Holiday Break

We will be closed December 24th - January 10th. We will be taking custom orders starting January 10th, and opening with our normal business hours starting January 11th. We hope you all have a very lovely holiday!

grace & peace,

SweetArt

November 30th-December 3rd

Hello Extended SweetArt Family,

Thank you for taking time to read our blog and to see what's new for this week.

One of our favorite bakeshops closed last week: Bitter Sweet Bakeshop on Gravois. The owners are welcoming a new family member, and Cbabi and I soooo understand the pull of family when you own a business. It is not the easiest dream to have when you also want to raise functional human beings. Wish we them much happiest and prosperity in all good forms.

Please continue to support your local small businesses. It makes all the difference. As I write this, we are having the slowest Wednesday in quite a while, but we trust it will all even out (hopefully tomorrow:) Every cupcake or coffee makes a huge difference, and we thank you for sharing your hard-earned money with us!

MENU CHANGES

We have added to our menu. The Vegan Gyro got so much love thta we added it to the permanent menu...along with its friend the Hummus Pita Pocket. Check out our menu on this blog if you don't believe me. Say "see ya later" to the Vegan Banh Mi. It was delicious, but it's time to change it up.

This week's specials are the Vegan Philly Cheesesteak and our Vegan Curried Lentil Soup.

DECK THE HALLS

We are so EAGER for Christmas and are planning many, many great treats. Not just cupcakes and cookies, but candied almond bark, white chocolate peppermint bark, caramels, toffee, and caramel popcorn. Gift baskets a plenty with loose leaf tea and shortbread cookies will be all over the place here. Hope you will take some home with you!

Thank you all so much for the love and support!

This is going to be an awesome week...because we said so.

grace & peace,

Reine, Cbabi, and the Entire SweetArt Crew!

This is a cake I did formy daughter's recent birthday. She loved it! But I think I want one for my next birthday...eventhough I'm technically over the barbie cake age.

Sweet Week November 16th-19th

Hello There SweetArt Extended Fam!



Please, please, please order your Thanksgiving Pies soon! We book up quickly so the sooner, the better. Here's the lineup:

• Pumpkin


• Pecan


• Sweet Potato


• Caramel Apple


• Apple-Crumb


• Sweet Potato-Pecan


• Pumpkin-Pecan


• Pear-Cranberry Crumb

Or get some Bread Pudding:

• Pumpkin-Cranberry


• Caramel-Apple

And some of you have mentioned wanting some Vegan Mackin' Cheese for a crowd. Great idea! Place your order for that, too, and we'll make it happen.

And just so you know, all of our pies are available Vegan too!

Please order by this Friday November 18, 2011.

Please stay tuned for the Christmas cookie line-up. Perfect for gifts or to satisfy you while SweetArt is on holiday.

We will be open the day before Thanksgiving, closed Thursday and Friday, and open on Saturday following Tofurky Day. We hope to see you post Thanksgiving:)

Our Specials this week:

• Vegan Gyro (house made) w/crisp green leaf lettuce, thinly sliced red onions, cherry tomatoes, and a vegan cucumber sauce.



• Hummus Heaven Wrap (in our eyes, atleast) our FAMOUS(almost) Chipotle-Sundried Tomato hummus wrap w/organic spinach, red bell peppers, avocado and a drizzle of love. Delish!



• Our seasonal salad (Organic Baby Spinach, house-made granola, crisp apples & goat cheese w/our house balsamic vinagrette)



• Chickpea & Rosemary Soup (vegan and divine).

We'll have an insane Friday Pieday so come have pie because pie is awesome!!

We thank you. We love y'all! Hope to see you soon.

grace & peace,

Reine, Cbabi & the ENTIRE SweetArt Crew

SweetWeek October 26th-29th

Hello Extended SweetArt Family!

Thank you all for the love and support. Here are the MUST KNOWs of the week:

HOURS, they are a changin' Again? Yes, but for the better! We are now open earlier on Fridays and are extending our lunch menu on Fridays and Saturdays until close! We are also closing later on Fridays and Saturdays. So the new hours look like this:

Wednesday & Thursday 10am-6pm

Friday & Saturday 9am-7pm

Friday will resume it's Friday PieDay with savory and sweet pies (vegan available)...keep reading below to see what this Friday's pies are. And Saturday will be our Vegan SoulFood Saturday (4pm-7pm--evening only). We still get a good number of customers hoping for food after 3p.m.--so here's your opportunity. Come eat with us every Friday and Saturday evening. Now look, we're gonna need to see "somebodies" or the hours will be a changin'...again. You feel me?

This Friday's Pie are: (the sweet ones) Banana Cream, Sweet Potato, and Vegan Chocolate Cream Heaven! (the savory ones) Spinach-Feta, Curry Potato-Avocado and Vegan Chicago-Style Deep Dish Sausage Pizza. Open til 7p.m. on Fridays serving our entire E.A.T.S. menu til close.

This week's Vegan SoulFood Saturday's menu: BBQ Toffu, mackin' Cheese, Collard Greens/Cabbage, and Plantains cooked in coconut milk. Remember, only available from 4pm-7pm Saturday evening. Hope to see you!

This week's Specials are: Pimento-Cheese Grilled Cheese Sandwich. I'm from the South, so I hope I'm not the only one excited about this one. If you haven't had pimento cheese, this is a good way to try it. Our house-made pimento cheese is insane. Add FaconBacon or tomatoes to your sandwich. We will also have a BBQ Seitan & Mushroom wrap w/crunchy-herby slaw enclosed in the warm wrap.

