Dallas Morning News Cookies We Love

Cookies We Love

October 4, 2006
Dallas Morning News

It’s a close contest between the giant M&M’s cookies and the chocolate chip cookies at Society Bakery. But popularity with kids gives the colorful M&M’s cookies an edge, says owner Roshi Muns. Made with mini M&M’s , the buttery batter is the same one used in the chocolate chip cookies, the ones that were so popular they propelled Ms. Muns into professional baking. The giant cookies sell for $1.75 each. 3426 Greenville Ave., 214-827-1411

Read the full article at Dallas Morning News October 4th issue

D Weddings

D Weddings

Summer 2006

Talented Society Bakery owner/baker Roshi Muns’ wedding cakes embody uncontrived elegance. Her cakes often feature fresh flowers, and decoration ranges from very simple to elaborate scrollwork. Muns uses only the finest ingredients in these delicious and beautiful cakes–no shortening or odd-tasting fondant here. In a multi-tiered bride’s cake, you might find the traditional vanilla with lemon curd or Italian cream cake with raspberry cream cheese icing layers joined by a layer of Society Bakery’s signature pink champagne or red velvet cake. We are in love with Society Bakery’s divine vanilla and chocolate petit fours, which can be artfully tiered and displayed in addition to or in lieu of a bride’s or groom’s cake.

SMU Daily Campus…New Dessert Trend Has People Going Cupcake Crazy

New dessert trend has people going cupcake crazy

By Lauren Romo, Contributing Writer, lromo@smu.edu


Published: Friday, May 5, 2006

Updated: Saturday, December 5, 2009

Curiosity draws a crowd to the Magnolia Bakery on New York’s Bleecker Street, but the cupcakes have established a sweet reputation that spans the nation and may have sparked the current cupcake craze. Cupcakes have become the new trendy dessert, proof of which lies in their spiked sales in traditional bakeries and the opening of several cupcake-only bakeries nationwide, according to the owner of Dallas’ Tart Bakery, Kristin Rahal.

The cupcake has always been a staple in a mother’s kitchen, made with love by the dozen, but it is now popular among the grown-up crowd.

“People came in and kept ordering and ordering our cupcakes, so we started the cupcake bar,” said Rahal.

The “bar” is the station where customers can mix-and-match their cake flavor, icing flavor (vanilla or chocolate) and topping to add to the icing (everything from sprinkles to Oreos). The product is a personalized dessert, fit for consumption.

“I think cupcakes make people remember their childhood – and they are also fun to eat,” said Roshi Muns, owner of Society Bakery in Dallas.

Society’s cupcakes themselves are child-like with a fluffy cloud of pastel cream-cheese frosting dusted with rainbow dot sprinkles. Muns and Rahal say the tiny cakes become more sophisticated when used at some Dallas weddings and parties.

“We have done several groom’s cake cupcake tiers. We also have been doing cupcake cakes for a long time – several cupcakes placed together, iced over to look like a whole cake,” Muns said.

Saint Cupcake, a bakery in Portland, Ore., also does cupcake wedding tiers. Owner Jami Curl says that brides choose cupcakes often because they are cheaper than a traditional wedding cake, and their icings and sprinkles are even dyed to match the colors used in the wedding. Curl says that Portland isn’t a trend-following city though, and wedding cupcakes are no longer on the cutting-edge.

“If you look at the ‘cupcake thing,’ cupcakes became popular for wedding cakes a few years ago. I myself got married over two years ago, and cupcakes were almost ‘over’ as a wedding cake then,” she said.

Wedding cupcakes may be “over,” but cupcake-decorating parties are the new trend at Saint Cupcake.

“We can’t schedule them fast enough. We [do] limit the amount that we book though because they take up a lot of staff time, and when we’re making 2800-3600 cupcakes each day, it’s a lot to work out,” Curl added.

Portland may not be a trend-conscious city, but Dallas residents may think differently about the Big D.

“I think that trend-savvy Dallasites pay attention to what celebrities do, and celebrities have taken to cupcakes lately,” Muns said.

Albuquerque, N.M. is paying attention to the trends too with the recent opening of its own cupcake bakery, Cake Fetish. The month-old bakery features gourmet cupcake creations with names like Devil Made Me Do It, Half-Baked, Velvet Elvis, Yin, Yang and even Zen. There is a baking schedule, though, so you may not be able to get your Love Monkey (made on Friday) fix on a Tuesday.

“We’re also working on the possibility of getting Half-Baked and Boston Cream on the menu every day. They’ve been clearly voted the most popular!” said Owner Carissa Metling.

It is clear that cupcakes can be used in all types of creative ways and seem to be trendy, but what propelled the miniature cakes’ new-found popularity? Look to the tiny New York Magnolia bakery that keeps residents of Greenwich Village happy and keeps the visitors coming back.

Caro Novick, an SMU senior says, “I have been there six times. The first time was while we were waiting for a club to open, and it was around 10 p.m., but the line was out the door. They make them fresh even late at night.”

Novick explains that the inside of the bakery is whimsical but very “cozy” with barely enough space to move around to pick out your cupcakes. Hand-pick, that is, from the trays of pastel-frosted cakes they have are topped with an assortment of sprinkles in different shapes and colors.

