SweetArt

SweetArt Lunch this week February 8th-11th

2012-02-01T07:09:00.000-08:00

Lunch this week:

1. Vegan Mackin' Cheese (a bowl of vegan, cheezy deliciousness--with organic noodles to boot!) $3/side ot $6.50/meal

2. Not Ya Momma's Nachos (our vegan chili on crunchy tortilla chips, with avocado smash, salsa, cheese of your choice, jalapeños and sour cream of your choice.)

3. Vegan Coconut Curry Chik'n Pot Pie. Delicious vegetables, coconut milk and chik'n-style seitan!

4. Flad Empanadas (served with salsa and avocado smash)

5. School-House Pizza (available with regular cheese and vegan cheese)

6. Vegan Sloppy Josephines--our take on the classic, just fancied up!

7. Soup: Chickpea-Rosemary

8. Salad: Spinach-Sundried Tomato-Carrot

Hope to see you!

Lunch Eats for January 25th-28th

2012-01-24T12:54:00.000-08:00

Vegan Spinach & Roasted Garlic Lasagna -- $8.25
Caramelized Onion & Ricotta Tart -- $4.25
Flad Empanadas with salsa & avocado smash -- $5.50
Vegan Samosa Pockets with cilantro chutney -- $5.50
Roasted Butternut Squash Enchiladas (gluten-free) -- $6.25

Soup: Vegan Curried Lentil -- $3/cup $5/bowl
Salad: Organic Baby Spinach -- $3 side

We hope to see you this week. Our hours are Wednesday-Friday 10am-6pm and Saturdays 9am-5pm.

Menu January 18-21st

2012-01-18T06:10:00.000-08:00

On the Menu this Week:

Vegan Curry Potato & Avocado Pie topped with Phyllo
Caramelized Onion-Cremini-Whipt Goat's Cheese Pie
Fennel & Feta Crostata
Flad Empanada with salsa & avocado smash
Vegan Jamaican Veggie Patties
Ever-Topping-Changing School house pizza (vegan and regular available)

Soup: Roasted Butternut Squash-Roasted Garlic & Herbs (vegan)
Salad: Kale & Cauliflower (vegan)

Hope to see you this week:)

New Menu as of 1/11/12

2012-01-11T09:26:00.000-08:00

For some reason the menu is not coming up when you click on the link to the right...so...

This week's menu:

Flad Empanada served with house salsa and avocado smash
Vegan Jamaican veggie Patties
Vegan Enchilada Pie
Spinach Feta Pie
School-house Pizza
Lentil Goat Cheese Crostata

Soup: Rosemary-Turnip
Salad: Kale Cauliflower

Holiday Break

2011-12-22T09:37:00.000-08:00

We will be closed December 24th - January 10th. We will be taking custom orders starting January 10th, and opening with our normal business hours starting January 11th. We hope you all have a very lovely holiday!

grace & peace,

SweetArt

November 30th-December 3rd

2011-11-30T13:01:00.000-08:00

Hello Extended SweetArt Family,

Thank you for taking time to read our blog and to see what's new for this week.

One of our favorite bakeshops closed last week: Bitter Sweet Bakeshop on Gravois. The owners are welcoming a new family member, and Cbabi and I soooo understand the pull of family when you own a business. It is not the easiest dream to have when you also want to raise functional human beings. Wish we them much happiest and prosperity in all good forms.

Please continue to support your local small businesses. It makes all the difference. As I write this, we are having the slowest Wednesday in quite a while, but we trust it will all even out (hopefully tomorrow:) Every cupcake or coffee makes a huge difference, and we thank you for sharing your hard-earned money with us!

MENU CHANGES

We have added to our menu. The Vegan Gyro got so much love thta we added it to the permanent menu...along with its friend the Hummus Pita Pocket. Check out our menu on this blog if you don't believe me. Say "see ya later" to the Vegan Banh Mi. It was delicious, but it's time to change it up.

This week's specials are the Vegan Philly Cheesesteak and our Vegan Curried Lentil Soup.

DECK THE HALLS

We are so EAGER for Christmas and are planning many, many great treats. Not just cupcakes and cookies, but candied almond bark, white chocolate peppermint bark, caramels, toffee, and caramel popcorn. Gift baskets a plenty with loose leaf tea and shortbread cookies will be all over the place here. Hope you will take some home with you!

Thank you all so much for the love and support!

This is going to be an awesome week...because we said so.

grace & peace,

Reine, Cbabi, and the Entire SweetArt Crew!

This is a cake I did formy daughter's recent birthday. She loved it! But I think I want one for my next birthday...eventhough I'm technically over the barbie cake age.

Sweet Week November 16th-19th

2011-11-15T15:57:00.000-08:00

Hello There SweetArt Extended Fam!

Please, please, please order your Thanksgiving Pies soon! We book up quickly so the sooner, the better. Here's the lineup:

Pumpkin

Pecan

Sweet Potato

Caramel Apple

Apple-Crumb

Sweet Potato-Pecan

Pumpkin-Pecan

Pear-Cranberry Crumb

Or get some Bread Pudding:

Pumpkin-Cranberry

Caramel-Apple

And some of you have mentioned wanting some Vegan Mackin' Cheese for a crowd. Great idea! Place your order for that, too, and we'll make it happen.

And just so you know, all of our pies are available Vegan too!

Please order by this Friday November 18, 2011.

Please stay tuned for the Christmas cookie line-up. Perfect for gifts or to satisfy you while SweetArt is on holiday.

We will be open the day before Thanksgiving, closed Thursday and Friday, and open on Saturday following Tofurky Day. We hope to see you post Thanksgiving:)

Our Specials this week:

Vegan Gyro (house made) w/crisp green leaf lettuce, thinly sliced red onions, cherry tomatoes, and a vegan cucumber sauce.

Hummus Heaven Wrap (in our eyes, atleast) our FAMOUS(almost) Chipotle-Sundried Tomato hummus wrap w/organic spinach, red bell peppers, avocado and a drizzle of love. Delish!

Our seasonal salad (Organic Baby Spinach, house-made granola, crisp apples & goat cheese w/our house balsamic vinagrette)

Chickpea & Rosemary Soup (vegan and divine).

We'll have an insane Friday Pieday so come have pie because pie is awesome!!

We thank you. We love y'all! Hope to see you soon.

grace & peace,

Reine, Cbabi & the ENTIRE SweetArt Crew

SweetWeek October 26th-29th

2011-10-25T09:44:00.001-07:00

Hello Extended SweetArt Family!

Thank you all for the love and support. Here are the MUST KNOWs of the week:

HOURS, they are a changin' Again? Yes, but for the better! We are now open earlier on Fridays and are extending our lunch menu on Fridays and Saturdays until close! We are also closing later on Fridays and Saturdays. So the new hours look like this:

Wednesday & Thursday 10am-6pm

Friday & Saturday 9am-7pm

Friday will resume it's Friday PieDay with savory and sweet pies (vegan available)...keep reading below to see what this Friday's pies are. And Saturday will be our Vegan SoulFood Saturday (4pm-7pm--evening only). We still get a good number of customers hoping for food after 3p.m.--so here's your opportunity. Come eat with us every Friday and Saturday evening. Now look, we're gonna need to see "somebodies" or the hours will be a changin'...again. You feel me?

This Friday's Pie are: (the sweet ones) Banana Cream, Sweet Potato, and Vegan Chocolate Cream Heaven! (the savory ones) Spinach-Feta, Curry Potato-Avocado and Vegan Chicago-Style Deep Dish Sausage Pizza. Open til 7p.m. on Fridays serving our entire E.A.T.S. menu til close.

This week's Vegan SoulFood Saturday's menu: BBQ Toffu, mackin' Cheese, Collard Greens/Cabbage, and Plantains cooked in coconut milk. Remember, only available from 4pm-7pm Saturday evening. Hope to see you!

This week's Specials are: Pimento-Cheese Grilled Cheese Sandwich. I'm from the South, so I hope I'm not the only one excited about this one. If you haven't had pimento cheese, this is a good way to try it. Our house-made pimento cheese is insane. Add FaconBacon or tomatoes to your sandwich. We will also have a BBQ Seitan & Mushroom wrap w/crunchy-herby slaw enclosed in the warm wrap.

Our soup this week is: Roasted Garlic-Tomato (perfect with the pimento cheese sandwich...we did this on purpose, y'all!)

Keep your eyes peeled for our Thanksgiving Pie Order Blog...soming soon. Let SweetArt be the sweet ending to your family's Thanksgiving celebration...we'd be honored.

Keep in mind these words of wisdom: Keep dreamin'...it keeps you young!

grace & peace,

Reine, Cbabi, & the Entire SweetArt Crew!

SweetWeek October 19th-22nd

2011-10-18T10:00:00.000-07:00

Hello Extended SweetArt Family,

As always, thank you all for your support and love. Thank you for telling us what you love, thank you for telling us what you'd like, thank you for giving us your business.

This week is so exciting. For our baseball fans, we'll be doing these cute baseball cupcakes--Go Cards!! We'rre still open 10am Wednesday-Friday and 9am on Saturdays. Please come in to try all of the goodness this week. I'm super excited about our Bread Pudding Muffins (yup, bread pudding muffins)! Perfect for this change in weather with a great espresso drink or tea!

This week our lunch special is actually our breakfast burrito (the Edna--named after Cbabi's Grandmother). This burrito is such a hit on Saturdays that we thought maybe people would love it enough to order it through the week. We load it up with scrambled tofu, creole potatoes, cheese of choice, salsa, and vegan sausage. It is truly remarkable (in a good way)!

Some of you know that we've been doing Vegan Soul Food Friday--we still do, but the traditional plate of soul food has changed. Though we love the BBQ Tofu, Vegan Mackin' Cheese, Plantains, & collards, we love other food as well--comfort food. So this Friday's vegan soul food "meal" is a Vegan Lasagna with delicious house-made garlic bread, and side salad. We are excited about this. The weather is perfect for lasagna! We hope we see you Friday--and all the other days we are open.

Keep you eyes peeled for our seasonal cupcakes: White Chocolate Peppermint, Pumkin Patch, and Gingerbread. Tis the season for these little gems.

Our new cupcake price is $2.25 each and $25 per dozen. Butter has gone down in price (yay!!) so our price can now go down as well. Thank you for your loyalty to us when our prices had to increase. We really appreciate you!

Treat yourself this week...be good to yourself...and know you are meant to shine!

grace & peace,

Reine, Cbabi & the ENTIRE SweetArt Crew!

So, this week at SweetArt...

2011-10-11T16:45:00.000-07:00

Hello All,

Last week stunk! So many odd, horrible things happened, that I think this week I'll win the lottery (finally!)...if I remember to play!

This week we have so many great things happening. Again the menu changes. Relax, the SweetBurger and 39th (vegan blt) are still on the menu, along with the Magnolia & Shaw with some special add-ins (broccoli, roasted garlic, anyone?). We also have a special, Curry Chik'n Salad Sandwich (so excited for this one!)

Apple-cinnamon bread pudding muffins (perfect at any time), red velvet cheesecake bars (kind of addictive), and pumpkin cupcakes with caramel buttercream or chai-spiced buttercream or maple cream cheese frosting (they're good with all of those!)

Oh, the most important thing: Every Thursday lunch is only $6. Any lunch on the menu. Every Thursday. Oh, and the other important thing: our cupcakes are lower in price. We raised it when butter raised and now we can lower it. The price is back to $2.25/each or $25 dozen. Some truffles cost more than this super-satisfying SweetArt treat...I'm just sayin'. And Cupcake Happy Hour is now $1.55 for any cupcake (that way people who are only getting one cupcake can experience the love too)

So many people have wished us well, and verbally told us how much the shop means to them. We really needed to hear that this week. We love what we do and are so happy to be spreading the "sweet love" in the STL.

grace & peace,

Reine, Cbabi & the SweetArt crew!