Our soup this week is: Roasted Garlic-Tomato (perfect with the pimento cheese sandwich...we did this on purpose, y'all!)

Keep your eyes peeled for our Thanksgiving Pie Order Blog...soming soon. Let SweetArt be the sweet ending to your family's Thanksgiving celebration...we'd be honored.

Keep in mind these words of wisdom: Keep dreamin'...it keeps you young!

grace & peace,

Reine, Cbabi, & the Entire SweetArt Crew!

SweetWeek October 19th-22nd

Hello Extended SweetArt Family,

As always, thank you all for your support and love. Thank you for telling us what you love, thank you for telling us what you'd like, thank you for giving us your business.

This week is so exciting. For our baseball fans, we'll be doing these cute baseball cupcakes--Go Cards!! We'rre still open 10am Wednesday-Friday and 9am on Saturdays. Please come in to try all of the goodness this week. I'm super excited about our Bread Pudding Muffins (yup, bread pudding muffins)! Perfect for this change in weather with a great espresso drink or tea!

This week our lunch special is actually our breakfast burrito (the Edna--named after Cbabi's Grandmother). This burrito is such a hit on Saturdays that we thought maybe people would love it enough to order it through the week. We load it up with scrambled tofu, creole potatoes, cheese of choice, salsa, and vegan sausage. It is truly remarkable (in a good way)!

Some of you know that we've been doing Vegan Soul Food Friday--we still do, but the traditional plate of soul food has changed. Though we love the BBQ Tofu, Vegan Mackin' Cheese, Plantains, & collards, we love other food as well--comfort food. So this Friday's vegan soul food "meal" is a Vegan Lasagna with delicious house-made garlic bread, and side salad. We are excited about this. The weather is perfect for lasagna! We hope we see you Friday--and all the other days we are open.

Keep you eyes peeled for our seasonal cupcakes: White Chocolate Peppermint, Pumkin Patch, and Gingerbread. Tis the season for these little gems.

Our new cupcake price is $2.25 each and $25 per dozen. Butter has gone down in price (yay!!) so our price can now go down as well. Thank you for your loyalty to us when our prices had to increase. We really appreciate you!

Treat yourself this week...be good to yourself...and know you are meant to shine!

grace & peace,

Reine, Cbabi & the ENTIRE SweetArt Crew!

So, this week at SweetArt...

Hello All,

Last week stunk! So many odd, horrible things happened, that I think this week I'll win the lottery (finally!)...if I remember to play!

This week we have so many great things happening. Again the menu changes. Relax, the SweetBurger and 39th (vegan blt) are still on the menu, along with the Magnolia & Shaw with some special add-ins (broccoli, roasted garlic, anyone?). We also have a special, Curry Chik'n Salad Sandwich (so excited for this one!)

Apple-cinnamon bread pudding muffins (perfect at any time), red velvet cheesecake bars (kind of addictive), and pumpkin cupcakes with caramel buttercream or chai-spiced buttercream or maple cream cheese frosting (they're good with all of those!)

Oh, the most important thing: Every Thursday lunch is only $6. Any lunch on the menu. Every Thursday. Oh, and the other important thing: our cupcakes are lower in price. We raised it when butter raised and now we can lower it. The price is back to $2.25/each or $25 dozen. Some truffles cost more than this super-satisfying SweetArt treat...I'm just sayin'. And Cupcake Happy Hour is now $1.55 for any cupcake (that way people who are only getting one cupcake can experience the love too)

So many people have wished us well, and verbally told us how much the shop means to them. We really needed to hear that this week. We love what we do and are so happy to be spreading the "sweet love" in the STL.

grace & peace,

Reine, Cbabi & the SweetArt crew!

Flad is BACK!

i didn't realize how many people like this menu item...because at the time, it was selling "so-so". Well, only 500 people asked me last week about the return of the Flad: our vegan chili with sweet potato chunk. So it's back. Please show it some love; it really missed you all too!

Hello, Blog? It's me, Reine!

A funny thing happened on the way to this blog today. I happened to read an email sent to Cbabi requesting his presence for an event which he would be PERFECT for because he has a successful business. A successful business? I guess. I mean we are open, and all. And doesn't every successful business almost get their gas cut off during lunch rush by Laclede Gas? Doesn't that happen to them all? But that was year one, so does that even count?

Friends, if there's anything Cbabi and I feel the most, success isn't it. Fearful? Check. Nausea? Check. Unprepared and Unknowledgable? Check Check! Exhausted? Triple Check! It seems like an oxymoron to place SweetArt and Successful as an international couple. But I guess it's not.

We're still open. Oven's still heatin' (thanks nameless Laclede Gas guy who said, "If I give you three hours to pay the bill can you do that?" You SO rock!). Baked goods still come out every day we're open. It's Magic. Definitely Miracles. A lot of Faith. Some Tears. And God.

Some weeks are harder than others. This was a hard week (and it's not over)! There were tears today(all mine). Wavering faith. Beliefs that wholesale only would be the best bet. But then, I came out of the funk (thanks, Babe (that's Cbabi to y'all). It's like the little engine that could, "I think I can. I think I can. I think I can." I really do think I can. And when I think I can't, I don't make my home there.

So maybe I should think along the lines of that person who sent the request to Cbabi--SweetArt is a successful business.

