Cindy and Jim Hughes wanted to create something small but special when they opened Breadwinners on McKinney Avenue in 1994.

“We wanted to have one little restaurant we could run ourselves,” Cindy says. “Something where we could get to know the customers, and do the cooking ourselves.

“We both came from a chain restaurant in the Midwest, and we didn’t want to do any kind of big restaurant.”

Breadwinners serves cafe-style food in casual atmosphere. As the name implies, bread is big here: freshly-baked bread is used in sandwiches and many other dishes, and a generous basket of various breads comes with most dishes.

Pies and cakes also are popular. Featured here is a holiday favorite that Cindy says is very simple to do.

“The crucial part is not overbaking it. Take it nice and slow.”


  • 1 Graham cracker crust, pressed into 10-inch springform pan
  • 2 3/4 cups sugar
  • 6 eggs
  • 2 T. vanilla
  • 1 cup sour cream
  • 1 cup pumpkin
  • 1 t. nutmeg
  • 1 t. cinnamon
  • 1/2 t. cloves

Mix cream cheese and sugar, scraping bowl constantly. Add three eggs and vanilla, continue to scrape bowl. Add last three eggs, sour cream and pumpkin. Mix until smooth — do not overmix.

Pour batter into 10-inch springform pan that has a graham cracker crust. Bake at 250 degrees about two hours, or until toothpick inserted comes out clean.

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