Flad is BACK!

2011-09-28T10:13:00.000-07:00

i didn't realize how many people like this menu item...because at the time, it was selling "so-so". Well, only 500 people asked me last week about the return of the Flad: our vegan chili with sweet potato chunk. So it's back. Please show it some love; it really missed you all too!

Hello, Blog? It's me, Reine!

2011-09-15T15:49:00.000-07:00

A funny thing happened on the way to this blog today. I happened to read an email sent to Cbabi requesting his presence for an event which he would be PERFECT for because he has a successful business. A successful business? I guess. I mean we are open, and all. And doesn't every successful business almost get their gas cut off during lunch rush by Laclede Gas? Doesn't that happen to them all? But that was year one, so does that even count?

Friends, if there's anything Cbabi and I feel the most, success isn't it. Fearful? Check. Nausea? Check. Unprepared and Unknowledgable? Check Check! Exhausted? Triple Check! It seems like an oxymoron to place SweetArt and Successful as an international couple. But I guess it's not.

We're still open. Oven's still heatin' (thanks nameless Laclede Gas guy who said, "If I give you three hours to pay the bill can you do that?" You SO rock!). Baked goods still come out every day we're open. It's Magic. Definitely Miracles. A lot of Faith. Some Tears. And God.

Some weeks are harder than others. This was a hard week (and it's not over)! There were tears today(all mine). Wavering faith. Beliefs that wholesale only would be the best bet. But then, I came out of the funk (thanks, Babe (that's Cbabi to y'all). It's like the little engine that could, "I think I can. I think I can. I think I can." I really do think I can. And when I think I can't, I don't make my home there.

So maybe I should think along the lines of that person who sent the request to Cbabi--SweetArt is a successful business.

That really does sound better than, "Oh, God what are we gon' do?!?!?!"SweetArt.

True.

I love y'all and I thank you for the support...of our sucessful business;-)

grace & peace,

Reine

Better hours, Better life!

2011-08-13T13:58:00.000-07:00

It's been a while, but hopefully with our new schedule you will see an

updated blog, emails with actual photos of food (imagine that?!), and the

return of great weekly specials.



What was that? New hours?  Well, sort of.  Usually in the winter after

Christmas break, we change our schedule from Tuesday-Saturday to

Wednesday-Saturday.  Well, it's not Christmas, but after many

conversations we've decided that the Wednesday-Saturday schedule better

fits the life we want to have.  See Tuesday-Saturday really means

MONday-Saturday for Cbabi and me.  We have to prep for the week and shop,

no complaints--it's part of small business ownership.  So Sunday is our

off day (if we don't have a wedding or special catering event).  But time

with our family (where everybody is together at the same time AND awake!),

has been sacrificed.  Not the goal of running this business. It's just too

much for who we must be as parents and people, husband and wife.  I know

most of you will understand, and thank you for supporting a business that

aims to create great things to eat and see, great opportunities for people

who are often ignored, and a great model of priorities.  Our children

thank you too!



Now on to the FOOD!  Every Saturday is now Vegan Pizza Day.  Come on, all

you wonderful vegans; don't leave me hanging.  My crew (none are vegan)

are bemoaning this decision, but I said, "We must have pizza for my

vegans...and Saturday is now that day!" So prove them all wrong:) and come

get some vegan pizza.



Starting in September, every Friday will be Vegan Soul Food Friday.  But

how, you ask? Easy. Great produce, a little magic vegan cheese sauce and

voila...you get Southern Greens, Chai-Spiced Maple Sweet Potatoes, Vegan

Corn Bread, Vegan Mackin' Cheeze, BBQ Tofu.  A plate of goodness, for

sure.  Don't sleep on this one.



Look for weekly specials to return, our School-House Pizza every day

(vegan on Saturdays:), and loads of love and appreciation to you all for

supporting this dream.



grace & peace,



Reine, Cbabi, & the Entire SweetArt Crew!

MENU 1-11-12

2011-08-11T09:10:00.000-07:00

CURRENT MENU

Our menu will change weekly. Everything that used to be on our lunch menu is no longer. Try something different.

Flad Empanada (vegetarian)

vegetarian chili, mashed sweet potatoes, and cheddar cheese in a flaky crust--all "empanadad" up. Served with avocado smash and house salsa

Jamaican Veggie Patties (vegan)

our take on the classic jamaican pattie: cabbage, sweet potatoes, carrots, onions, red potatoes, and spices baked in our house golden vegan crust.

Spinach-Feta Pie (vegetarian)

delicious spinach, scallions, dill and feta with a secret combination of love and magic.

Lentil Goat Cheese Tart (vegetarian)

green lentils, vegetables and spices with creamy goat cheese baked to bliss.

School-House Pizza (vegetarian & vegan--changes daily)

our house-made dough topped with goodness with our slammin' pizza sauce

Mixed Bean & Plantain Enchilada Bake (vegan)

just plain delicious

This week's salad: Kale-Cauliflower ($3 for a side)

This week's soup: Rosemary Turnip ($3/cup $5/bowl)

Feed Me: The Humble Potato...

2011-06-10T16:36:00.000-07:00

I have a thing for potatoes, and bread, and spring rolls--sorry, I tend to lose focus. We're talking about potatoes, right? Yes, potatoes. I have a thing for potatoes in tacos and with avocado-tomato-onion relish. It's so simple it's ridiculous--which makes it that much more delicious! Enjoy.

Spiced Potato Tacos with Avocado-Tomato-Onion Relish

Potato Seasoning Mix

1 Tbsp chili powder

1 Tbsp oregano

1/2 Tbsp paprika

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Directions: Combine all the seasonings and mix well. I usually quadruple the amounts so that I have taco seasoning on hand whenver I need it

Potato Filling

4 cups diced red potatoes (1" chunks)

1 Tbsp taco seasoning

1/4 cup oil of choice (I use canola...and you can use more oil or less...I'm still not the oil police)

Directions: Heat oven to 425 degrees. Place oil on cookie sheet, add potatoes, sprinkle 1 Tbsp seasoning on top of potatoes and mix with hands to make sure the seasoning gets on all of the potatoes. Spread out into a single layer. Bake for 20-25 minutes.

Avocado-Tomato-Onion Relish

2 ripe avocadoes, diced

3 roma tomatoes, diced

1/2 yellow onion, finely diced

1/4 cup packed cilantro, chopped

1 Tbsp orange juice (if you don't have orange juice use lemon, but not lime)

1/4tsp + 1/8 tsp salt

1/4 tsp ground coriander (not cumin, trust me)

Directions: Combine avocado, tomato, and onions in a bowl and toss. Sprinkled on salt, coriander and orange juice and toss again. Finally sprinkle on cilantro and toss a final time. Try not to eat the bowl. I sometimes skip the potatoes all together and use this relish as my taco filler.

Taco Shells of choice (I used corn taco shells. I sprinkle them with water and then wrap with foil and bake at 260 degrees for 10 minutes. What I prefer to do is fry them up in a little canola oil because they taste better that way, but I have to wear a swimsuit in July, so...)

Then what, Reine? Do you need me to walk you through taco assembly? I didn't think so. Side note, I put my potatoes in first and drizzle a little sriracha on before adding the avocado relish.

You have been fed.

grace & peace,

Reine

Sweet Happening June 7th-11th

2011-06-07T13:44:00.000-07:00

Hello Extended SweetArt Family!

Did you know our hours have changed? Did I mention that? I think I did but the heat has zapped my brain. Just so you know, we are now open Tuesday-Friday from 8am-6pm and Saturday from 9am-5pm. We have espresso/lattes (finally) and ice! Look at SweetArt, jumping into the ... ummm ...present.

Anyhoo, this week's special is a Falafel Wrap. Delicious little chickpea goddesses wrapped in a whole wheat wonder with all the fixins and a vegan sauce. No, no, please, don't thank us, just come in to see us...wax poetic, bring us flowers, chocolates (fair trade, of course:), and lots and lots of money. That will do.

It's official: Friday is Pie Day. Every single Friday we will try to resist from eating every pie we make. Savory and Sweet. Vegan and Vegetarian. As my numbero uno baker, Lisa, says, "We should be known for our pies. They're the best!" Or something like that. Well, she's right! I love pie more than anything else in the world (well, not more than my children and husband--most days--but pie is a very very close second). We will bring back the deep dish pizzas, and I feel a Caramel Banana Cream Pie with Real Whipped Cream coming to a store near you. Our store. This Friday. Shall you join us? We'd hate to eat them all on our own. We will, but we'd hate to.

Look for Feed Me to join this blog. What's Feed Me, you ask? Well, it's a recipe from start to finish located right here on this blog with photos. People always ask me for recipes (like I cook at home or something after working all day, LOL!). Well, after baking all day long, I actually do cook at home. Nothing fancy. Just Humble Exquisiteness (book title, maybe?). So here is my semi-promise (semi cause I'd hate to disappoint you), I will be posting atleast TWO recipes a week right here on this blog with photos. They will always be vegetarian (unless I totally give that up), and often times vegan and from time to time gluten-free vegan. So check in often. Cook at home (when you're not at SweetArt!). And tell me what you think (and only if it's good).

Ok, so I think we officially have enough people wanting to take classes where it's not just three people (myself included) looking at each other in an uncomfortable weird way. So, here's where you come in. Let me know what you'd like to take if you were to take a cooking class. Here's what I've been thinking:

Gluten-Free Vegan from Breakfast to Dinner
Frost that Cake like a Pro (cheesy title...work in progress)
Vegan Holiday Cooking (Food that non-vegans would want to eat)
Girls Night! Tipsy Drinks, Nibbles & More (vegetarian)
Brown Bagging It (lunch for you & the kids--if you have kids--if not, lunch for you)
And something else that would be profoundly well attended!

As always, thank you guys so much for keeping our dream alive. The business is changing for the better, things are great, and we couldn't do it without you.

Speak kindly to each other (it can change a life). Have more patience (especially when we're crowded:) And know how beautiful, special and in-such-great-shape you are! (the last one was for me...taste-tester guilt. Don't judge me)

grace & peace,

Reine, Cbabi & the Entire SweetArt Crew!

Ode to Billy Goat...

2011-06-07T13:39:00.000-07:00

I'm having an all-out affair...with Billy...Goat Chips.

Honey, it's shameful. SHAME. FUL. And as hard as I try-- there's no stopping me. I mean I am sneaking around. Hiding behind the sandwich prep table...Grabbing two or three. Then six or seven. I cannot stop myself.

And just when I'd committed myself to Swimsuit Season.

don't judge me,

Reine

Sweet Happening for the week of May 24th-May 28th

2011-05-23T09:08:00.000-07:00

Hello Extended SweetArt Family!!

Thank you for tuning in to this week's SweetArt Happenings. We truly appreciate the love and support as we learn the art of business. It's an art, honey, and some week's it's not easy.

This week's special is the Flora. Remember that? Our spinach and herb hummus wrapped with mixed greens, tomatoes, carrots, and avocado with a drizzle of love? So fresh. So delicious. So try it this week. It will be here all this week.

You will notice a few new things in the shop this week. The first major thing is our hours. We will be opening up Tuesday-Friday from 8am-6pm. Why so early, you ask. Well, the other new thing is our espresso machine. We will finally be making lattes! And during this first week, we're taking off a sizable percentage to all who order between 8am and 10am Tuesday-Friday of this week! How large of a percentage? You'll have to come in to find out!

