Valentine’s Day 2013

It’s almost here! The day of hearts and roses and sweet nothings and…ninjas?

Our Valentine’s Day offerings are pretty much over the top this year: Cupcakes with black hearts, cupcakes with red hearts, cupcakes coming out of our ears (this place is covered in folded boxes, you should see it.)

Then there’s candy: Caramels in pink boxes, lollipops in special bouquets, bags and bags of the sweet stuff all decked out in their Valentine best.

And then there are the cookies: Heart cookies with messages of love. Heart cookies with messages of unlove (they’re really funny! And perfect for that person in your life who is all ‘bah-humbug’ about Valentine’s Day.) And then, THEN! Valentine Ninjas! With tiny hearts instead of throwing stars. They’re amazing. 

All this deliciousness is available at both our SW Morrison location and our SE Belmont location. It’s not too late to place a special order for any of it. Plus we’ll be open and ready for VD2013 - come by and see us! 

Get a load of these: 

True love indeed.

Winter Lunch Menu Revisited

Oh my goodness! We made it! We survived the holidays! (And by we I mean all of us - You! Me! Your mother in law! My mother in law! Even uncle Jeff and aunt Sue!*) It’s over!

The last of our decorations finally came down yesterday. The last of the foil-wrapped chocolate Santas were eaten last night. I’m tucking the box flaps over this holiday season and packing it away ‘til next year, and I couldn’t be happier.

Here at the bakery? The holidays are behind us and we’re focusing on making you lunch. Delicious lunches. Screw-the-resolution lunches. In-a-hurry lunches. Sit-and-stay-a-while lunches. Even I’m-on-a-diet lunches. We’ve got what your January needs.

See here:

Turkey + pear + brie + radicchio
Bacon + smoked cheddar + house aioli + cabbage
Sun dried tomato + pesto aioli + parm

Kale dressed with lemon and parmesan

Monday: red lentil & coconut (vegan)
Tuesday: Bacon and white bean with sage
Wednesday: Creamy butternut squash (vegetarian)
Thursday: Ham, bean & vegetable
Friday: Classic Tomato (vegetarian)

Plus a variety of cookies and bars to make your lunch complete (and I’ve heard a rumor that if you eat kale and a cookie at lunch the cookie doesn’t count.)

Can’t escape the office? We deliver!
Wish we could cater your next meeting? We can!

Here’s how it works:
You call us. We answer the phone. Together we discuss the options. You pay. We deliver the lunch of your dreams (complete with dessert!) It seriously could not be easier.
Mean it.

Call! Now! 503-997-3674 or 503-916-9835.

*don’t have an Uncle Jeff or an Aunt Sue? Simply remove those names and add in your own. Maybe Uncle Jerry or Aunt Debbie? Or Uncle Steve and Aunt Marsha? Or… or…

introducing: twizzlie rolls

It’s no secret (well, maybe it is) that I ask my five year old kid for advice in naming new treats. He usually has some amazing ideas (after all, he is responsible for the genius that is the bonbonbunbun,) and with our latest project he has certainly outdone himself.

Behold! The Twizzlie Roll.

Our Twizzlie Rolls are a lot like that small chocolate chewy candy that can sometimes be found in the center of a lollipop. You know what I’m talking about, right? Right. Anyways, Twizzlie Rolls are like that candy mentioned above, the main difference being that Twizzlie Rolls are actually delicious. Like, so delicious that our supply of them has been hidden from me somewhere in the bakery so that I cannot find them and eat them all. 

They are the essence of chocolate with just the right amount of salt. I had dreams of this candy pretty much all night last night (and the night before.) Oh my god, someone please help me.

They’re available now at our SW store in bags of 15 candies for $8  - and they’ll be available at our SE store so so soon!

Below is a photo of the Namer in Chief of Saint Cupcake enjoying his very first Twizzlie Roll before they even had a name. Yeah, we eat candy in the car. (At least this one time we did.)

What’s that, lunch?

If you’ve stopped by the bakery lately you may have noticed a particular buzz in our kitchen. Lots of coming and going! A few new faces! And…the smell of lunch in the air!

Why? Well, get a load of this: We’re sharing our gorgeous kitchen space with a scrappy elementary school lunch program. It’s true. Every day Chef Ben shows up at the bakery and makes a school lunch from scratch from start to finish. This guy even makes his own bread! And buns! And applesauce! Once all that food is prepped it disappears  - a short trip down the street to the school and it’s served for lunch. Voila!

School lunch is nothing to mess around with - feeding kids a delicious, from-scratch lunch, especially when they can’t afford to pay for it, is something we can all say we’re concerned with - but we here at Saint Cupcake are ACTUALLY MAKING IT HAPPEN (or at least we’re donating the space to make it happen.) Kind of amazing.

