Tuesday, May 15, 2012 , Updated 9:27 a.m., July 5, 2012
UPDATED: Creole Crumbs will bring Louisiana sweets to Dallas Farmers Market
Grand opening takes place on Saturday, July 7.
Creole Crumbs is, for now, an online bakery with a unique line of goods -- but owner-baker Adrienne Ricard has bigger plans.
Ricard, who moved to Dallas two years ago from Louisiana, has a corporate job, but was doing baking for friends. The inevitable happened: People began to want to buy her unique cakes, cookies, and pecan candies.
Her biggest item is something called "ooey gooey Creole cookies," a moist, cake-like cookie in flavors such as banana, coconut, strawberry, and lemon.
"My products are unique to Texas," Ricard says. "People never heard of a pineapple or strawberry cookie. Cookies, you think chocolate chip, maybe oatmeal raisin. But not peach or cheesecake. I have to give samples for you to grasp the concept of what I’m selling."
Many of her items have Louisiana roots.
"I make a pecan candy – I have to call it 'pecan praline' so people know what I’m talking about," she says. "I make them in three flavors -- traditional, chocolate, and coconut. I have a 'million-dollar pound cake' with a thick glaze, and I do a line of miniature pies; they're like whole pies with a top and bottom crust."
Flavors include sweet potato, peach, apple, cherry, blackberry -- "and pumpkin when it's in season," she says. That's because she uses real pumpkin.
Until now, customers have ordered online, specifying what they want and paying upfront; Ricard either ships it or arranges a pickup location in Dallas or Arlington.
But that will change soon, as she is about to open a storefront at the Dallas Farmers Market.
"I got approved through the board at the Farmers Market, and right now I'm just waiting on the city of Dallas," she says. "Because I am home-based, there are unique requirements. But I'm waiting on the final approval."
To test the waters, she set up a booth at the recent Dallas Flea and promptly sold out of everything. And because there's a demand, she'll even do beignets, although reluctantly.
"People want them, so I will ship them, but I always tell them that, as much as I want your business, they're really best when they're hot," she says.