sprinklefingers

oh my sweet lord in heaven, i’m feeling a little thick around the middle. going to bed last night i swore i’d wake up today and only drink juice.

then, upon waking, i stumbled into the kitchen and made a giant pot of coffee. next i poured some half & half into a cup, topped it with coffee and sat down to eat a slice of tart: orange curd with bittersweet chocolate pastry as a crust. almost just like juice.

i’ve been developing recipes for work. and i’ve been eating everything i’ve made. not the best policy, i know.

i’d like to blame all the eating on stress. but i can’t, because i’m not really stressed out. i’m more excited than stressed. so, i’m excited eating, not stress eating. what? i’m confused. totally.

anyways, wednesday was a huge day in my life. we signed a long lease for a new bakery space that is gigantic compared to the space we currently operate out of…the kitchen will be at least 4 times bigger than the one we use now. with more space comes an expanded menu…and with an expanded menu comes the chance to be more than a cupcake bakery.

see, i never intended to open a cupcake joint. i opened my shop 5 years ago, and on opening day we were a bakery, not a cupcakery. we made baby scones in yummy flavors like chocolate chip with ancho chili and blueberry with lemon. also on the menu: rich and fudgy brownies, chocolate chunk cookies, pumpkin gingersnap pies, banana bread, cheddar+onion biscuits and much more. occasionally (seriously, folks!) there were a few cupcakes in the case, but other sweet treats definitely outnumbered the cupcakes. then something funny started to happen: my customers started demanding more cupcakes. special orders were for nothing but cupcakes. we had lines out the door for cupcakes. and so one day i decided to not make that last batch of scones and instead make another batch of red velvet cupcakes - and guess what? the cupcakes were gone in no time flat. that created a slippery slope and eventually we were making so many cupcakes that we didn’t have the time (or the space) for anything else. so, like any reasonable person would do, i made more and more and more cupcakes. now, if you had a bakery and made a batch of cupcakes and also made a batch of scones and the cupcakes sold out in 15 seconds but the scones took all day to sell, what would you do? you’d make a lot more cupcakes! so, that’s what happened. and that’s how my bakery became a cupcakery.

so, needless to say, i’m excited to get back to being a bakery. we won’t get in the space until the build-out is complete and the dust has settled, but in the meantime i’ll be fine tuning my best recipes and training my most trusted staff…and keeping you updated along the way!