Merry Christmas

Good morning and Merry Christmas! I hope everyone is having their perfect Christmas day! I've just watched my kids open their gifts and I'm starting to prepare our first vegan Christmas...I've been telling my mother-in-law that Jesus was a vegan (so stop the whining:) Thanks for an awesome first year in business!

be blessed and speak with love!

grace & peace,

reine

Just 3 days this week...

We will close at 3p.m. on Christmas Eve...and we are still taking Christmas Eve orders. Today is the last day to get in your orders in (cake, cookies, pies...all that good stuff). We hope to be a part of your holiday.

Then...we will be closed Christmas Day until January4th. Woo-hoo. When we get back, more magic, more magic, and even more magic! Stay tuned...

grace & peace,

reine

Vegan Peanut Butter Cookies Gone Wrong!!!!

To those who bought the vegan peanut butter cookies today--so sorry, someone left out the SUGAR!!! They'll be perfect next time.

So be honest...

if we really opened up early (7am) and stayed open a little later (7pm), would you come?

commissions are comin in... thanks!

mos def


















children's hospital's same day surgery wing

Thank you.

I was going to use this blog entry as a moment for whining, but I hate whining; hate hearing it- hate doing it. So instead of that, I've decided to make this entry one of thanks!

Thank you, dear customers, who realize that this is new for us so we are still figuring things out. Thank you, dear customers, who realize that though we have a burger on the menu, we are still not McDonalds and have no heating lamps so must make your burger fresh...which may mean you have to wait longer than you want to...especially if there is a line or call-in orders which you would know nothing about (I realize), but still, you don't whine and/or bitch in person or anywhere else. No really, the patience is a big deal...because I, personally, have none at times (I'm working on that though), and I know when you want to eat--you want to eat.

We rush around crazy all the time--which can't be a good thing. So when you come here, and we ask if you want a bow on your package...or we talk to you about your kids/job/dance troupe/business/life, we know from experience that that may be the only time during your day that someone is not rushing you along. Who likes to be rushed? Really? I promise we are not keeping your sandwich/wrap/salad hostage. We are moving as fast as we can back there...but this is not a grab and go place, and I'd like to think that that is the reason you come (besides all the INCREDIBLE TREATS AND EATS!).

So thank you, truly, I thank you for choosing us because we are supplying something different, wrapped with magic and love, and it's usually not ready in two minutes...sometimes not even ten. But we will never rush you, ever...and whenever our teeny tiny kitchen grows, we will be able to make things at a faster pace. If you saw what we were working with, you'd be amazed some things aren't taking us an hour to get out.

And thank you, dear customers, for spending your money with us. We know (believe me!) that money is still not growing on trees and that you have 10,000 choices on where to spend the money you do have. So when you come in and buy a cookie and get some water, you kick ass. You truly do, because you could spend that money anywhere and I know it. Coffee to go? You kick ass too! You could have gone to QuikTrip and gotten two (or more) cups of coffee for the price of our one.

We are not oblivious to your options, or to your desire to support a family-owned and operated, LOCAL, small (like, teeny small) business. We thank you from the bottom of our hearts all the way to the top...from the front to the back...and the sides :) May you all be blessed for the blessings you are to us.

grace & peace,

Reine

What day is this?

This week was the hardest in my 40 Day Vegan project. I have not eaten any eggs or dairy of any kind, but this week--my heavens--I wanted cheese so badly. I've been fine for days, but this week I daydreamed about gooey cheese pizza and macaroni and cheese and macaroni and cheese and macaroni and cheese. I MUST develop a good macaroni and cheese recipe--SOON!

On a brighter note, if you've been in the shop this week, you've seen vegan EVERYTHING: PECAN BARS, PEANUT BUTTER COOKIES, CHOCOLATE-CHIP COOKIES, SCONES, VARIOUS CUPCAKES. This vegan diet is making my ass fat! I've supplemented baked goods for a cheese craving. I must get this under control. Funny what "deprivation" does to the mind...what games.

Alas, I've come up with so many tasty things that I'm thinking of developing a cookbook. One with savories and sweets. The Big Momma rolls would definitely be a part of the book.

If any one has a really good vegan mac n' cheese recipe, please pass it along. If I come up with one, I'll post it.

grace & peace,

reine

A New Card

Take a look at our new business card. It's my mother circa 1953-4. Ain't she cute?!