We’re so totally tooting our own horns over this. Toot toot.

More info on all this awesomeness available here.

We’ve Been Waiting…and waiting…and…

…it’s STILL not here yet.

What am I talking about?

Our Melty Goods rolly cart. (Oh, and btw, Willamette Week, we l o v e the name Melty Goods even if you say stuff like ‘gag me’ about it. But thanks anyways for the shout-out!)

So, yes. We ordered a beautiful silver ice cream cart from a place in Brooklyn. It was hand built just for us and has taken an extraordinary amount of time to get here. And, finally. FINALLY it has shipped. It’s supposed to be here next week.

And then we’ll get some Melty Goods stickers on it and hit the streets with our ice cream. Pioneer Square! Director Park! Jamison Square! We’re coming for you! We’ll take it to parties! Weddings! Baby showers! And probably even the E A S T S I D E!!

Our bakery inspired ice cream treats have gone are getting ready to go mobile people, so get ready!

Melty Goods are here!

It’s July 5. Any true Oregonian knows what that means: It’s our official first day of SUMMER! 

Sun. Picnics. Olympic Provisions frankfurters* (holy mary, mother of god, if you have not had one of these yet you need to get one. NOW.) Grilled corn on the cob. Iced coffee. Giant sunglasses. Sunscreen. Sleeping with the windows open. Lemonade. Running through the sprinkler. I C E   C R E A M!

It’s the last one on the list that’s got me all crazy right now. While we are still patiently awaiting the arrival of our (handbuilt in Brooklyn) Melty Goods push-cart, we’ve got ice cream treats at both of our locations just waiting for you.

Our current best seller is the Galore-e-o Cookiewich. It’s the best Oreo cookie you’ve ever had, except it’s an ice cream sandwich. The cookies are crazy chocolately and full of flavor…and the ice cream! Vanilla bean and white chocolate. Yes, please!

Here’s what one of our customers had to say about the Galore-e-o Cookiewich, “It was the best f*cking thing I’ve ever eaten in my whole life.” We agree wholeheartedly - until we compare them to two of our other Cookiewiches:

The Strawberry Honey Cookiewich and the Roasted Banana and Coconut Milk Grahamwich. 

The Strawberry Honey Cookiewich features Oregon strawberry ice cream with a touch of Oregon wildflower honey. We bake delicious brown sugar butter cookies and sandwich the whole thing together. Refreshing and delicious, it tastes like summer!

And then there’s the Roasted Banana and Coconut Milk ice cream. I worked and worked at this recipe to eliminate any frozen banana ‘chunks’ to make sure the ice cream is as creamy as possible. We sandwich a scoop between two of our housemade graham crackers - Layer upon layer of flavor! So, so good.

Oh, and one last thing (for now): our sundae cups. We make ice cream. We make toppings. We combine them in cute cups and give them to you with a wooden spade. I have two current favorite flavors: Buttered Pecan Praline and Buttery Hazelnut & Chocolate. 

The Buttered Pecan Praline features a praline ice cream topped with Oregon sea salt roasted pecans that are then drizzled with our housemade praline sauce. I could eat this every single day and never tire of it. 

The Buttery Hazelnut & Chocolate sundae cup is filled with our chocolate-hazelnut ice cream (think Nutella, only better) and then topped with Oregon hazelnuts that are roasted in a combination of European butter and Oregon sea salt. Simply delicious.

Oh! Wait! One more sundae cup: Vanilla Bean ice cream topped with chocolate sauce and sprinkles! The ice cream is rich and creamy. But the chocolate sauce is the star: we make it using delicious Swiss chocolate and Portland’s own Water Avenue Coffee. The ice cream goes in the cup, the chocolate sauce is swirled on top then we sprinkle on a flurry of rainbow jimmies. Outrageous and nostalgic all at the same time.

Come see us. Try some Melty Goods. Let us know what you think.


S U M M E R ! ! !

It’s summer! The sun is shining! Things are growing! There’s no better way to celebrate this wonderful season than to head out to Sauvie Island and get in touch with the land. Lucky for you Saint Cupcake is sponsoring a spot at Sauvie Island Center’s Farm Camp - each day the camp focuses on a different aspect of farm life - from planting to growing to harvesting and even cooking. We’ve visited the farm and believe us when we say: there’s no place we’d rather be spending a week of our glorious NW summer!

The details:

Saint Cupcake is giving away one spot for a lucky kid to attend the Farm Day Camp at Sauvie Island Center July 16th-20th!

Kids (3-5th grade) will:
Explore and learn all about life on a working farm.
Discover stages of growing and how to harvest crops.
Cook alongside a chef with seasonal and healthy ingredients.
Soak up the fresh air and get in touch with the land!