The other new things you'll notice are the tables. We have our first delivery of certified-green and locally-sourced wood tables from Mwanzi Co., a Green Building Supply Company here in St. Louis, Missouri! Visit them at www.mwanzi.com We don't know if we are the first bakeshop/cafe in St. Louis to have a community table (a large table where many people/groups can sit together...you may not know each other, but that's the beauty of it all!) We started SweetArt to bring the community together and what better way than through a community table? We are so excited, and we hope you enjoy these tables as much as we do!

We've been doing some great things with our house-made puff pastry--namely our Puff Pockets: sweet or savory filled goodies wrapped in flaky puff pastry. It has become the new and improved muffin (in our eyes).

We are booked this Friday and Saturday for all custom orders. We apologies to those who were planning on ordering this week, but we have somehow booked up with orders and weddings (praise GOD!!) We will have PLENTY of cupcakes and other goodies on each of those days, so please be sure to visit us and get what you need.

This week's goody: try to love yourself. As always, I'm speaking mainly to myself. We can be so critical of all we do and all we are. I've decided to do a 40-day self-love cleanse where I say nothing negative about myself, and where I say something positive throughout the day about how glorious I am! It's not easy, but really--it should be. I bet I'm not alone with this one--especially as the season changes and shorts and sleeveless tops are required for the heat. It would be great to wake-up, put on my clothes, and say, "Damn, gone girl with yo' fine self!"--instead of the usual self-critical, non-loving verbage. 40-days. Wanna join me?

Thank you to you all for the love and support. Hope to see you this week!

grace & peace,

Reine, Cbabi, and the entire SweetArt crew!

Sweet Happening May 10th-14th

2011-05-10T11:59:00.000-07:00

Hello Extended SweetArt Family!

The weather is finally breaking (and it's officially time to get the ac fixed in our car), but more importantly--luscious fruits and veggies are beckoning us to put them in pies and tarts, make curds out of them and put them in cupcakes and shells of puff pastry (that we make in house-from scratch, bien sur, and whip them into buttercreams to fill between whoopee pies. And, just in case you didn't know, when fruit is added to any dessert, the calories and fat magically disappear. I know, I know--I didn't believe it at first either, but it's proven science in the In Your Dreams Journal of From-Scratch Baking.

This week we're introducing two new cupcakes: Grace and Tropical Getaway. Grace is a chocolate cupcake filled with raspberry curd and topped with white chocolate buttercream and a fresh raspberry sitting all-pretty-like in the middle of fluffy ridiculousness. Tropical Getaway is a surprise shocker (a surprise because I don't usually like coconut). This little gem is a golden vanilla butter cake filled with key lime curd and topped with coconut Italian meringue buttercream and toasted coconut. Not that it has to be said, but, we make all of our curds in-house, from-scratch without any junk ingredients. That's why it tastes so familiarly good. Is familiarly a word? Alas, who cares, it's good. Stop in this week to welcome the new babies

You've seen a change in faces in some parts of SweetArt. We have some new crew in the house! And this is the first time I have EVER spoken about our staff, and I can now because they are all good! This bunch feels like a family unit (finally). For however long everyone stays, I am happy to have them all. Our baking staff is Lisa, Tamar and Ken and myself (of course). On lunch we have Lena, Michelle and Annette. And for counter charmers we have Rena, Sympho and Laura. Fred is the dish engineer and cupcake-case refiller on Saturdays and we are working hard and loving what we do.

GLUTEN-FREE GLUTEN-FREE!!! After years of requests for gluten-free goodies we finally have a daily gluten-free AND vegan cupcake. Although we are still a bakeshop that uses gluten, we make our gluten-free cupcakes first thing in the morning on separate equipment and while using separate ingredients (obviously gluten-free flours) we also use separate baking powder, salt, etc. We want to keep things as safe as possible. For now, our gluten-free goodies are also vegan because that has been the most requested.

Our menu has changed...and I want to keep it the way it is for a while...or atleast until I tire of it:) Our Sweet Burger, Flad Burrito, Klemm and Shaw paninis are staples, while our Vegan Philly Cheezesteak, Vegan Banh Mi, and Magnolia Sandwich are our newbies. Try something new if you always get the same thing; it will be delicious!

Our sandwich special this week is a Hot "ham" & cheese panini: vegan ham, white cheddar, caramelized onion jam and a fantastic mustard are grilled to perfection on Companion's Bada Bind Hoagie roll. We have two salads: our Greek Salad which always gets love and a candied almond-cherry-goat cheese diddy that is so good I had it for lunch--it's the truth. Need it vegan? Just say "no goat cheese, please" and we'll make it happen.

What would you like to see as a special in the shop? The old Botanical? How about the Flora with the spinach and herb hummus? Anyone a fan of pimento cheese (or is it just me? I am from Tennessee, after all)? We are taking requests for what we are calling, "You choose next week's special!" Think seasonally if you can--it's cheaper for us:)

Also, drop your business card in our bucket (or a piece of paper with your info on it). Each month we will be choosing a winner of our "Happy Un-Birthday Cake"...cause cake tastes better when it's for no reason at all! We will make a 6-inch cake of your choice for you to enjoy with some friends or family or no one at all(we won't tell!)

As always, we couldn't do this without you. We are so so so grateful for your support and encouragement. We do what we do because of you.

grace & peace,

Reine, Cbabi and the Entire SweetArt Crew!

Reacquaint Yourself...

2011-05-05T08:50:00.000-07:00

The other day I found one of my old business cards...when the company's name was
Moon* Day*Soul Treats. On the back of the card I had information about our baking philosophy...always from scratch, no hard-to-pronounce, weirdo ingredients, etc. That is still our philosophy years later, and for that, I am very, very proud.

But what struck me was the last tag line: Reacquaint yourself with the old-school way of baking. Some of us have been fortunate enough to have a grandmother, great-aunt, Papa and maybe even mother, who took the time to bring those eggs to room temperature, sift some flour, cream some butter, and make some magic just for us. That is all we are trying to do at SweetArt. We get so excited when something delicious turns out just right. We're using ingredients that were kept at-ready in my grandmother's pantry. And we always will. And that people come in everyday to see what came out of the oven still blows my mind. So honored to do what I do...and so thankful to have good customers.

So, I know swimsuit season is approaching (I know, honey, I'm doing Zumba to offset the "taste-testing"--note the quotation marks :), but don't let that stop you from reacquainting yourself with the old-school way of baking. We do it everyday...and just for you.

grace & peace,

Reine

Kristy's Cake

2011-04-28T15:50:00.000-07:00

Here's a couple photos of Kristy's wedding cake. We loved doing it and we hope she loved it as well.

Reine

Sweet Happenings this week March 8th-12th

2011-03-07T15:21:00.000-08:00

Hello Extended SweetArt Family!

We thank you all for your continued love and support. And to let you know that we've heard you...last week our permanent menu saw a much-missed addition: we brought back the "Klemm"--our sundried-tomato/artichoke spread grilled havarti and mushroom sandwich. So many of you were so happy. So this week we are featuring the well-loved "Flad"--our 3-bean and sweet potato chili. Have it as nachos, a burrito or in a cup or bowl. So many people lovingly "complained" about this item's absence. We can't promise that it has returned to the permanent menu, but it is back all this week. So show it some love!

We are also featuring our deep-dish Chicago style pizza and a Purple Fingerling & Leek Savory Pie with Fontina cheese. Honey, hush! So good! Comes with a side of fruit and is only $5.95.

As you support us and our growth, please support other local businesses that are striving and growing as well. Local Harvest has a new larger store on the corner of Arsenal & Morganford. Stop by and pick up something for the family.

We're so naive...Someone told me last year that companies ask those on their email list to vote for them in RFT's Best Of... We hadn't thought of that...but this year we have. Many people read the RFT, and it would be great to let others know that we are here (39th street is not the easiest to find if you don't live in Shaw). So help us place in one (or more) categories like, say, Best Cupcake, Best Vegetarian, Best non-meat Burger, Best Grilled Cheese...I could go on, but I won't.

Keep in mind that we are open on Tuesdays and are enjoying Cupcake Happy Hour every Tuesday-Thursday from 4pm-6pm. Come see us!

Cbabi's Bird of Wisdom show was fantastic this past Saturday. If you missed it, don't worry...he'll have another show at the shop in about six weeks. He keeps painting the most beautiful images (like the one above!), and I'm so proud of him and his artistic dedication!

This week's little gem: Do something for somebody else. Maybe don't even tell them. Yeah, random acts of kindness never go out of style. And they feel so GOOD to do!

We look forward to seeing you this week. Be blessed and stay safe!

grace & peace,

Reine, Cbabi & the Entire SweetArt Crew!

Sweet Happenings this week March 1st-5th

2011-02-28T07:45:00.000-08:00

Hello Extended SweetArt Family!

That's right, we said March 1st. We are resuming Tuesday hours which we scheduled for March thinking the weather would finally be a bit warmer, but forgetting that we are in St. Louis. But come on out any way! We really want to see you.

We have finally comprised our official "cupcake menu". It's long--longer than we thought, but hopefully helpful to those of you wanting to place custom orders for your events. It will be in-house and coming to our website soon, so come by and check it out.

This week's specials are Curried Lentil Soup. This is a favorite of staff and awesome customers and as soup season draws to a close, you shouldn't miss it. Believe me, the moment it gets warm consistently, it's so long soup! Like all of our soups, this one is vegan, has coconut milk (that's an inside joke...can we even make a soup without coconut milk in this place! we're addicted to it!!), and is delicious!

Our lunch special is also vegan this week, Barbecue Chipotle Tofu Tacos. We love tacos and were inspired to welcome back Tuesdays with a taco! Chunks of marinated bbqed tofu, cojita or vegan cheese, lettuce, cilantro, onions, avocado creama (vegan) and salsa on the side. Sounds like my lunch all this week.

Look for the sweet treats to be extra fantastic this week. I know what you're thinking, aren't they always. True. But this week they will be so awesome. And what's even more awesome: Tuesday, March 1st we're giving away a free petite cupcake with every purchase (while supplies last).

A little story before I go: We have a customer who works across the street at the church. Her son owns a tattoo parlor and she has a granddaughter(s) and one day she came into the shop and said, "Have my prayers been working? I've been praying for you guys since you opened." If you know me, you know I 'bout fell out onto the floor in tears, but held it together and simply said, "Thank you so much for that." It filled my heart that someone who doesn't really know me is praying for my success. That's the community supporting the community by supporting local businesses. But more importantly, that's human decency and kindness. We've not always been welcomed with opened arms here. I never discuss that because my focus must remain on those who do support us and what we are trying to do. Pray for somebody this week. Make it someone you don't really know...and watch your life change for the better.

I pray that you all receive great blessings in life and health, deep happiness and grand prosperity.

We thank each and every one of you for the support (and prayers!). We could not do this without you.

grace & peace,

Reine

Congratulations Chris & Angela!

2011-02-28T07:35:00.000-08:00

We were honored to celebrate Chris & Angela's wedded bliss this past Sunday. We wish them loads of good lovin', longevity, and deep happiness for years to come.

grace & peace,

Reine & the SweetArt Crew!

Sweet Happenings this week (February 23rd- 26th)

2011-02-21T11:31:00.000-08:00

Hello Extended SweetArt Family!

We have been working so hard lately wanting to be better. Fingers crossed that it's working. We are so grateful to have you all visit us and tell a friend. It really is keeping us in business.

Here are some of our fantastic specials (and news) this week!

On the art front: Cbabi's Birds of Wisdom show has been scheduled for March 5th 7pm-10pm. His work has gotten brighter and more creative in the last year, and I am so excited for St. Louis to view it. Please join us that eveing for art, sweets and good energy! You won't want to miss this.