If you check out the back of the card, you'll see that we added Thursdays (officially) to our Cupcake Happy Hour. So now on Thursdays you can buy two and get one free. Could it get any sweeter?

grace & peace,

reine

As Promised...Creamy Vegan Pesto Pasta

Seriously...photo coming...silly computer/camera issues at the moment.

Please keep in mind that I make enough food to FEED many...so downscale the recipe if you must...or be very happy with leftovers:) Also, my personal philosophy on recipes is that they are merely blueprints...be creative and make this your own (though, it is quite scrumptious the way it was made). Happy eating.



Vegan Roasted Garlic Cream Sauce

• one 13.5 oz can of organic coconut milk (you can use light coconut milk, but I didn't. I wanted it to have a mouth-feel as close to heavy cream as possible)


• one 12.3 oz box of firm Silken tofu


• 3-4 tsp Bragg's Amino Acids


• 5 cloves roasted garlic (please roast the garlic, please)

Puree all these ingredients in a food processor or blender and set aside.

Vegan Pesto

• 5 cups basil leaves and stems (or mix it up with spinach and basil and parsley...i just had A LOT of basil on hand


• 1 cup raw cashews (since people make "cheese" out of cashews and there is usually some sort of nut in pesto (and i've never been a fan of pine nuts).


• 1/2 cup Olive Oil (plus or minus a Tablespoon or two)


• 1 1/4 tsp salt


• freshly ground pepper, to taste

Puree all these ingredients in a food processor or blender and set aside.

Have on hand any or none of the following: Roasted bell pepper strips, steamed broccoli, cooked peas, roasted tomatoes and artichoke hearts, chicken-style seitan, baked tofu...you get where I'm going.

Directions (for a party of two)

1. Cook your pasta in salted water (I used linguine, but any noodle will do), drain and set aside. I add a touch of oil to the noodles so they don't stick, but you don't have to. You should, but you don't have to.

2. Place your vegetable of choice (I used roasted red bell peppers) in a heavy non-stick skillet with a "touch" of oil (1/4 tsp) (or not). Pour in about 2 cups (or more if you are cooking for more than two people) of the "cream" sauce and let it come to a tickled bubble.

3. Add the pasta at this time. Stir (this could be where you simply have "alfredo", but the pesto is too good to stop at this moment). Add salt now...how much? I don't know, this is where the recipe will say "to taste". And I know the pesto will seem "salted--not salty" to some, but you will want to add some salt, trust me.

4. Depending on how many you're feeding, add 1/3 cup of the prepared pesto. Stir/fold until well incorporated. Taste, salt if needed, serve and be very modest when everyone who eats this complements you on your very fine vegan cooking skills.

grace & peace,

reine

A Little Romance

If you had my life, romance would be the last thing on your mind--but, I'm a hopeless romantic. Tonight, after 14 hours of work (did i mention 14-hours-on-my-feet-in-shoes-that-are-NOT-New Balances?), I'm making a special vegan creamy pesto pasta. I'll post pictures and the recipe (which I'm totally making up, so let's all keep our fingers crossed) this weekend. Til then, look at one of my favorite pieces of Cbabi's...it's me (if I were Latin, thinner and had long, flowing hair...other than that, all me.)

Public Speaking Career?

i recently had the pleasure of speaking with a group of students and faculty at McCluer North High School last week. Here are a few photos. They were a fun group with very interesting questions. Thanks Ms. Sandra Roberts, school librarian.

Trying Vegan...

I've been a vegetarian for years...I even lived in France as a vegetarian and how I managed that back then still is somewhat amazing...but I've never stuck to being vegan. I tried several times, going two weeks here two days there but it's never stuck. To be completely honest, I've even found myself justifying not being vegan because the vegans I knew were usually more concerned with weight than animals, or my poor Southern mother would "just die" if she could not make regular macaroni and cheese for Christmas or give my kids grilled cheese sandwiches because it's "bad enough you don't eat meat!" Those truly are my mother's words. Or would being vegan unsettle that neatly put away eating disorder of mine? I have many excuses; some valid, some not (my mother).

