tag:blogger.com,1999:blog-69783349561361878162024-02-18T23:53:44.261-08:00SweetArtSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-6978334956136187816.post-70494188706782489022012-09-04T18:27:00.002-07:002012-09-04T18:27:48.570-07:00Coming out of the dark...Hello? Anybody there? It's me, Reine, the neglectful blogger.<br />
<br />
It's been four months of no blogging and really, before then, it was just lunch postings--that's not really blogging.<br />
<br />
This won't be long. Just a proclamation of re-commitment.<br />
<br />
I'm coming out of the dark.<br />
<br />
This has been such a shitty summer. My mother passed unexpectedly. My world stopped. I've cried at least once a day since May 26, 2012. I've questioned my career of choice. Does anybody even know I'm here? That this little bakeshop is chugging along trying with all its might to matter?<br />
<br />
I've been jamming in my own little pity party.<br />
<br />
But, life goes own. I still love what I do. I still cry once a day, but I also laugh more than that. And more importantly, these little baked goods that we make make my days sweeter.<br />
<br />
I hope they make your day sweeter too.<br />
<br />
Here's to coming out of the dark. To chugging along--even when all you wan to do is crawl underneath the freakin' earth. If you are feeling like I've felt recently, I'm praying for you. While you're at, pray for me if can muster it:)<br />
<br />
I promise the next blog post will mention food. But for now, proclamations and declarations.<br />
<br />
keep chuggin'<br />
<br />
ReineSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com8tag:blogger.com,1999:blog-6978334956136187816.post-60373384963310722472012-04-25T12:17:00.001-07:002012-04-25T12:17:06.562-07:00Lunch Right Now...April 25th-until we change our minds =)Lunch is now served from 11:00-2:30. Please come enjoy in-house or call in your order at 314.771.4278<br />
<br />
1. Sweet Burger: Our house-made, nut-free vegan burger that is like no other. Comes with mixed greens, tomato, ketchup and our delicious vegan magic spread.<br />
2. Falafel burger: Our house-made vegan and gluten-free falafel patty. Comes with mixed greens, tomato, cucumber and a feta-yogurt sauce. Need it vegan? Just ask to substitute the feta sauce with our vegan magic spread.<br />
3. Carrie (named after my beautiful grandmomma!!): Our vegan version of a BLT. Comes with crisp Smart Bacon, greens, tomato, and vegan magic spread. Perfect with avocado ($1.50 extra)<br />
4. Vegan Sweet Burger Banh Mi: our vegan version of the classic Vietnamese sandwich. Served on our house-made hoagie bun with vegan magic spread, sriracha, cucumbers, pickled carrots and daikon, cilantro, two mini SweetBurger patties, and a touch of sesame oil.<br />
5. Vegan Portobello Cheesesteak: Juicy portobello mushrooms, onions, peppers, love and magic on our house hoagie bun, with a vegan cheese sauce.<br />
6. School-House Pizza (flavors change daily)<br />
7. World-Famous Quiche (flavors change daily)<br />
8. Salad: inquire<br />
9. Soup: seasonal<br />
<br />
We hope to see yousoon!SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-39913295090035982922012-02-01T07:09:00.002-08:002012-04-03T19:01:22.323-07:00SweetArt Lunch this week April 4th-7thLunch this week:<br /><br /><div>1. SweetBurger! Our signature house-made vegan burger with all the fix ins': mixed greens, tomato, magic spread and ketchup on our house-made bun. You have to try this! Don't let the "vegan" fool you.</div><br /><div>2. Carrie (our Vegan BLT) on house-made wheat bread with our signature magic spread, mixed greens, tomato, Vegan Smart Bacon on our house-made bread. Add avocado for $1.50<br /></div><br /><div>3. School-House Pizza: changes daily. Vegan and Regular cheese varieties</div><br /><div>4. Quiche: our world-Famous Quiche that is unlike any other!</div><div><br /></div><div>5. Enchilada Pie: our Vegan and Gluten-Free enchilada pie served with salsa and avocado smash. Perfect</div><br /><div>6. Savory Pie: call to find out more.</div><div><br /></div><div>7. Falafel Burger: our house-made vegan falafel burger (the patty is gluten free too!) with a wonderful feta-yogurt sauce on our house-made bun with greens, tomato and cucumber. Scrumptious!!!</div><div><br /></div><div>8. Salad: Surprise Me!</div><br /><div><br /></div><br /><br /><div>Hope to see you!