Specials are back. Come enjoy our Spicy Peanut Soup (vegan) as soup season draws to a close for SweetArt. And this week we will have a glorious Eggplant-Fontina Panini with a zippy artichoke/garlic spread. Delishhhhhhhhhhh!! Spontaneity has visited and our salad has changed its tune. Welcome back the Vegan Caesar w/garlicky house croutons. And we promise, that Black Magic Burger will have the best guacamole ever on it this week! Try it if you haven't just yet!

We've include a permanent Savory Pie to the everyday lunch menu. This past week we celebrated spinach with our Spinach-Feta Pie in our buttery crust but topped with funky filo ruffles. It is my favorite seasonal pie to date. Mouth is watering now thinking of it! Try the savory pie (it will be great!) It's only $5.95 and comes with fruit.

Sometimes I come to put cupcakes in the case, and I see a line, and I get all weirdly anti-social because I am holding back the tears...so it's not you...it's my emotional meter being put into check. Thank you guys. We love and appreciate the support.

grace & peace,

Reine, Cbabi & the entire SweetArt Crew

In my free time...

2011-02-21T10:13:00.000-08:00

Below is an excerpt from my food memoir that I've been working on in my free time (my, I should be sleeping but let's see if I can work on that book-in-progress time) Enjoy.

You Are So Much Smarter Than This

Every now and then, my girlfriends and I tiptoe toward one another like groomed witches working on a secret spell. We tuck our children in (or ask our husbands to do so), sprinkle love dust on our beloveds (promises of returning in sexy-kitten mode), grab our wands (house keys) and various potions from the kitchen (wine, tarts, guacamole--if it's serious) and hop onto the designated driver's broom to gather in union.

Regardless of what you believe, women are such magical creatures. Admit it or not, you've either worked some juju or had some juju worked on you by a woman. We can walk into a room and make heads turn involuntarily. We can let our laughter spill out of our mouths like Brazilian jazz love songs, and you want to know--must find out--what is so funny. We can whisper sweet somethings in your ear, and no matter what your plans were--they were.

And when a loyal friend needs rescuing, we show up in the nick of time with potions of food and wine, tactfully telling you what you need to hear out loud, "You are smarter than this and you need to dump his ass."

Ahh, yes, the you-need-to-dump-his-ass talk. I've said it more than I've heard it, but I have heard it.

As I sit happily married and comfortably in my 30s, I (and my friends) don't rush into this talk as we would have in our college years. No, we let the friend simmer in her own self-created hot madness. Allowing the drama to soak into her pores, re-seasoning her make up long enough to become part of her memory, is what it takes to avoid this bullshit in the future. Then, as if on cue, my friends and I look into our crystal balls (cell phones) and conjure up a rescue. Alcohol is mandatory (one's voice speaks freer). Food has to be easily accessible by hand or single utensil (no fork and knife simultaneously working together--too much!). And room must be made so that Truth has center stage.

During the last rescue gathering for N, I brought a creamy lemon-blueberry tart. J brought the wine and her no-nonsense sensibility, "Look, you know this screams some dumb shit." We are half-way through our second glass of wine. Deep charcoal skies peek curiously through the curtains of N's living room, and I want a second slice of tart but I resist my stomach's self-absorption tendencies and chime in with some wisdom, "You are smarter than this--too smart for this."

Words settle. Glasses are finished off. Forks pierce final bites of tart. Our laughter loops through sessions of seriousness. Together, our friendship floats into the realm of sisterhood, which, when paired with good wine and a fine (if I do say so myself) lemon-bluebery tart, is magic.

Lemon-Blueberry Tart Recipe (to be published when book's published (sorry...)

--by Reine Keis Bayoc

Wedding Season 2011

2011-02-21T10:00:00.000-08:00

Here is our first cake of this wedding season. A vegan goody for Heidi and her beloved. Congratulations you two. May you live a long, happy & healthy life together.

grace & peace,

Reine & the SweetArt Crew

Out of the mouths of babes...

2011-02-16T13:10:00.000-08:00

Yesterday evening I was having a moment. You know--a moment. My moments usually swirl around topics of money, finances, bills, debt, and occasionally family. So you see where I tend to keep my focus.

Cbabi and I were in the kitchen. He listened patiently to my looped version of, "I wish we started the business with more money because it feels like we can never get ahead...I've been praying; I'm praying everyday...I realize that I wasn't born to be poor; I'm clear, God! I don't know what to do. I am so tired of this conversation..."

And as if on cue, my littlest one enters the kitchen. In his hand is a little figurine he built out of legos. He has a name. He says the name, but I'm so "woe is me" I barely hear him...until he says, "And he prays to God."

Huhh?

"He prays to God."

Now, my children are familiar with God, but they don't mention Him/Her most days. Around Christmas time, God and Santa are in heavy rotation, but a February evening before dinner-- ehh, not so much. So when he says this, my ears perk up and I whip myself out of "woe is me" and listen to my baby boy.

"What does he pray about to God?" I ask.

And as he begins to shrug his shoulders I assume he's going to say I don't know, but he doesn't.

He says, "That God will take care of us."

I could not make this up if I had to! Cbabi smiles because he knows I'm going to cry, and I do, of course. And I lift up my little boy and hug him and tell him he is my angel from God. And he is so over this by this point but goes along with the overwhelming hugs and kisses.

So why do I tell you this story? I'm sure I'm not the only person in the world who prays and prays and prays so much that it feels like begging or like I'm talking to air. Life is beautiful, but when you are consumed with constant concerns about money, the beauty plays peek-a-boo--and more boo than peek. But God hears you. Keep praying. Keep asking. And keep being grateful for all that is there because God really wants us to know the beauty of life.

Just when I was thinking, "Dear God, it's me, Reine! Hello?!?!?! Do you see me or hear me?", my beautiful little boy who rarely mentions God, does so perfectly. Right on time. Just to remind me that I'm not on my own.

Neither are you.

grace & peace,

Reine

Sweet Burger

2011-01-29T12:51:00.000-08:00

I am much too modest to brag (atleast on this blog) about our Sweet Burger (our 100% vegan burger that we make in house). But I just wanted to thank the ancestors and God for helping me to come up with this recipe. It's so awesome! --in a non-braggin' way. So many people have tried it and loved it (some haven't, but who knows what other issues they have).

If you haven't tried it for fear of eating something vegan, come on already. We wouldn't serve it if it wasn't great.

grace & peace,

Reine

The 3 year-old's birthday cake

2011-01-29T12:44:00.000-08:00

This is a birthday cake for a 3 year-old. When I told my daughter (who's 10) that this was a birthday cake, she said, "A Sweet 16?" I said no; she's turning three.

'WHAT!" my daughter exclaimed (I love using "exclaimed" when it was really exclaimed).

I think she was a little cake-envious.

A special thanks to Lisa (the most awesomest baker EVER!) who frosted 2 of the 3 tiers of this cake today, not feeling great to boot! What a trouper!!!!! What would I do without you, LISA?!?!?!

grace & peace,

Reine

This is Rena.

2011-01-29T12:14:00.000-08:00

Rena is one of our customer charmers, and she is so awesome & funny! She is known to drink soda in all forms (cola, orange, etc)...and she's a nursing student, and she's engaged! And, unfortuantely someone thought she was my daughter today. This makes the second time. I am not that damn old, people. Well, after standing on my feet for 12 hours, I could LOOK that old, but I'm not.

Today, Rena was making an effort ot drink more water. So here she is, JUMBO JUG of water, with a straw. A straw? A straw! Note the bottle of Pepsi on the counter. That's also Rena's. So Rena.

Savory Pies...good gracious

2011-01-29T11:47:00.000-08:00

Those who have been into the shop recently have seen the addition of savory pies. I love pie: sweet, savory, tarts, galettes, deep dish, fluted, free form. Give me a pie and I am pleased!

This past week we have been doing Deep Dish/Chicago-style pizzas. This little diddy is our spinach, ricotta & feta (think spanakopita if it were a deep-dish pizza). Our savory pies come with fruit and they've been doing really well.

I just ate a piece--this one in the photo, actually--and I can tell you, it was FANTASTIC! It is also amazingly light. Comes with fruit (I did not eat the fruit, shame on me!) and is under $6.

Keep your eyes peeled for Taco Pie, Eggplant Happiness, and many more savory goodnesses.

We hope you'll love them all.

grace & peace,

Reine

YIKES!!!

2011-01-27T10:42:00.001-08:00

Boy, i guess I was upset about the Groupon stuff. Funny how after you remove yourself from "that situation" (whatever it is for you) and come back, your emotions are surprising--to say the least!

Anyhoo, let's be happy, shall we? I'm surrounded by baked goods, how could I not be happy all the time? I needed to post a little diddy just to evaporate the angry post-post. Photos of good stuff coming soon (don't I always say that...but for real this time:) We are baking up a storm here. It's delicious and crazy-good-feeling.

I'm happy.

grace & peace,

Reine

A note about your Groupon & who we are as a company...

2011-01-07T15:53:00.000-08:00

We are so happy that people bought our first offer on Groupon...and that even more people bought our second offer. We like that people want to support our company, a small local business, all the while receiving an amazing deal.

That said, if you saw at the last minute (as several people did) that your Groupon expires today, please don't be mad at us because SEVERAL PEOPLE realized the same thing, came into the shop today, and WIPED US OUT!!!

We have a tiny kitchen--that said, we made several varieties of cookies, quiche, bars, loaf breads, and 4xs the amount of cupcakes that we do normally...all in ONE OVEN--like magic.

But it's not magic. It's human beings working tirelessly to supply the demand as best as we can. But we are not robots, and this is not a factory--and we think that is why most people come here. We make it fresh without preservatives and not until we get here in the morning. FRESH. Not six-days old. Respect that.

After purchasing his Groupon 9 months ago, I had one customer who called at 5:45pm today wanting to use his on the day it expires (we close at 6p.m. or whenever we sell out). With stank all over his voice once told that we'd sold out for the day, he said, "Well that's not a cool way to introduce people to your company!"

You know what's not cool, blaming us for your procrastination. That $%@#'s not cool.

Another "using my Groupon at the last minute" woman, once being told that she could not place a custom order for cookies tomorrow, but that we would love to honor her Groupon today for cookies next Wednesday (our next open day), said, "This is the most annoying company to work with!"

What's annoying is dealing with people who are suffering from a bad case of entitlement. That $%@#'s annoying.

So if you bought our lastest and probably last Groupon offer, please use it well before it expires. We are a small company with even smaller facilities & can only handle so much. If everyone waits until the last week/day, we are going to be wiped out. I know some people won't. Procrastination is hard to shake...but don't be mad at us.

peace,

Reine

What's New this week--January 5th-8th!

2011-01-05T09:42:00.000-08:00

Come try our delicious Vegan Black Bean Burger with salsa & smashed avocado(picture to come)

Chocolate-Espresso Cupcakes: chocolate cupcakes with espresso italian meringue buttercream & shaved dark chocolate(picture to come)

Come in soon to try the "goodness gracious" of the week: Pumpkin-Amaretto Bread, Cherry-Strawberry Crumb Bars, too many delicious cookies to list (keep your eyes open for Lemon -Cream Sandwich cookies :), Ricotta Tart, Island Bread.

love ya like i love pie!

Reine

New Store Hours!!

2011-01-05T09:37:00.000-08:00

Happy New Year, All!

Here are our new hours:

Tuesday: Custom Orders/Appointment Only

Wednesday-Friday: 8a-6p

Saturday: 8:30a-4:30p

The main change is Tuesday. We'll be happy to fill any custom orders that come our way for any Tuesday, but we will no longer be open to the public on that day.