But the other day at the book store, I go to my favorite section (food, of course) and I pick up this book (because really I've been on the fence lately about it all). I read about cows and what they have to go through to supply the milk to make the cheese I so adore. And how the babies are taken away...and THAT HIT THE MOMMA CORD IN ME. I nursed my babies and only after pregnancy, not supplying milk when I had not freshly given birth...not forced to do it over and over again. I know people who sound like PETA ads turn others off, and I don't want to do that, but seeing it that way made a switch in my brain. So I said it's time to try for real.

So issue: How do I this and separate my personal views from SweetArt business (when SweetArt is sooooooooo personal? We've made the commitment to stay a vegetarian place (no meat or fish), but now that I'm trying vegan on for size...? There is a baker in Chicago I know who is vegan but she serves everything, meat included. Her personal choice is this and her business is that. Period.

Alas, I know some of you are vegan, and I could use any words of encouragement. Did any of you "cheat" before really staying committed...while working in a bakeshop...surrounded by yummy cookies, cupcakes, and (glup) cheese, glorious cheese? Fingers crossed...I'm doing 40 days because whatever you do for 40 days straight becomes habit (i hear).

wish me luck.

grace & peace,

reine

The Great Debate...

So, our panel has said that staying open later would be better than opening earlier (except on Saturdays). What are your thoughts?

peace, love, and all good things,

reine

Breakfast?!

Just so you know, in about two weeks we will be opening up at 7am Tuesday through Friday and 8am on Saturdays. We will offer some breakfast sandwiches (egg options and tofu options with house-made vegan sausage and other goodies), our fantastic, Oprah-worthy quiche, scones, muffins, and FINALLY fancy coffee drinks (espresso, cappuccino, lattes, etc) And on Saturdays, Vegan French Toast. I'll keep you posted on when the early hours will begin. Hope to see you for breakfast:)

grace & peace,

reine

wedding cupcakes!

Weddings are so much fun...and this was a recent one. The lovely bride had a Mudslide cake on top and Red Velvets, Midnight Suns, Mudslides, Vanillas, and Chai Spice cupcakes below.

Have you seen these signs?

Cbabi stayed up late, late, late, creating these signs to put out in the neighborhood right before the Japanese Festival at the Botanical Gardens. Did you see them? I think most have bitten the dust by now, but more to come.

peace,

reine

Elizabeth's Vegan Wedding Cake

This cake was done way back in May...Our first vegan wedding cake. We have another vegan wedding cake coming up in December. I'm so excited about the design of the December cake; i'll be sure to post it!

grace & peace,

reine

Baby Girl

This is a piece Cbabi did that has writing in the background from a letter our daughter wrote--about all the things she doesn't appreciate having to do. Parenthood...

Pam Got Married!

This is Pam's cake...and I hoped she loved it! Cbabi and I delivered it Sunday early afternoon and Pam was already beautiful (even though she hadn't yet put on her dress). She was nervous and hopeful and I'm sure the day was fantastic.

Congratulations Pam!

grace & peace,

Reine

It's Pie Season!

Just wanted to post about pie--my all-time favorite dessert HANDS DOWN! This is our pear-cranberry pie with oatmeal crumb topping. Delicious. This season our pies will be: All-About Apple, Apple-Crumb, Purrr-fectly Pumpkin, Sweet PotataH, Pecan, and Pecan-Cranberry. Come in and have a slice sometime. And of course--Vegan Pies available by special order.

grace & peace,

Reine

Vegan Cupcakes Everyday!

Finally...maybe it took the Vegan Fudge Brownie revolution, but we are now offering at least one vegan cupcake option everyday. And it's not the vegan chocolate cupcakes only. We finally (in our humble opinion) perfected the lemon, vanilla, coconut vegan cupcakes. The Vegan Chocolate had been my favorite, but I think the vegan vanilla is the winner.

They really are good and good enough for the non-vegans as well. Don't be scared.

grace & peace,

reine

Vegan Big Momma's!?

It came to me in the middle of the night: the trick to turning our signature Big Momma Cinnamon Rolls vegan. I was skeptical; we all were. But I gave it a go and, truly, I think the Vegan Big Momma Rolls are as good if not slightly better than the regular Big Mommas. We will be making them vegan on Saturday to hear what you all think. If you are vegan (and if you aren't) come in on Saturday and taste these new veganized cinnamon rolls. I truly want to know what the word is.

grace & peace,

reine

Philly Cheese Steak & Soup! ??

