Archive for May, 2010


Cherry Bomb Bakery Cupcakes

I’ve said this before, but I’m pretty sure the whole cupcake craze has come to Boston about 5 years after the fact. I’m certainly not complaining because I’ll always love cupcakes, but I just think it’s funny that so many shops are popping up in the area now. Soon we will be able to conduct a Boston Cupcake Crawl, just like the ones we did in Chicago a couple years ago :)

New cupcake shops are doing a good job at spreading out and one place that was in need of a shop was the Brighton area. Now? It’s here! Cherry Bomb Bakery opened last week and I took the 20 minute trek to check it out today. Right now I’m pretty obsessed with Mix Bakery (with a special place always in my heart for Party Favors), but of course I try every single new spot that comes my way.

Cherry Bomb Bakery is in Brighton Center, an area I don’t go to very often. But not because it’s not close; I can easily walk there– there’s just not a whole lot for me to do there. But now that there’s cupcake bakery, I might stop by the area more often, when a craving hits.

The shop is cute and I love their logo!

DSCN7808

The inside was nice and spacious. They have free wifi and lots of tables, making it an ideal spot to hang out and do some work. They also have tons of coffees, so it’s not like you’ll have to sit there eating cupcakes all day! Which wouldn’t really be a bad thing.

DSCN7809

DSCN7795

I mean, check out their coffee menu:

DSCN7794

But more importantly, of course, check out their cupcake menu:

DSCN7793

Before I went to Cherry Bomb, I checked out their cupcake menu online and was thrilled to see the huge variety of fun flavors.

DSCN7802

There were so many choices, it was really, really hard to decide. I really felt that I needed to try every single one.

DSCN7807

But I only chose 5 (only!!). I did notice that Cherry Bomb doesn’t have labels on their boxes, which I definitely think they should change. I’m a huge fan of branding, and customized boxes can take your business so far. They also didn’t have bags, which meant I had to walk 20 minutes home in 90 degree weather carrying the big box, praying the cupcakes wouldn’t melt (and that nobody would attack me and steal them)!

DSCN7815

After dinner and some American Idol watching (what did you think of the results???), Chris and I dug in.

The Cherry Bomb Signature. This is basically a vanilla cupcake with cherries baked in with cherry frosting. I have to say right now, Cherry Bombs cupcakes were some of the moistest cupcakes I’ve had in a very long time. Each and every one of them was perfectly moist and there was NO hint of dryness anywhere. I loved this cupcake and while the frosting was delicious, it was a little too sweet for me (the older I get, the less I can handle overly-sweet. Gah, I feel old!).

DSCN7853

The Irish Car Bomb. Again, a really moist cupcake, but I wasn’t a huge fan of the flavor. I mean, there was nothing wrong with it, but Chris made the point that my Guinness cupcakes were much better (and I’m 99.9% sure he wasn’t just saying that). I thought the pretzel was a nice little touch, but the icing was quite boring.

DSCN7862

Candied grapefruit. This is one of the most unique cupcakes I’ve ever had! I am a HUGE fan of grapefruit, so I was super excited to try this. And I loved it! I’m not the biggest fan of cream cheese frosting (weird, I know), but if you love it, I really think this frosting will taste absolutely amazing to you. This is one cupcake I would totally eat for breakfast.

DSCN7858

Coconut. The girl behind the counter at Cherry Bomb recommended the coconut to me and being a sucker for all things coconut, I couldn’t turn it down. And it was definitely a fave! I just loved that it had tons of real coconut in it and didn’t taste artificial at all.

DSCN7856

Peanut Butter. I liked this one too, mainly because it had some type of delicious chocolate fluffy frosting in it. The concoction in the middle is pretty, but it was kind of hard and probably not needed. Just the peanut butter cupcake with the chocolate would have been perfectly fine!

DSCN7863

Overall, I think Cherry Bomb Bakery has tons of potential and is a much-needed addition to the Brighton Center area. The cupcake flavors are fun and always-changing, the shop is spacious , and the coffee flowing. Next time I definitely want to try some of their scones, especially the pesto prosciutto scone!

I hope that Cherry Bomb becomes a little more active on Twitter and works to get everyone excited with some marketing/PR. There’s nothing like showing potential customers how excited you are about the cupcakes you make.

I don’t think I’ll be able to resist trying all the other fun flavors, so I’ll most definitely be back! (hello, I’m already wondering how I missed the zucchini mint cake!?).

What’s your all-time favorite cupcake shop? And why is it your fave?

Cherry Bomb Bakery
379 Washington St.
Brighton Center 02135
@CBBakery

[Sues]

Stonyfield CE-Yo and lunch at EVOO

Yesterday I, along with a handful of other local bloggers, had the wonderful opportunity to lunch with Gary Hirshberg the CE-Yo of Stonyfield Farm. During the lunch, which was held in Cambridge at EVOO, Gary discussed the importance of organics and why they are so important in our lives and for the well-being of the planet.

