Great news, everyone! Wegmans shoppers can cool off with Power of Fruit bars this summer. On June 25 top sellers Power of Fruit’s BananaBerry and Original flavors were launched in the Nature’s Market Place section of each of their 77 stores.

“Wegmans is known for its fresh produce and that is where Power of Fruit fits in. POF bars are just fresh fruit – chopped up and frozen,” said Marcia Blackwell, Marketing Director at Power of Fruit. Carrying Power of Fruit bars is just another example of Wegmans commitment to healthy eating.”

This Wegmans announcement follows the inclusion of Power of Fruit Bars in 96 Winn-Dixie stores and an additional 158 natural food stores nationwide. Total distribution is over 2000 grocery and natural foods retailers.

About the Power of Fruit®: Power of Fruit® Bars are made purely from fresh fruit, frozen. Unlike other frozen bars that claim to be natural, they have no 6-syllable ingredients or laboratory additives that would disqualify anyone from a spelling bee. All five flavors of POF Bars are a blend of whole fruit with just a little all-natural fruit juice concentrate and water. That’s it. Coming in at less than 35 calories per bar, the treats are also equivalent to ½ a daily fruit serving.

The Power of Fruit® was founded in 2008 by four hungry guys looking for a flavorful and healthful dessert to share with their kids and hopefully a few million of their closest friends. Power of Fruit bars are distributed nationwide. For Further information please visit www.poweroffruit.com.

About Wegmans: Wegmans Food Markets, Inc. is a 77-store supermarket chain with stores in New York, Pennsylvania, New Jersey, Virginia and Maryland. Its first New England store will open in Northborough, Massachusetts in October 2011. The family-owned company, founded in 1916, is recognized as an industry leader and innovator. Wegmans has been named one of the ‘100 Best Companies to Work For’ by FORTUNE magazine for fourteen consecutive years. In 2011, Wegmans ranked #3 on the list.

I am delighted to introduce you to Butter Lane Cupcakes! I know we mentioned them in one of our previous articles about The Most Popular Bakeries in New York City but, this time, I had the pleasure of interviewing Ms. Maria Baugh, one of the co-owners of Butter Lane Cupcakes.

Butter Lane Cupcakes

Photo courtesy of Butter Lane Cupcakes.

How did it all start? Whose idea was it?
Two friends (Pam Nelson and Linda Lea) and I had been talking for some time about starting a business together, but we were all so busy in our jobs that there was no way we could realistically do it. Only when Pam left her job at Citibank did that really give us the opportunity to start something. And we had the audacity to think we could make a better cupcake.

The name “Butter Lane” sounds so delicious. How did you come up with it?
The shop is named for a road on the east end of Long Island called Butter Lane.

What can you tell us about the people behind “Butter Lane” cupcakes?
Pam Nelson worked on Wall Street for years at Citibank. She’s now running Butter Lane. Linda Lea is a TV producer. She was the executive producer of Queer Eye for the Straight Guy and is currently the executive producer of Chopped on Food Network. I’ve been in magazines for many years. I was an executive editor at In Style, executive managing editor at Glamour and am currently the managing editor of Food Network Magazine.

Please tell us more about the delicious cupcakes you make.
We have three different cupcake flavors—chocolate, vanilla and banana. And we have about 30 different icing flavors, some of which rotate seasonally. You can choose your cupcake and icing flavor and we happily ice to order.

What’s your latest creation?
Cake pops!

Butter Lane Cake Pops

What makes your cupcakes different?
We spent more than 400 hours in the test kitchen the summer of 2008 working on our recipes. We were determined to come up with recipes that needed less sugar. We use plenty of sugar and the cupcakes are sweet, but they don’t make your teeth hurt. We also feel very strongly that high quality ingredients are the answer. We use real vanilla beans, Callebaut chocolate and fresh fruit and we do not use food coloring. These things cost a lot more, but we’re a little bit snobby about ingredients so to us it’s totally worth it.

How would you describe “Butter Lane” cupcakes in three words?
Quality ingredients rule.

Photo courtesy of Butter Lane Cupcakes

What are you up to these days? Any plans for the future?
We just opened our second location. It’s in Park Slope (240 Seventh Ave between 4th and 5th Streets)—we opened a little less than two weeks ago. We’re very excited! We have online ordering for delivery in Manhattan and parts of Brooklyn, but now we’re focusing on shipping. Soon people will be able to order online to get cupcakes and cake pops shipped anywhere in the continental US.

Anything else you’d like to share with us?
We teach cupcake baking classes in our classroom next door to the East Village shop. We’re also starting to teach at Park Slope. You can get all the info here: http://butterlane.com/classes.html

We’re now selling Blue Bell ice cream (a Texas favorite that’s hard to find in NYC) in both the East Village and Park Slope locations.

Where can we find you?

Butter Lane
123 East 7th Street
Between First Avenue and Avenue A
New York, NY 10009
212-677-2880

Butter Lane Park Slope
240 Seventh Avenue
Between 4th and 5th Streets
Phone number tk

www.butterlane.com
www.facebook.com/butterlane
@butterlane

YouTube Channel: http://www.youtube.com/user/ButterLaneCupcakes

Have you ever tried organic desserts? They are so fresh and tasty! Amy’s Kitchen (which we mentioned in a previous post about gluten free desserts), is a popular company that has amazing organic choices!