I love soup! No, really: a bowl of delicious soup and a crusty roll or scone or biscuit (is this still about soup?), and I'm in heaven.

As the weather turns from summer to fall, we at SweetArt will be adding delicious soups to our menu. They will rotate and change and we have no idea what they will consist of just yet...but they will be "joyfully succulent" (new phrase, just made that up on the spot!).

And as far as Philly Cheese Steaks are concerned: we are adding to the E.A.T.S. menu: we will have EITHER a Seitan Cheese Steak (vegan optional, of course) or a BBQ Tofu. What would you like to see? We are also changing our Shenandoah to fit the season. So in a couple of week, Shenandoah will no longer be spinach, red onion and pepper-jack; it will be butternut squash, sage and a cheese yet undeclared. And maybe we will be creating a Taco Tuesday? What do you think? I really want to know (only if it is positive because if you just what to whine a rant I can do without that).

grace & peace,

reine

Gluten-Free!!

Just a heads up: We will have gluten-free cookies at the shop this week! We've been working on just the right recipe(s) and will start Wednesday selling our Gluten-Free Chocolate Chip cookie. We are also getting gluten-free wraps so that more people can enjoy our healthy E.A.T.S. options. We are re-working our peanut sauce (no more soy in it) so that the Botanical wrap can be gluten-free, along with the Cleveland and the Flad...

Gluten-free cupcakes will be here before you know it. I'll take a picture of the cookies tomorrow and post. Tell all those you know who are gluten-free that SweetArt wants to feed them too!

grace & peace,

Reine

We're Baaaaacckkk!

We are back from vacation... where we went to Washington D.C. (Georgetown Cupcakes, Cake Love, Sticky Fingers Bakery, Red Velvet Cupcakery) and New York Ci-taayy (Magnolia Bakery, Billy's Bakeshop, Crumbs, Cake Man Raven, Sweet Melissa's, Amy's Bread) ...and, obviously, ate.

And ate.

And ate.

Hence the diet I'm on for 21 days starting yesterday. Do you know how hard that is?...in this shop?! Painful.

And while eating at all the places that are famous, that have been on Martha Stewart, that sell 2,000-3,000 cupcakes a day, etc, etc...I've come to this conclusion: We kick ass...and I mean that in the most humblest way, of course.

I'm so proud of what we do at SweetArt. We stand with the best of them, and we can't wait 'til more of St. Louis (and every where else) knows.

Our Southern Red Velvet cake and the Golden Vanilla and Lemon Sunshine cakes have been improved since our return. Come try them out and see for yourself.

Though we ate at many places, the best part of the get-away was eating...with my babies. It was so much fun to wake up late (8:30a.m.-woo-hoo!) and go out and stay out all... day... long. Momma (that's me) didn't have to sneak off in the dark of early morning. Nor did I wash one dish--not one. That's. Huge.

Our favorite place actually was not a cupcake place or bakeshop. It was Ben's Chili Bowl in Washington D.C. where the music is loud, the fries are hot, and the shakes are thick. My babies were so elated at Ben's and forever memories were made.

We are glad to be back and we hope to see you all very soon.

grace & peace,

reine

The first man I wanted to marry...

...was Michael Jackson. True. I remember buying buttons with his face on them when I was 6-years old and my family lived in Los Angeles. Vendors lined the streets selling precious momentos and I could never have enough of them. My tiny torso was crowded with his image. He was perfection...and I never thought anyone could make me feel the way Michael Jackson made me feel.

Fast forward 25 years or so...where we now live in a world who's stalking nature with celebrities and "Celibrity" makes my stomach turn. The magazines and televisions shows devoted just to "catching" the stars living life are mindless. I just told Cbabi that it has to be crazy to open your front door and have people standing on the sidewalk waiting to take your picture. That's crazy! I think the world--that world--broke Michael Jackson's heart. How could it not?

If anything, Michael Jackson's passing woke me up. I didn't know him, but he reminded me of someone who needed to be loved. I know that feeling. Since starting this business (this life, really), I've had relationships crumble. Real stinkers. As I complained about these relationships to a wise woman, she asked me, "Are your children happy? You and your husband okay? Yes? Sweetheart, that's all that matters, you hear me."

