Okay, now I really need to go to Chicago ASAP!
Chicagomag.com's Dish blog has an interview with Phoebe Walters of the recently-opened $1.5 million venture capital backed bakery Phoebe's Cupcakes:
D: Any offbeat flavors?
PW: Salted caramel. Dark chocolate ginger wasabi. We have green tea. White peach Bellini. Corn cake with a roasted red pepper cheese frosting. Heirloom tomato pesto corn cupcake as well. We also make doggie cupcakes and doggie doughnuts. The neighborhood has lots of dogs.
D: How did you get the word out on your shop?
PW: We passed out 3,000 cupcakes on Saturday to the first people who got to the store. We had people on the street and down around the corner.
D: Sounds like the iPhone madness of last summer.
PW: Yes. We are the iPhone of cupcakes. But that was a little meet-and-greet. We are opening this Friday [April 24th]. We’ll have coffee and muffins in the morning, and cinnamon rolls along with our cupcakes. You don’t always want a cupcake in the morning. But you want something to nosh on.
Chicagomag.com's Dish blog has an interview with Phoebe Walters of the recently-opened $1.5 million venture capital backed bakery Phoebe's Cupcakes:
D: Any offbeat flavors?
PW: Salted caramel. Dark chocolate ginger wasabi. We have green tea. White peach Bellini. Corn cake with a roasted red pepper cheese frosting. Heirloom tomato pesto corn cupcake as well. We also make doggie cupcakes and doggie doughnuts. The neighborhood has lots of dogs.
D: How did you get the word out on your shop?
PW: We passed out 3,000 cupcakes on Saturday to the first people who got to the store. We had people on the street and down around the corner.
D: Sounds like the iPhone madness of last summer.
PW: Yes. We are the iPhone of cupcakes. But that was a little meet-and-greet. We are opening this Friday [April 24th]. We’ll have coffee and muffins in the morning, and cinnamon rolls along with our cupcakes. You don’t always want a cupcake in the morning. But you want something to nosh on.
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