</div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com5tag:blogger.com,1999:blog-6978334956136187816.post-48368684000467672112012-01-24T12:54:00.000-08:002012-01-24T13:11:57.273-08:00Lunch Eats for January 25th-28thVegan Spinach & Roasted Garlic Lasagna -- $8.25<br />Caramelized Onion & Ricotta Tart -- $4.25<br />Flad Empanadas with salsa & avocado smash -- $5.50<br />Vegan Samosa Pockets with cilantro chutney -- $5.50<br />Roasted Butternut Squash Enchiladas (gluten-free) -- $6.25<br /><br />Soup: Vegan Curried Lentil -- $3/cup $5/bowl<br />Salad: Organic Baby Spinach -- $3 side<br /><br />We hope to see you this week. Our hours are Wednesday-Friday 10am-6pm and Saturdays 9am-5pm.SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-1749164729522019642012-01-18T06:10:00.000-08:002012-01-18T06:15:26.631-08:00Menu January 18-21stOn the Menu this Week:<br /><br />Vegan Curry Potato & Avocado Pie topped with Phyllo<br />Caramelized Onion-Cremini-Whipt Goat's Cheese Pie<br />Fennel & Feta Crostata<br />Flad Empanada with salsa & avocado smash<br />Vegan Jamaican Veggie Patties<br />Ever-Topping-Changing School house pizza (vegan and regular available)<br /><br />Soup: Roasted Butternut Squash-Roasted Garlic & Herbs (vegan)<br />Salad: Kale & Cauliflower (vegan)<br /><br />Hope to see you this week:)SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com1tag:blogger.com,1999:blog-6978334956136187816.post-37947625203994093582012-01-11T09:26:00.000-08:002012-01-11T09:30:38.227-08:00New Menu as of 1/11/12For some reason the menu is not coming up when you click on the link to the right...so...<br /><br />This week's menu:<br /><br />Flad Empanada served with house salsa and avocado smash<br />Vegan Jamaican veggie Patties<br />Vegan Enchilada Pie<br />Spinach Feta Pie<br />School-house Pizza<br />Lentil Goat Cheese Crostata<br /><br />Soup: Rosemary-Turnip<br />Salad: Kale CauliflowerSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com1tag:blogger.com,1999:blog-6978334956136187816.post-15407149244258361682011-12-22T09:37:00.000-08:002011-12-23T06:28:09.290-08:00Holiday BreakWe 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!<br /><br />grace & peace,<br /><br />SweetArtSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-61530938954758402272011-11-30T13:01:00.000-08:002011-11-30T13:16:44.004-08:00November 30th-December 3rd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVKViH_uxVWtm_T2H-3kYqhLlb5-aGSDjZOs3hOwm3TR4oCjGvghG2NX0Xep178VE3Zxx8WsgQ5kuG_XtIFxVfdmLMB-lXcVU96XgV9Jl5SLnjS4FWJYQmnVHJ5d2yF3xyRp_Q7hxV-g/s1600/moon%2527scake2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5680900163412974706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVKViH_uxVWtm_T2H-3kYqhLlb5-aGSDjZOs3hOwm3TR4oCjGvghG2NX0Xep178VE3Zxx8WsgQ5kuG_XtIFxVfdmLMB-lXcVU96XgV9Jl5SLnjS4FWJYQmnVHJ5d2yF3xyRp_Q7hxV-g/s320/moon%2527scake2.jpg" /></a><br /><br /><div>Hello Extended SweetArt Family,</div><br /><br /><div>Thank you for taking time to read our blog and to see what's new for this week.</div><br /><br /><div>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.</div><br /><br /><div>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!</div><br /><br /><br /><div>MENU CHANGES</div><br /><div>We have added to our menu. The <strong>Vegan Gyro</strong> got so much love thta we added it to the permanent menu...along with its friend the <strong>Hummus Pita Pocket</strong>. Check out our menu on this blog if you don't believe me. Say "see ya later" to the <strong>Vegan Banh Mi. </strong>It was delicious, but it's time to change it up.</div><br /><br /><div>This week's specials are the <strong>Vegan Philly Cheesesteak</strong> and our <strong>Vegan Curried Lentil Soup</strong>. </div><br /><br /><div>DECK THE HALLS</div><br /><div>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!</div><br /><br /><div>Thank you all so much for the love and support!</div><br /><br /><div>This is going to be an awesome week...because we said so.</div><br /><br /><div>grace & peace,</div><br /><br /><div>Reine, Cbabi, and the Entire SweetArt Crew!</div><br /><div></div><br /><div>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.</div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com2tag:blogger.com,1999:blog-6978334956136187816.post-90528657559240920532011-11-15T15:57:00.000-08:002011-11-15T16:16:37.583-08:00Sweet Week November 16th-19th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71vayT8yMkD-T39ObaYhXVu5jhb1DlUHTooXhyphenhyphenx0Y6hnBi3u7MBF-DUgeYJx_wpIA64dc5t0STIhcZUOr8Md1spxYqao_gtyVHL-3R1VcZFzIY_FyijbgzmvvolS_gl0Fm24zAUDaE3Y/s1600/caramel+apple+tart.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675380235002363490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71vayT8yMkD-T39ObaYhXVu5jhb1DlUHTooXhyphenhyphenx0Y6hnBi3u7MBF-DUgeYJx_wpIA64dc5t0STIhcZUOr8Md1spxYqao_gtyVHL-3R1VcZFzIY_FyijbgzmvvolS_gl0Fm24zAUDaE3Y/s320/caramel+apple+tart.jpg" /></a><br /><br /><br /><br /><br /><br />Hello There SweetArt Extended Fam!<br /><br /><br /><br />Please, please, please order your Thanksgiving Pies soon! We book up quickly so the sooner, the better. Here's the lineup:<br /><br /><ul><br /><br /><li>Pumpkin</li><br /><li>Pecan</li><br /><li>Sweet Potato</li><br /><li>Caramel Apple</li><br /><li>Apple-Crumb</li><br /><li>Sweet Potato-Pecan</li><br /><li>Pumpkin-Pecan</li><br /><li>Pear-Cranberry Crumb</li></ul>Or get some Bread Pudding:<br /><br /><ul><br /><li>Pumpkin-Cranberry</li><br /><li>Caramel-Apple</li></ul><br />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.