We’ve been having trouble with our Order and Contact forms, so the best way to contact us now is by email: orders AT sweetlorrainebakeshop.com (replace AT with the @ sign).
Also, we are still incredibly busy, so I’m not sure how many orders we’ll be able to take this December. If you sign up for our mailing list (hint: look over on the sidebar for the sign-up form), we’ll let you know when we’re open for orders, and what’s available this Christmas!
Finally, perhaps the fastest way to get our attention is on our Facebook page.
Thanks, everyone!
Yes, we’re not taking orders until further notice. Can you say “busy”?
For updates, do follow us on Twitter, join us on Facebook, or sign up for our mailing list (look to the left). Thanks, everyone, for your support!
We are currently fully booked until mid-August 2010. That means that we can’t take any new orders until then. To be updated when we re-open for orders, please sign up for the Sweet Mail Mailing List (over on the sidebar).
We often get asked the following questions:
- Why we require orders at least 3 days in advance.
- Why we charge more than commercial establishments.
- Why we sometimes refuse orders.
The answer, to all 3 questions, is pretty much the same:
We’re passionate about flavor.
To achieve the best flavor, we use the best ingredients available to us. This usually means the freshest ingredients.
Sometimes, the best ingredients cost the most.
If we’re unable to source great, fresh ingredients, we’d rather refuse an order.
We make everything from scratch. Everything. The Caramel sauce drizzled on our cupcakes, the Honeycomb crushed into our cookies, the Lemon Curd in our buttercream.
We’re a small company: just 2 of us with 2 helpers. If our kitchen is too busy, we’d rather refuse an order.
We’ve had friends and family suggest that we lower our costs by using different ingredients or buying pre-made mixes. Not that there’s anything wrong with different ingredients or with mixes, they’re just not for us.
We’re introducing a bunch of products at the Bakeshop, and among these are Sugar-Free Tres Leches Cupcakes (also available in sheet cake size) and Gluten-Free Dark Chocolate Cupcakes.
I’ve been getting quite a few requests for sugar-free and gluten-free products, and although these are just two items, they’re a start. Which is why I’m excited about them!
See, my husband is a diabetic and my mother is gluten-sensitive, so I’ve been very careful when it came to developing these products. They both really care about excellent taste, so I certainly had my work cut out for me… and the results- I hope- are products that taste so good you forget that they’re “free” of something.
The new menu will be up in a few hours.
We’re releasing a new Summer Menu on March 3rd with more products that we’ve been busy experimenting with in our kitchen. Here’s a sneak peek at one of the ingredients:
Peanut butter. Smooth, creamy, sweet peanut butter. Mmmm. It’s good and it’s good for you. Really.
I don’t want to give too much away, but peanut butter will be making its way into a new mini-cupcake flavor (or two) this summer. So if you love the stuff, be sure to check back here on March 3, or subscribe to our mailing list to get alerted via email, follow us on Twitter, or become a fan on Facebook!
Are you on Twitter? Make sure to Follow the Bakeshop for new product alerts (of which there will be many these coming weeks!) and special discount codes! We might even have a contest or two…
Of course, all mailing list subscribers AND Facebook fans get exclusive discount codes too- so:
If you prefer email to Twitter, sign up! You can do it right on this page (see the sidebar) or here.
If you prefer Facebook, check out our Facebook Fan page here!
Our Tres Leches cupcakes are meant to be eaten with a spoon… they’re that moist and creamy.
To order, click here!
Merry Christmas! Thank you to everyone who ordered cupcakes, cookies and loaves for Christmas!
We are now closed until the 27th of December, when we reopen just in time for your New Year’s Eve orders!
Have a wonderful Christmas!
