Cupcake truck and New Jersey bakery CupcakeStop in The New York Times

From today's The New York Times:

Mr. Ekster, 26, who completed his law degree at the New York Law School in TriBeCa in May 2009, is not a baker. But he chose cupcakes.

“When I was in school, I spent so much time traveling across town waiting in lines for dessert,” he said. “Cupcakes are such a great comfort food, but I wasn’t impressed with the offerings out there.”

So he opened CupcakeStop in June 2009, renting a commercial kitchen in Brooklyn to bake cupcakes, which he sold from a truck roaming the streets of New York City. In April, he moved the bakery to an out-of-the-way spot in a shopping center in Montclair, where it opened to retail customers in July. There are now two trucks in New York, and the company also has a small counter at the Limelight Marketplace in Manhattan.

Traffic, Mr. Ekster said, has been better than steady in Montclair. He attributes it to CupcakeStop’s recipes and its three bakers, trained at the French Culinary Institute. They churn out 9 to 12 flavors like chocolate caramel pretzel and Nutella crunch daily, rotating through a repertoire of around 80 varieties.