That really does sound better than, "Oh, God what are we gon' do?!?!?!"SweetArt.

True.

I love y'all and I thank you for the support...of our sucessful business;-)

grace & peace,

Reine

Better hours, Better life!

It's been a while, but hopefully with our new schedule you will see an updated blog, emails with actual photos of food (imagine that?!), and the return of great weekly specials. What was that? New hours? Well, sort of. Usually in the winter after Christmas break, we change our schedule from Tuesday-Saturday to Wednesday-Saturday. Well, it's not Christmas, but after many conversations we've decided that the Wednesday-Saturday schedule better fits the life we want to have. See Tuesday-Saturday really means MONday-Saturday for Cbabi and me. We have to prep for the week and shop, no complaints--it's part of small business ownership. So Sunday is our off day (if we don't have a wedding or special catering event). But time with our family (where everybody is together at the same time AND awake!), has been sacrificed. Not the goal of running this business. It's just too much for who we must be as parents and people, husband and wife. I know most of you will understand, and thank you for supporting a business that aims to create great things to eat and see, great opportunities for people who are often ignored, and a great model of priorities. Our children thank you too! Now on to the FOOD! Every Saturday is now Vegan Pizza Day. Come on, all you wonderful vegans; don't leave me hanging. My crew (none are vegan) are bemoaning this decision, but I said, "We must have pizza for my vegans...and Saturday is now that day!" So prove them all wrong:) and come get some vegan pizza. Starting in September, every Friday will be Vegan Soul Food Friday. But how, you ask? Easy. Great produce, a little magic vegan cheese sauce and voila...you get Southern Greens, Chai-Spiced Maple Sweet Potatoes, Vegan Corn Bread, Vegan Mackin' Cheeze, BBQ Tofu. A plate of goodness, for sure. Don't sleep on this one. Look for weekly specials to return, our School-House Pizza every day (vegan on Saturdays:), and loads of love and appreciation to you all for supporting this dream. grace & peace, Reine, Cbabi, & the Entire SweetArt Crew!

MENU 1-11-12

CURRENT MENU

Our menu will change weekly. Everything that used to be on our lunch menu is no longer. Try something different.

Flad Empanada (vegetarian)

vegetarian chili, mashed sweet potatoes, and cheddar cheese in a flaky crust--all "empanadad" up. Served with avocado smash and house salsa

Jamaican Veggie Patties (vegan)

our take on the classic jamaican pattie: cabbage, sweet potatoes, carrots, onions, red potatoes, and spices baked in our house golden vegan crust.

Spinach-Feta Pie (vegetarian)

delicious spinach, scallions, dill and feta with a secret combination of love and magic.

Lentil Goat Cheese Tart (vegetarian)

green lentils, vegetables and spices with creamy goat cheese baked to bliss.

School-House Pizza (vegetarian & vegan--changes daily)

our house-made dough topped with goodness with our slammin' pizza sauce

Mixed Bean & Plantain Enchilada Bake (vegan)

just plain delicious

This week's salad: Kale-Cauliflower ($3 for a side)

This week's soup: Rosemary Turnip ($3/cup $5/bowl)

Feed Me: The Humble Potato...

I have a thing for potatoes, and bread, and spring rolls--sorry, I tend to lose focus. We're talking about potatoes, right? Yes, potatoes. I have a thing for potatoes in tacos and with avocado-tomato-onion relish. It's so simple it's ridiculous--which makes it that much more delicious! Enjoy.

Spiced Potato Tacos with Avocado-Tomato-Onion Relish

Potato Seasoning Mix

1 Tbsp chili powder

1 Tbsp oregano

1/2 Tbsp paprika

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Directions: Combine all the seasonings and mix well. I usually quadruple the amounts so that I have taco seasoning on hand whenver I need it

Potato Filling

4 cups diced red potatoes (1" chunks)

1 Tbsp taco seasoning

1/4 cup oil of choice (I use canola...and you can use more oil or less...I'm still not the oil police)

Directions: Heat oven to 425 degrees. Place oil on cookie sheet, add potatoes, sprinkle 1 Tbsp seasoning on top of potatoes and mix with hands to make sure the seasoning gets on all of the potatoes. Spread out into a single layer. Bake for 20-25 minutes.

Avocado-Tomato-Onion Relish

2 ripe avocadoes, diced

3 roma tomatoes, diced

1/2 yellow onion, finely diced

1/4 cup packed cilantro, chopped

1 Tbsp orange juice (if you don't have orange juice use lemon, but not lime)

1/4tsp + 1/8 tsp salt

1/4 tsp ground coriander (not cumin, trust me)

Directions: Combine avocado, tomato, and onions in a bowl and toss. Sprinkled on salt, coriander and orange juice and toss again. Finally sprinkle on cilantro and toss a final time. Try not to eat the bowl. I sometimes skip the potatoes all together and use this relish as my taco filler.

Taco Shells of choice (I used corn taco shells. I sprinkle them with water and then wrap with foil and bake at 260 degrees for 10 minutes. What I prefer to do is fry them up in a little canola oil because they taste better that way, but I have to wear a swimsuit in July, so...)

Then what, Reine? Do you need me to walk you through taco assembly? I didn't think so. Side note, I put my potatoes in first and drizzle a little sriracha on before adding the avocado relish.

You have been fed.

grace & peace,

Reine

Sweet Happening June 7th-11th

Hello Extended SweetArt Family!

