homemade chicken salad and tomato soup. The team that the owners have put together works “very quick and very efficiently,” according to Fine.
“I could not be more proud of the people who work with us,” she added. “Some of us have worked together for six years and some of us have known each other for 20 years. None of this right now would be possible without every single person on our team.”
The Fines’ team is comprised mainly of their employees from Wheeler’s.
“It’s very important to me that our employees understand how important they are,” Fine said. “I tear up thinking about the turnaround time for this whole adventure – the six or so months that was the timeline between us making the decision to move to this location. Two of those months I could not be here because I was taking care of my parents. I lost my dad. This staff stepped up and made it happen. I’m forever grateful for this team. That’s why we are here.”
That sentiment of loyalty is mirrored in every facet of the couple’s style of doing business, as well as their devoted customer base, most of whom Fine said followed them to their new location.
“We absolutely love the new space and we have a lot of loyal customers who know the quality of the food that they are getting, and they are big fans,” she said. “The customers know my team. They know everyone who works here. They come in for great food and also camaraderie. We are a community of friends and we know about each other’s kids and grandkids, so it’s not a chain. It’s a mom and pop; we just moved it to the city. That part of it is exciting.”
