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Legacy businesses are the mainstays of small towns. Flagstaff has a lengthy list of viable and award-winning examples that are two and three generations deep: Warner’s Nursery, Los Alteños Restaurant, Loren Vickers Overhead Door, Frederick Fisher Jewelers, Cornish Pasty Co., Brandy’s Restaurant, Flagstaff Roofing, MartAnne’s Burrito Palace and -- fortunately for us -- many more. Nurturing savvy and success, nuanced by upstart inspiration and innovation, such businesses preserve their ideals while pushing forward.

Regardless of the product or service, the succession of a business through a family member or an employee is balanced with financial health and sustainability, tax considerations and technology. This same practicality steers Cedar House Coffee Shop and Bakery to mentor the next generation and pass the baton.

“In taking over to lead the business, it’s important to respect and understand what makes Cedar House Cedar House,� Megan said, daughter of Wendy Kuek-Heng who bought the shop in 2016. “Learning the values -- community and quality -- is massive, that and keeping those solid for our team. Plus asking, 'What can I bring to the table to help us flourish?'�

Flourishing had its challenges in the initial days. “We trained all our kids to drink coffee. Megan was 10 years old,� Wendy said with a laugh. The family had little industry knowledge, but a Los Angeles man, who was passing through town, provided compassion and competence. He observed and gave them a weekend crash course on coffee. “Overnight, we became coffee snobs, discerning, and the coffee business began.�

The traveling family from Singapore missed the flavors and products from Asia and Europe, and due to Megan’s food allergies, they became resourceful in crafting their menu. “We create our recipes from raw ingredients -- a clean label, whole and natural with no artificial dyes. We serve what we feed our family,� Wendy explained.

All pastries are made on the premises. Wendy focuses on savory bakes, which include puff pastry filled with smoked ham, Swiss and sun-dried tomato pesto, roast turkey and provolone with vegetable and basil pesto, sausage with apple glaze and poppy seeds or spinach and creamy feta.

Megan is geared to sweets. Her flaky parcels are filled with layers of blueberries, classic apple with lemon drizzle, a pinwheel of peach or cherry, shaped into a delicate rose. Try a blueberry cobbler muffin, cinnamon and walnut, or perhaps, a scone in cranberry and apricot with orange essence or a rich double chocolate, studded with choco chunks. Croissants, cinnamon rolls, loaves of lemon or chocolate banana compete with Belgian waffles, coffee cake and turnovers in the display case.

Cruffins are the latest invention for team of five bakers. “They are a good vessel -- it allows us to experiment with flavors and fillings,� Megan said.

She began her culinary foray at a tender age and expanded her training through a pastry chef, where she also learned to temper, shape and sculpt chocolate. She sold the premium treats at private events, and bars are available at the Cedar House.

The coffee program is fueled by a local micro-roaster, who curates a custom blend of beans, based on profiles and tasting notes. Standard drinks, like a latte, mocha, Americano and flat white, are on offer alongside chai and matcha lattes, Thai tea, traditional espressos, cortados and macchiatos as well as flavored options.

When considering ideas, the mother-daughter team looks back to their heritage and tailors it to Flagstaff. A recent innovation, which reduces waste, is a nod to Asia. Coffee jelly -- made with vanilla, sugar and gelatin -- is added to drinks in a fashion similar to boba. “We express ourselves, and customers can challenge themselves,� noted Megan.

Cedar House’s catering angle is developing and customizable to order by phone. From Northern Arizona University faculty or hospital meetings to church gatherings, school functions and weddings, they find insistent customers spread the word.

Cedar House is located in Sunnyside, historic in its own right with the commercial ventures of Velma Fanning. The risk-taker owned a number of businesses, including the building where Cedar House stands today. “We’re glad to highlight this part of town and its injection of new businesses and champion her entrepreneurial spirit,� Wendy said.

A legacy business fosters its influences, tenets and contributions to benefit future owners and the wider public. Megan said, “With two generations now, the loyalty of customers shows we have an impact, and it’s an honor and privilege. My viewpoint has brought in a younger demographic.�

Wendy added proudly, “They see her as fresh; they love her. It’s fun to be part of that legacy and love of community.