Some people can drain you of your joy, of your ability to love yourself. They can make you question the perfection that God has blessed you with. They can break you down; they can make you miserable, but you still have them in your life because you still want them to like you, love you. They aren't worthy of you. No one is worthy of your time and energy and love if they don't make you feel good to be around them. Let them go.

I know this entry is not about food, but sometimes other things need to be said. Be so protective of your happiness and peace of mind. Be so protective of your family and what brings you joy. Don't allow other people who will probably never be happy with themselves to break your heart.

May Michael Jackson rest gently and joyfully...finally.

grace & peace,

reine

Who knew Vegan could taste so good?

Yesterday (Tuesday) and today we had out Vegan Fudge Brownies (I know, an oxymoron for sure!) and Vegan Peanut Butter Chocolate Chip Cookies.

Let me say this: Those Vegan Brownies were so good I kept eating them claiming I was testing for food freshness--whatever that is! Baking is a science, but Vegan Baking takes a whole 'nother part of the science brain. I will definitely make some for Friday and Saturday this week. Let me know what you think if you happen to try them. Keep in mind they're Vegan, so I don't want to hear some, "I like the regular ones better..." The regular ones have butter and eggs in them, wise guy:)

grace & peace,

Reine

the babies grow...

My youngest, B.Soul, had a birthday recently, and I was just looking at the difference in cupcakes from last year to this year. Cookie Monster (which he still loves) from last year, and the Letter Cupcakes (cause he's learning his letters and spelling his name--genuis, I know!) from this year's birthday.

B.Soul, you are perfect in every way--even when you're whining:) Happy Birthday, baby.

love,

momma

the neglected tarte noire

Few know that I lived in France for a while in college. While there, I gained weight. I'm just kiddin'--I should have, though, with all the deliciousness I ate.

Today, in my attempt to create an ode to France, I made a Tarte Noire. It's simple, elegant and refined in a very good way.

Who's eaten this delightful delectable, you ask?

Not. One. Customer.

Aaarghhh!

This thing is so, freakin' good! It's like eating a truffle at room temperature. ..it's so smoothe on your tongue you forget you have one! It melts in your whole head.

But, alas...

I'll make this one again because someone, somewhere, will appreciate my Ode to Lyon, France.

A bientot, mes amis

reine

They're delicious!

A close-up of our Saturday special, the Shenandoah: Mixed Mushroom and Red Bell Pepper Panini with house-made basil-spinach pesto. We're thinking of making this one a regular feature.

And a picture of the Asparagus-Brie Panini bite for the catering gig on Friday. Held in my hands...which are looking more and more like my mother's (again, a whole 'notha post).

grace & peace,

reine

What a week...

Disasters happen...especially in the kitchen.

Friday afternoon when I returned from yet another grocery store run, I was greeted by the ugliest cake I've ever seen in my whole, entire life. E-vah, e-vah seen. This was not good. It was 1:15 and this poor cake had more frosting than cake (always a bad sign). Somehow, this diaster happened to Mr. Glenn (a fellow baker here at the shop). You would have thought Mr. Glenn sold my recipes to another bakeshop--the way the pissed-off-ness began seeping out of every pore on my body. Diasters happen, but at 1:15 to start another triple layer chocolate cake to be baked, cooled and decorated by 5p.m.?!?!?--sizable miracle.

Then what happened, you ask?

Well, I had to leave the kitchen immediately after viewing world's ugliest cake in order to be interviewed by Chris Boyce of the St. Louis Post-Dispatch. Chris is the business reporter. He's been coming into the shop since the beginning without my knowing that he writes for the Post. I'm secretly trying to marry him off, but that's a whole 'notha post.

So I sat with Chris for an hour internally aching over this disaster cake. But Lisa, the only other fellow baker, (I like to call her Lisa Lisa and the Cult Jam or Lisa Ling--it all depends on the morning we're having) baked another chocolate cake while I interviewed. Thank God for Lisa!!

So then what happened?

I rushed into the kitchen because I needed to do some things (one was making asparagus and brie panini bites--so good!) for a catering job that we got at the last minute (and when I say the last minute, I mean that morning)! It was a miscommunication of sorts, but it all got done.

At 4:57p.m. I finished the cake. Pick-up was scheduled for 5:00p.m. Mr. Glenn left at 2:15p.m. Lisa stayed until 4:00p.m. I stayed until 7:00p.m. Staying until 7:00p.m. on a Friday when I know I'll be up by 4:00a.m. Saturday morning is-not-fun-.

