It was a NC hot and humid summer day. Kristen enthusiastically greeted customers under her Big Bundts hot pink and white tent at the Chapel Hill Farmers’ Market, and encouraged passerbys to sample her yummy baked treats. She confidently knew if she could just get people to taste her product, they would purchase time and time again.
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Oh, these cookies...oats, coconut, pecans, chocolate chips barely held together with a bit of flour, butter, sugar, eggs...just typing this has us all salivating...
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You know the mouse on the wheel...That’s how the day started at The Cake Lounge today.
Answering phone call after phone call, replying to unanswered emails, listening to multiple voicemails...all of this in the midst of whipping up batters, rolling cake balls, and frosting 8” layers.
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It happens often in North Carolina. The threat of impending snow. Most of the time the “blizzard” ends up being a light dusting of what looks like confectionary sugar (we are bakers, you know), or some icy roads. Residents who are from the north or Midwest often laugh at the “stock up on bread and milk,” chaos…we know better!
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Who knew. The decision to take our most popular rosemary scone off the menu was necessary to keep growing our cake business. It broke my heart. I baked hundreds, no... thousands, of these scones. They were the first morning activity. The first bake of the day. The first magnificent aroma. The first scone love. Gone, but not forgotten.
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It started with a snack.
Christine was hungry so she walked into the kitchen where fresh naked coconut cake was cooling. "Can I cut a triangle of this?" she asked Kristen. "Sure!" Kristen enthusiastically responded.
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