I’ve been waiting for an amazing bakery in the Uptown area that has real size cupcakes with frosting and the bonus –– vegan or gluten free options!
Check out owner Cara Jorgensen on WBTV showcasing her recipe for goldfish crackers.
As if Thanksgiving wasn’t already going to be bad enough for our waistlines, now a new bakery is opening in uptown this week. Gateau Baking Company will open in the 7th Street Public Market Wednesday, Nov. 23, just in time for all your Thanksgiving and holiday dessert needs.
The bakery whips up cakes — including wedding cakes and made-to-order options — cupcakes and cookies such as the sea salt chocolate chip or lavender sugar cookies.
If there’s anything I’ve learned in starting my own small business it’s that you definitely can ‘have your cake and eat it, too.’ I’m so happy with where my life is. Every time I get an email about an order, it’s so exciting that people are counting on me to make their special days taste amazing.
Jorgensen uses unexpected ingredients like squid ink and Tapatio spice packets to create her one-of-a-kind desserts. The coconut vanilla cake with Tapatio whipped frosting and the caramel cake with squid ink caramel icing and salted caramel were showstoppers.
Enjoy eight artfully created courses paired with handcrafted sodas created with locally sourced ingredients by some of our city’s finest creative chefs.
This shop has been open since the early spring. Gâteau does cakes and cookies but their cupcakes steal the show in the pop-up world. Owner Cara Jorgensen goes with some unexpected flavor combinations and high-end ingredients. I went with a lemon orange cupcake, and it was incredible.
Owned by a baker named Cara Jorgensen, Gâteau will sell cakes, cupcakes, cookies and donuts. Jorgensen initially started her bakery as an online business, in pop-up stores and at farmers’ markets, according to a statement from CCCP this week. Jorgensen had considered opening a food truck before the market’s executive director Chris Clouden approached her about a permanent spot.
“Looking back it’s crazy because home baking and commercial baking are not even in the same ball park so it’s pretty amazing that I’ve made it this far without that education in pastry.” Jorgensen jokes, “sometimes I feel like ‘real’ pastry chefs are like ‘what is she doing?’ but that’s part of what keeps it interesting!”