"When life hands you lemons, bake (lemon) cupcakes!"

How much do you love that quote?  I saw it posted on my girlfriend, Stacey's Facebook "wall" recently and smiled.  A lemon-flavored cupcake sounded utterly delightful, summer-y, and definitely more satisfying than a glass of lemonade.  No doubt about that. 

And speaking of everyone's favorite hand-held dessert, I'm curious: how do you eat a cupcake?  Seems like a simple enough question, doesn't it?  Now before you blurt out the *obvious* answer, take a minute - close your eyes - and imagine yourself about to partake in a heavenly cupcake from Magnolia Bakery.  Flavor of your choice, of course.  I think you'll be surprised by *your* unique answer.

I had the honor/pleasure/privilege of getting the opportunity to chat with Bobbie Lloyd, Magnolia Bakery's C.B.O. ("Chief Baking Officer") about, among other things, how she eats a cupcake.  Enjoy!

*TLB = The Lunch Belle // BL = Bobbie Lloyd

TLB  I love all-things-Magnolia Bakery but, I have to be honest with you, I find it extremely difficult to eat a cupcake in public. 

BL  (Laughs)

TLB  How do you eat a cupcake? 

BL I cut my cupcake in half and flip it over. Icing first!

TLB  I like your stance.  To heck with "saving the best for last!"  (Chuckle)  So, what is your favorite Magnolia Bakery cupcake flavor?

BL Pistachio, lemon, and chocolate cake with chocolate-buttercream icing.

BL  And how do you eat your cupcake?

TLB  Are you ready for a "Lunch Belle" Magnolia Bakery visual?  OK, so I walk over to your West Village location - wait x-number of minutes on line - grab a small box - fill it with 4-cupcakes - pay, then walk out.  There's this cute park across the street from the bakery, but I wouldn't dare eat one of my cupcakes there/in public.  Nope, I wait until I get home.  It's a process, really: I grab a juice glass from my cupboard -  reach in to the small bakery-box for a cupcake and remove the wrapper - I cut the cupcake in half and put both pieces in to the juice glass.  Using a spoon, I stir/fold the cake and icing together, so that each bite incorporates a healthy amount of every component.  Believe it or not, I add a dash of salt before one final stir/fold, et voila!  It's gross to look at but, boy, is it good!

BL  (Laughs)

TLB   Speaking of your original West Village bakery, it's pretty small.  I did read, however, that one of your locations in Manhattan has a "party room."  Can you tell me a bit more about that and where it is located?

BL Our Upper Westside location is much larger and does, in fact, have a party room that can accommodate up to 24 guests. In the event that a client would need more space, we cater off-site, including but not limited to weddings, bar/bat-mitzvahs, birthday parties, etc.

TLB  I'm really looking forward to seeing Magnolia Bakery at the annual New Taste of the UWS, May 20-21!  What is your role at the event?   

BL Magnolia Bakery will have a table where we'll be offering an array of our delectably sweet, American-comfort classics! It should be a great time.

TLB  I heard that Magnolia Bakery is going to begin shipping products nationwide.  Like Sprinkles, will these items be "bake-yourself?"

BL No, our products will be shipped pre-made.

TLB  One of my readers, in Kuwait, has spoken very highly of your Dubai location.  What are Magnolia Bakery's most popular items in the Middle East?

BL Cheesecake!

…

Until we eat again,

Lindsay, The Lunch Belle