<br /><br />And just so you know, all of our pies are available Vegan too!<br /><br />Please order by this Friday November 18, 2011.<br /><br />Please stay tuned for the Christmas cookie line-up. Perfect for gifts or to satisfy you while SweetArt is on holiday.<br /><br /><br /><br /><br /><p>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:)</p><br /><p>Our Specials this week:</p><br /><ul><br /><li>Vegan Gyro (house made) w/crisp green leaf lettuce, thinly sliced red onions, cherry tomatoes, and a vegan cucumber sauce.</li><br /><br /><li>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!</li><br /><br /><li>Our seasonal salad (Organic Baby Spinach, house-made granola, crisp apples & goat cheese w/our house balsamic vinagrette)</li><br /><br /><li>Chickpea & Rosemary Soup (vegan and divine).</li></ul><br />We'll have an insane Friday Pieday so come have pie because pie is awesome!!<br /><br />We thank you. We love y'all! Hope to see you soon.<br /><br /><br /><br /><br /><p>grace & peace,</p>Reine, Cbabi & the ENTIRE SweetArt CrewSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-10690909588836435642011-10-25T09:44:00.001-07:002011-10-25T10:07:15.295-07:00SweetWeek October 26th-29th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2j9UgekdtYyg3O28dQ4Wxb34Ga8dzb5Hnueza-aSSoGqt5SjzO_lX_1wI0E93_HQ_0rRQTXyyHJQY-iuGXoGTGgxetrKprimj4BqrqQsQywDg2Cg2p1QMP7Wi6OzQyNz2j9TWg3h_-AI/s1600/soul+plate.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667476511302368034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2j9UgekdtYyg3O28dQ4Wxb34Ga8dzb5Hnueza-aSSoGqt5SjzO_lX_1wI0E93_HQ_0rRQTXyyHJQY-iuGXoGTGgxetrKprimj4BqrqQsQywDg2Cg2p1QMP7Wi6OzQyNz2j9TWg3h_-AI/s320/soul+plate.jpg" /></a> Hello Extended SweetArt Family! <br /><div><br /><br /><div>Thank you all for the love and support. Here are the MUST KNOWs of the week:</div><br /><br /><div><strong>HOURS, they are a changin' Again?</strong> 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:</div><br /><div></div><br /><div><strong>Wednesday & Thursday 10am-6pm</strong></div><br /><div><strong>Friday & Saturday 9am-7pm</strong></div><br /><br /><div>Friday will resume it's <strong>Friday PieDay</strong> with savory and sweet pies (vegan available)...keep reading below to see what this Friday's pies are. And Saturday will be our <strong>Vegan SoulFood Saturday</strong> (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? </div><br /><br /><div><strong>This Friday's Pie are</strong>: (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.</div><br /><br /><div><strong>This week's Vegan SoulFood Saturday's menu: </strong>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!</div><br /><br /><div><strong>This week's Specials are</strong>: <strong>Pimento-Cheese Grilled Cheese Sandwich</strong>. 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 <strong>BBQ Seitan & Mushroom wrap w/crunchy-herby slaw enclosed in the warm wrap.</strong></div><br /><br /><div><strong>Our soup this week is</strong>: <strong>Roasted Garlic-Tomato</strong> (perfect with the pimento cheese sandwich...we did this on purpose, y'all!)</div><br /><br /><div>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.</div><br /><div></div><br /><div>Keep in mind these words of wisdom: Keep dreamin'...it keeps you young!</div><br /><br /><div>grace & peace,</div><br /><div></div><br /><br /><div>Reine, Cbabi, & the Entire SweetArt Crew! </div></div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com3tag:blogger.com,1999:blog-6978334956136187816.post-59081883850568166152011-10-18T10:00:00.000-07:002011-10-18T10:17:10.277-07:00SweetWeek October 19th-22nd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31ByuCbFJmJrwxkityQAOimDr8lvzcT0bm1qIWzpkjd5y9Fc6_jKX9dYrDYYPrq5FWOHf1h8uK5R49dAT-2awpVipNXbcAPBzEF_DnzISNq_LEg7FFYXOkyxErUU6DwKG4F8eirOfXjc/s1600/baseball+cupcakes.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5664881769964479666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31ByuCbFJmJrwxkityQAOimDr8lvzcT0bm1qIWzpkjd5y9Fc6_jKX9dYrDYYPrq5FWOHf1h8uK5R49dAT-2awpVipNXbcAPBzEF_DnzISNq_LEg7FFYXOkyxErUU6DwKG4F8eirOfXjc/s320/baseball+cupcakes.jpg" /></a><br /><br /><div>Hello Extended SweetArt Family,<br /></div><br /><div>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.<br /></div><br /><div>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!<br /></div><br /><div>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)!</div><br /><br /><div>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.