Editor’s note: for the next “eating out,” staff writer Nat Fort takes a look at the smaller, and sweeter, things in life.
Smaller is sweeter.
Two bakeries completely devoted to cupcakes have sprung up in Athens within the last couple of years: Gigi’s Cupcakes celebrates its first anniversary on March 19 and Silver Lining Cupcake Co. opened in October 2010.
Two bakeries are at the center of Athens cupcake-making: Silver Lining Cupcake Co. and Gigi’s Cupcakes, owned by Bobbi Zastre (pictured). Each bakery has its own philosophy, but both offer varieties of the bite-sized desserts. EVAN STICHLER/Staff
“We are a series of locally-owned franchises,” said Laura Custer, assistant manager of Gigi’s Cupcakes. “It started in Nashville, Tenn. The first one opened in 2007. It’s primarily in the Southeast.”
Bobbi Zastre started and owns the Athens’ location.
“[Zastre] was looking to bring something unique to Athens,” Custer said. “She really felt that they’re rising and aren’t going to fall anytime soon.”
Haley and Patrick Harrigan shared a passion for baking, started Silver Lining Cupcake Co. in 2010 and were married in October, a year later.
“We’re local and not a franchise,” said Tara Rigdon, a junior in consumer economics from Ocilla and part-time employee of Silver Lining Cupcake Co. “It’s neat that it’s unique to Athens.”
Custer believes the economy and a renewed focus on diet inspired the small desserts craze. If customers want to satisfy a sweet tooth without spending a lot of time and money, a cupcake has become a popular alternative.
“We are more expensive than baking at home, but we have the resources to put in the time and effort,” Custer said. “It’s a simple treat that can make someone’s day. It’s a decadent appeal without a decadent price tag.”
Weddings, showers, birthday parties and corporate lunches constitute the largest orders at both bakeries.
“I think when people order [cupcakes] for weddings rather than one cake that is one flavor, you have variety,” Rigdon said.
Variety does not just extend to cupcakes’ flavors, but also their decorations.
“I like the decoration aspect the most,” Custer said. “We use a lot of frosting, which leaves a lot of room for creativity. We have a signature Gigi’s swirl. All of our staff have to be trained and ‘swirl certified.’ Even people who have been decorating for years have to learn how to do it our particular way. It takes a while to get the hang of it.”
Gigi’s “Wedding Cake” cupcake has an elaborate, high-stacked frosting with sprinkled nonpareils and its “Scarlett’s Red Velvet,” one of its most popular customers’ picks, has a tiny white chocolate heart.
Gigi’s “Grasshopper” combines aesthetics with great taste: garnished with a small Andes Mint and mint frosting, the dark chocolate provides a bitter cut to its sugary, minty frosting. It’s a cupcake for those who want a little more than an after-dinner mint.
Holidays are particular high points at the bakeries.
“We normally have three or four flavors special for holidays,” said Rigdon of SLC Co. “Even when the Harry Potter movie came out, we had Harry Potter-themed cupcakes that were a big hit.”
Valentine’s Day was a special occasion for both Gigi’s and SLC Co. Customers who connected with the bakery via Facebook could submit a recipe for a cupcake for its Valentine’s Day contest. “Sexy on the Beach” won.
St. Patrick’s Day provided another occasion for SLC Co. to celebrate by offering flavors like “Green Velvet,” “Irish Cream” and “Guinness Irish Cream,” which combined sweet and bitter notes of stout and dark chocolate.
Four mainstay flavors of SLC Co. include “Nutty Chocolate,” “Vanilla Twilight,” “Birthday Cake” and “The Scarlett,” which it bakes fresh daily. Cake bites are for those with an even smaller sweet tooth.
“It’s our cupcakes crumbled up and dipped in [milk or white] chocolate,” Rigdon said. “I do cake bites. Haley comes in and bakes the cupcakes each morning.”
As it warms up, SLC Co. also offers ice cream and cold beverages, such as homemade lemonade. The ice cream comes with its main fare.
“We call them ‘cupcake sundaes,’” Rigdon said. “Customers choose their cupcake and then we add two scoops of ice cream, chocolate, caramel and whatever toppings they would like to add.”
The cupcakes succeed not only because of their low price compared to other desserts, but also because of their key ingredient — sweetness.
“It’s a very self-contained pleasure that you don’t have to spend a lot,” Custer said, “but you get a lot in return.”