We're also opening a little earlier on Saturdays...and we've changed/extended our Saturday Vegan Breakfast menu.

Hope to see you soon.

grace & peace,

Reine

Go with the Flow...

2010-12-16T11:54:00.000-08:00

So, here we are at the end of our second year. There were many many moments when we thought: 1. What the hell are we doing? 2. Why did we want to do this again? 3. Are we making any money?

We still ask those question and many more.

We will probably change our hours slightly after we re-open in January. We opened initially Wednesday-Saturday--which was great! Then we added Tuesday. Then we added lunch? Then more lunch? Then we added earlier hours. Then even earlier hours. Then we opened an hour later because no one was coming at 7a.m.

So, we spent a lot of time trying to be everything for everybody. And that did not work for us. Now, we want to follow our needs and intuitions more. So things are going to change. This is a heads up. Just how they're going to change is not yet perfected, but they are going to or we're going to go crazy. Then there'll be no more SweetArt, and we definitely don't want that.

So bear with us. We're still navigating this small-business-dom.

grace & peace,

Reine

OK, seriously...

2010-11-22T03:50:00.000-08:00

Has it really been that long??? October 8th since last post??? OK, seriously, I'm gonna get on it. We've been so busy...and making so many great things at the shop. Did you get a chance to have our Sweet Potato Pie with Brown Sugar Meringue topping? Ridiculous! We also did an awesome Vegan Maple Pecan Pie. Insane.

Just so you know, I kept seeing all these vegan pecan pie recipes with agar agar and soy milk and expensive mystery ingredient 8000, but they are all so unnecessary. A little arrowroot powder (way less expensive than agar-agar) does the trick just fine. Use any "regular" pecan pie recipe you find, substitute 1 Tbsp flax meal PLUS 1 Tbsp of water for each egg called for in the "regular" recipe, add 2 Tbsp arrowroot powder, mix and bake as normal (you may have to increase baking time slightly) and there you have it: Vegan Pecan Pie. It's really that simple...so go for it!

I truly love what I do.

grace & peace,

Reine

They Love Harry Potter

2010-10-08T15:19:00.001-07:00

One of our recent weddings had an ode to all things Harry Potter. The cupcakes represented the four houses in the book series and the top cake--a book, with a side title that read "The Life of Brian and Allison". Congratualtions to the happy couple!

Eggs *%#@!

2010-08-20T06:23:00.001-07:00

Just so you all know, our eggs come from a local farm here in Missouri called Good Earth Eggs. Here's the notice they brought to the shop today:

"Good Earth Egg Company's eggs are not involved in any recall that you might have heard about recently. Good Earth Egg Company's hens are raised from day-old chicks on our farm, insuring our commitment to the health and well being of our flocks. We have a comprehensive food safety quality assurance program in place to prevent any type of disease outbreak. For additional information concerning the recent recall of Iowa's Wright County Egg-please visit the Egg Safety Center's website: www.eggsafety.org We appreciate your commitment to Good Earth Egg Company!

Thanks,

The David Family"

Good thing we buy our eggs locally! Another reason to support your local small businesses!

grace & peace,

Reine

One Singular Sensation

2010-07-07T17:22:00.000-07:00

The last few days has been a test. Every now and then, I question everything there is or was--including the food that I make and bake. If the shop were a suitcase, I'd be the gypsy that I feel I am and pack that bad boy up ever so often--including this past week.

But thank God for friends.

A friend told me today that, "If someone took all your recipes and opened up shop around the corner, she could never duplicate what you and Cbabi have. You all are something that God and the ancestors have helped mold and design to do just this. Your essence is in your shop; that can't be copied."

So many people talk all around us, and it's not always positive. But hearing my friend say that tonight and getting a great! email from a recent wedding couple are reminders from God that what I do is good and cherished and whole and perfect for me. I don't have to be anyone else or do what someone else does or make my frosting like Bakery X (not a real place :) I just have to do me.

So, do you. When all else fails, it's so hard to pretend to be someone or something else. Sooner or later the party ends, the makeup comes off, and people either love the person standing in front of them or they don't. So you might as well be real and true and let those who love that real you join the fun.

trying to remember to be me,

Reine

THE NEW YORK TIMES!!!!!!!!!!!!!!

2010-06-29T09:39:00.000-07:00

There will be a picture with this post. Did you see us? Cupcakes & Canvases? In the New York Times. We are over-the-moon about this one. For those of you who don't know, the oh-so-humble SweetArt was mentioned in Sunday's (June27th) New York Times. There was a great feature about St. Louis in the Travel Section (36 hours in St. Louis). Read it and be proud of SweetArt and the other businesses highlighted.

over-the-moon!
reine

LoriAnn's Cake

2010-06-25T12:21:00.000-07:00

Congratulations to LoriAnn and her new husband! LoriAnn's pastry chef had to back out of doing her cake and the pastry chef suggested us (we're so honored). She came in knowing exactly what she wanted and how it should look. The top two tiers are vanilla cake filled with raspberry buttercream and the bottom tier is chocolate cake filled with raspberry buttercream. The reception was held at the Annex at Sqwires (fantastic location; so charming!)

We sure hope you two had a great honeymoon. Come see us on your way back to STL.

grace & peace,

Reien & the SweetArt Crew

My brother, Maine

2010-06-23T12:28:00.000-07:00

First off, he hates being called Maine; it's Jermaine, officially. My brother was the first one to tell me to go into business. Namely saying, "You can sell this cookie." That cookie became the "Maine Event," our signature chocolate-chip/chunk cookie--the top selling cookie in the shop.

What's stranger is the fact that years and years ago (atleast 20), I made some sugar cookies that he claimed after one bite had him doubled-over in disgust. True. They were pretty awful. Now, I have a little shop and people pay money for my sweet treats. For this, I am so grateful. For my brother, I am truly blessed.

See, Maine, is always there for me. When I get way-off reviews from people who know little about vegetarian food because they'd rather die than eat a meat-free meal, Maine flashes back to grade school and keeps it elementary by saying, "They're stupid." And although that's a word I don't allow in my home around my children, when on the phone with my brother who is trying to lift me back up from someone's opinion (did I mention someone's misguided opinion?) of my dream, I say, "Yeah, they're stupid."

See, I was the only girl amongst three boys. And to this day, I can always count on them to lift me up when I'm feeling underneath it all. When I'm feeling like it would be so much more sane to do custom cakes out of a small boutique store that is never, ever, ever open to the public because with the public, you get other peoples' issues. So you don't know Maine or my other brothers, but thank them if you love SweetArt. They keep me fighting.

Sarah & Paul's Cake

2010-06-15T09:30:00.000-07:00

Congratulations to Sarah & Paul...the FIRST couple who gave me complete creative control over their wedding cake. Thank YOU!! I hope you don't regret it! Their red velvet cake got a design that I thought fit Sarah's sunshiny personality.

We at SweetArt are wishing you both great healthy, longevity and lots and lots of love.

grace & peace,

Reine

Deborah & Walter's Cake

2010-06-15T09:26:00.000-07:00

Congratulations to Deborah & Walter! They were married last week and everyone at SweetArt wishes them well!

grace & peace,

Reine & the SweetArt Crew

Looking for a great peach?

2010-06-14T10:37:00.000-07:00

Hi, my name is Reine Bayoc, and I'm a peach fanatic. I've been searching the St. Louis area thus far in hopes of satisfying my peachy desires. And I'm not happy. The peaches thus far look the part but don't taste the part. Any suggestions? I need a good, sweet, juicy, tender, luscious peach. Simple request.

I am almost about to drive two hours away to a stand that had the best peaches I've ever had in my entire life. It was the summer of 2000, and I was pregnant with our first child and I craved peaches and eggs with onion rings and cheese (with ketchup) (as a combined meal). I want those peaches. Maybe I'll take the kids next Sunday on a search, with Poppa in tow, of course.

Sweet Weddings!

2010-06-02T18:01:00.000-07:00

Check out our new Sweet Weddings page on our website. Even if you are not getting married, check out this page because we added a rather long list of unique cake combinations that are delicious for any celebration.

grace & peace,

Reine

Christine & Mark's Vegan Cake

2010-05-25T10:25:00.000-07:00

We LOVE Weddings!!

2010-05-25T09:35:00.000-07:00

There was a time I didn't enjoy doing wedding cakes because I was so intimidated by them...but I'm loving all things wedding right now. Here a a few recent unions. You can see Heather (who married Andy, lucky guy!) on one of the photos. Heather and Andy had the only wedding (thus far) that we could see a bit of the ceremony while setting up. Rena and I got all teary! They were beautiful.

Matthew and Tamiko's purple and pink VEGAN wedding cake was up next. And I got to see the beautiful couple while they were taking photos on Grand Blvd. They looked exquisite!

Emma & Jose had a festive cupcake tier in the heart of Soulard. They were a sweet couple to work with.

And Christine and Mark had a vibrant blue VEGAN wedding cake at the Missouri Botanical Garden. I didn't see them, but I know they were awesome as well. Here at SweetArt, we are wishing all our newly married couples lives filled with joy, great health, and longevity.

grace & peace,

Reine (Oh, and forgive the layout...somebody out there teach me how to be a little more creative and knowledgable about placement of photos!)

Right before opening on Saturday

2010-04-27T15:33:00.001-07:00

Every Saturday is a production...no other day feels the same. It's usually high stress, but so much fun. Here is what it looks like right before opening on Saturday morning. I love how pieces of quiche and Big Momma Rolls are missing (it's hard to work around this stuff on a hungry, high-stress Saturday morning!) That's our vegan quiche to the left. A new Saturday morning guest. Come check her out.

grace & peace,

reine

Precious Cupcakes

2010-04-27T15:25:00.001-07:00

A photo of our turtle cupcake (a customer favorite) and a new one we made on the fly...Le Grand Cupcake--a vanilla cake with caramel cream cheese frosting topped with a fresh strawberry and ganache. I know Le Grand is not on our site, like some other cupcakes you've seen in the shop on days we just decided to lovingly "throw something together".

Caramel Apple Tart

2010-04-27T15:23:00.001-07:00

For those of you who LOVE cupcakes, I feel the same way about tarts and pies. I LOVE THEM!! Here's a beauty we made this morning...

Sunday Dinner

2010-04-27T15:21:00.001-07:00

So I'm going in reverse this time. This was a Sunday dinner a couple of weeks ago. Sesame noodles with shittake mushrooms, leeks and edamame. I'll post the recipe soon. It was quick, healthy and delicious.

grace & peace,

reine

That To-fish photo I promised

2010-04-27T15:18:00.000-07:00

Do you remember that to-fish blog not too far back? Well here is the photo...with my little ones' hands eagerly approaching. So delicious that to-fish!

Mini Rose Cupcakes

2010-04-27T15:16:00.001-07:00

I don't know if people know that we do mini cupcakes...but we do. We decided to deck these out with buttercream roses. I think they'd be perfect for any bridal shower or as wedding favors.

grace & peace,

Reine

Caitlin Got Married!

2010-04-27T15:13:00.000-07:00

A couple of photos from our most recent cupcake wedding at the Missouri Botanical Garden. Congratulations to Caitlin & Sean!

Catering Menu Now Online!

2010-04-25T21:33:00.001-07:00

Our modest catering menu is now online. Please visit our site, click on "store info, EATS, and such", and take a look.

grace & peace,
reine

Tostada!!!!!!!!!!!!!

