Coming out of the dark...

Hello? Anybody there? It's me, Reine, the neglectful blogger.

It's been four months of no blogging and really, before then, it was just lunch postings--that's not really blogging.

This won't be long. Just a proclamation of re-commitment.

 I'm coming out of the dark.

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?

I've been jamming in my own little pity party.

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.

I hope they make your day sweeter too.

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:)

I promise the next blog post will mention food. But for now, proclamations and declarations.

keep chuggin'

Reine

Lunch 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

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.
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.
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)
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.
5.  Vegan Portobello Cheesesteak: Juicy portobello mushrooms, onions, peppers, love and magic on our house hoagie bun, with a vegan cheese sauce.
6. School-House Pizza (flavors change daily)
7. World-Famous Quiche (flavors change daily)
8. Salad: inquire
9. Soup: seasonal

We hope to see yousoon!

SweetArt Lunch this week April 4th-7th

Lunch this week:

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.

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

3. School-House Pizza: changes daily. Vegan and Regular cheese varieties

4. Quiche: our world-Famous Quiche that is unlike any other!

5. Enchilada Pie: our Vegan and Gluten-Free enchilada pie served with salsa and avocado smash. Perfect

6. Savory Pie: call to find out more.

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!!!

8. Salad: Surprise Me!

Hope to see you!

Lunch Eats for January 25th-28th

Vegan Spinach & Roasted Garlic Lasagna -- $8.25
Caramelized Onion & Ricotta Tart -- $4.25
Flad Empanadas with salsa & avocado smash -- $5.50
Vegan Samosa Pockets with cilantro chutney -- $5.50
Roasted Butternut Squash Enchiladas (gluten-free) -- $6.25

Soup: Vegan Curried Lentil -- $3/cup $5/bowl
Salad: Organic Baby Spinach -- $3 side

We hope to see you this week. Our hours are Wednesday-Friday 10am-6pm and Saturdays 9am-5pm.

Menu January 18-21st

On the Menu this Week:

Vegan Curry Potato & Avocado Pie topped with Phyllo
Caramelized Onion-Cremini-Whipt Goat's Cheese Pie
Fennel & Feta Crostata
Flad Empanada with salsa & avocado smash
Vegan Jamaican Veggie Patties
Ever-Topping-Changing School house pizza (vegan and regular available)

Soup: Roasted Butternut Squash-Roasted Garlic & Herbs (vegan)
Salad: Kale & Cauliflower (vegan)

Hope to see you this week:)

New Menu as of 1/11/12

For some reason the menu is not coming up when you click on the link to the right...so...

This week's menu:

Flad Empanada served with house salsa and avocado smash
Vegan Jamaican veggie Patties
Vegan Enchilada Pie
Spinach Feta Pie
School-house Pizza
Lentil Goat Cheese Crostata

Soup: Rosemary-Turnip
Salad: Kale Cauliflower

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!