Best Of 2012: Cupcakes
At first glance, this could be a contemporary art gallery, with its hardwood floors, exposed brick wall and track lighting.
Then you notice the aroma. Aaaahhh. Your nose leads you to the cupcakes and cakes waiting in their cases, and you realize this gallery is dedicated to the art of creating and decorating delicious, beautiful food.
Cake Crumbs, which spun off from a Denver location in February, is the home base of the Springs Cupcake Truck. The burgeoning empire is led by Denon Moore and her husband, Sean Moore, who handle the Denver bakery, and Denon's uncle, Mediterranean Café owner Mike Bergman.
For Cake Crumbs, they found the perfect location in the former Opb&j site. Then they went looking for the right manager/decorator, someone equally skilled at the front counter and in the kitchen. They found Britt Lyle, a 27-year-old who spotted her dream job on Craigslist.
"I had begged for an Easy-Bake oven when I was a kid, and my mom was like, 'No, if you want to learn how to bake, I'm going to teach you how to bake,'" Lyle says. "I've been doing it since I was 14. I just fell in love with it."
Drawing on the Denver location's experience has helped with business strategy, but Lyle and her assistant, Kori Thumma, have learned that Springs cupcake lovers look for more variety in their flavors. Maple-bacon tops the list here, but customers are welcome to request flavor combinations in person or on the bakery's Facebook page, Lyle says.
"We put a status update that said, 'Hey, any suggestions for fall flavors?' And we got over 70 comments on it. We did use some of those suggestions, so we do take our customers' suggestions very seriously."
Sadly, they're not looking for taste testers. — Rhonda Van Pelt