</div><br /><br /><div>Keep you eyes peeled for our seasonal cupcakes: White Chocolate Peppermint, Pumkin Patch, and Gingerbread. Tis the season for these little gems.</div><br /><br /><div>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!</div><br /><br /><div>Treat yourself this week...be good to yourself...and know you are meant to shine!</div><br /><br /><div>grace & peace,</div><br /><br /><div>Reine, Cbabi & the ENTIRE SweetArt Crew!</div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-49129172701584504922011-10-11T16:45:00.000-07:002011-10-11T16:58:21.861-07:00So, this week at SweetArt...Hello All,<br /><br />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!<br /><br />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!)<br /><br />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!)<br /><br />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)<br /><br />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.<br /><br />grace & peace,<br /><br />Reine, Cbabi & the SweetArt crew!SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com2tag:blogger.com,1999:blog-6978334956136187816.post-82129047058412912132011-09-28T10:13:00.000-07:002011-09-28T10:15:04.119-07:00Flad 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!SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com1tag:blogger.com,1999:blog-6978334956136187816.post-41339352764784083682011-09-15T15:49:00.000-07:002011-09-15T16:29:07.606-07:00Hello, 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?<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />So maybe I should think along the lines of that person who sent the request to Cbabi--SweetArt is a successful business.<br /><br />That really does sound better than, "Oh, God what are we gon' do?!?!?!"SweetArt.<br /><br />True.<br /><br />I love y'all and I thank you for the support...of our sucessful business;-)<br /><br />grace & peace,<br /><br />ReineSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com3tag:blogger.com,1999:blog-6978334956136187816.post-66264675363823333332011-08-13T13:58:00.000-07:002011-08-13T13:59:36.405-07:00Better hours, Better life!<table border="0" cellspacing="0" cellpadding="0" width="100%" align="center">
<br /><tbody>
<br /><tr>
<br /><td>
<br /><table border="0" cellspacing="0" cellpadding="1" width="100%" bgcolor="#ababab" align="center">
<br /><tbody>
<br /><tr>
<br /><td>
<br /><table border="0" cellspacing="0" cellpadding="3" width="100%" align="center">
<br /><tbody>
<br /><tr bgcolor="#ffffff">
<br /><td>
<br /><table border="0" cellspacing="5" cellpadding="1" align="left">
<br /><tbody>
<br /><tr>
<br /><td align="left"><pre>It's been a while, but hopefully with our new schedule you will see an
<br />updated blog, emails with actual photos of food (imagine that?!), and the
<br />return of great weekly specials.
<br />
<br />What was that? New hours? Well, sort of. Usually in the winter after
<br />Christmas break, we change our schedule from Tuesday-Saturday to
<br />Wednesday-Saturday. Well, it's not Christmas, but after many
<br />conversations we've decided that the Wednesday-Saturday schedule better
<br />fits the life we want to have. See Tuesday-Saturday really means
<br />MONday-Saturday for Cbabi and me. We have to prep for the week and shop,
<br />no complaints--it's part of small business ownership. So Sunday is our
<br />off day (if we don't have a wedding or special catering event). But time
<br />with our family (where everybody is together at the same time AND awake!),
<br />has been sacrificed. Not the goal of running this business. It's just too
<br />much for who we must be as parents and people, husband and wife. I know
<br />most of you will understand, and thank you for supporting a business that
<br />aims to create great things to eat and see, great opportunities for people
<br />who are often ignored, and a great model of priorities. Our children
<br />thank you too!
<br />
<br />Now on to the FOOD! Every Saturday is now Vegan Pizza Day. Come on, all
<br />you wonderful vegans; don't leave me hanging. My crew (none are vegan)
<br />are bemoaning this decision, but I said, "We must have pizza for my
<br />vegans...and Saturday is now that day!" So prove them all wrong:) and come
<br />get some vegan pizza.
<br />
<br />Starting in September, every Friday will be Vegan Soul Food Friday. But
<br />how, you ask? Easy. Great produce, a little magic vegan cheese sauce and
<br />voila...you get Southern Greens, Chai-Spiced Maple Sweet Potatoes, Vegan
<br />Corn Bread, Vegan Mackin' Cheeze, BBQ Tofu. A plate of goodness, for
<br />sure. Don't sleep on this one.
<br />
<br />Look for weekly specials to return, our School-House Pizza every day
<br />(vegan on Saturdays:), and loads of love and appreciation to you all for
<br />supporting this dream.
<br />
<br />grace & peace,
<br />
<br />Reine, Cbabi, & the Entire SweetArt Crew!