Did you know our hours have changed? Did I mention that? I think I did but the heat has zapped my brain. Just so you know, we are now open Tuesday-Friday from 8am-6pm and Saturday from 9am-5pm. We have espresso/lattes (finally) and ice! Look at SweetArt, jumping into the ... ummm ...present.

Anyhoo, this week's special is a Falafel Wrap. Delicious little chickpea goddesses wrapped in a whole wheat wonder with all the fixins and a vegan sauce. No, no, please, don't thank us, just come in to see us...wax poetic, bring us flowers, chocolates (fair trade, of course:), and lots and lots of money. That will do.

It's official: Friday is Pie Day. Every single Friday we will try to resist from eating every pie we make. Savory and Sweet. Vegan and Vegetarian. As my numbero uno baker, Lisa, says, "We should be known for our pies. They're the best!" Or something like that. Well, she's right! I love pie more than anything else in the world (well, not more than my children and husband--most days--but pie is a very very close second). We will bring back the deep dish pizzas, and I feel a Caramel Banana Cream Pie with Real Whipped Cream coming to a store near you. Our store. This Friday. Shall you join us? We'd hate to eat them all on our own. We will, but we'd hate to.

Look for Feed Me to join this blog. What's Feed Me, you ask? Well, it's a recipe from start to finish located right here on this blog with photos. People always ask me for recipes (like I cook at home or something after working all day, LOL!). Well, after baking all day long, I actually do cook at home. Nothing fancy. Just Humble Exquisiteness (book title, maybe?). So here is my semi-promise (semi cause I'd hate to disappoint you), I will be posting atleast TWO recipes a week right here on this blog with photos. They will always be vegetarian (unless I totally give that up), and often times vegan and from time to time gluten-free vegan. So check in often. Cook at home (when you're not at SweetArt!). And tell me what you think (and only if it's good).

Ok, so I think we officially have enough people wanting to take classes where it's not just three people (myself included) looking at each other in an uncomfortable weird way. So, here's where you come in. Let me know what you'd like to take if you were to take a cooking class. Here's what I've been thinking:

• Gluten-Free Vegan from Breakfast to Dinner
• Frost that Cake like a Pro (cheesy title...work in progress)
• Vegan Holiday Cooking (Food that non-vegans would want to eat)
• Girls Night! Tipsy Drinks, Nibbles & More (vegetarian)
• Brown Bagging It (lunch for you & the kids--if you have kids--if not, lunch for you)
• And something else that would be profoundly well attended!

As always, thank you guys so much for keeping our dream alive. The business is changing for the better, things are great, and we couldn't do it without you.

Speak kindly to each other (it can change a life). Have more patience (especially when we're crowded:) And know how beautiful, special and in-such-great-shape you are! (the last one was for me...taste-tester guilt. Don't judge me)

grace & peace,

Reine, Cbabi & the Entire SweetArt Crew!

Ode to Billy Goat...

I'm having an all-out affair...with Billy...Goat Chips.

Honey, it's shameful. SHAME. FUL. And as hard as I try-- there's no stopping me. I mean I am sneaking around. Hiding behind the sandwich prep table...Grabbing two or three. Then six or seven. I cannot stop myself.

And just when I'd committed myself to Swimsuit Season.

don't judge me,

Reine

Sweet Happening for the week of May 24th-May 28th

Hello Extended SweetArt Family!!

Thank you for tuning in to this week's SweetArt Happenings. We truly appreciate the love and support as we learn the art of business. It's an art, honey, and some week's it's not easy.

This week's special is the Flora. Remember that? Our spinach and herb hummus wrapped with mixed greens, tomatoes, carrots, and avocado with a drizzle of love? So fresh. So delicious. So try it this week. It will be here all this week.

You will notice a few new things in the shop this week. The first major thing is our hours. We will be opening up Tuesday-Friday from 8am-6pm. Why so early, you ask. Well, the other new thing is our espresso machine. We will finally be making lattes! And during this first week, we're taking off a sizable percentage to all who order between 8am and 10am Tuesday-Friday of this week! How large of a percentage? You'll have to come in to find out!

The other new things you'll notice are the tables. We have our first delivery of certified-green and locally-sourced wood tables from Mwanzi Co., a Green Building Supply Company here in St. Louis, Missouri! Visit them at www.mwanzi.com We don't know if we are the first bakeshop/cafe in St. Louis to have a community table (a large table where many people/groups can sit together...you may not know each other, but that's the beauty of it all!) We started SweetArt to bring the community together and what better way than through a community table? We are so excited, and we hope you enjoy these tables as much as we do!

We've been doing some great things with our house-made puff pastry--namely our Puff Pockets: sweet or savory filled goodies wrapped in flaky puff pastry. It has become the new and improved muffin (in our eyes).

We are booked this Friday and Saturday for all custom orders. We apologies to those who were planning on ordering this week, but we have somehow booked up with orders and weddings (praise GOD!!) We will have PLENTY of cupcakes and other goodies on each of those days, so please be sure to visit us and get what you need.

This week's goody: try to love yourself. As always, I'm speaking mainly to myself. We can be so critical of all we do and all we are. I've decided to do a 40-day self-love cleanse where I say nothing negative about myself, and where I say something positive throughout the day about how glorious I am! It's not easy, but really--it should be. I bet I'm not alone with this one--especially as the season changes and shorts and sleeveless tops are required for the heat. It would be great to wake-up, put on my clothes, and say, "Damn, gone girl with yo' fine self!"--instead of the usual self-critical, non-loving verbage. 40-days. Wanna join me?