Sound interesting? Parents, have your kid send us a creative representation (drawing, essay, diorama or even a video!) describing their favorite vegetable or fruit, garden or farm experience. Submissions can be emailed to or dropped off at our location at 1138 SW Morrison (on the corner of SW 12 & Morrison.)

Get your submissions in by the end of day on Sunday, July 7. We’ll pick (and announce!) the winner on Monday, July 8!

Oh! And! If your kid is already signed up for camp, enter anyway! We’ll reimburse your tuition if your kid wins!

About the Sauvie Island Center:
The Sauvie Island Center increases food, farm and environmental literacy in the community by providing hands-on educational field trips for elementary school children. The trips, which take place on the Sauvie Island Organics farm and on the grounds of the 120 acre Howell Territorial Park managed by Metro, offer a rich and unique opportunity for Portland elementary school students to visit and explore a real, working farm.

What happens in Vegas gets documented on your iphone and is then uploaded to the internet…

Karla (our vice president in charge of everything I’m not in charge of myself,) and I just spent three days deeply ensconced in the air conditioned (and humidity controlled) comfort of an extremely fancy (think millions of dollars of equipment) Las Vegas confections factory.

Because we’re keenly aware that we don’t know everything, we like to go to places to learn things. It keeps us inspired and fresh and always thinking. PLUS, it’s incredibly fun to work in a different kitchen - check out the ingredients, handle the gadets (hello rows of Robot Coupes and infrared thermometers!) and study the working styles of residents of foreign lands.

Our trip to Vegas allowed us to use a chocolate tempering machine that keeps white chocolate AND milk chocolate at a constant tempered state. PLUS a chocolate enrobing machine. PLUS a spray booth and those cool air brush guns that spray out a fine mist of colored cocoa butter.

Basically we were Charlie Bucket (and Grandpa Joe) showing up at Willy Wonka’s doorstep, being ushered inside by Oompa Loompas and then being put to work by Wonka himself.

Plus, we perfected a recipe for gumdrops. Using Oregon berries. This is something worth celebrating. Truly.

And these are the photos we took to document our adventure. As you can see, we did a lot. And (thankfully) none of it involved the Las Vegas strip.

People, get ready!

Summertime treats by Saint Cupcake are getting ready to make their debut!
It’s true!

—- And, as a special treat, here’s a story for you!

Anyone who really knows me knows that I have been working since the age of 12. My very first job was at the Geneva Dairy D’lite in the tiny Lake Erie town of Geneva, Ohio.

My first summer at the D’lite was filled with lots of ice cream - AND lots of impersonations of Ariel from The Little Mermaid. See, the D’lite wasn’t air conditioned and we had a very large fan in the back room to help cool things down. Being the show choir nerd that I was (yes, really,) I L O V E D singing the opening notes from “Part of Your World” into the fan. It would literally make me sound just. like. Ariel. (Freak out!!)

In between eating massive amounts of ice cream and singing Disney show tunes, I’d help customers. I’d build gigantic sundaes. I’d think up new flavor combinations and talk them up as “specials”. My favorite of the specials was a sundae made of vanilla ice cream topped with peanut butter sauce, strawberries and chopped salted peanuts. Seriously delicious. And a huge seller.

My stint at the D’Lite lasted two summers and then I graduated to the ice cream big leagues - at least for Geneva, Ohio.

Eddie’s Grill was the place to work a summer job. The Grill was opened in the 50’s by Eddie Sezon. At first it was a simple hot dog stand (food carts, eat your heart out, seriously) then it grew. And grew. And grew. Along the way my own mother worked as a counter girl at the grill. The menu expanded to burgers and fries and chili dogs and fried fish sandwiches. And then came the ice cream.

Most of what I know about the working world came from my years at Eddie’s. From relationships with coworkers to balancing customer desires in relation to the rules, it was the perfect start to my life in food.

But the ice cream was what really mattered. We were serious about it. We’d start out our mornings drawing a blueprint of the sundae we’d eat that afternoon. I learned how to do all sorts of amazing things with chocolate dip. I tested the laws of physics daily while piling vanilla soft serve on to cake cones. My right bicep will forever be stronger than my left thanks to the ungodly amount of freshly squeezed lemonade I made.

Every year when summer starts to roll around, I miss Eddie’s so much I can almost taste the peanut butter milkshakes I used to love so much. But this year I miss it just a little bit less - because of Saint Cupcake’s Melty Goods.

I’m taking some of the best flavors of my childhood and combining them with milk and cream (and sometimes chocolate!) to create summertime ice cream novelties that are destined to be universally loved (or something like that.) We’ve got push pops! Ice cream cookiewiches! Ice cream cakewiches! And a whole lot of chocolate dip that creates the most delicious outer shell - encasing our salty peanut butter ice cream and even (EVEN!) frozen toasted coconut cream cupcakes.

It’s going to be the best summer, ever.