Rachel Evans, John Monroe and Sarah Plumley offer their specialties at Sugar Pie Bakery, a sweet shop opening Saturday in Kanawha City.
CHARLESTON, W.Va. -- James Oseland, editor in chief of Saveur magazine, proclaimed 2012 "The Year of the Cake" during a recent appearance on NBC's "Today" show.
Cupcake baker John Monroe, custom cake maker Rachel Evans and even pie maker Sarah Plumley hope he's right.
They'll offer cupcakes, custom cakes and pies at Sugar Pie Bakery, which opens Saturday at 3624 MacCorkle Ave. in the location of the former Gram's Pies. The three bakers got together at the urging of Monroe's real estate agent, who was helping him find a location for his cupcake business.
She thought cakes and pies would be a good addition and suggested Evans and Plumley as business partners.
Monroe, a former medical supplies and pharmaceutical salesman, and Evans, a former teacher, will man the bakery cases and kitchen during working hours. Plumley kept her day job, and operates as independent contractor Pies by Sarah.
Monroe left his job in October after friends and colleagues raved about the cupcakes he'd baked for several years. He launched Frosty Top Cupcakes from his home about a year ago and baked there before he decided to make the leap to commercial space.
"People thought I was crazy to leave, but I was tired of the travel. I have that entrepreneurial drive," he said. "I'm doing what I enjoy with two people I like."
The cupcake bakery case will feature about six varieties baked fresh daily including lemon meringue, apple with salted caramel butter cream frosting, chocolate peanut butter and Red Velvet, made from an old family recipe. Monroe's mother shared his great-grandmother's prized Red Velvet recipe with him.
The first time he tried it, the cupcakes "failed miserably." He'd taken a few shortcuts with the old-fashioned recipe, which his mother pointed out was the cause of the undesirable results. "The recipe says that you have to beat the batter after you add each ingredient. That's what I do now, and they turn out well," he said.
"The Jamie," vanilla cupcakes iced in pink and white butter cream frosting, will be regular offerings. The name honors Jamie Baker, a teacher and friend of Evans who died of breast cancer in 2010. A portion of the cupcakes sales will be donated to Susan B. Komen for the Cure.
Mini cupcakes are $15 a dozen. Regular-size cupcakes cost $2.95 each, $15 per half-dozen and $28 per dozen.
Plumley, whose Peach Bourbon Pecan Crumble pie won second place at the 2011 West Virginia State Fair, plans to stock the pie bakery case with three to four pies daily. Popular pies include Dutch Apple Crumb, Coconut Cream and Black Bottom Elvis. The Elvis pie features layers of ganache, peanut butter, sliced bananas, banana custard, whipped cream and crushed peanuts all on a crushed chocolate wafer crust.
Plumley's fruit, cream, meringue and specialty pies are big hits with her existing customers. An adventurous baker, Plumley tries customer-requested recipes, or creates her own fillings. She recently added s'mores pie with graham cracker crust, ganache, chocolate custard and toasted coconut meringue to her repertoire.
CHARLESTON, W.Va. -- James Oseland, editor in chief of Saveur magazine, proclaimed 2012 "The Year of the Cake" during a recent appearance on NBC's "Today" show.
Cupcake baker John Monroe, custom cake maker Rachel Evans and even pie maker Sarah Plumley hope he's right.
They'll offer cupcakes, custom cakes and pies at Sugar Pie Bakery, which opens Saturday at 3624 MacCorkle Ave. in the location of the former Gram's Pies. The three bakers got together at the urging of Monroe's real estate agent, who was helping him find a location for his cupcake business.
She thought cakes and pies would be a good addition and suggested Evans and Plumley as business partners.
Monroe, a former medical supplies and pharmaceutical salesman, and Evans, a former teacher, will man the bakery cases and kitchen during working hours. Plumley kept her day job, and operates as independent contractor Pies by Sarah.
Monroe left his job in October after friends and colleagues raved about the cupcakes he'd baked for several years. He launched Frosty Top Cupcakes from his home about a year ago and baked there before he decided to make the leap to commercial space.