Thank you to you all for the love and support. Hope to see you this week!

grace & peace,

Reine, Cbabi, and the entire SweetArt crew!

Sweet Happening May 10th-14th

Hello Extended SweetArt Family!

The weather is finally breaking (and it's officially time to get the ac fixed in our car), but more importantly--luscious fruits and veggies are beckoning us to put them in pies and tarts, make curds out of them and put them in cupcakes and shells of puff pastry (that we make in house-from scratch, bien sur, and whip them into buttercreams to fill between whoopee pies. And, just in case you didn't know, when fruit is added to any dessert, the calories and fat magically disappear. I know, I know--I didn't believe it at first either, but it's proven science in the In Your Dreams Journal of From-Scratch Baking.

This week we're introducing two new cupcakes: Grace and Tropical Getaway. Grace is a chocolate cupcake filled with raspberry curd and topped with white chocolate buttercream and a fresh raspberry sitting all-pretty-like in the middle of fluffy ridiculousness. Tropical Getaway is a surprise shocker (a surprise because I don't usually like coconut). This little gem is a golden vanilla butter cake filled with key lime curd and topped with coconut Italian meringue buttercream and toasted coconut. Not that it has to be said, but, we make all of our curds in-house, from-scratch without any junk ingredients. That's why it tastes so familiarly good. Is familiarly a word? Alas, who cares, it's good. Stop in this week to welcome the new babies

You've seen a change in faces in some parts of SweetArt. We have some new crew in the house! And this is the first time I have EVER spoken about our staff, and I can now because they are all good! This bunch feels like a family unit (finally). For however long everyone stays, I am happy to have them all. Our baking staff is Lisa, Tamar and Ken and myself (of course). On lunch we have Lena, Michelle and Annette. And for counter charmers we have Rena, Sympho and Laura. Fred is the dish engineer and cupcake-case refiller on Saturdays and we are working hard and loving what we do.

GLUTEN-FREE GLUTEN-FREE!!! After years of requests for gluten-free goodies we finally have a daily gluten-free AND vegan cupcake. Although we are still a bakeshop that uses gluten, we make our gluten-free cupcakes first thing in the morning on separate equipment and while using separate ingredients (obviously gluten-free flours) we also use separate baking powder, salt, etc. We want to keep things as safe as possible. For now, our gluten-free goodies are also vegan because that has been the most requested.

Our menu has changed...and I want to keep it the way it is for a while...or atleast until I tire of it:) Our Sweet Burger, Flad Burrito, Klemm and Shaw paninis are staples, while our Vegan Philly Cheezesteak, Vegan Banh Mi, and Magnolia Sandwich are our newbies. Try something new if you always get the same thing; it will be delicious!

Our sandwich special this week is a Hot "ham" & cheese panini: vegan ham, white cheddar, caramelized onion jam and a fantastic mustard are grilled to perfection on Companion's Bada Bind Hoagie roll. We have two salads: our Greek Salad which always gets love and a candied almond-cherry-goat cheese diddy that is so good I had it for lunch--it's the truth. Need it vegan? Just say "no goat cheese, please" and we'll make it happen.

What would you like to see as a special in the shop? The old Botanical? How about the Flora with the spinach and herb hummus? Anyone a fan of pimento cheese (or is it just me? I am from Tennessee, after all)? We are taking requests for what we are calling, "You choose next week's special!" Think seasonally if you can--it's cheaper for us:)

Also, drop your business card in our bucket (or a piece of paper with your info on it). Each month we will be choosing a winner of our "Happy Un-Birthday Cake"...cause cake tastes better when it's for no reason at all! We will make a 6-inch cake of your choice for you to enjoy with some friends or family or no one at all(we won't tell!)

As always, we couldn't do this without you. We are so so so grateful for your support and encouragement. We do what we do because of you.

grace & peace,

Reine, Cbabi and the Entire SweetArt Crew!

Reacquaint Yourself...

The other day I found one of my old business cards...when the company's name was
Moon* Day*Soul Treats. On the back of the card I had information about our baking philosophy...always from scratch, no hard-to-pronounce, weirdo ingredients, etc. That is still our philosophy years later, and for that, I am very, very proud.

But what struck me was the last tag line: Reacquaint yourself with the old-school way of baking. Some of us have been fortunate enough to have a grandmother, great-aunt, Papa and maybe even mother, who took the time to bring those eggs to room temperature, sift some flour, cream some butter, and make some magic just for us. That is all we are trying to do at SweetArt. We get so excited when something delicious turns out just right. We're using ingredients that were kept at-ready in my grandmother's pantry. And we always will. And that people come in everyday to see what came out of the oven still blows my mind. So honored to do what I do...and so thankful to have good customers.

So, I know swimsuit season is approaching (I know, honey, I'm doing Zumba to offset the "taste-testing"--note the quotation marks :), but don't let that stop you from reacquainting yourself with the old-school way of baking. We do it everyday...and just for you.

grace & peace,

Reine

Kristy's Cake

Here's a couple photos of Kristy's wedding cake. We loved doing it and we hope she loved it as well.

Reine

Sweet Happenings this week March 8th-12th

Hello Extended SweetArt Family!

