by
La Confectionista - 7/20/2011
La Confectionista - 7/20/2011
They say their story is boring. I say it’s different. It doesn’t begin with a recipe and a dream. Lee and Carol’s story begins with being part owners of a space and a need to put a sustainable business in it. It doesn’t start with a passion that grew into a business, but rather a business that’s still growing into a passion. This, is the story of Whipt Cream.
A few years ago when the building that houses Racketman went up, there was space for a small business next door. But what? An Apple store? An endurance training facility? Decisions, business plans, number crunching. Then the idea of a bakery was pitched to the team. The business plan seemed to mesh. The math checked out. A runnable business. 
So with a few simple recipes, a unique flavor, a
plan, and oh yeah, no pro baking experience, the couple, along with Pat
Germain and their other partners, embarked on a journey that has today
earned them a spot on RFT’s “best of 2010” list. I know this because while I was there a large family from Illinois came in. They
had driven over an hour for these cupcakes and were buying them up like
is was going to be their last meal. (that's some of the family to the
right)
Their business comes from a place of logic, not emotion. Lee says this is to their advantage, because they’re never so caught up in their own dream to change it to what works in real life. They’ve grown and hired pro decorators, they’ve had focus groups in to tweak their products. They’ve found a niche in custom cakes. They’ve perfected their signature light whipped frosting, made of three ingredients- sugar, butter, and egg whites. And they opted for taking the extra step of melting the sugar first so all you taste is smooth, light-as-air frosting, no granulation.
Yes, they say it’s business, logic, and math. But there was no math in the eyes of the man who offered me a red velvet cupcake based on the “logic” of quote, “it’s just good”. No math, just beaming pride. And
there was no logic in the hands of Carol, who as she talked to me,
almost gave the impression she was just a novice muddling her way
through. But as I watched her work, I saw a pro who seemed liked she
was born hand-rolling little purple fondant flowers. Apparently, within the science, an art has been discovered. 
Where to from here? Continue perfecting their craft. Perhaps baking parties in the open kitchen space? The new website will launch in the fall so I guess they will keep us all guessing. One thing is for sure though, their math is yumsville! Pat, Lee and Carol are there most days, so stop by and see for yourself.
Stay Sweet,
La Confectionista
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