2010-04-21T15:03:00.000-07:00

Quick note: This week's special is a delicious Black Bean Tostada. Not just any black bean, but black beans cooked from scratch!! I said this to my daughter and she said, "You grew them?" Which made me feel a little less accomplished. "No, my dear. I soaked them over night and cooked them for one thousand years (seemed like it, anyway)...and made a sofrito to add to them, which was cooked for one hundred years..." This special is vegan and gluten free. We made a delicious chimichurri sauce to go with it and it is topped with perfect avocados and cute cherry tomatoes. Best part? It's only $4.50.

Oh, and we improved our Tower Grove (chicken salad). It's more tender and more perfect now...in my opinion. Look forward to seeing you soon.

grace & peace,

reine...and I promise, when I get it together, i'll post photos!

Girl Talk

2010-04-12T10:12:00.001-07:00

My daughter is strong willed. Just like her mother. I found myself telling Cbabi that every time I talk to her lately it feels like she is totally ignoring me--so i talk louder--which is so much fun for everybody(sarcasm). So last night I went into her room and sat on her bed and just started talking. And this sentence came out of my mouth: "Everything you learn about being a woman you will learn mostly from me. I will teach you, and it would be easier if I felt you were listening to me. " We ended up hugging it out, looking at Martha Stewart's wedding cake book (research) and everything was good.

Parenting stinks sometimes; and sometimes it's the best thing ever. Here's hoping I get it more right than wrong. And when I get it wrong, I apologize.

grace & peace,

reine

To-Fish Sandwiches

2010-04-12T09:17:00.000-07:00

I wish I had taken a picture...but I made to-fish sandwiches yesterday as a guilty pleasure. I will post the recipe...and a picture sooner than later. I say guilty pleasure because I fried them in canola oil. Hmmmmmmmm, they were so good and crispy because of the "double batter" my mom used to do. I took some flour and seasoned it with Old Bay Seasoning, salt, dried dill, kelp, onion and garlic powder, and pepper. I dipped these amazingly thin sliced tofu sheets I found at Jay International Market on Grand in my area in the flour mixture, then dipped them in plain soy milk, then dipped them in panko bread crumbs and fried those babies up!

Enjoyed them on a toasted bun with mixed greens, onion, tomato...next time I'm going to make a creole sauce to go with it...this time was ketchup.

Does this happen after the first of every year?

2010-04-05T14:51:00.001-07:00

What is this, you ask? Not blogging...but I'm back. And lots to blog about. Just had our first vegan Easter and took photos...finally mastered vegan mac n' cheese (thank goodness for Tease and Daiya!) and I want to share it with you all. Give me a chance to catch up and upload and I'll have a schedule for classes as well. As always, thanks for the support.

grace & peace,

reine

Classes!

2010-01-14T12:32:00.001-08:00

So long ago I posted...maybe it's because my digital camera is broken and I hate posting without pictures. Anyhoo, we will be doing a class just before Valentine's day...maybe Vegan Truffles or Vegan Tarts...haven't decided yet. Any interest?

grace & peace,

Reine

And a Happy New Year...

2010-01-02T06:50:00.000-08:00

There's one thing that is certain--change. When people have said this to me in the past, it always made me uncomfortable. I think maybe the thought of change just made me feel not in "control". Not that I'm a control freak, or anything:). But this year I know things are changing--right away actually--and I welcome all the good things that these changes will bring.

Just a year ago, we opened our doors with $300 and prayers. It was "do" or "close" and everyday I prayed people would find us because we did not have money for advertising (you wouldn't believe how much that stuff costs!) I prayed people would like us and tell others because our source of advertising would have to be word-of-mouth. It still has to be that way, honestly. I'd rather pay better wages than advertise.

And after being closed since Christmas Day, I am praying once again--that people keep coming and new people find us and people enjoy our space, and that this year I pray more and believe my prayers will be answered and stop all the dag'on worrying because it has done nothing but age me. Seriously.

We're opening up at 7am-7pm Tuesday-Friday and 8am-6pm on Saturdays--change number one! We will have a small breakfast menu--change number two! We're staying open an hour later for those who want dinner--change number three! These changes will be well received--claimed changed number four!

I get these daily emails from a site (www.tut.com) which sends me inspirational tidbits to brighten my day. The last one I opened said how wonderful 2010 would be for me in every way, but that I needed to do one thing: Dream Bigger.

'Nough said.

I'm dreaming bigger and wish you all do the same (and please, make them sweet dreams, not "what-if-the-worst-possible-scenario-always-happens-to-me" ones). I am so grateful for all the people who wish us well, who come and support this dream of ours...my heart is full of love and hope and belief in my dreams.

That's change number five! The best one yet.

Happy New Year.

grace & peace,

reine

Merry Christmas

2009-12-25T05:32:00.000-08:00

Good morning and Merry Christmas! I hope everyone is having their perfect Christmas day! I've just watched my kids open their gifts and I'm starting to prepare our first vegan Christmas...I've been telling my mother-in-law that Jesus was a vegan (so stop the whining:) Thanks for an awesome first year in business!

be blessed and speak with love!

grace & peace,

reine

Just 3 days this week...

2009-12-22T08:32:00.000-08:00

We will close at 3p.m. on Christmas Eve...and we are still taking Christmas Eve orders. Today is the last day to get in your orders in (cake, cookies, pies...all that good stuff). We hope to be a part of your holiday.

Then...we will be closed Christmas Day until January4th. Woo-hoo. When we get back, more magic, more magic, and even more magic! Stay tuned...

grace & peace,

reine

Vegan Peanut Butter Cookies Gone Wrong!!!!

2009-12-19T15:09:00.000-08:00

To those who bought the vegan peanut butter cookies today--so sorry, someone left out the SUGAR!!! They'll be perfect next time.

So be honest...

2009-12-15T10:12:00.000-08:00

if we really opened up early (7am) and stayed open a little later (7pm), would you come?

commissions are comin in... thanks!

2009-12-10T15:21:00.000-08:00

mos def

children's hospital's same day surgery wing

Thank you.

2009-12-10T09:42:00.000-08:00

I was going to use this blog entry as a moment for whining, but I hate whining; hate hearing it- hate doing it. So instead of that, I've decided to make this entry one of thanks!

Thank you, dear customers, who realize that this is new for us so we are still figuring things out. Thank you, dear customers, who realize that though we have a burger on the menu, we are still not McDonalds and have no heating lamps so must make your burger fresh...which may mean you have to wait longer than you want to...especially if there is a line or call-in orders which you would know nothing about (I realize), but still, you don't whine and/or bitch in person or anywhere else. No really, the patience is a big deal...because I, personally, have none at times (I'm working on that though), and I know when you want to eat--you want to eat.

We rush around crazy all the time--which can't be a good thing. So when you come here, and we ask if you want a bow on your package...or we talk to you about your kids/job/dance troupe/business/life, we know from experience that that may be the only time during your day that someone is not rushing you along. Who likes to be rushed? Really? I promise we are not keeping your sandwich/wrap/salad hostage. We are moving as fast as we can back there...but this is not a grab and go place, and I'd like to think that that is the reason you come (besides all the INCREDIBLE TREATS AND EATS!).

So thank you, truly, I thank you for choosing us because we are supplying something different, wrapped with magic and love, and it's usually not ready in two minutes...sometimes not even ten. But we will never rush you, ever...and whenever our teeny tiny kitchen grows, we will be able to make things at a faster pace. If you saw what we were working with, you'd be amazed some things aren't taking us an hour to get out.

And thank you, dear customers, for spending your money with us. We know (believe me!) that money is still not growing on trees and that you have 10,000 choices on where to spend the money you do have. So when you come in and buy a cookie and get some water, you kick ass. You truly do, because you could spend that money anywhere and I know it. Coffee to go? You kick ass too! You could have gone to QuikTrip and gotten two (or more) cups of coffee for the price of our one.

We are not oblivious to your options, or to your desire to support a family-owned and operated, LOCAL, small (like, teeny small) business. We thank you from the bottom of our hearts all the way to the top...from the front to the back...and the sides :) May you all be blessed for the blessings you are to us.

grace & peace,

Reine

What day is this?

2009-12-05T08:28:00.000-08:00

This week was the hardest in my 40 Day Vegan project. I have not eaten any eggs or dairy of any kind, but this week--my heavens--I wanted cheese so badly. I've been fine for days, but this week I daydreamed about gooey cheese pizza and macaroni and cheese and macaroni and cheese and macaroni and cheese. I MUST develop a good macaroni and cheese recipe--SOON!

On a brighter note, if you've been in the shop this week, you've seen vegan EVERYTHING: PECAN BARS, PEANUT BUTTER COOKIES, CHOCOLATE-CHIP COOKIES, SCONES, VARIOUS CUPCAKES. This vegan diet is making my ass fat! I've supplemented baked goods for a cheese craving. I must get this under control. Funny what "deprivation" does to the mind...what games.

Alas, I've come up with so many tasty things that I'm thinking of developing a cookbook. One with savories and sweets. The Big Momma rolls would definitely be a part of the book.

If any one has a really good vegan mac n' cheese recipe, please pass it along. If I come up with one, I'll post it.

grace & peace,

reine

A New Card

2009-12-01T10:53:00.000-08:00

Take a look at our new business card. It's my mother circa 1953-4. Ain't she cute?!

If you check out the back of the card, you'll see that we added Thursdays (officially) to our Cupcake Happy Hour. So now on Thursdays you can buy two and get one free. Could it get any sweeter?

grace & peace,

reine

As Promised...Creamy Vegan Pesto Pasta

2009-11-23T08:55:00.000-08:00

Seriously...photo coming...silly computer/camera issues at the moment.

Please keep in mind that I make enough food to FEED many...so downscale the recipe if you must...or be very happy with leftovers:) Also, my personal philosophy on recipes is that they are merely blueprints...be creative and make this your own (though, it is quite scrumptious the way it was made). Happy eating.

Vegan Roasted Garlic Cream Sauce

one 13.5 oz can of organic coconut milk (you can use light coconut milk, but I didn't. I wanted it to have a mouth-feel as close to heavy cream as possible)

one 12.3 oz box of firm Silken tofu

3-4 tsp Bragg's Amino Acids

5 cloves roasted garlic (please roast the garlic, please)

Puree all these ingredients in a food processor or blender and set aside.

Vegan Pesto

5 cups basil leaves and stems (or mix it up with spinach and basil and parsley...i just had A LOT of basil on hand

1 cup raw cashews (since people make "cheese" out of cashews and there is usually some sort of nut in pesto (and i've never been a fan of pine nuts).

1/2 cup Olive Oil (plus or minus a Tablespoon or two)

1 1/4 tsp salt

freshly ground pepper, to taste

Puree all these ingredients in a food processor or blender and set aside.

Have on hand any or none of the following: Roasted bell pepper strips, steamed broccoli, cooked peas, roasted tomatoes and artichoke hearts, chicken-style seitan, baked tofu...you get where I'm going.

Directions (for a party of two)

1. Cook your pasta in salted water (I used linguine, but any noodle will do), drain and set aside. I add a touch of oil to the noodles so they don't stick, but you don't have to. You should, but you don't have to.

2. Place your vegetable of choice (I used roasted red bell peppers) in a heavy non-stick skillet with a "touch" of oil (1/4 tsp) (or not). Pour in about 2 cups (or more if you are cooking for more than two people) of the "cream" sauce and let it come to a tickled bubble.

3. Add the pasta at this time. Stir (this could be where you simply have "alfredo", but the pesto is too good to stop at this moment). Add salt now...how much? I don't know, this is where the recipe will say "to taste". And I know the pesto will seem "salted--not salty" to some, but you will want to add some salt, trust me.

