No I Don't Want a Cupcake....

…Okay, maybe just one!

About four years ago I started working at a cupcake and cake bakery called Cake Nouveau in Ann Arbor, MI.I worked there for a bit under a year making dozens and dozens of cupcakes six days a week.There was some creativity to what I did, creating new flavored cupcakes each week, but anything done repetitively gets old.Quick.

Once I moved on from the bakery and moved to Denver to attend school at Johnson and Wales University, I vowed I wouldn’t eat another cupcake again unless I made it myself, and even that didn’t happen often.

I would pass the cupcake shops around town, see cupcakes at the store, and the whole time I would just feel a little revolted.Not because the taste of cupcakes grossed me out but more about the fact that I had made so many for such a long time that I had tired of them.It made me think of hours spent in the hot kitchen making tray after tray of cupcakes, and even coming home smelling of sugar and butter.

Over a month ago a good friend of mine had a craving for cupcakes at a particular bakery called The Shoppe in Denver.I consented to going because he had such a strong desire for these cupcakes, and I figured I would have some coffee or possibly a cookie instead.Once inside I saw that array of several dozen types of cupcakes to try, each one looking better than the next.I picked out the ‘Samoas’ cupcake, a rendition on the popular Girl Scout cookie.It was a chocolate cake with a caramel buttercream, soft caramel center, and topped with toasted coconut.

From then on I was hooked on The Shoppes cupcakes!My friend and I would go there several times a week and enjoy their goodies and now that I am back in Michigan I miss their delicious cupcakes.It made me realize that my hatred of cupcakes for a few years was purely based on the negative thoughts of producing cupcakes, and not because of the taste.

I’ve been craving a cupcake from The Shoppe lately and I would suggest if any of you are in the Denver area that you check it out!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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            • Transferable Credits