An Interview With Magnolia Bakery's Bobbie Lloyd
- Thursday, 05 May 2011
"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.
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. 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!
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?
Until we eat again,
The Lunch Belle