Flavors: Friday, December 6th - Plus What’s Been Going On
Man, you would not believe the week I just had. Or maybe you would. Apparently everyone saw this coming but me. “How did you guys not realize you’d be packed! Do you know how much press you have!”
Of course I realize how much press we have. I just figure that no one is actually impressed with any of it, because I went to Stuyvesant High School and was taught that nothing I ever do will actually be good enough. “Oh, you bake for a living? That’s so adorable. Hey, remember when Frank McCourt was our English teacher, but then he left to go win the Pulitzer Prize? How’s your book doing?”
This is every parent, administratior, teacher, and janitor in the Stuyvesant High School machine.
Shrugging aside traumatic adolescent experiences, we got completely rocked this week, but in the best way possible. We had thought the madness of our soft opening was because it was right before Thanksgiving, but here we are, open for our fifth consecutive weekday, and it’s been steadily busy. We can’t thank you enough for the support.
Of course, this means I’m ages behind in updating the website, or sitting down with the person who’s supposed to be redesigning this thing to make it more suitable for the new shop. Our new boxes haven’t arrived yet, nor has our menu board….or the sidewalk sign….or the cute paper bags…or the freaking cash register that was supposed to be here on Tuesday (note that we are CASH ONLY for a bit until that finally shows up). I haven’t placed the orders for a few things because, honestly, I could have sworn that I did, but it turns out that I had actually fallen asleep on the couch while on my laptop (again). That would explain why, when I ordered new labels for our hot cocoa mix, the website told me it feared me, then my computer morphed into a baby otter with a human face. I probably should have put that one together a lot sooner.
Now you’re all wondering “Will these people be taking Christmas orders ahead of time if they’re constantly baking and being harassed by ghost otter-babies”, the answer is, YES! We knew that as long as the ovens worked, that meant we could bake, and if we could bake, we’d be open. And who really cares if we have the pretty paper boxes we wanted are here if there’s no cake? Cake is the most important part here, people. It’s always the most important part.
So Christmas ordering will go up sometime today, or this weekend. Definitely by Monday. What can you expect?
…..Not one, not two, but FOUR different types of Buche de Noels! And, like we put a French spin on American desserts, we’re going to put an American spin on this Gallic holiday classic. Think flavors like Chocolate Peanut Butter Pretzel and Bourbon N’Awlins Praline.
…..More pies! Just like the ones that sold out in a matter of minutes at Thanksgiving. Cranberry Meringue, Dark Chocolate Cream Pie, Creme Brulee. And in the days leading up to Christmas, these will be available by the slice in our shop, too!
……Love our cupcakes, but wish there was more cutting involved? Really like using plates? Well, why not try REGULAR SIZED CAKES! We’re making layer cakes of some of our classic cupcakes, because we’re just so wacky and out-of-the-box like that! We’ll also have these available by the slice at our shop next week, and will be sharing photos of them on Instagram and Facebook as they become available.
……..Lots of Christmas cupcakes because duh.
…….FRUITCAKE! Yes, I’m serious about this one. We make a freaking awesome fruitcake that will change your life, and we’re not stopping til it’s a major thing again. It’s even the last cupcake featured in our cookbook, and look how pretty it is:
How can you hate on something that sexy and full of booze? HUH?!?!?!
Now onto our normal Friday programming — that is, “today’s flavors.” Well, new cupcakes and whoopies etc went out today as usual, but it’s sort of odd posting just four flavors now, particularly as there’s a whole bunch of them at the shop. Likewise, it’s completely impossible for me to type up the menu each and every day. So what’s going to happen starting next week is that the “Cupcake Schedule” is going bye bye, and being replaced by “This Week’s Menu.” There, you’ll find a list of eight cupcake flavors for the week, as well as the brownies, whoopie pies, cookies, pies, breakfast cakes, full-sized cakes, GF offerings and more that will be available every Monday through Sunday. Any items that go to our wholesale clients will be from that. Want to get some of them for your shop and roll with the “pastry power couple" that Grub Street called "the pinnacle of Brooklyn confectionery hip?” (no, I didn’t make that up). Shoot us a phone call, drop in at 9009 5th ave in Brooklyn, or email me (allison at robicellis dot com) and we’ll talk.
Of course, we also opened a shop so we’d have a place to experiment, so expect plenty of off-menu items pretty much constantly, and those will only be announced via our social media channels. And if those experiments are popular, they may make the permanent rotation. All the more reason for you to visit us often, because snoozahs r loozahs 4 realz.
And now, one last time……..today’s flavors.
Eggnog: eggnog cake & buttercream, fresh nutmeg
Chocolate Candy Cane: mint chocolate chip cake, peppermint buttercream, crushed candy canes
Tiramisu: espresso soaked cake, espresso ganache, mascarpone buttercream, cocoa powder
Hazelnut Kiss: chocolate hazelnut cake, nutella buttercream, roasted hazelnuts