New Cake In Town
Annie's Culinary Creations will let them eat cake on Henderson Avenue
A wedding cake by Annie's Culinary Creations.Photo courtesy of Annie's
Annie's Culinary Creations is moving from Murphy Henderson Avenue.Photo courtesy of Annie's
Henderson Avenue will have its cake and eat it too, with the opening of Annie's Culinary Creations. The bakery is going into the old V Spot space.
Annie's is actually a transplant. The brainchild of baker Annie Hall, Annie's has been baking wedding and showpiece cakes from a storefront in Murphy, east of Plano, for the past five years. (Check out the Facebook page to see some of her splendid creations.)
When the lease was up, Hall decided it was time to graduate to a larger market. "Murphy has been good to us, but it was a tough address," she says. "It's been hard to get bridal clientele to come there.
"We saw the opportunity to spread our wings to a more centralized location that's a little more bride-friendly. I also like that Henderson is an artsy, eclectic area."
She's currently finishing her kitchen at the V Spot space, with an anticipated opening date of mid-December. "We'd love to get open by the holidays," she says.
It's a family operation; her mother and sister chip in. Their primary business is custom-made cakes. But they'll also have a case with some ready-made items.
"We'll replicate what we did in Murphy – some walk-in treats, including cupcakes, cookies, cake balls and usually some other treat like brownies or lemon bars," she says. "Everything else is special order, and that includes not just cakes, but also pies, cheesecakes and other desserts."
Hall isn't leaving her Murphy customers in the lurch. There'll be an Annie's outpost inside the Lizzie Bees Flower Shoppe on Highway 78 in Sachse, for pick-up of custom orders and the occasional cupcake purchase.
The one thing she didn't do in Murphy was bread, because she didn't have the facilities; she hasn't decided if she'll add that to her lineup. "A lot of it depends on the neighborhood," she says.
"In Murphy, we tried a lot of pastry things, and they didn’t sell. My vision of what's good, and what people buy, is often two different things."
But regardless of what she makes, it will be made fresh daily. "We don't freeze or refrigerate anything," she says. "If you know about bakeries, most bake their cakes early in the week and have them ready to decorate throughout the week.
"We always bake to order, and it makes a huge difference on taste and texture. We can't do as much as other bakeries, but what we can do is super-good quality."
That includes making their own frosting, with European butter and cream. "It's pretty rare to find that," she says.
"When we first opened, all the suppliers said, 'You won't do that for very long.' They'd come back a few months later and ask, 'Are you ready to use our icing?' I'd say, 'Nope.'"