4. Depending on how many you're feeding, add 1/3 cup of the prepared pesto. Stir/fold until well incorporated. Taste, salt if needed, serve and be very modest when everyone who eats this complements you on your very fine vegan cooking skills.

grace & peace,

reine

A Little Romance

2009-11-21T08:40:00.000-08:00

If you had my life, romance would be the last thing on your mind--but, I'm a hopeless romantic. Tonight, after 14 hours of work (did i mention 14-hours-on-my-feet-in-shoes-that-are-NOT-New Balances?), I'm making a special vegan creamy pesto pasta. I'll post pictures and the recipe (which I'm totally making up, so let's all keep our fingers crossed) this weekend. Til then, look at one of my favorite pieces of Cbabi's...it's me (if I were Latin, thinner and had long, flowing hair...other than that, all me.)

Public Speaking Career?

2009-11-16T04:50:00.000-08:00

i recently had the pleasure of speaking with a group of students and faculty at McCluer North High School last week. Here are a few photos. They were a fun group with very interesting questions. Thanks Ms. Sandra Roberts, school librarian.

Trying Vegan...

2009-11-09T05:40:00.000-08:00

I've been a vegetarian for years...I even lived in France as a vegetarian and how I managed that back then still is somewhat amazing...but I've never stuck to being vegan. I tried several times, going two weeks here two days there but it's never stuck. To be completely honest, I've even found myself justifying not being vegan because the vegans I knew were usually more concerned with weight than animals, or my poor Southern mother would "just die" if she could not make regular macaroni and cheese for Christmas or give my kids grilled cheese sandwiches because it's "bad enough you don't eat meat!" Those truly are my mother's words. Or would being vegan unsettle that neatly put away eating disorder of mine? I have many excuses; some valid, some not (my mother).

But the other day at the book store, I go to my favorite section (food, of course) and I pick up this book (because really I've been on the fence lately about it all). I read about cows and what they have to go through to supply the milk to make the cheese I so adore. And how the babies are taken away...and THAT HIT THE MOMMA CORD IN ME. I nursed my babies and only after pregnancy, not supplying milk when I had not freshly given birth...not forced to do it over and over again. I know people who sound like PETA ads turn others off, and I don't want to do that, but seeing it that way made a switch in my brain. So I said it's time to try for real.

So issue: How do I this and separate my personal views from SweetArt business (when SweetArt is sooooooooo personal? We've made the commitment to stay a vegetarian place (no meat or fish), but now that I'm trying vegan on for size...? There is a baker in Chicago I know who is vegan but she serves everything, meat included. Her personal choice is this and her business is that. Period.

Alas, I know some of you are vegan, and I could use any words of encouragement. Did any of you "cheat" before really staying committed...while working in a bakeshop...surrounded by yummy cookies, cupcakes, and (glup) cheese, glorious cheese? Fingers crossed...I'm doing 40 days because whatever you do for 40 days straight becomes habit (i hear).

wish me luck.

grace & peace,

reine

The Great Debate...

2009-11-05T10:28:00.000-08:00

So, our panel has said that staying open later would be better than opening earlier (except on Saturdays). What are your thoughts?

peace, love, and all good things,

reine

Breakfast?!

2009-10-29T16:54:00.000-07:00

Just so you know, in about two weeks we will be opening up at 7am Tuesday through Friday and 8am on Saturdays. We will offer some breakfast sandwiches (egg options and tofu options with house-made vegan sausage and other goodies), our fantastic, Oprah-worthy quiche, scones, muffins, and FINALLY fancy coffee drinks (espresso, cappuccino, lattes, etc) And on Saturdays, Vegan French Toast. I'll keep you posted on when the early hours will begin. Hope to see you for breakfast:)

grace & peace,

reine

wedding cupcakes!

2009-10-29T09:22:00.000-07:00

Weddings are so much fun...and this was a recent one. The lovely bride had a Mudslide cake on top and Red Velvets, Midnight Suns, Mudslides, Vanillas, and Chai Spice cupcakes below.

Have you seen these signs?

2009-10-19T07:41:00.000-07:00

Cbabi stayed up late, late, late, creating these signs to put out in the neighborhood right before the Japanese Festival at the Botanical Gardens. Did you see them? I think most have bitten the dust by now, but more to come.

peace,

reine

Elizabeth's Vegan Wedding Cake

2009-10-19T07:39:00.001-07:00

This cake was done way back in May...Our first vegan wedding cake. We have another vegan wedding cake coming up in December. I'm so excited about the design of the December cake; i'll be sure to post it!

grace & peace,

reine

Baby Girl

2009-10-19T07:34:00.000-07:00

This is a piece Cbabi did that has writing in the background from a letter our daughter wrote--about all the things she doesn't appreciate having to do. Parenthood...

Pam Got Married!

2009-10-19T07:11:00.001-07:00

This is Pam's cake...and I hoped she loved it! Cbabi and I delivered it Sunday early afternoon and Pam was already beautiful (even though she hadn't yet put on her dress). She was nervous and hopeful and I'm sure the day was fantastic.

Congratulations Pam!

grace & peace,

Reine

It's Pie Season!

2009-10-19T07:05:00.001-07:00

Just wanted to post about pie--my all-time favorite dessert HANDS DOWN! This is our pear-cranberry pie with oatmeal crumb topping. Delicious. This season our pies will be: All-About Apple, Apple-Crumb, Purrr-fectly Pumpkin, Sweet PotataH, Pecan, and Pecan-Cranberry. Come in and have a slice sometime. And of course--Vegan Pies available by special order.

grace & peace,

Reine

Vegan Cupcakes Everyday!

2009-09-17T11:22:00.000-07:00

Finally...maybe it took the Vegan Fudge Brownie revolution, but we are now offering at least one vegan cupcake option everyday. And it's not the vegan chocolate cupcakes only. We finally (in our humble opinion) perfected the lemon, vanilla, coconut vegan cupcakes. The Vegan Chocolate had been my favorite, but I think the vegan vanilla is the winner.

They really are good and good enough for the non-vegans as well. Don't be scared.

grace & peace,

reine

Vegan Big Momma's!?

2009-09-15T15:32:00.000-07:00

It came to me in the middle of the night: the trick to turning our signature Big Momma Cinnamon Rolls vegan. I was skeptical; we all were. But I gave it a go and, truly, I think the Vegan Big Momma Rolls are as good if not slightly better than the regular Big Mommas. We will be making them vegan on Saturday to hear what you all think. If you are vegan (and if you aren't) come in on Saturday and taste these new veganized cinnamon rolls. I truly want to know what the word is.

grace & peace,

reine

Philly Cheese Steak & Soup! ??

2009-09-02T12:35:00.000-07:00

I love soup! No, really: a bowl of delicious soup and a crusty roll or scone or biscuit (is this still about soup?), and I'm in heaven.

As the weather turns from summer to fall, we at SweetArt will be adding delicious soups to our menu. They will rotate and change and we have no idea what they will consist of just yet...but they will be "joyfully succulent" (new phrase, just made that up on the spot!).

And as far as Philly Cheese Steaks are concerned: we are adding to the E.A.T.S. menu: we will have EITHER a Seitan Cheese Steak (vegan optional, of course) or a BBQ Tofu. What would you like to see? We are also changing our Shenandoah to fit the season. So in a couple of week, Shenandoah will no longer be spinach, red onion and pepper-jack; it will be butternut squash, sage and a cheese yet undeclared. And maybe we will be creating a Taco Tuesday? What do you think? I really want to know (only if it is positive because if you just what to whine a rant I can do without that).

grace & peace,

reine

Gluten-Free!!

2009-08-25T09:32:00.000-07:00

Just a heads up: We will have gluten-free cookies at the shop this week! We've been working on just the right recipe(s) and will start Wednesday selling our Gluten-Free Chocolate Chip cookie. We are also getting gluten-free wraps so that more people can enjoy our healthy E.A.T.S. options. We are re-working our peanut sauce (no more soy in it) so that the Botanical wrap can be gluten-free, along with the Cleveland and the Flad...

Gluten-free cupcakes will be here before you know it. I'll take a picture of the cookies tomorrow and post. Tell all those you know who are gluten-free that SweetArt wants to feed them too!

grace & peace,

Reine

We're Baaaaacckkk!

2009-07-22T13:28:00.000-07:00

We are back from vacation... where we went to Washington D.C. (Georgetown Cupcakes, Cake Love, Sticky Fingers Bakery, Red Velvet Cupcakery) and New York Ci-taayy (Magnolia Bakery, Billy's Bakeshop, Crumbs, Cake Man Raven, Sweet Melissa's, Amy's Bread) ...and, obviously, ate.

And ate.

Hence the diet I'm on for 21 days starting yesterday. Do you know how hard that is?...in this shop?! Painful.

And while eating at all the places that are famous, that have been on Martha Stewart, that sell 2,000-3,000 cupcakes a day, etc, etc...I've come to this conclusion: We kick ass...and I mean that in the most humblest way, of course.

I'm so proud of what we do at SweetArt. We stand with the best of them, and we can't wait 'til more of St. Louis (and every where else) knows.

Our Southern Red Velvet cake and the Golden Vanilla and Lemon Sunshine cakes have been improved since our return. Come try them out and see for yourself.

Though we ate at many places, the best part of the get-away was eating...with my babies. It was so much fun to wake up late (8:30a.m.-woo-hoo!) and go out and stay out all... day... long. Momma (that's me) didn't have to sneak off in the dark of early morning. Nor did I wash one dish--not one. That's. Huge.

Our favorite place actually was not a cupcake place or bakeshop. It was Ben's Chili Bowl in Washington D.C. where the music is loud, the fries are hot, and the shakes are thick. My babies were so elated at Ben's and forever memories were made.

We are glad to be back and we hope to see you all very soon.

grace & peace,

reine

The first man I wanted to marry...

2009-06-28T11:10:00.000-07:00

...was Michael Jackson. True. I remember buying buttons with his face on them when I was 6-years old and my family lived in Los Angeles. Vendors lined the streets selling precious momentos and I could never have enough of them. My tiny torso was crowded with his image. He was perfection...and I never thought anyone could make me feel the way Michael Jackson made me feel.

Fast forward 25 years or so...where we now live in a world who's stalking nature with celebrities and "Celibrity" makes my stomach turn. The magazines and televisions shows devoted just to "catching" the stars living life are mindless. I just told Cbabi that it has to be crazy to open your front door and have people standing on the sidewalk waiting to take your picture. That's crazy! I think the world--that world--broke Michael Jackson's heart. How could it not?

If anything, Michael Jackson's passing woke me up. I didn't know him, but he reminded me of someone who needed to be loved. I know that feeling. Since starting this business (this life, really), I've had relationships crumble. Real stinkers. As I complained about these relationships to a wise woman, she asked me, "Are your children happy? You and your husband okay? Yes? Sweetheart, that's all that matters, you hear me."

Some people can drain you of your joy, of your ability to love yourself. They can make you question the perfection that God has blessed you with. They can break you down; they can make you miserable, but you still have them in your life because you still want them to like you, love you. They aren't worthy of you. No one is worthy of your time and energy and love if they don't make you feel good to be around them. Let them go.

I know this entry is not about food, but sometimes other things need to be said. Be so protective of your happiness and peace of mind. Be so protective of your family and what brings you joy. Don't allow other people who will probably never be happy with themselves to break your heart.

May Michael Jackson rest gently and joyfully...finally.

grace & peace,

reine

Who knew Vegan could taste so good?

2009-06-17T16:22:00.001-07:00

Yesterday (Tuesday) and today we had out Vegan Fudge Brownies (I know, an oxymoron for sure!) and Vegan Peanut Butter Chocolate Chip Cookies.