To be honest, I was still in a stank mood Saturday morning over that pile of chocolate cake. It's no one's fault, and I'm glad it happened because now I will insure it never, ever, ever, e-vah does again. Growing into a fine business woman requires some disasters from time to time. Maintaining the calm and being a patient teacher and student is the miracle.

I always expect miracles.

Quiche-a-meeche!

Foodies can get full of themselves. It's true. Take for example Sally Jo (totally fictional name I just made up. .. if you are a real Sally Jo, this is not about you--truly): Sally Jo is known for her guacamole. No party she attends can be without her guacamole. Everyone harasses Sally for her terrific guacamole recipe. It's so freaking fantastic that people have nicknamed Sally Avocado!!

One day Sally cascades into the party of the year with a heaping bowl of magic mole, and she is feelin' herself. But something unusual happens: magic mole ain't so magic. It sits there. all. night. long. Not one swipe from a stale corn chip. Not one person seen reaching for the magic. It's as if everyone is allergic to avocados.

Friends, today I am Sally Jo. Not that I am ever a full-of-myself foodie--no, not me...but I've heard good things about our quiche. Great things! We were in Sauce for goodness' sake where our quiche was labeled the "Eat This!" People love our quiche!!(note the exclamations marks), but this morning that poor thing sat there as if it were made of styrofoam and for display only. So Cbabi says, "Blog about it. I'll go take a picture of it and you can write about it. Don't just write about the good stuff."

So here I am, a bloggin' Sally Jo...

And what was today's quiche, you ask? It was a veggie sausage, roasted tomato, and cheddar spectacular creation. Delicious as always, I assume.

p.s. as Cbabi took the quiche to take pictures, people swarmed the quiche requesting slices for themselves...like magic.

grace & peace,

reine

Happy Birthday, Dennis!

This was a 60th birthday piece commissioned by Morgan for her husband Dennis. Happy birthday, Dennis!

cbabi

Tart-tastic!

If you know me, you know I have a thing for all things tart and pie. I made this hoping a piece would be left for me--it wasn't--which is good because it means it sold. This is my ode to Lyon, where I lived for a time in college. I always wondered how the bakers made such beautiful creations. Now I know, and I can't believe I can create these deliciousnesses (I know it's not a word).

grace & peace,

reine

Mother's Day

Here's the thing about mother's day: all mothers would really like that day off from mothering, but that never, ever, ever, E-VAH!! happens. True, some mothers are just so in love with being mothers that they actually want to be around their children...they just love being with them all the time, la-lala-la-lala... This was true for me when my children didn't talk, whine, complain, fight, etc. But really, really, we just want that day off from our beautiful little children, from cooking, from cleaning...and it usually never happens.

This mother's day, my bunch offered to make me breakfast in bed. What a treat, you say. I'll admit it: I first thought, "The kitchen is going to be a hot mess and then I'll have to clean it and then..." But I resisted the immediate ungrateful-ness that swoops in and grabs hold of my words and shakes them out of my mouth. I just said, "How sweet!" Fortunately, the mother's day goddesses were working on my side because breakfast came from a local cafe instead of our kitchen. My crew bought me the best gift too: culinary magazines and Carol's Daughter Almond Souffle Body Butter! And, my husband, who knows I have a thing for Hugh Jackman and is quite comfortable with it (partly because he knows that I don't know Hugh, will probably never know him and--therefore--is no threat whatsoever to our beautiful union) took me to see Wolverine. It is a Man-Movie...a delicious, pulsating, sight-to-behold man movie...and I enjoyed every muscular second of it : )

To my surprise, I didn't receive any macaroni necklaces (sigh) or cards made from school (big sigh). And, for the record, just what are they teaching our children these days? Pasta necklaces are a mother's day staple. My beautiful babies did say, "happy Mother's Day," 1, 523 times. A.J. read a book to me (he's in kindergarten and is a reading superstar!) B gave me one of his toys, and J was the mastermind behind the culinary magazine (smart girl)! They also fought, whined, complained, etc., throughout the day as well, but one day they won't. One day they won't get their jumbo chalk out to decorate the sidewalk with "Roses are Red" poems for me, which they did (sigh). One day they'll pat me on the head (they will all be taller than I), and say, "Happy's Mother's Day" and forget the jumbo chalk odes and the "I can read" moments (sigh).