We thank you all for your continued love and support. And to let you know that we've heard you...last week our permanent menu saw a much-missed addition: we brought back the "Klemm"--our sundried-tomato/artichoke spread grilled havarti and mushroom sandwich. So many of you were so happy. So this week we are featuring the well-loved "Flad"--our 3-bean and sweet potato chili. Have it as nachos, a burrito or in a cup or bowl. So many people lovingly "complained" about this item's absence. We can't promise that it has returned to the permanent menu, but it is back all this week. So show it some love!

We are also featuring our deep-dish Chicago style pizza and a Purple Fingerling & Leek Savory Pie with Fontina cheese. Honey, hush! So good! Comes with a side of fruit and is only $5.95.

As you support us and our growth, please support other local businesses that are striving and growing as well. Local Harvest has a new larger store on the corner of Arsenal & Morganford. Stop by and pick up something for the family.

We're so naive...Someone told me last year that companies ask those on their email list to vote for them in RFT's Best Of... We hadn't thought of that...but this year we have. Many people read the RFT, and it would be great to let others know that we are here (39th street is not the easiest to find if you don't live in Shaw). So help us place in one (or more) categories like, say, Best Cupcake, Best Vegetarian, Best non-meat Burger, Best Grilled Cheese...I could go on, but I won't.

Keep in mind that we are open on Tuesdays and are enjoying Cupcake Happy Hour every Tuesday-Thursday from 4pm-6pm. Come see us!

Cbabi's Bird of Wisdom show was fantastic this past Saturday. If you missed it, don't worry...he'll have another show at the shop in about six weeks. He keeps painting the most beautiful images (like the one above!), and I'm so proud of him and his artistic dedication!

This week's little gem: Do something for somebody else. Maybe don't even tell them. Yeah, random acts of kindness never go out of style. And they feel so GOOD to do!

We look forward to seeing you this week. Be blessed and stay safe!

grace & peace,

Reine, Cbabi & the Entire SweetArt Crew!

Sweet Happenings this week March 1st-5th

Hello Extended SweetArt Family!

That's right, we said March 1st. We are resuming Tuesday hours which we scheduled for March thinking the weather would finally be a bit warmer, but forgetting that we are in St. Louis. But come on out any way! We really want to see you.

We have finally comprised our official "cupcake menu". It's long--longer than we thought, but hopefully helpful to those of you wanting to place custom orders for your events. It will be in-house and coming to our website soon, so come by and check it out.

This week's specials are Curried Lentil Soup. This is a favorite of staff and awesome customers and as soup season draws to a close, you shouldn't miss it. Believe me, the moment it gets warm consistently, it's so long soup! Like all of our soups, this one is vegan, has coconut milk (that's an inside joke...can we even make a soup without coconut milk in this place! we're addicted to it!!), and is delicious!

Our lunch special is also vegan this week, Barbecue Chipotle Tofu Tacos. We love tacos and were inspired to welcome back Tuesdays with a taco! Chunks of marinated bbqed tofu, cojita or vegan cheese, lettuce, cilantro, onions, avocado creama (vegan) and salsa on the side. Sounds like my lunch all this week.

Look for the sweet treats to be extra fantastic this week. I know what you're thinking, aren't they always. True. But this week they will be so awesome. And what's even more awesome: Tuesday, March 1st we're giving away a free petite cupcake with every purchase (while supplies last).

A little story before I go: We have a customer who works across the street at the church. Her son owns a tattoo parlor and she has a granddaughter(s) and one day she came into the shop and said, "Have my prayers been working? I've been praying for you guys since you opened." If you know me, you know I 'bout fell out onto the floor in tears, but held it together and simply said, "Thank you so much for that." It filled my heart that someone who doesn't really know me is praying for my success. That's the community supporting the community by supporting local businesses. But more importantly, that's human decency and kindness. We've not always been welcomed with opened arms here. I never discuss that because my focus must remain on those who do support us and what we are trying to do. Pray for somebody this week. Make it someone you don't really know...and watch your life change for the better.

I pray that you all receive great blessings in life and health, deep happiness and grand prosperity.

We thank each and every one of you for the support (and prayers!). We could not do this without you.

grace & peace,

Reine

Congratulations Chris & Angela!

We were honored to celebrate Chris & Angela's wedded bliss this past Sunday. We wish them loads of good lovin', longevity, and deep happiness for years to come.

grace & peace,

Reine & the SweetArt Crew!

Sweet Happenings this week (February 23rd- 26th)

Hello Extended SweetArt Family!

We have been working so hard lately wanting to be better. Fingers crossed that it's working. We are so grateful to have you all visit us and tell a friend. It really is keeping us in business.

Here are some of our fantastic specials (and news) this week!

On the art front: Cbabi's Birds of Wisdom show has been scheduled for March 5th 7pm-10pm. His work has gotten brighter and more creative in the last year, and I am so excited for St. Louis to view it. Please join us that eveing for art, sweets and good energy! You won't want to miss this.

Specials are back. Come enjoy our Spicy Peanut Soup (vegan) as soup season draws to a close for SweetArt. And this week we will have a glorious Eggplant-Fontina Panini with a zippy artichoke/garlic spread. Delishhhhhhhhhhh!! Spontaneity has visited and our salad has changed its tune. Welcome back the Vegan Caesar w/garlicky house croutons. And we promise, that Black Magic Burger will have the best guacamole ever on it this week! Try it if you haven't just yet!

