Couture cake artist Maggie Austin has brought her own flavor – and recipes – to the bakeshop’s menu. Photo by Hope Nelson
There’s a new buzz at Buzz these days.
The first thing regular customers will notice upon walking in the door is the new name: What was once Buzz Bakery has transformed into Buzz Bakeshop. Step into the shop, and it’s easy to see that the name change has manifested into a wholesale renovation of the space itself.
As the bakeshop settled into its first decade in existence, it was time for a change, says Neighborhood Restaurant Group’s Megan Bailey. The time had come “to make it a little more modern … to make it feel a little more elegant,” she said.
But the changes aren’t only façade-deep. There’s a new culinary director at the helm, as well: haute couture cake artist Maggie Austin, of Maggie Austin Cake. And Austin’s influence is already being felt throughout the shop, from the menu to the décor.
Buzz’s display case overflows with Austin’s creations, from a soft, decadent pumpkin muffin that has a cream-cheese filling hiding inside to a s’mores cupcake that just screams out for a nearby campfire. The cornmeal thumbprint cookie is Austin’s mother’s recipe, and the tiny bumblebees that adorn many of the sweets are quickly becoming one of Austin’s signatures.
Sweet treats aren’t the only offerings Austin has debuted since she took the helm. Buzz has just unveiled its new quiche, as well, to give the menu a more savory tone.
“Breakfast is busy … and what I’ve noticed is people are coming in and really wanting something savory,” Austin said. “Our quiche just came out — the quiche is so good. It is so good.”
Baked with Gruyere and caramelized onions and served in a “real-deal crust,” the quiche is indeed proving itself worthy of the morning display case. And more new items are on the horizon — just in time for the holidays.
“We’re just starting to brainstorm about what we can offer through the holidays. One of the things that we’re really excited about … (is) a ‘Buzz Bites’ kind of line,” Austin said. “We’re going to have miniature tastes of things,” such as muffins made in bite-sized portions, presented in a “clear, beautiful case” — perfect for holiday gifts.
Also on the Christmas list: decorated sugar cookies. “I love just good-eating food, but a little part of me is like, ‘I just want to make something a little bit fancy,’” Austin laughed.
The recent facelift at Buzz — both in structure and taste — is only Phase 1 of the staff’s plans for the future. Given Austin’s vocation, it only makes sense that cakes will begin to emerge in various ways in the coming months, from holiday rum cakes to what Austin is calling Buzz’s “celebration cake line,” catering to offices, birthday festivities, and the like. And the menu itself will continue to move with the seasons.
“Food is such a subjective thing, so that in developing all of these recipes … it’s a really tough thing because you can’t please everyone. And you just have to kind of go with what you believe is the best representation of any of these products. Our chocolate-chip cookie is not going to be everyone’s chocolate-chip cookie. But it’s my chocolate-chip cookie. And I think it’s really good.”
If the empty plates and steady orders are any indication, that opinion isn’t Austin’s alone.
Hope Nelson owns and operates the Kitchen Recessionista blog, located at www.kitchenrecessionista.com. Email her any time at hope@kitchenrecessionista.com.