So eventhough I, and most of my girlfriends, wanted to be in a spa far, far away from it all, we truly are blessed to be loved my our babies...even if they show it by whining, complaining and fighting. One day, they will sit with their friends and say, "If it's not one thing, it's your mother," and laugh as I do when I say the same thing about my mother (Mom, if you're reading this, I mean it in the best way possible.) They will always appreciate me, but they will show it in different ways as they grow, but I'll always know that loving me is like loving them: not always effortless but definitely automatic.

And I have to report that the love of my life, my husband (not Hugh:) , gave me a card that made me cry. Cry. We've had the pleasure of being together for 12 years and it feels brand new most of the time. Across the world, there isn't another man I would have rather created children with. Cbabi makes mothering more automatic and effortless because he is a fantastic father.

Happy Mother's Day to all the moms and to all the women who "mother" as only we can.

grace & peace,

reine

Food, Glorious Food

I was going to name this post: "Okay, It's been waaayyy too long", but I saw the last post kindda had that same flavor, so...forgive the delay. But I will be blogging atleast three times a week and posting photos too, cause really, what's a post without a photo?

Just some updates before I get to the fun stuff: Our lunch menu is FINALLY online! We will also feature one random specialty sandwich or salad every Saturday under the name: Shenandoah. And just a heads up, I'm feeling pesto-y for tomorrow's Shenandoah.

Now on to Food, Glorious Food!! We have new eggs and they glow! They are organic from a farm in Hazelwood, MO, (I know, I was thinking the same thing!) and the shells are beautiful--some are purple/blue/green/brown...just spectacular! At my next pick-up I'll take a picture of the chicks roaming free (as they should) eating their organic feed. It's a sight to see.

If you haven't heard, we re-vamped our Royal Red Velvet Cupcake. It's now called Red Hot Red Velvet, and the cake is soooo tender it should be illegal! It came to me in a dream. Yes, I dream about this deliciousness, so you know this cake is special. I wasn't happy with the old red velvet even though people seemed to enjoy it; I didn't, and I knew I could do better. So be good to yourself and give this cupcake a try.

Now, onto another sweet treat. We have this bar called "The Best Ever Pecan Bar!" (yes, that is what we call it : ) cause that's what it is. Big ups to Matthew Rice over at Niche/Veruca Bakeshop for telling me the source of his pecan bars. I took that source, embellished it a tad and now have, once again, The Best Ever Pecan Bar! Take a look.

We have a new cookie too--sorry, no photo yet, but you really don't want to look at a picture of this cookie. It's ridiculously scrumptous. Ladies and Gentlemen, introducing the Brookie! Part brownie part cookie (get it, Brookie?) It's Kryptonite to dieters...cannot be resisted. DO yourself a favor and come get one. And for all my VEGAN buddies, we will have Vegan Chocolate Chip cookies and VEGAN Chocolate Cupcakes Saturday May 9th. Also, does anyone know any good recipes for RAW desserts? I'm getting curious about RAW cookies (dates & pecans??) or RAW cupcakes (carrot??) Email me if you have any you love.

Last, but never least, my baby boy B. Some of you see him in the shop as though he owns the place. B will be 4 this month. I refer to him as my third baby and Cbabi refers to him as our LAST baby. Either way, he is sweeter than tender chocolate cake covered in ganache. They grow so fast...first they're soothing new budding teeth with teething biscuits, and the next thing you know they're covered in buttercream. Kiss your babies, everybody! Kiss 'em everyday until they just can't stand it...then kiss 'em some more!

grace & peace,

reine

It's been too long!!

Forgive us...it has been tooooooooooooo long since our last blog entry. We are new business owners who have never been business owners and it is a learning experience. Bumps, curves, highs, lows, and optimism all the way. We took a quick trip to Hannibal, MO, to take in the 50 Miles of Art. It was nice to get away from it all because it keeps us clear about our mission and goals with SweetArt.

On to business stuff...if you come in this week and say, "Dinosaur" you can receive our luscious Maine Event--chocolate-chip-chunk cookie for 75 cents. That cookie is the truth, so don't think it's just some plain, old chocolate-chip cookie. Limit one per purchase (you know how some of you can be:)

We're also adding a BLT to the menu--using Smart Bacon (vegan bacon), organic mixed greens and juicy tomato with our house-spiked vegan mayo (or as we like to say, vegan magic!). That's one thing I miss since becoming a vegetarian--bacon! And Smart Bacon is a fine alternative to the real thing.

