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MAGNOLIASweetSweetMAGNOLIASweetMAGNOLIANew York City’s choice cupcakes arrive in Honolulu.

by CATHERINE CALDWELL

A SENSORY EXPERIENCE FROM FIRST WHIFF, THE “SEX AND THE CITY”-MADE FAMOUS CUPCAKE SHOP

makes a sweet foray into Hawai‘i’s heart. Flying in heavenly whipped baby

cakes, Magnolia Bakery brings a bounty

of baked goodies: brownies, pies, cheese-cakes and mu� ns, among other luscious confections. Breathe in rows of sensuously aromatic sweets and tiers of soft-hued gâteaux—all whipped to perfection with a swirl of frosting, then dotted with rainbow sprinkles. Magnolia’s cupcake calendar rotates daily and seasonally, but always

includes the house favorite: a vanilla buttercream, sprinkle-topped classic.

Opening its � rst pastel patisserie on a quiet street corner in NYC’s West Village in 1996, Magnolia Bakery’s dainty treats have delighted dessert lovers internation-ally, traveling from the Big Apple to L.A., Chicago and now, Honolulu. Magnolia’s

CLOCKWISE FROM TOP: Bobbie Lloyd witha range of Magnolia’s cakes: mini- to multi-tier;

carrot cake with chocolate buttercream;assorted peanut butter toffee bars and magic

cookie bars. OPPOSITE PAGE: Icing sculpted into floral designs beautifully adorns the

bakery’s classic cupcakes.

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UPCOMING EVENTS »

rich and buttery, old-fashioned cupcakes transport you back to baking at grandma’s house. Popular culture—“Saturday Night Live,” “� e Bachelorette,” “� e Devil Wears Prada”—also have referenced its tasty treats.

Marking Magnolia’s eighth U.S. branch, the chic Ala Moana cupcakery (located in the Ewa Wing expansion) will establish itself as a cherished American classic in Honolulu when it opens in November.

� e lady behind the cloud-like cupcake empire, Bobbie Lloyd, has long been at the forefront of expanding Magnolia’s sugared goods worldwide. Lloyd brings home-baked comfort and extensive restaurant experience into fashioning new pastries for the charming bakeshop. While her formal title may be ex-ecutive vice president, operations, Lloyd her-self prefers to give “the best job in the world” another name: chief baking o� cer (CBO).

“It’s a name I made up! I wanted a title that best re� ected my love of bak-ing and all of the elements [involved in] getting the bakeries open and running smoothly day-to-day—from the design of the kitchen to developing new products.”

As CBO, Lloyd and her team have opened more than 20 Magnolia Bakeries over the past eight years. With approximately 500 employees in the U.S. alone by mid-October, Lloyd will be very busy, assuring each Magnolia cake is � ttingly frosted.

� e Ala Moana Center location will be Magnolia’s � rst full-café/restaurant concept, dishing out a variety of café items, including � u� y egg skillets, syrupy pancakes, artisan sandwiches and seasonal salads, among Magnolia’s baked goodies—each developed with Hawaiian products and produce. Specialties and classics, it’s all inside.

“We are so excited to open in Hawai‘i,” Lloyd shares. “We have included some signature items, as well as favorite Magnolia classics. Magnolia Bakery is emphasiz-ing breakfast as an all-day o� ering, and the menu items within this category showcase the strength of our capabilities to produce unique, yet classic fare that addresses a variety of taste pro� les.” .magnoliabakery.com

FROM TOP: Classic chocolate cupcakes made with vanilla cake and chocolate buttercream frost-

ing accompany other decadent delights; daisy bonbon-topped Carrie Cupcake, “Sex and the

City’s” choice confection.

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