DSCN3703.JPG

Entering EVOO was like a breath of fresh air…

DSCN3707.JPG

DSCN3709.JPG

To get started, we went around the room for a quick round of introductions then Gary got right into his talk. It was extremely interesting to hear his story about starting Stonyfield, which was founded 27 years ago. He grew up outside of Manchester, New Hampshire where his family had their milk, butter, and cheese delivered each day. In his stories you can hear his delicious passion for good and real food.

DSCN3684.JPG

DSCN3692.JPG

I’m big into the facts and Gary dished them like it was his job. Well, I guess it is his job. Some interesting things he pointed out:

• 41% of Americans will develop some sort of cancer. (a percentage that is way too high)
• 1 in 3 children after 2000 will develop type II diabetes.
• Organics make up 3.7% of the US food supply.
• Cows on non-organic/conventional farms have an average lifespan of 4-6 years. Cows on organic farms have an average lifespan of 12-20 years (!!!)
• Eating organics is a win for all. Farmers are supported, animals are treated fairly and have longer lives, and we have more nutritious foods in our system.
• Gary also did a really great job of acknowledging the fact that organics typically are more expensive than non-organics and he understands that organic and non-organics are on two completely different playing fields. Hopefully with time and more education things will level out. The biggest message he left us with was by even purchasing one organic product during your weekly trips to the grocery store know that you’re changing the world and making a change to better yourself and your health.

As Gary spoke we hungry bloggers started to eat while still taking notes and photographs. Multitasking at it’s best ;)

All of the food prepared at EVOO is “eclectic New American cuisine” and uses as many homegrown ingredients as possible so the decision to pair Stonyfield with EVOO was perfection.

We started with some bread (which I devoured, hence the lack of a photo) and a nice dish of oil… how tasty does this look?

DSCN3686.JPG

I chose a salad that contained Asparagus, Peas, Fiddleheads, Radish and Arugula with Great Hill Blue Cheese, Herbed Yogurt Dressing and Course Crumb Crunch. I felt like I was eating out of a garden… everything was so fresh, crunchy, and clean-tasting.

DSCN3687.JPG

My main course was the Seared Misty Knoll Farm’s Chicken Breast with Red Fire Farm’s Spring Dug Parsnip Manicotti, Shaved Fennel, Orange Segments, Arugula, Parmigiano Reggiano, and Garlicky Chicken Jus. I could have eaten this all day long and was tempted to lick my plate but I’m a lady ;)

DSCN3689.JPG

Since Sues was traveling I invited my friend Tarryn to come along. I’ve known Tarryn for a few years now and I know that she secretly wants to be a farmer so I figured she’d love to hear Gary speak and share in the experience with me! For her main course she ordered the Seared Atlantic Golden Tilefish Fillet with Organic Potatoes, Fiddlehead Ferns, Wild Ramps, Cilantro, Curried Potato Broth and Minted Carrot Salad.

DSCN3691.JPG

And then, the gates of Heaven opened when this darling plate was put in front of me. Stonyfield Organic Yogurt Tart with Balsamic Basil Glazed Strawberries. Balsamic, Basil, Strawberries… my little heart can’t take it. The only way to appropriately describe this is to say it tasted beautifully.

DSCN3698.JPG

We were also given a container of Stonyfield’s Oikos Caramel Greek yogurt. HOLY DESSERT. This was the perfect amount of sweet and smooth… and I’m buying them out of stock the next visit I make to the grocery store.

DSCN3699.JPG

Once we were all finished eating and ooo-ing and ahhh-ing over the wonderful meal, the Chef of EVOO, Peter McCarthy came out to talk to us a bit about local ingredients and the reasoning behind using organics at the restaurant. It’s always nice to see the face behind the food!

DSCN3702.JPG

Along with a slew of coupons for Stonyfield products, we were also given autographed copies of Gary Hirshberg’s book Stirring it up: How to Make Money and Save the World. I’m really excited to start reading it just based on the quote from Robert Redford on the cover:

“Gary Hirshberg dared to dream new ways of doing business based on respect for customers, employees, and the earth. And, it worked. If you buy or sell anything, or simply want to feel hopeful about the future, this lively and legitimately optimistic book is worth every minute.”

Gary was so down to earth it was unbelievable. When I got home and told my roommate I had lunch with the CE-Yo of Stonyfield she asked if I was nervous. The funny thing was, I wasn’t at all. I don’t think any of us bloggers were! Gary just seemed like such a normal guy who was sharing his absolute biggest passion in life. It was really neat to be able to dine with such a powerful and brilliant person.

You can learn more on the Importance of Organic Farming on Stonyfield’s website.

Also, be sure to visit The Organic Center which is peer-reviewed scientific studies on the benefits of organic farming.

[Chels]