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By LISA G. CURRIE
■awaharaiock N«w« Staff Writer
No, it’s not edible.
It’s art—dough art created by Lou Wynat of SperryviUe.
After two years of long nights, experiments with recipes, designs, paint and drying, she said she "has come a long way” with her talent.
Muffins, tarts, bagels, bread, cookies or pies are proof of her words.
A craftsperson of many years, Mrs, Wyant said she was discouraged with her craft projects—she had problem selling on consignment, little funds for advertisment, less for showroom or shop space and fewer customers.
Until the day she saw “dough art” in a shop. “It was so expensive,” she said, but the items created a curiosity in Mrs. Wyant that could not be satisfied until she perfected her own.
“You would not believe the stuff I threw out,” she said with laughter, remembering the hours and batches of dough that were less than perfect.
“I started with one recipe and fine-tuned it,” she said.
Slowly, adding and subtracting ingredients and conditions, recording actions and measurements in detail, baking and drying and painting and coloring, her recipe has become her secret.
It took three weeks of 13-hour days, and now her design and technique have become her trademark. Her ice cream sundaes, banana splits and pumpkin rolls ean be found in the Country Cafe in Washington, and her ice cream desserts, pies and cakes can be found in Bob’s Big Boy, The Cardinal Bakery and The Ivy Basket in Warrenton.
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