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Coming soon to a precious storefront in a gentrifying neighborhood of Brooklyn: sustainable cupcakes made of flour ground from organic wheat raised in Prospect
by jsm386 17y ago
Coming soon to a precious storefront in a gentrifying neighborhood of Brooklyn: sustainable cupcakes made of flour ground from organic wheat raised in Prospect Park, served in wrappers recycled from old copies of the New York Review of Books.
Perhaps the author is a fan of http://www.latfh.com/ http://www.latfh.com/
- blasdel 17y agoPlease. That description fits an aging empty-nest yuppie, not the hipsters that are their children. A hipster would use the cheapest bleached white flour (both ironically, and because it's cheap (see PBR)), add a mash-up of artificial flavorings + dyes, and wrap their cupcakes exclusively in Slavoj Žižek essays clipped from the London Review of Books. totally different
- jsm386 17y agoRespectfully disagree. See http://www.nytimes.com/2009/02/25/dining/25brooklyn.html http://www.nytimes.com/2009/02/25/dining/25brooklyn.html no one in that photo would qualify as an aging empty-nest yuppie To quote: These days, with a kitchen and a bit of ambition, you can start to make a name for yourself in Brooklyn. The borough has become an incubator for a culinary-minded generation whose idea of fun is learning how to make something delicious and finding a way to sell it. These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.