bake - July 2018 - 10

cakesproduct success stories
new

UNICORN IN A CUP
As you cruise along Interstate 5 with the view of the California
coastline augmenting your drive, you can't help but notice the
beauty of your surroundings. This interstate highway will lead
you almost directly to one of Del Mar's newest colorful cafés,
which promises a different kind of beauty.
Earlier this year, Crème & Sugar opened its second location
here. The dessert parlor ﬁrst made its name in Anaheim,
California, earning the moniker The Home of the Unicorn. This
sugary paradise features a burst of colors and ﬂavors. Not long
after Joanna Czikalla debuted it in 2016, her mission became to
create a magical menu that would not only satisfy the Instagram crowd, but delight their taste buds.
Crème & Sugar's treats give customers a nostalgia trip. "You
feel like a kid when you come in. I think that's part of the experience, getting a Unicorn Milkshake with candy and cotton
candy on it. You feel like you're eight again and you have fun,"
says head baker Kassandra Mendieta.
Unicorn beverages are by far the most popular items on the
menu. The Unicorn Milkshake consists of cotton candy and
vanilla ice cream, topped with whipped crème, marshmallows,
sprinkles, a horn, a charm bracelet, and a rainbow belt. For
cooler days, the Unicorn Hot Chocolate features a white hot
chocolate topped with marshmallows and sprinkles.
Other popular milkshake and hot chocolate ﬂavors include the
Cookie Monster, which features chocolate chip cookie dough,
Oreo cookie crumbles, and chocolate chip cookies; Mermaid,
which has a piña colada ﬂavor, pink rock candy, sour belt, cotton
candy, and a mermaid tail; and, Pink Elephant, which has a shortbread ﬂavor, marshmallows, circus animal cookies, and nonpareils.
"We've had people come in from places like New Zealand and
other places across the world just for this. They've planned

Crème & Sugar has been known to have lines wrapping around
the block for its treats, which also include a wide variety of
colorful cakes and ice cream ﬂavors. In 2018, a key factor is
presentation. If a business can make those items taste great as
well, then it has truly made magic.

10 < JUL 2018 | bakemag.com

CREME & SUGAR

their trips around us," says Kassandra.

http://www.bakemag.com

bake - July 2018

Table of Contents for the Digital Edition of bake - July 2018

EDITOR"S NOTE - THE RBA 100th Anniversary Issue
MANAGEMENT - The future of fresh
NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
TECHNICAL CORNER - Fiber options
EQUIPMENT INNOVATIONS - New York style water
A century of service
CAKENOMICS - The fall issue
Fun with fall creations
TIME SAVING TIPS - The case for singles
TIME SAVING TIPS - Keeping up with your neighborhood
TIME SAVING TIPS - Put the wow in cake
TIME SAVING TIPS - The age of personalization
SUPPLY SIDE ECONOMICS - Festive frostings
SUPPLY SIDE ECONOMICS - The gold standard
WINNING PROMOTIONS - Strawberry fields of shortcake forever
WINNING PROMOTIONS - Leveraging micro holidays
INNOVATE PRODUCTS
A pair of aces
Featuring the right equipment
CAKES - Putting the extra in extraordinary
BREADS - Ancient grains
PASTRIES - Pie times
FOODSERIVCE - Pizza innovations
FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 1
bake - July 2018 - 1
bake - July 2018 - 2
bake - July 2018 - EDITOR"S NOTE - THE RBA 100th Anniversary Issue
bake - July 2018 - 4
bake - July 2018 - 5
bake - July 2018 - 6
bake - July 2018 - 7
bake - July 2018 - MANAGEMENT - The future of fresh
bake - July 2018 - 9
bake - July 2018 - NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
bake - July 2018 - 11
bake - July 2018 - TECHNICAL CORNER - Fiber options
bake - July 2018 - 13
bake - July 2018 - EQUIPMENT INNOVATIONS - New York style water
bake - July 2018 - 15
bake - July 2018 - A century of service
bake - July 2018 - 17
bake - July 2018 - 18
bake - July 2018 - 19
bake - July 2018 - 20
bake - July 2018 - 21
bake - July 2018 - 22
bake - July 2018 - 23
bake - July 2018 - 24
bake - July 2018 - 25
bake - July 2018 - 26
bake - July 2018 - 27
bake - July 2018 - 28
bake - July 2018 - CAKENOMICS - The fall issue
bake - July 2018 - Fun with fall creations
bake - July 2018 - 31
bake - July 2018 - TIME SAVING TIPS - Keeping up with your neighborhood
bake - July 2018 - TIME SAVING TIPS - The age of personalization
bake - July 2018 - SUPPLY SIDE ECONOMICS - The gold standard
bake - July 2018 - 35
bake - July 2018 - WINNING PROMOTIONS - Leveraging micro holidays
bake - July 2018 - 37
bake - July 2018 - INNOVATE PRODUCTS
bake - July 2018 - 39
bake - July 2018 - A pair of aces
bake - July 2018 - 41
bake - July 2018 - Featuring the right equipment
bake - July 2018 - 43
bake - July 2018 - 44
bake - July 2018 - 45
bake - July 2018 - CAKES - Putting the extra in extraordinary
bake - July 2018 - 47
bake - July 2018 - 48
bake - July 2018 - 49
bake - July 2018 - BREADS - Ancient grains
bake - July 2018 - 51
bake - July 2018 - 52
bake - July 2018 - 53
bake - July 2018 - PASTRIES - Pie times
bake - July 2018 - 55
bake - July 2018 - 56
bake - July 2018 - 57
bake - July 2018 - FOODSERIVCE - Pizza innovations
bake - July 2018 - 59
bake - July 2018 - 60
bake - July 2018 - 61
bake - July 2018 - 62
bake - July 2018 - 63
bake - July 2018 - 64
bake - July 2018 - 65
bake - July 2018 - FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 67
bake - July 2018 - 68
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