We've include a permanent Savory Pie to the everyday lunch menu. This past week we celebrated spinach with our Spinach-Feta Pie in our buttery crust but topped with funky filo ruffles. It is my favorite seasonal pie to date. Mouth is watering now thinking of it! Try the savory pie (it will be great!) It's only $5.95 and comes with fruit.

Sometimes I come to put cupcakes in the case, and I see a line, and I get all weirdly anti-social because I am holding back the tears...so it's not you...it's my emotional meter being put into check. Thank you guys. We love and appreciate the support.

grace & peace,

Reine, Cbabi & the entire SweetArt Crew

In my free time...

Below is an excerpt from my food memoir that I've been working on in my free time (my, I should be sleeping but let's see if I can work on that book-in-progress time) Enjoy.

You Are So Much Smarter Than This

Every now and then, my girlfriends and I tiptoe toward one another like groomed witches working on a secret spell. We tuck our children in (or ask our husbands to do so), sprinkle love dust on our beloveds (promises of returning in sexy-kitten mode), grab our wands (house keys) and various potions from the kitchen (wine, tarts, guacamole--if it's serious) and hop onto the designated driver's broom to gather in union.

Regardless of what you believe, women are such magical creatures. Admit it or not, you've either worked some juju or had some juju worked on you by a woman. We can walk into a room and make heads turn involuntarily. We can let our laughter spill out of our mouths like Brazilian jazz love songs, and you want to know--must find out--what is so funny. We can whisper sweet somethings in your ear, and no matter what your plans were--they were.

And when a loyal friend needs rescuing, we show up in the nick of time with potions of food and wine, tactfully telling you what you need to hear out loud, "You are smarter than this and you need to dump his ass."

Ahh, yes, the you-need-to-dump-his-ass talk. I've said it more than I've heard it, but I have heard it.

As I sit happily married and comfortably in my 30s, I (and my friends) don't rush into this talk as we would have in our college years. No, we let the friend simmer in her own self-created hot madness. Allowing the drama to soak into her pores, re-seasoning her make up long enough to become part of her memory, is what it takes to avoid this bullshit in the future. Then, as if on cue, my friends and I look into our crystal balls (cell phones) and conjure up a rescue. Alcohol is mandatory (one's voice speaks freer). Food has to be easily accessible by hand or single utensil (no fork and knife simultaneously working together--too much!). And room must be made so that Truth has center stage.

During the last rescue gathering for N, I brought a creamy lemon-blueberry tart. J brought the wine and her no-nonsense sensibility, "Look, you know this screams some dumb shit." We are half-way through our second glass of wine. Deep charcoal skies peek curiously through the curtains of N's living room, and I want a second slice of tart but I resist my stomach's self-absorption tendencies and chime in with some wisdom, "You are smarter than this--too smart for this."

Words settle. Glasses are finished off. Forks pierce final bites of tart. Our laughter loops through sessions of seriousness. Together, our friendship floats into the realm of sisterhood, which, when paired with good wine and a fine (if I do say so myself) lemon-bluebery tart, is magic.

Lemon-Blueberry Tart Recipe (to be published when book's published (sorry...)

--by Reine Keis Bayoc

Wedding Season 2011

Here is our first cake of this wedding season. A vegan goody for Heidi and her beloved. Congratulations you two. May you live a long, happy & healthy life together.

grace & peace,

Reine & the SweetArt Crew

Out of the mouths of babes...

Yesterday evening I was having a moment. You know--a moment. My moments usually swirl around topics of money, finances, bills, debt, and occasionally family. So you see where I tend to keep my focus.

Cbabi and I were in the kitchen. He listened patiently to my looped version of, "I wish we started the business with more money because it feels like we can never get ahead...I've been praying; I'm praying everyday...I realize that I wasn't born to be poor; I'm clear, God! I don't know what to do. I am so tired of this conversation..."

And as if on cue, my littlest one enters the kitchen. In his hand is a little figurine he built out of legos. He has a name. He says the name, but I'm so "woe is me" I barely hear him...until he says, "And he prays to God."

Huhh?

"He prays to God."

Now, my children are familiar with God, but they don't mention Him/Her most days. Around Christmas time, God and Santa are in heavy rotation, but a February evening before dinner-- ehh, not so much. So when he says this, my ears perk up and I whip myself out of "woe is me" and listen to my baby boy.

"What does he pray about to God?" I ask.

And as he begins to shrug his shoulders I assume he's going to say I don't know, but he doesn't.

He says, "That God will take care of us."

I could not make this up if I had to! Cbabi smiles because he knows I'm going to cry, and I do, of course. And I lift up my little boy and hug him and tell him he is my angel from God. And he is so over this by this point but goes along with the overwhelming hugs and kisses.

So why do I tell you this story? I'm sure I'm not the only person in the world who prays and prays and prays so much that it feels like begging or like I'm talking to air. Life is beautiful, but when you are consumed with constant concerns about money, the beauty plays peek-a-boo--and more boo than peek. But God hears you. Keep praying. Keep asking. And keep being grateful for all that is there because God really wants us to know the beauty of life.

Just when I was thinking, "Dear God, it's me, Reine! Hello?!?!?! Do you see me or hear me?", my beautiful little boy who rarely mentions God, does so perfectly. Right on time. Just to remind me that I'm not on my own.

Neither are you.

grace & peace,

Reine

Sweet Burger

I am much too modest to brag (atleast on this blog) about our Sweet Burger (our 100% vegan burger that we make in house). But I just wanted to thank the ancestors and God for helping me to come up with this recipe. It's so awesome! --in a non-braggin' way. So many people have tried it and loved it (some haven't, but who knows what other issues they have).