<br /></pre></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr>
<br /><tr>
<br /><td bgcolor="#ffffff" height="5" colspan="2"></td></tr></tbody></table>
<br />SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com4tag:blogger.com,1999:blog-6978334956136187816.post-36794034320188308042011-08-11T09:10:00.000-07:002012-01-11T07:06:53.289-08:00MENU 1-11-12<div align="center"><span style="font-size:180%;"><strong>CURRENT MENU</strong></span></div><br /><div align="center"><br /></div><br /><p>Our menu will change weekly. Everything that used to be on our lunch menu is no longer. Try something different.</p><br /><p></p><br /><p><strong>Flad Empanada (vegetarian)</strong></p><br /><p>vegetarian chili, mashed sweet potatoes, and cheddar cheese in a flaky crust--all "empanadad" up. Served with avocado smash and house salsa</p><br /><p></p><br /><p><strong>Jamaican Veggie Patties (vegan)</strong></p><br /><p>our take on the classic jamaican pattie: cabbage, sweet potatoes, carrots, onions, red potatoes, and spices baked in our house golden vegan crust.</p><br /><p></p><br /><p><strong>Spinach-Feta Pie (vegetarian)</strong></p><br /><p>delicious spinach, scallions, dill and feta with a secret combination of love and magic.</p><br /><p></p><br /><p><strong>Lentil Goat Cheese Tart (vegetarian)</strong></p><br /><p>green lentils, vegetables and spices with creamy goat cheese baked to bliss.</p><br /><p></p><br /><p><strong>School-House Pizza (vegetarian & vegan--changes daily)</strong></p><br /><p>our house-made dough topped with goodness with our slammin' pizza sauce</p><br /><p></p><br /><p><strong>Mixed Bean & Plantain Enchilada Bake (vegan)</strong></p><br /><p>just plain delicious</p><br /><p></p><br /><p>This week's salad: <strong>Kale-Cauliflower ($3 for a side)</strong></p><br /><p>This week's soup: <strong>Rosemary Turnip ($3/cup $5/bowl)</strong></p><br /><p></p><br /><div align="justify"><span style="font-size:85%;"></span></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div align="justify"></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div align="justify"></div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com1tag:blogger.com,1999:blog-6978334956136187816.post-2099390241109176022011-06-10T16:36:00.000-07:002011-06-10T17:04:37.842-07:00Feed Me: The Humble Potato...<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6XTwQbpg9cRwFxVzOwDulFSFGr8yrvkutUDqiql2eDHfw69yM8o4qJHpmIq_7YoDEldUUDIUJcVPlRTPK-OO76n99irV-YmzPm3WYfB-X8E_x1os4lxshVpVi_kYeLcL4mD2baiPbxo/s1600/potatoes.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5616744453416085362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6XTwQbpg9cRwFxVzOwDulFSFGr8yrvkutUDqiql2eDHfw69yM8o4qJHpmIq_7YoDEldUUDIUJcVPlRTPK-OO76n99irV-YmzPm3WYfB-X8E_x1os4lxshVpVi_kYeLcL4mD2baiPbxo/s320/potatoes.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ4NetKTOYhMkykNF47Z_qM-ryT2BZluphcWYwKZH1POoXGivghRW8NVefxn26WjqQnjvpR2UwP_JCuvVqfIDxsontIBExXRDHX8Faz1selkHlQcvRCNqid9hsPyxyHItdOOa3qMWPgM/s1600/potaco.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 269px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5616744603765612162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ4NetKTOYhMkykNF47Z_qM-ryT2BZluphcWYwKZH1POoXGivghRW8NVefxn26WjqQnjvpR2UwP_JCuvVqfIDxsontIBExXRDHX8Faz1selkHlQcvRCNqid9hsPyxyHItdOOa3qMWPgM/s320/potaco.jpg" /></a><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><div>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.</div><br /><br /><br /><div><strong>Spiced Potato Tacos with Avocado-Tomato-Onion Relish</strong><br /><br /><br /></div><br /><div><strong><em>Potato Seasoning Mix</em></strong></div><br /><br /><div>1 Tbsp chili powder</div><br /><div>1 Tbsp oregano</div><br /><div>1/2 Tbsp paprika</div><br /><div>2 tsp cumin</div><br /><div>1/2 tsp garlic powder</div><br /><div>1/2 tsp onion powder</div><br /><div>1/2 tsp salt</div><br /><div></div><br /><div><em>Directions</em>: Combine all the seasonings and mix well. I usually quadruple the amounts so that I have taco seasoning on hand whenver I need it</div><br /><br /><br /><div><strong><em>Potato Filling</em></strong></div><br /><div>4 cups diced red potatoes (1" chunks)</div><br /><div>1 Tbsp taco seasoning</div><br /><div>1/4 cup oil of choice (I use canola...and you can use more oil or less...I'm still not the oil police)</div><br /><br /><div><em>Directions</em>: 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.</div><br /><br /><div><strong>Avocado-Tomato-Onion Relish</strong></div><br /><div>2 ripe avocadoes, diced</div><br /><div>3 roma tomatoes, diced</div><br /><div>1/2 yellow onion, finely diced</div><br /><div>1/4 cup packed cilantro, chopped</div><br /><div>1 Tbsp orange juice (if you don't have orange juice use lemon, but not lime)</div><br /><div>1/4tsp + 1/8 tsp salt</div><br /><div>1/4 tsp ground coriander (not cumin, trust me)</div><br /><div></div><br /><div><em>Directions</em>: 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.</div><br /><div></div><br /><div><strong></strong></div><br /><div><strong>Taco Shells of choice</strong> (I used corn taco shells. I sprinkle them with water and then wrap with foil and bake at 260 degrees for 10 minutes. <em>What I prefer to do is</em> fry them up in a little canola oil because they taste better that way, but I have to wear a swimsuit in July, so...)