"People thought I was crazy to leave, but I was tired of the travel. I have that entrepreneurial drive," he said. "I'm doing what I enjoy with two people I like."
The cupcake bakery case will feature about six varieties baked fresh daily including lemon meringue, apple with salted caramel butter cream frosting, chocolate peanut butter and Red Velvet, made from an old family recipe. Monroe's mother shared his great-grandmother's prized Red Velvet recipe with him.
The first time he tried it, the cupcakes "failed miserably." He'd taken a few shortcuts with the old-fashioned recipe, which his mother pointed out was the cause of the undesirable results. "The recipe says that you have to beat the batter after you add each ingredient. That's what I do now, and they turn out well," he said.
"The Jamie," vanilla cupcakes iced in pink and white butter cream frosting, will be regular offerings. The name honors Jamie Baker, a teacher and friend of Evans who died of breast cancer in 2010. A portion of the cupcakes sales will be donated to Susan B. Komen for the Cure.
Mini cupcakes are $15 a dozen. Regular-size cupcakes cost $2.95 each, $15 per half-dozen and $28 per dozen.
Plumley, whose Peach Bourbon Pecan Crumble pie won second place at the 2011 West Virginia State Fair, plans to stock the pie bakery case with three to four pies daily. Popular pies include Dutch Apple Crumb, Coconut Cream and Black Bottom Elvis. The Elvis pie features layers of ganache, peanut butter, sliced bananas, banana custard, whipped cream and crushed peanuts all on a crushed chocolate wafer crust.
Plumley's fruit, cream, meringue and specialty pies are big hits with her existing customers. An adventurous baker, Plumley tries customer-requested recipes, or creates her own fillings. She recently added s'mores pie with graham cracker crust, ganache, chocolate custard and toasted coconut meringue to her repertoire.
She offers sugar-free pies and appreciates advance notice of at least two days for specific pie orders.
Not content to offer a pie for every taste, Plumley bakes pies in five different sizes. The largest is a whole pie, then four-inch pocket pies, followed by mini pies, which serve two people. "Cup.pies" are baked in cupcake tins and tiny "cutie pies" baked in mini tins, offer a two-bite taste of pie.
Prices vary from $1.50 for a "cutie pie" to $27 and $32 for 10-inch whole pies.
Evans honed her custom cake baking and decorating skills from her Charleston home for six years under the business name Better Batter Cakery. She'll join Monroe and Plumley as they bake their creations in the spacious Sugar Pie Bakery kitchen.
Evans is especially proud of her fondant-covered cakes, which she said tastes better than many fondants developed more for appearance than tastes. She uses the recipe of an award-winning pastry chef.
"Even if you think you don't like fondant, you'll like this," she said, as she offered a taste.
The fondant has a butter cream flavor and is sweeter and smoother than other fondants she's tasted. It's a European-style fondant that's made for a lighter sponge cake.
Her customers favor French vanilla cake, one of many flavor choices. Her partnership with Monroe increases their options.
"Any cupcake flavor can go into a cake. My recipe base just expanded by John's recipes," she said. "The combinations are endless."
They'll brew Caribou Coffee at the takeout business, and Monroe plans to add scones, cinnamon rolls and breakfast cupcakes. The store includes a consultation area where bridal, shower, party and special-occasion customers can discuss their order options.
Other than a short-lived cupcake business at Capitol Market, Charleston consumers haven't had a strong retail option for cupcakes. If the trendy treats decline in popularity, Sugar Pies' cakes and pies should carry them as the owners explore other sweet options, Monroe said.
"The time is just right. All the stars lined up," he said. "Everyone thinks it's a great idea. Charleston needs that next-generation bakery."
Sugar Pie Bakery, 3624 MacCorkle Ave., 304-205-7753. Visit www.sugarpiebakerywv.com. Hours are 8 a.m. to 5:30 p.m. Monday through Saturday and 9 a.m. to 3 p.m. Saturday.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
