Husband and wife team Christopher and Jaclyn Perkins have been running their baked goods business, Baby Cakes, out of a commercial kitchen since October 2009. But the bakery operation, in which they sold their homemade goods wholesale and through Web site orders, has grown to where the Perkins needed to move their digs to 107 O’Fallon Plaza, with a storefront that’s open to the public.
Feeling like a cupcake, whoopie pie or sugar cookie laden with icing? Now you and the kids can get your sugar high while enjoying your sweet treat in the bakery’s dining area.
What to order? Among the cupcake flavors, Jacklyn Perkins said that the red velvet, listed on the menu board as “Red head,” is quite the crowd-pleaser, as are the peanut butter cup and the strawberries and cream. Baby Cakes also makes cake pops, cakes-on-a-stick covered in chocolate goodness. The store even has gourmet confections, seen in the likes of candied popcorn, turtles and chocolate-covered pretzels and Oreos.
Head to Baby Cakes this Friday between 2 and 6 p.m. for some free sweets and to help them decide which specialty coffees from local roaster Breve should stay in-house. Baby Cakes is open Tuesday to Saturday, 6 a.m. to 7 p.m. and Sundays, 6 a.m. to 3 p.m.
This article appears in January 2011.