</div><br /><br /><div>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. </div><br /><br /><div>You have been fed.</div><br /><br /><div>grace & peace,<br /></div><br /><div>Reine</div></div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com1tag:blogger.com,1999:blog-6978334956136187816.post-87457583189177212352011-06-07T13:44:00.000-07:002011-06-07T14:11:57.027-07:00Sweet Happening June 7th-11thHello Extended SweetArt Family!<br /><br />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 <span style="font-weight: bold;">open Tuesday-Friday from 8am-6pm and Saturday from 9am-5pm. </span>We have espresso/lattes (finally) and ice! Look at SweetArt, jumping into the ... ummm ...present.<br /><br />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.<br /><br /><span style="font-weight: bold;">It's official: Friday is Pie Day</span>. 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.<br /><br /> Look for <span style="font-weight: bold;">Feed Me</span> to join this blog. What's <span style="font-weight: bold;">Feed Me</span>, 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 <span style="font-style: italic;">do</span> cook at home. Nothing fancy. Just Humble Exquisiteness (<span style="font-style: italic;">book title, maybe</span>?). 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).<br /><br />Ok, so I think we officially have enough people wanting to take <span style="font-weight: bold;">classes</span> 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:<br /><ul><li>Gluten-Free Vegan from Breakfast to Dinner</li><li>Frost that Cake like a Pro (cheesy title...work in progress)</li><li>Vegan Holiday Cooking (Food that non-vegans would want to eat)</li><li> Girls Night! Tipsy Drinks, Nibbles & More (vegetarian)</li><li>Brown Bagging It (lunch for you & the kids--if you have kids--if not, lunch for you)</li><li>And something else that would be profoundly well attended!</li></ul> 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.<br /><br />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)<br /><br />grace & peace,<br /><br />Reine, Cbabi & the Entire SweetArt Crew!SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-83885418886131371922011-06-07T13:39:00.000-07:002011-06-07T13:43:39.643-07:00Ode to Billy Goat...I'm having an all-out affair...with Billy...Goat Chips. <br /><br />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.<br /><br />And just when I'd committed myself to Swimsuit Season.<br /><br />don't judge me,<br /><br />ReineSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-53874091658544399512011-05-23T09:08:00.000-07:002011-05-23T09:41:21.951-07:00Sweet Happening for the week of May 24th-May 28thHello Extended <span id="SPELLING_ERROR_0" class="blsp-spelling-error">SweetArt</span> Family!!<br /><br />Thank you for tuning in to this week's <span id="SPELLING_ERROR_1" class="blsp-spelling-error">SweetArt</span> 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.<br /><br />This week's special is the <strong>Flora</strong>. 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.<br /><br />You will notice a few new things in the shop this week. <strong>The first major thing is our hours.</strong> We will be opening up <strong>Tuesday-Friday from 8am-6pm. </strong>Why so early, you ask. Well, the <strong>other new thing is our espresso machine</strong>. 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!<br /><br />The other new things you'll notice are <strong>the tables</strong>. <strong>We have our first delivery of certified-green and locally-sourced wood tables from <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Mwanzi</span> Co., a Green Building Supply Company here in St. Louis, Missouri! </strong>Visit them at <a href="http://www.mwanzi.com/">www.mwanzi.com</a> 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 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">SweetArt</span> 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!<br /><br />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).<br /><br />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.<br /><br />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! <strong>It's not easy, but really--it should be</strong>. 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 <span id="SPELLING_ERROR_4" class="blsp-spelling-error">verbage</span>. 40-days. Wanna join me?<br /><br />Thank you to you all for the love and support. Hope to see you this week!<br /><br />grace & peace,<br /><br />Reine, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Cbabi</span>, and the entire <span id="SPELLING_ERROR_6" class="blsp-spelling-error">SweetArt</span> crew!SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-20404423685070627232011-05-10T11:59:00.000-07:002011-05-10T12:44:07.272-07:00Sweet Happening May 10th-14thHello Extended <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SweetArt</span> Family!<br /><br />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, <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">bien</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sur</span></span>, and whip them into <span class="blsp-spelling-error" id="SPELLING_ERROR_3">buttercreams</span> to fill between <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">whoopee</span> 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 <span style="font-style: italic;">In Your Dreams Journal of From-Scratch Baking</span>.