ORGANIC DESSERTS

  • There’s an apple pie with juicy organic apples and juice concentrate. It is lightly sweetened, baked in a tender butter crust made with organic whole wheat, rice, and tapioca flour. It is sweetened with honey. They do list allergens and this product contains wheat and milk.
  • Next you have a chocolate cake, which is moist, light and, simply, irresistible. Some ingredients include organic wheat flour and cocoa powder. It is sweetened with organic evaporated cane juice. Allergens in this product are wheat.
  • I know we have covered this one before, but it is just so good I had to mention it again: Amy’s gluten free, dairy free chocolate cake. The final result is light, tender, moist, and so delicious that everyone will enjoy it even if they aren’t gluten intolerant. This product has soy milk and a variety of flours such as whole grain brown rice flour, organic unsweetened cocoa powder, tapioca starch, garbanzo bean flour, potato starch, whole grain sweet white sorghum flour, and fava bean flour.
  • The lemon poppy seed cake has a refreshing delicate lemony flavor obtained by lemon oil and juice. It is enhanced by a sprinkling of poppy seeds throughout that add texture and a unique taste all on their own. This cake does contain milk and wheat.
  • Amy’s Orange Cake is moist, light and delicious with the sweet taste of orange accomplished with juice and oil. It is baked with organic wheat flour and evaporated cane juice.

A SLICE

So, are you ready to have a slice all to yourself? Check out AmysKitchen.com! You can also join their Facebook page.

Photos courtesy of Amy’s Kitchen. Thank you!

Photo courtesy of Street Sweets

Street Sweets and Food Network Magazine are partnering to promote The Sharffen Berger ‘Chocolate Adventure Contest’.

If you like cupcakes and love to bake, you can win a top prize of $10,000 (total cash prizes of $20,000) and chance to fly to New York City to bake and share your cupcake from a beloved Sweet Truck.  The winning recipe would also be published in an upcoming edition of Food Network Magazine.

Please go to http://www.scharffenberger.com/cupcakeapp.asp to learn more about this fun exciting contest.

In mid October, keep a look out for the special Sharffen Berger / Food Network Magazine /Street Sweets truck handing lots of delicious Street Sweets cupcakes, more details to follow soon.

Please also friend Street Sweets on Facebook to be the first to learn about upcoming exciting news and events.

Watch Street Sweets on CNBC’s Wall Street Journal Report with Maria Bartiromo.

Street Sweets selected by Good Morning America and its viewers as one of the top four food trucks (only sweets/ NYC truck to be selected) in the country.

Beginning to contribute here, I knew I wanted to reach out to some people to let you know about. Lucky for me, Danielle from DanzDZynes on Etsy was so super sweet to let me give her a little mini-interview! When I say “super sweet,” I mean that in every sense of the phrase. She not only makes the cutest scented mini junk food jewelry at DanzDZynes, but also makes some of the most sinful edibles at her other shop, Cupcakes In Jars- I know, I’ve had them! They’re decadent!!

pb&jWhat gave you the idea to create little scented foodie jewelry?

“When my second daughter was about five years old I bought her a dollhouse kit to put together and surprise her for Christmas.  It was 4 feet high and took me from August to December to assemble.  I decided to make her some play food to put on the dolls’ dining room table.  These consisted of a plate of cookies, a bowl full of multicolored ’round things’, and a cake that I had made out of a soda bottle cap covered in polymer clay.  I made a chocolate cake covered with tiny cut up toothpick bits for nuts.  She loved it so much that she asked if she could wear it around her neck.  I set out trying to figure out how to string it up for her.  She wore it every single day and would always tell me how much she loved it and that it should smell like chocolate because it looks so real.  *light bulb*.  The rest is mini food history.”

What does your family think about your creations?

“Do I have to tell my husband?  lol… My kids have been great about coming up with ideas.  I hear a lot of “hey mommy, you should make….” and “can you make me….”  Sometimes when I have made them something they particularly liked for dinner my son will come to me afterwards and tell me that I should make that item into a charm.  I know my little ones really love them.  Many times bulk pieces go missing and I have caught Barbie and her friends hanging out in the dream house having a cupcake party.”
cupcakeWhat have you found to be the most popular item in your shop?

“That would be cupcake charms, hands down.”

Do you have any other “food hobbies”?

“I am ALL about food.  I sleep, breathe and, well…eat food.  I run a full-time cupcake and candy shop online as well as local wholesale.  I used to do cake decorating but unfortunately it is way too time consuming for me right now.  I hope to get back to it in the future.  It is one of my all-time favorite things to do.  I would love to be a pastry chef when I grow up.”

What was your favorite piece to make?

“I honestly love making every piece.  I especially love custom orders.  I have had many creative requests in the past (apple pie with cheese, pack of bubble gum, a Ramen soup ring, fried funnel cakes with hot fudge and powdered sugar to name a few).  I never ever tire of it.”

When it’s time for you to indulge yourself, what do you turn to? A favorite dessert?

“I am surrounded all day by sweet treats, so my indulgence is a nice big bowl of Kashi Island Vanilla cereal (only because I’m a rebel).  During the holidays, I do treat my family to chocolate covered cheesecake.  That is number 1-5 on my favorite desserts list.  :)”

From mac & cheese to peanut butter and jelly, from banana cake to Belgian waffles, if you don’t see what you’d like, you can always request a custom item from Danielle! Big thanks to Danielle for allowing me to interview her and for being such an awesome junk food jewelry chef!!

Photos property of Danielle @ DanzDZynes

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