![]() Sprinkles has gained many celebrity endorsements. Sprinkles Ice Cream is slow churned in order to create a denser, creamier, and more flavorful ice cream. ![]() They now offer nationwide shipping and have a traveling ice cream cart. The shop serves ice cream in unusual flavors like red velvet, Cap'n Crunch and salty caramel and carries a cookie line with a modern twist on traditional flavors including salted oatmeal cornflake and peanut butter pretzel chip. On May 24, 2012, Sprinkles expanded its dessert brand with the opening of Sprinkles Ice Cream next door to its cupcake bakery in Beverly Hills, and later in 2013, in Newport Beach's Corona del Mar Plaza and in Dallas in The Plaza at Preston Center. Each can hold up to 600 cupcakes at a time. The Cupcake ATMs dispense cupcakes and doggie cupcakes 24 hours a day and are continuously restocked with freshly baked cupcakes. A third is at the company's bakery in Dallas, and the fourth outside the Lexington Avenue branch in New York City, with a future one planned for Georgetown. The second opened a few months later in Chicago. On March 6, 2012, Sprinkles Cupcakes opened the world's first Cupcake ATM in Beverly Hills. Sprinkles Cupcake ATM in Las Vegas, Nevada In late 2016, a location opened in Downtown Disney at the Disneyland Resort in Anaheim, California. ![]() A second New York City store opened at Brookfield Place in the fall of 2013. Sprinkles Cupcakes opened its first New York City store on May 13, 2011. In February 2011 Sprinkles released an iPhone app that features free cupcakes and virtual gifting. In 2007 the company developed a line of cupcake mixes sold exclusively through Sprinkles and Williams Sonoma stores in the United States and Canada. The Nelsons also started a traveling "Sprinklesmobile", a Mercedes Sprinter van designed by Sprinkles architect Andrea Lenardin and built by "Pimp My Ride's" West Coast Customs. Sprinkles has 24 locations throughout the United States ( Beverly Hills, Chicago, Dallas, Georgetown, The Grove, Downtown Los Angeles, Westlake Village, Houston, La Jolla, New York City, Palo Alto, Scottsdale, Las Vegas, Tampa, San Ramon, and Newport Beach), with plans to open in 15 more cities including London and Tokyo. In 2018, Sprinkles began offering layer cakes in varying flavors. The cupcakes are baked fresh daily and are free from preservatives, trans fats, and artificial flavors. She also creates products such as vegan and gluten-free cupcakes and even cupcakes with dog-friendly ingredients. Ĭandace is described as taking a "sophisticated" twist on the classic cupcake, using ingredients like sweet cream butter, pure Nielsen-Massey Madagascar Bourbon vanilla, Callebaut chocolate, fresh bananas and carrots, real strawberries, and natural citrus zests. The first day, the cupcakes sold out in three hours, and 2,000 cupcakes were sold the first week. On April 13, 2005, the Nelsons opened Sprinkles' first store on Little Santa Monica Boulevard in Beverly Hills. Their "sleek, minimalistic" store was designed by an architect from Vienna and the logo and packaging were created by a former Martha Stewart employee with design help from graphic designers Kevin Hagen and David Irvin. "I wanted to create an artful and handcrafted dessert, yet one which people could eat on a daily basis.which led me to reinvent and elevate the lowly cupcake." Īlthough starting a cupcake bakery was a "high-risk venture" and the bakery business was in a four-year no carb decline, the Nelsons pursued their dream. "I was taking orders for special occasion cakes which I came to realize are, by definition, reserved for special, infrequent occasions," she said. Having started a custom cake business after attending Tante Marie's Pastry Program in San Francisco, she set her sights on cupcakes. Candace decided that it was "time for cupcakes to stop being the backup dancer to cakes". In 2002, Candace Nelson and her husband Charles Nelson, both investment bankers, visited Candace's sister in New York and tried the cupcakes at Magnolia Bakery.
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