inthekitchen
Business boomed , prompting her to rent kitchen space from a former employer , Fude , on Osborne Street , and build her customer base . Soon it was time to take the fledgling business to the next level and open her own shop , relocating to the historic downtown core , where Kirkpatrick signed the lease on a vacant 600 square foot bakery two and a half blocks from Portage and Main .
Cake-ology opened in April 2009 . Almost immediately , the wafting scent of cake drew out eager customers . “ The first year was crazy ,” she recalls . “ People started falling out of the buildings in the spring , eager for fresh air , and then the Fringe Fest started .” Patrons snatched up cupcakes so fast that they were still hot – demand was so great that Kirkpatrick couldn ’ t cool
Creating a destination bakery hasn ’ t been a cakewalk . The location offers little parking and many clients live in the suburbs . Fostering relationships has been key to the shops success , and Kirkpatrick ’ s ability to bring a community together has been an asset . At start-up , neighbouring businesses received sample packs of her baking . She has participated in fundraisers like the United Way ’ s Baconfest , the St . Norbert Farmer ’ s Feast and Taste of the Nation – where she wowed the crowd with mini red velvet donuts glazed in sugar . She also uses her website and blog to engage customers and market her wares ( gluten free business along has increased by 100 per cent over the last few years ).
All this growth is translating into a
Patrons snatched up cupcakes so fast that they were still hot
them fast enough to keep the icing from melting .
In the beginning , the tiny kitchen produced a variety of baked goods , but Pam soon realized that she and a staff of two couldn ’ t sustain a large product line . A switch to concentrating on a selection of cupcakes and slices for the walk-in trade as well as custom order cakes for weddings , birthdays , and other special occasions ensured that the bakery was able to offer a high standard of quality for every product .
It may seem unconventional , but less really is more for this cake-loving bakeshop . A handful of standard cake flavours topped with a variety of fondants or buttercreams provide a strong base for bespoke designs fueled by muses as diverse as photos , a piece of fabric , or even a child ’ s toy . Kirkpatrick recalls one of her favourite projects , a replica of the Nonsuch made for The Manitoba Museum . The three foot long marble cake took two days to bake and decorate , a concoction of a fondant covered hull , gum paste masts , and buttercream waves . shop expansion in the works at the time of this interview . A partnership with long time client and neighbour , Bodegoes , will allow for a much needed shop renovation , opening up the floor plan to carve out a spot where the process of icing cookies or dipping chocolate can be showcased . Some of her products will be sold at Bodegoes ’ satellite locations in Cityplace and the baseball stadium .
Pam ’ s social media savvy has led to another new partnership as well . She met Lisa Dyck of Cornell Crème online and knew that her top quality ice cream a perfect pairing for cake . The shop expansion will allow Cake-ology customers to try out a dozen scoopable ice cream flavours , with irresistible freshmade cookies on hand for ice cream sandwiches and waffle cones made on site .
Partnerships like these show that Kirkpatrick ’ s community building is good for her business and her hungry customer base . In a market loaded with big players and stiff competition , this little bakery has cut itself a thick slice .
16 ciao ! / apr / may / two thousand fifteen