<br /><br />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 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">buttercream</span> 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 <span style="font-style: italic;">usually</span> like coconut). This little gem is a golden vanilla butter cake filled with key lime curd and topped with coconut Italian meringue <span class="blsp-spelling-error" id="SPELLING_ERROR_6">buttercream</span> 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 <span style="font-style: italic;">familiarly</span> a word? Alas, who cares, it's good. Stop in this week to welcome the new babies<br /><br />You've seen a change in faces in some parts of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">SweetArt</span>. 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, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Sympho</span> and Laura. Fred is the dish engineer and cupcake-case <span class="blsp-spelling-error" id="SPELLING_ERROR_9">refiller</span> on Saturdays and we are working hard and loving what we do.<br /><br />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.<br /><br />Our menu has changed...and I want to keep it the way it is for a while...or <span class="blsp-spelling-error" id="SPELLING_ERROR_10">atleast</span> until I tire of it:) Our Sweet Burger, <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Flad</span> Burrito, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Klemm</span> and Shaw <span class="blsp-spelling-error" id="SPELLING_ERROR_13">paninis</span> are staples, while our Vegan Philly <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Cheezesteak</span>, Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Banh</span> Mi, and Magnolia Sandwich are our newbies. Try something new if you always get the same thing; it will be delicious!<br /><br />Our sandwich special this week is a Hot "ham" & cheese <span class="blsp-spelling-error" id="SPELLING_ERROR_16">panini</span>: vegan ham, white cheddar, caramelized onion jam and a fantastic mustard are grilled to perfection on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">Companion's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Bada</span> Bind <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Hoagie</span> roll. We have two salads: our Greek Salad which always gets love and a candied almond-cherry-goat cheese <span class="blsp-spelling-error" id="SPELLING_ERROR_20">diddy</span> 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.<br /><br />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, "<span style="font-weight: bold;">You choose next week's special!</span>" Think seasonally if you can--it's cheaper for us:)<br /><br />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 "<span style="font-weight: bold;">Happy <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Un</span>-Birthday Cake</span>"...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!)<br /><br />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.<br /><br />grace & peace,<br /><br />Reine, <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Cbabi</span> and the Entire <span class="blsp-spelling-error" id="SPELLING_ERROR_23">SweetArt</span> Crew!SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com7tag:blogger.com,1999:blog-6978334956136187816.post-84228743428355836832011-05-05T08:50:00.000-07:002011-05-05T09:04:38.150-07:00Reacquaint Yourself...The other day I found one of my old business cards...when the company's name was <span style="font-style: italic;"><br />Moon* Day*Soul Treats</span>. <span style="font-style: italic;"></span>On the back of the card I had information about our baking philosophy...<span style="font-style: italic;">always from scratch, no hard-to-pronounce, weirdo ingredients, etc</span>. That is still our philosophy years later, and for that, I am very, very proud.<br /><br />But what struck me was the last tag line: <span style="font-style: italic;">Reacquaint yourself with the old-school way of baking</span>. 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.<br /><br />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.<br /><br />grace & peace,<br /><br />ReineSweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com4tag:blogger.com,1999:blog-6978334956136187816.post-39137200257779651012011-04-28T15:50:00.000-07:002011-04-28T15:55:26.832-07:00Kristy's Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17v8ZIFGTFRZ7_b9XCz3p1fQPsNjhsR4nN47o0pRbdKkKohIrzsO7G8Ra72gYzuaxpKFppx5aZmgYiNPYEyHvo9edgmjaMhk0lRBMro0B-wAyXv_UIZsNjvlrriA0HQjkG7X51xeSR1U/s1600/kristy2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600771768030852306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17v8ZIFGTFRZ7_b9XCz3p1fQPsNjhsR4nN47o0pRbdKkKohIrzsO7G8Ra72gYzuaxpKFppx5aZmgYiNPYEyHvo9edgmjaMhk0lRBMro0B-wAyXv_UIZsNjvlrriA0HQjkG7X51xeSR1U/s320/kristy2.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9V21VtDMg_hY2uKWXujX4HQLhE3jhFLrAub-FuHEMIESRLZ8xiN4ko26XBcGFpf_T6SuQTg5ChEmVnEMID2e9KKUmUL_lkaMFe652uH9ARlJmKgKD_4HwdrABDoSiQf7z7bxfXuyD0o/s1600/kristy1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600771752276078386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9V21VtDMg_hY2uKWXujX4HQLhE3jhFLrAub-FuHEMIESRLZ8xiN4ko26XBcGFpf_T6SuQTg5ChEmVnEMID2e9KKUmUL_lkaMFe652uH9ARlJmKgKD_4HwdrABDoSiQf7z7bxfXuyD0o/s320/kristy1.jpg" /></a><br /><br /><br /><br /><div>Here's a couple photos of Kristy's wedding cake. We loved doing it and we hope she loved it as well. </div><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><div>Reine</div></div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com0tag:blogger.com,1999:blog-6978334956136187816.post-31894184548825777432011-03-07T15:21:00.000-08:002011-03-07T15:42:54.499-08:00Sweet Happenings this week March 8th-12th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAfrLvks0cuN0bXGgeD5nZR25GBo63-1j7F5sICKuznEhNHTO1eSy_tUTfU_tIDiuagEAemuEOUOffXuvp1KZIA2bBqtXp6OPRx2IByO2rMxCbd4LlWLqOnvY6GkYYtRI2kPB9J3j6AA/s1600/tree+of+love+copy.