And to all those who have fallen in love with the Lucy cupcake (lemon cupcake with raspberry buttercream), we'll have them on Saturday. Call ahead to set some aside, if you like.

grace & peace,

reine

we really do have cupcakes!

this post is just for those that choose to come after 3pm or simply can't get to the shop any earlier. i just want it to be clear that we bring a nice variety of cupcake flavors on a daily basis. some of you only know our case half empty. but ask those that come by prior to lunch. the case is BEAUTIFUL! try to come by on a saturday morning if the weekdays are impossible. you can even call ahead and we'll put a box aside.

be cool

cbabi

It's a snow day!

The good thing about living so close to work is that we can get here even if there is eight inches of snow outside. Yes, we're open...but it's so slow that I can take this time to sit and write about the snow day. Yay, me!

Well, the good thing about this day (besides the beautiful, plush snow) is that Great Day St. Louis (Channel 4) came by the shop to shoot a segment. Tim, the handy & handsome reporter, and the technology brain & best cookie monster (camera man) Dan were so much fun to be around on this cold, snowy day. We even did a cooking segment where I managed to act normal (no small task!).

Now, I write...and sit hoping people will come in and buy some goodies on this snowy day. Oh, we started lunch as well. Take a look at our menu.

Enjoy the snow!

grace & peace,

reine

Puff, the Magic Pastry

I made puff pastry. Now, i know there are some people out there who've been making puff pastry since they were 18-months old, but it took me 32 & 1/2 years to do...and I did it in a food processor!! How, you may ask--I don't keep baking/cooking secrets, so I'll share. Go get Nick Malgieri's new book, The Modern Baker. The puff pastry recipe came from that book. With the magic pastry I made Spinach-Feta turnovers (also from the book). I couldn't stop bragging about those turnovers--diiivine!! (I did change the recipe a bit here and there...always add some chopped scallions and a touch of freshly grated nutmeg to a spinach-feta combination--just makes it better, trust me). See, I'm a baker who shares, 'cause that's what it's all about!!

Big thank you to all who had the turnovers and all who have had our quiche and come in or call or write saying that it's the best quiche ever. We think so...and are so glad that you think so too!!

I'll be blogging more this weekend...oh, we sold out again Saturday at 4:15p.m. Thank you, God. I'm going t o keep dreaming bigger and better dreams and see what happens next.

grace & peace.

reine

We gon' be on T.V.!!!!

We got the call. Someone from "Show Me St. Louis" called and said that she would like to interview us! What?!! We'd only been open for eight days at that point, and I was so nervous. Well, the show airs Monday(1.12.09) at 3p.m. I hope people see the show and (much more importantly) COME TO THE SHOP!!! Cbabi is a camera-natural, I--on the other hand--was so uncomfortable. I talk with my hands but I was trying not too--so not good! Oh well, we hope people come try our treats and buy the art that is always for sale. We had a great week. We have regulars now (hey, y'all!) and new people who just heard or happened to pass by and dropped in. We look forward to seeing you all. Oh, and lunch is coming soon. Stay tuned.

SOLD OUT!!

Ahh, i've dreamt of this moment. I've read about other bakeshops who've had to close early because they sold out of goods. I dreamt that this would happen to me someday. i didn't think it would be this past Saturday. Yeah, baby...we sold out!...of everything...not just cupcakes...EVERYTHING!! Cookies, quiche, rice krispie treats, coffee cake, everything! This is a small miracle, especially given just a few days ago before it was soooooo SLOW that my wonderful daugther said, "Are we open?" Yup, that's what she said. So she made a side that said, "Come in! Come! We're open...so come in!" The slow day thankfully covered payroll, and maybe a couple pounds of butter and that's about it. So selling out yesterday was soooo sweet, and I'm so thankful to all who came and bought one thing...and those who bought two things...and those who bought coffee and worked on their computers...I'm just thankful for people coming to support our dream. it means so much to us. We just want to create a yummy, warm space that everyone feels welcome. Thank you for helping us create that space. I am so grateful to all who come and spend their time. Thank you...thank you...thank you.

Love,

Reine