By Stephanie March
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Presented By Surdyk's
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The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
ASID MN Showcase Home
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Super Real Estate Agents
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The FAM Editors
By Emily Howald Sefton
By Real Brides-to-Be
A Little Help from My Friends
By: | Posted: 05/14/2011
By Dorothy Wickens
Editors and writers, as many readers know, love cake. Wedding cake, cupcakes, cake pops, cake donuts = love. Almost as much as we love our morning cup o’ Joe. As tenants of the US Bank Plaza building in downtown Minneapolis, we at Mpls.St.Paul Weddings depend on skyway-level eateries such as Caribou Coffee, Cocoa & Fig, and Amy’s Confections.
So imagine, if you will, our gustatory glee at the late-April opening of Wuollet Bakery’s new downtown location—right in our building (see Steph March's Foodie File coverage).
In its first weeks, the venerable, family-owned Twin Cities bakery has been luring crowds morning, night—and especially noon. Cake for lunch, anyone? In the name of journalistic
research, we stopped by (yet again) Wednesday morning to sample the chocolate cake donuts and fresh-brewed coffee. Yum. While stuffing our faces, we also noticed that the Wuollet gang has rolled out some of their wedding-season fare.
To get the cake scoop, I called co-owner Jim Jurmu—grandson of founder Mr. Wuollet, who started the shop in 1944. According to Jurmu, the focus of the downtown shop will be Wuollet’s specialty: cake! With this sixth location, the company hopes to bring their confections closer to Minneapolis office settings, he says. Retirement parties, birthdays, in-office bridal or baby showers, you name it.
The skyway store will keep a decorator on site everyday, eventually preparing cakes on the spot for last-minute needs, Jurmu says. Cupcakes are as big as ever, too. “Nothing says it the way a cupcake does,” he says.
As the bakery heads into its busy wedding cake consulting season, I just had to pick Jurmu’s brain about bridal trends. Here’s his take:
Twin Cities brides are requesting “tiered” cupcakes, set up to evoke a traditional cake. Rolled
fondant is growing in popularity as well, offering an elegant yet simple design (see left). In these slow economic times, Jurmu says, couples request smaller wedding cakes—with supplemental sheet cakes (for cutting behind the scenes). This brings the cost per serving down and keeps the cake in its fine form at the reception for at least a little longer.
For brides and grooms working downtown, Jurmu is hoping to provide some cake planning consultations during the lunch hour.
We’ll keep you posted on all the tasty details on Twitter: @mspweddings.
Wuollet Bakery, 200 S. 6th St., skyway level, Mpls., wuolletbakery.com.
Emily Howald Sefton is Mpls.St.Paul Magazine’s deputy features editor and Mpls.St.Paul Weddings’ editor. See bio
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