Twizted Confections to open in Normandie Center at Central and Woodlawn

WICHITA — It perhaps makes sense that Tina and Bruce Reesman own both Smart Security and Investigations and Not Just A Cop Shop. Their newest business, though, is going to be a deviation from the security world.

The Reesmans are opening Twizted Confections, a bakery, in Normandie Center at Central and Woodlawn next month.

“My husband actually has been baking for many years, and this is a passion of his,” Tina Reesman says.

The bakery will open in the approximately 3,500 square feet where Subway used to be.

Normandie also is where Sweetly Scrumptious is, but Reesman says she and her husband’s business will be slightly different.

They plan to sell pastries such as cookies, baklava, cannoli and what she calls “authentic East Coast” cheesecake and pies.

“I hate to say this, but you can taste the calories when you eat it,” Reesman says. “We don’t cut back on the butter. We don’t cut back on the sugar. What you’re eating is rich and decadent and melts in your mouth.”

Twizted Confections won’t have cupcakes or cakes.

“My husband is so incredibly talented … that when he makes cakes it’s a huge process,” Reesman says.

They’ll offer some sugar-free and gluten-free items along with some savory food, such as quiches for lunch and mini quiches for appetizers.

The bakery will have a soft opening on Election Day Nov. 6 with some donkey and elephant cookies. Anyone who shows an “I voted” sticker can have a free cookie.

The bakery will have a dessert bar and an open kitchen concept so customers can watch what’s happening. Reesman says the idea of the open kitchen also is that tempting smells “will hit you immediately” as you walk in the shop.

There also will be a space for events, such as birthday parties, and classes. Reesman says they’ll sell cookie dough for people to come make cookies there if they’re interested.

“Our vision is also to bring families together,” she says.

Reesman says it’s all about building traditions, such as baking as a family.

“Unfortunately, I think we as a culture have kind of gotten away from that.”

When it comes to desserts, she says, “There’s plenty of quantity but no quality in it.”

She says she and her husband, who will be baking early every morning, want to offer “foods that kind of feed your soul. Feel-good food.”

The idea, Reesman says, is “you’ve eaten something that makes you feel warm inside.”