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581486564926115410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAfrLvks0cuN0bXGgeD5nZR25GBo63-1j7F5sICKuznEhNHTO1eSy_tUTfU_tIDiuagEAemuEOUOffXuvp1KZIA2bBqtXp6OPRx2IByO2rMxCbd4LlWLqOnvY6GkYYtRI2kPB9J3j6AA/s320/tree+of+love+copy.jpg" /></a><br /><div>Hello Extended SweetArt Family!</div><br /><div>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 "<strong>Klemm</strong>"--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 "<strong>Flad</strong>"--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!</div><br /><div>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.</div><br /><div>As you support us and our growth, please support other local businesses that are striving and growing as well. <strong>Local Harvest</strong> has a new larger store on the corner of Arsenal & Morganford. Stop by and pick up something for the family. </div><br /><div>We're so naive...Someone told me last year that companies ask those on their email list to vote for them in <strong>RFT's Best Of</strong>... 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.</div><br /><div>Keep in mind that we are open on Tuesdays and are enjoying <strong>Cupcake Happy Hour</strong> every Tuesday-Thursday from 4pm-6pm. Come see us!</div><br /><div>Cbabi's <strong>Bird of Wisdom</strong> 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!</div><br /><div></div><div>This week's little gem: <strong>Do something for somebody else. </strong>Maybe don't even tell them. Yeah, random acts of kindness never go out of style. And they feel so GOOD to do!</div><br /><div>We look forward to seeing you this week. Be blessed and stay safe!</div><br /><div>grace & peace,<br /></div><div>Reine, Cbabi & the Entire SweetArt Crew!</div><br /><div></div><br /><div></div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com3tag:blogger.com,1999:blog-6978334956136187816.post-18283559394575790832011-02-28T07:45:00.000-08:002011-03-01T09:23:01.525-08:00Sweet Happenings this week March 1st-5th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1__GAi0nxEAGluXPKzYsscP6s0Nc6s9ia4KVPnfMegLa7GM7jQMOH6V9mFADQxh_fsseufG9E8ScMUFx1n9KZTtJjSXc3l_Ibcb2-r7uWtaxQcaDifqu6rMipCSlkMfZoCWwnevRD5E/s1600/tofu+taco.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579163246961440946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1__GAi0nxEAGluXPKzYsscP6s0Nc6s9ia4KVPnfMegLa7GM7jQMOH6V9mFADQxh_fsseufG9E8ScMUFx1n9KZTtJjSXc3l_Ibcb2-r7uWtaxQcaDifqu6rMipCSlkMfZoCWwnevRD5E/s320/tofu+taco.jpg" /></a><br /><div></div><br /><div>Hello Extended <span id="SPELLING_ERROR_0" class="blsp-spelling-error">SweetArt</span> Family!<br /><br />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.<br /><br />We have finally comprised our official "cupcake menu". It's long--longer than we thought, but hopefully helpful to those of y<span id="SPELLING_ERROR_1" class="blsp-spelling-error">ou</span> 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.<br /><br />This week's specials are <strong>Curried Lentil Soup. </strong>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<em> so long soup! </em>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!<br /><br />Our lunch special is also vegan this week, <strong><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Barbecue</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Chipotle</span> Tofu Tacos. </strong>We love tacos and were inspired to welcome back Tuesdays with a taco! Chunks of marinated <span id="SPELLING_ERROR_4" class="blsp-spelling-error">bbqed</span> tofu, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">cojita</span> or vegan cheese, lettuce, <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">cilantro</span>, onions, avocado <span id="SPELLING_ERROR_7" class="blsp-spelling-error">creama</span> (vegan) and salsa on the side. Sounds like my lunch all this week.<br /><br />Look for the sweet treats to be extra fantastic this week. I know what you're thinking, <em>aren't they always. </em>True. But this week they will be so <span id="SPELLING_ERROR_8" class="blsp-spelling-error">awesome</span>. <strong>And what's even more awesome: Tuesday, March 1st we're giving away a free petite cupcake with every purchase (while supplies last).</strong><br /><strong></strong><br />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 <em>really</em> know me is praying for my success. That's the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">community</span> 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.<br /><br />I pray that you all receive great blessings in life and health, deep happiness and grand prosperity.<br /><br />We thank each and every one of you for the support (and prayers!). We could not do this without you.<br /><br />grace & peace,<br /><br />Reine</div>SweetArthttp://www.blogger.com/profile/17081344980828812205noreply@blogger.com3