I have three dream jobs. The first is to become a high school history teacher/track coach. Alas, that will never happen because I recently developed a particularly rare fear of public speaking in front of students, and I also simply refuse to tackle more student debt to receive that certification. The second is to open a boutique to mesh my love of antiques, fashion, and unique design—certainly still a possibility. My third dream job is to be a chef—except without the crazy hours and late nights. While I’m certainly no Rachel Ray or Emeril Lagasse, which my brother constantly reminds me of, I really do love cooking and and baking and could see myself doing just that all-day long. Plus, with just a little bit of training, I think I would be destined for gourmet greatness.
An article in Sunday’s New York Times, “So, Sweetie, I Quit to Bake Cupcakes” by Audrey Davidow, revived my interest and has left me thinking of how I might someday establish a sweet shop of my own. The article talks about the recent glamorization of the food industry, and how a place called Sprinkles Cupcakes in Beverly Hills brought the “let’s-wait-in-long-lines-for-a-cupcake trend” to the Los Angeles area. This trend has provoked more than a few successful white-color professionals to trade in their investment banking careers and long hours for ovens and “the one job where the hours are worse than investment banking.” Many credit the cupcake obsession to Allysa Torey’s Magnolia Bakery, which opened in New York in 1996 and was featured on an episode of “Sex in the City”—which was priceless PR for them. Obviously.
I can’t say that I’ve seen any cupcake boutiques around the streets of Madison—yet. However, I did visit a small shop in Charleston, South Carolina called Cupcake last November on the trendy upper King Street. The cupcakes were so beautiful and delicate. They were cupcakes of the gods, cupcakes of a true connoisseur. And expensive at $2.75 a piece—especially when I could finish one in a few bites. They were amazing, though. Among their thirty flavors are banana butterscotch, red velvet, rocky road, lemon blueberry, praline and mint chocolate chip. Nine are available each day.
Well, maybe Madison needs a cupcake boutique, too, and maybe I’m the girl who needs to make it happen. We’ll see my friends, we will see.
An article in Sunday’s New York Times, “So, Sweetie, I Quit to Bake Cupcakes” by Audrey Davidow, revived my interest and has left me thinking of how I might someday establish a sweet shop of my own. The article talks about the recent glamorization of the food industry, and how a place called Sprinkles Cupcakes in Beverly Hills brought the “let’s-wait-in-long-lines-for-a-cupcake trend” to the Los Angeles area. This trend has provoked more than a few successful white-color professionals to trade in their investment banking careers and long hours for ovens and “the one job where the hours are worse than investment banking.” Many credit the cupcake obsession to Allysa Torey’s Magnolia Bakery, which opened in New York in 1996 and was featured on an episode of “Sex in the City”—which was priceless PR for them. Obviously.
I can’t say that I’ve seen any cupcake boutiques around the streets of Madison—yet. However, I did visit a small shop in Charleston, South Carolina called Cupcake last November on the trendy upper King Street. The cupcakes were so beautiful and delicate. They were cupcakes of the gods, cupcakes of a true connoisseur. And expensive at $2.75 a piece—especially when I could finish one in a few bites. They were amazing, though. Among their thirty flavors are banana butterscotch, red velvet, rocky road, lemon blueberry, praline and mint chocolate chip. Nine are available each day.
Well, maybe Madison needs a cupcake boutique, too, and maybe I’m the girl who needs to make it happen. We’ll see my friends, we will see.
1 comment:
im starving for treats right now and your last 3 posts were all about, or surrounding..treats.
um, maybe a cupcake boutique trip is necessary. In durango we have a bakery called Bread and their slogan is 'bread not bombs'. Well, my friend and i want to start a bakery were our slogan is 'our bread IS the bomb'. ha. ok, not sooo funny but i thought it was cool that you wanted to open a bakery too!
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