Let me say this: Those Vegan Brownies were so good I kept eating them claiming I was testing for food freshness--whatever that is! Baking is a science, but Vegan Baking takes a whole 'nother part of the science brain. I will definitely make some for Friday and Saturday this week. Let me know what you think if you happen to try them. Keep in mind they're Vegan, so I don't want to hear some, "I like the regular ones better..." The regular ones have butter and eggs in them, wise guy:)

grace & peace,

Reine

the babies grow...

2009-06-08T10:38:00.000-07:00

My youngest, B.Soul, had a birthday recently, and I was just looking at the difference in cupcakes from last year to this year. Cookie Monster (which he still loves) from last year, and the Letter Cupcakes (cause he's learning his letters and spelling his name--genuis, I know!) from this year's birthday.

B.Soul, you are perfect in every way--even when you're whining:) Happy Birthday, baby.

love,

momma

the neglected tarte noire

2009-05-27T13:47:00.000-07:00

Few know that I lived in France for a while in college. While there, I gained weight. I'm just kiddin'--I should have, though, with all the deliciousness I ate.

Today, in my attempt to create an ode to France, I made a Tarte Noire. It's simple, elegant and refined in a very good way.

Who's eaten this delightful delectable, you ask?

Not. One. Customer.

Aaarghhh!

This thing is so, freakin' good! It's like eating a truffle at room temperature. ..it's so smoothe on your tongue you forget you have one! It melts in your whole head.

But, alas...

I'll make this one again because someone, somewhere, will appreciate my Ode to Lyon, France.

A bientot, mes amis

reine

They're delicious!

2009-05-16T14:37:00.000-07:00

A close-up of our Saturday special, the Shenandoah: Mixed Mushroom and Red Bell Pepper Panini with house-made basil-spinach pesto. We're thinking of making this one a regular feature.

And a picture of the Asparagus-Brie Panini bite for the catering gig on Friday. Held in my hands...which are looking more and more like my mother's (again, a whole 'notha post).

grace & peace,

reine

What a week...

2009-05-16T13:24:00.000-07:00

Disasters happen...especially in the kitchen.

Friday afternoon when I returned from yet another grocery store run, I was greeted by the ugliest cake I've ever seen in my whole, entire life. E-vah, e-vah seen. This was not good. It was 1:15 and this poor cake had more frosting than cake (always a bad sign). Somehow, this diaster happened to Mr. Glenn (a fellow baker here at the shop). You would have thought Mr. Glenn sold my recipes to another bakeshop--the way the pissed-off-ness began seeping out of every pore on my body. Diasters happen, but at 1:15 to start another triple layer chocolate cake to be baked, cooled and decorated by 5p.m.?!?!?--sizable miracle.

Then what happened, you ask?

Well, I had to leave the kitchen immediately after viewing world's ugliest cake in order to be interviewed by Chris Boyce of the St. Louis Post-Dispatch. Chris is the business reporter. He's been coming into the shop since the beginning without my knowing that he writes for the Post. I'm secretly trying to marry him off, but that's a whole 'notha post.

So I sat with Chris for an hour internally aching over this disaster cake. But Lisa, the only other fellow baker, (I like to call her Lisa Lisa and the Cult Jam or Lisa Ling--it all depends on the morning we're having) baked another chocolate cake while I interviewed. Thank God for Lisa!!

So then what happened?

I rushed into the kitchen because I needed to do some things (one was making asparagus and brie panini bites--so good!) for a catering job that we got at the last minute (and when I say the last minute, I mean that morning)! It was a miscommunication of sorts, but it all got done.

At 4:57p.m. I finished the cake. Pick-up was scheduled for 5:00p.m. Mr. Glenn left at 2:15p.m. Lisa stayed until 4:00p.m. I stayed until 7:00p.m. Staying until 7:00p.m. on a Friday when I know I'll be up by 4:00a.m. Saturday morning is-not-fun-.

To be honest, I was still in a stank mood Saturday morning over that pile of chocolate cake. It's no one's fault, and I'm glad it happened because now I will insure it never, ever, ever, e-vah does again. Growing into a fine business woman requires some disasters from time to time. Maintaining the calm and being a patient teacher and student is the miracle.

I always expect miracles.

Quiche-a-meeche!

2009-05-13T10:30:00.000-07:00

Foodies can get full of themselves. It's true. Take for example Sally Jo (totally fictional name I just made up. .. if you are a real Sally Jo, this is not about you--truly): Sally Jo is known for her guacamole. No party she attends can be without her guacamole. Everyone harasses Sally for her terrific guacamole recipe. It's so freaking fantastic that people have nicknamed Sally Avocado!!

One day Sally cascades into the party of the year with a heaping bowl of magic mole, and she is feelin' herself. But something unusual happens: magic mole ain't so magic. It sits there. all. night. long. Not one swipe from a stale corn chip. Not one person seen reaching for the magic. It's as if everyone is allergic to avocados.

Friends, today I am Sally Jo. Not that I am ever a full-of-myself foodie--no, not me...but I've heard good things about our quiche. Great things! We were in Sauce for goodness' sake where our quiche was labeled the "Eat This!" People love our quiche!!(note the exclamations marks), but this morning that poor thing sat there as if it were made of styrofoam and for display only. So Cbabi says, "Blog about it. I'll go take a picture of it and you can write about it. Don't just write about the good stuff."

So here I am, a bloggin' Sally Jo...

And what was today's quiche, you ask? It was a veggie sausage, roasted tomato, and cheddar spectacular creation. Delicious as always, I assume.

p.s. as Cbabi took the quiche to take pictures, people swarmed the quiche requesting slices for themselves...like magic.

grace & peace,

reine

Happy Birthday, Dennis!

2009-05-11T16:41:00.000-07:00

This was a 60th birthday piece commissioned by Morgan for her husband Dennis. Happy birthday, Dennis!

cbabi

Tart-tastic!

2009-05-11T16:32:00.000-07:00

If you know me, you know I have a thing for all things tart and pie. I made this hoping a piece would be left for me--it wasn't--which is good because it means it sold. This is my ode to Lyon, where I lived for a time in college. I always wondered how the bakers made such beautiful creations. Now I know, and I can't believe I can create these deliciousnesses (I know it's not a word).

grace & peace,

reine

Mother's Day

2009-05-11T15:05:00.000-07:00

Here's the thing about mother's day: all mothers would really like that day off from mothering, but that never, ever, ever, E-VAH!! happens. True, some mothers are just so in love with being mothers that they actually want to be around their children...they just love being with them all the time, la-lala-la-lala... This was true for me when my children didn't talk, whine, complain, fight, etc. But really, really, we just want that day off from our beautiful little children, from cooking, from cleaning...and it usually never happens.

This mother's day, my bunch offered to make me breakfast in bed. What a treat, you say. I'll admit it: I first thought, "The kitchen is going to be a hot mess and then I'll have to clean it and then..." But I resisted the immediate ungrateful-ness that swoops in and grabs hold of my words and shakes them out of my mouth. I just said, "How sweet!" Fortunately, the mother's day goddesses were working on my side because breakfast came from a local cafe instead of our kitchen. My crew bought me the best gift too: culinary magazines and Carol's Daughter Almond Souffle Body Butter! And, my husband, who knows I have a thing for Hugh Jackman and is quite comfortable with it (partly because he knows that I don't know Hugh, will probably never know him and--therefore--is no threat whatsoever to our beautiful union) took me to see Wolverine. It is a Man-Movie...a delicious, pulsating, sight-to-behold man movie...and I enjoyed every muscular second of it : )

To my surprise, I didn't receive any macaroni necklaces (sigh) or cards made from school (big sigh). And, for the record, just what are they teaching our children these days? Pasta necklaces are a mother's day staple. My beautiful babies did say, "happy Mother's Day," 1, 523 times. A.J. read a book to me (he's in kindergarten and is a reading superstar!) B gave me one of his toys, and J was the mastermind behind the culinary magazine (smart girl)! They also fought, whined, complained, etc., throughout the day as well, but one day they won't. One day they won't get their jumbo chalk out to decorate the sidewalk with "Roses are Red" poems for me, which they did (sigh). One day they'll pat me on the head (they will all be taller than I), and say, "Happy's Mother's Day" and forget the jumbo chalk odes and the "I can read" moments (sigh).

So eventhough I, and most of my girlfriends, wanted to be in a spa far, far away from it all, we truly are blessed to be loved my our babies...even if they show it by whining, complaining and fighting. One day, they will sit with their friends and say, "If it's not one thing, it's your mother," and laugh as I do when I say the same thing about my mother (Mom, if you're reading this, I mean it in the best way possible.) They will always appreciate me, but they will show it in different ways as they grow, but I'll always know that loving me is like loving them: not always effortless but definitely automatic.

And I have to report that the love of my life, my husband (not Hugh:) , gave me a card that made me cry. Cry. We've had the pleasure of being together for 12 years and it feels brand new most of the time. Across the world, there isn't another man I would have rather created children with. Cbabi makes mothering more automatic and effortless because he is a fantastic father.

Happy Mother's Day to all the moms and to all the women who "mother" as only we can.

grace & peace,

reine

Food, Glorious Food

2009-05-08T08:38:00.000-07:00

I was going to name this post: "Okay, It's been waaayyy too long", but I saw the last post kindda had that same flavor, so...forgive the delay. But I will be blogging atleast three times a week and posting photos too, cause really, what's a post without a photo?

Just some updates before I get to the fun stuff: Our lunch menu is FINALLY online! We will also feature one random specialty sandwich or salad every Saturday under the name: Shenandoah. And just a heads up, I'm feeling pesto-y for tomorrow's Shenandoah.

Now on to Food, Glorious Food!! We have new eggs and they glow! They are organic from a farm in Hazelwood, MO, (I know, I was thinking the same thing!) and the shells are beautiful--some are purple/blue/green/brown...just spectacular! At my next pick-up I'll take a picture of the chicks roaming free (as they should) eating their organic feed. It's a sight to see.

If you haven't heard, we re-vamped our Royal Red Velvet Cupcake. It's now called Red Hot Red Velvet, and the cake is soooo tender it should be illegal! It came to me in a dream. Yes, I dream about this deliciousness, so you know this cake is special. I wasn't happy with the old red velvet even though people seemed to enjoy it; I didn't, and I knew I could do better. So be good to yourself and give this cupcake a try.

Now, onto another sweet treat. We have this bar called "The Best Ever Pecan Bar!" (yes, that is what we call it : ) cause that's what it is. Big ups to Matthew Rice over at Niche/Veruca Bakeshop for telling me the source of his pecan bars. I took that source, embellished it a tad and now have, once again, The Best Ever Pecan Bar! Take a look.

We have a new cookie too--sorry, no photo yet, but you really don't want to look at a picture of this cookie. It's ridiculously scrumptous. Ladies and Gentlemen, introducing the Brookie! Part brownie part cookie (get it, Brookie?) It's Kryptonite to dieters...cannot be resisted. DO yourself a favor and come get one. And for all my VEGAN buddies, we will have Vegan Chocolate Chip cookies and VEGAN Chocolate Cupcakes Saturday May 9th. Also, does anyone know any good recipes for RAW desserts? I'm getting curious about RAW cookies (dates & pecans??) or RAW cupcakes (carrot??) Email me if you have any you love.

Last, but never least, my baby boy B. Some of you see him in the shop as though he owns the place. B will be 4 this month. I refer to him as my third baby and Cbabi refers to him as our LAST baby. Either way, he is sweeter than tender chocolate cake covered in ganache. They grow so fast...first they're soothing new budding teeth with teething biscuits, and the next thing you know they're covered in buttercream. Kiss your babies, everybody! Kiss 'em everyday until they just can't stand it...then kiss 'em some more!

grace & peace,

reine