If you haven't tried it for fear of eating something vegan, come on already. We wouldn't serve it if it wasn't great.

grace & peace,

Reine

The 3 year-old's birthday cake

This is a birthday cake for a 3 year-old. When I told my daughter (who's 10) that this was a birthday cake, she said, "A Sweet 16?" I said no; she's turning three.

'WHAT!" my daughter exclaimed (I love using "exclaimed" when it was really exclaimed).

I think she was a little cake-envious.

A special thanks to Lisa (the most awesomest baker EVER!) who frosted 2 of the 3 tiers of this cake today, not feeling great to boot! What a trouper!!!!! What would I do without you, LISA?!?!?!

grace & peace,

Reine

This is Rena.

Rena is one of our customer charmers, and she is so awesome & funny! She is known to drink soda in all forms (cola, orange, etc)...and she's a nursing student, and she's engaged! And, unfortuantely someone thought she was my daughter today. This makes the second time. I am not that damn old, people. Well, after standing on my feet for 12 hours, I could LOOK that old, but I'm not.

Today, Rena was making an effort ot drink more water. So here she is, JUMBO JUG of water, with a straw. A straw? A straw! Note the bottle of Pepsi on the counter. That's also Rena's. So Rena.

Savory Pies...good gracious

Those who have been into the shop recently have seen the addition of savory pies. I love pie: sweet, savory, tarts, galettes, deep dish, fluted, free form. Give me a pie and I am pleased!

This past week we have been doing Deep Dish/Chicago-style pizzas. This little diddy is our spinach, ricotta & feta (think spanakopita if it were a deep-dish pizza). Our savory pies come with fruit and they've been doing really well.

I just ate a piece--this one in the photo, actually--and I can tell you, it was FANTASTIC! It is also amazingly light. Comes with fruit (I did not eat the fruit, shame on me!) and is under $6.

Keep your eyes peeled for Taco Pie, Eggplant Happiness, and many more savory goodnesses.

We hope you'll love them all.

grace & peace,

Reine

YIKES!!!

Boy, i guess I was upset about the Groupon stuff. Funny how after you remove yourself from "that situation" (whatever it is for you) and come back, your emotions are surprising--to say the least!

Anyhoo, let's be happy, shall we? I'm surrounded by baked goods, how could I not be happy all the time? I needed to post a little diddy just to evaporate the angry post-post. Photos of good stuff coming soon (don't I always say that...but for real this time:) We are baking up a storm here. It's delicious and crazy-good-feeling.

I'm happy.

grace & peace,

Reine

A note about your Groupon & who we are as a company...

We are so happy that people bought our first offer on Groupon...and that even more people bought our second offer. We like that people want to support our company, a small local business, all the while receiving an amazing deal.

That said, if you saw at the last minute (as several people did) that your Groupon expires today, please don't be mad at us because SEVERAL PEOPLE realized the same thing, came into the shop today, and WIPED US OUT!!!

We have a tiny kitchen--that said, we made several varieties of cookies, quiche, bars, loaf breads, and 4xs the amount of cupcakes that we do normally...all in ONE OVEN--like magic.

But it's not magic. It's human beings working tirelessly to supply the demand as best as we can. But we are not robots, and this is not a factory--and we think that is why most people come here. We make it fresh without preservatives and not until we get here in the morning. FRESH. Not six-days old. Respect that.

After purchasing his Groupon 9 months ago, I had one customer who called at 5:45pm today wanting to use his on the day it expires (we close at 6p.m. or whenever we sell out). With stank all over his voice once told that we'd sold out for the day, he said, "Well that's not a cool way to introduce people to your company!"

You know what's not cool, blaming us for your procrastination. That $%@#'s not cool.

Another "using my Groupon at the last minute" woman, once being told that she could not place a custom order for cookies tomorrow, but that we would love to honor her Groupon today for cookies next Wednesday (our next open day), said, "This is the most annoying company to work with!"

What's annoying is dealing with people who are suffering from a bad case of entitlement. That $%@#'s annoying.

So if you bought our lastest and probably last Groupon offer, please use it well before it expires. We are a small company with even smaller facilities & can only handle so much. If everyone waits until the last week/day, we are going to be wiped out. I know some people won't. Procrastination is hard to shake...but don't be mad at us.

peace,

Reine

What's New this week--January 5th-8th!

Come try our delicious Vegan Black Bean Burger with salsa & smashed avocado(picture to come)

Chocolate-Espresso Cupcakes: chocolate cupcakes with espresso italian meringue buttercream & shaved dark chocolate(picture to come)

Come in soon to try the "goodness gracious" of the week: Pumpkin-Amaretto Bread, Cherry-Strawberry Crumb Bars, too many delicious cookies to list (keep your eyes open for Lemon -Cream Sandwich cookies :), Ricotta Tart, Island Bread.

love ya like i love pie!

Reine

New Store Hours!!

Happy New Year, All!

Here are our new hours:

Tuesday: Custom Orders/Appointment Only

Wednesday-Friday: 8a-6p

Saturday: 8:30a-4:30p

The main change is Tuesday. We'll be happy to fill any custom orders that come our way for any Tuesday, but we will no longer be open to the public on that day.

We're also opening a little earlier on Saturdays...and we've changed/extended our Saturday Vegan Breakfast menu.

Hope to see you soon.

grace & peace,

Reine