There's a new kind of bakery in American Fork.

Called an artisan bakery, Flour Girls & Dough Boys opened its doors in December. It's an artisan bakery because everything is individually made.

"Artisan just means things are made by hand," owner Carol Coppins said.

That's not all that sets it apart, however.

"Everything is made from scratch," she said. "We want to sell things that we would like to eat. We try and make things that we would feel comfortable buying." Part of that is using only quality ingredients, she said. "We make things that are intended to be enjoyed."

To that end, they use only unbleached, umbromated flour from Lehi Roller Mills.

"We use as many local things as we can," she said. "We use a lot of good ingredients and natural products. There is no trans fat. A lot of people appreciate that. Everything is made by hand. That adds a little to the cost, but a lot to the product. We don't use any mixes and no preformed frozen items. Everything is made here in the bakery."

Baked goods include breads -- Alpine sourdough, cranberry walnut, asiago cheese, focaccia, rustic country loaf, sunflower-honey-oat and 12-grain. Specialty breads include jalapeo cheddar, cinnamon raisin swirl, pumpkin patch sourdough, kalamata olive, whole-wheat pecan raisin and sun-dried tomato.

Pastries include cinnamon rolls, pumpkin bars, Danish, muffins, brownies, cookies and streusel cakes.

They serve a variety of hot soups, all made from scratch, in several sizes up to a quart take-home size. The house soup, Tuscan sausage and bean, is available every day. Chili, chicken with orzo pasta, cheddar broccoli, creamy tomato with basil and clam chowder are the soups of the day on other days.

In addition to quality ingredients, they use quality equipment, including a steam-injected deck oven.

"It is similar to the old-fashioned pizza ovens," she said. "The bottom is stone. It makes the crust shiny, with a good color, and crusty."

The idea for opening the bakery and restaurant came because she perceived a lack of that type of business in the north county area.

"We spent the last 15 years in the Boston area," she said. "When we came back, I missed certain things, like artisan breads, with crusty crusts. I love to bake. Cooking is one of the things that come easily to me. When I started missing this bread I started researching it a little. We did a bakery tour of Utah, looking for the bread. We found there were few places in the whole state."

Her preparations continued.

"I started buying books, reading and experimenting," she said. "I started taking classes."

She attended the San Francisco Baking Institute and a baking class in Vermont.

"All of my recipes are things that I have come up with from my classes," she said. "I have taken basic formulas and changed them around to come up with our selections."

The menu and selection of baked goods may change in the future, she said.

"We are still doing product development," she said.

There may be other changes also.

"We plan to have a preschool story hour and encourage people to come, with groups, or by themselves," she said. "They could sit and enjoy having some place to hang out for a while."

Flour Girls & Dough Boys also offers free wireless Internet access.

"People can come in and work, and have lunch," she said.