“My favorite is the vanilla cupcake with chocolate frosting. The frosting is what’s amazing!” Novick said.

Magnolia Bakery’s cupcakes may have been popular since the bakery opened in 1996, but they gained celebrity status when “Sex and the City’s” Carrie (Sarah Jessica Parker) and Miranda (Cynthia Nixon) ate the miniature treats during an episode. The pastel-colored cupcakes were even the subject of a recent “Saturday Night Live” skit called “Lazy Sunday,” in which the characters rap about their Magnolia cupcake cravings.

“Another thing that is great is that the cupcakes are so cheap,” Novick said.

Magnolia and Cake Fetish’s cupcakes go for $1.75 each, while Society’s range from $1.95 to $4.50. St. Cupcake’s treats sell for $2, but for $3, Tart will customize a cupcake just for you.

There are many reasons for the popularity of cupcakes, but the tiny cakes are a perfect pick-me-up disguised as a sweet treat.


Modern Luxury

A Little Give And Cake

April, 2006
Modern Luxury Dallas
Gourmet cupcakes and contributions don’t often go hand-in-hand, but at the Society Bakery, they do. The quaint shop serves up delectable nibbles that range from the traditional chocolate chip cookie to the childhood memory evoking “Ding Dong” cake. Another sweet thing about these treats? 10% of profits benefit charities such as the American Cancer Society and the Society for Prevention of Cruelty to Animals. Hailing from a long line of creative chefs, owner Roshi Muns’ creations continue to impress while satisfying that ever-discerning sweet tooth. Society Bakery is a rare find that makes indulging and being bad oh, so sweet.


Park Cities People

Icing on the Cake

March 16, 2006
Park Cities People

Roshi Muns can bake. Her shop, Society Bakery makes petit fours that are to die for; practically legendary cupcakes; and cream cheese icing from scratch, no shortening involved. Her custom cakes are darling and come in any flavor you dream up – from banana chocolate chip to Italian cream to red velvet. And the best part? Roshi’s motto: “Be good to your sweet tooth, be good to society.” Being true to her word, she donates 10 percent of her profits to the American Cancer Society, The Red Cross, SPCA, and The Boys and Girls Club, so there’s no need to feel guilty when chowing down on sweet treats. 3426 Greenville Ave., 214-827-1411

Read the full article at Park Cities People March 16th issue

Dallas Morning News Hey Cupcake!

Hey Cupcake! Whether you’re buying or baking, we have what you’re looking for

June 15, 2005
Martha Sheridan and Kim Pierce contributed to this article – Dallas News

Cupcakes never really go out of style, but some seasons they’re more in than others. This summer has brought a wave of cupcake cuteness, from local bakeries to the bookshelf. If baking’s not your thing, check out some tiny works of art from local bakeries. Far from kid’s stuff, these elegant beauties could take star billing at a wedding shower. For the younger set, how about cupcakes masquerading as hamburgers? While a single cupcake might make a swell snack, if you’re looking to serve a batch at an event, always call ahead to make sure the bakery will have what you want, when you want it. If you’d rather bake your own, three authors are at your service with books of cupcake recipes. These are not your grandmother’s devil’s food cupcakes with buttercream icing. Today’s cupcakes, which are ideal single-serving desserts, have become miniature tableaus for big ideas, from meringue-topped beauties that hide a dollop of Key lime filling to decadent molten chocolate cupcakes. Cupcakes may have grown up, but they still bring out the kid in all of us.

… Name your theme, and Society Bakery can work with it. For instance, customers have asked for baseball, soccer, flower and palm tree versions. 3426 Greenville Ave., 214-827-1411, http://www.societybakery.com.

Read the full article at DallasNews.com

Dallas Morning News

Bakery owner discovers a sweet kind of social work

May 27, 2005
By KIM PIERCE / Special Contributor to The Dallas Morning News

At first glance, you might assume that Society Bakery on Lower Greenville is all about high society. But that’s not it at all.

“What motivates us in the long run is giving back to society,” says Roshi Muns, who owns the bakery with her husband, Steven.

The bakery, which opened in February, pledges to donate 10 percent of its profits to a handful of charities: the American Cancer Society, the Red Cross, the Greater Dallas Boys and Girls Club and the Society for the Prevention of Cruelty to Animals.

But Ms. Muns knows it takes more than lofty ideals to attract a following among foodies. And so she concentrates on what she does best: baking.

“Did you ever see the movie Like Water for Chocolate?” she asks. “I’m a firm believer that if you take the time and make things that you feel passionately about, the love comes through. The quality of the product reflects that.”

She’s got a point. Her petit fours are unusually moist and rich. Her chocolate chip cookies bend and crumble just right. And her sweet rolls are more like dense, sweet bread than the puffy doughnut variety some bakeries make.

She also makes cakes. Some have distinctive spiral decorations. Recently, one of the cakes in her display case was tied up with a real ribbon and bow. And her spring cakes look like a cascade of flowers.

“I’ve always baked,” says Ms. Muns, who is self-taught. “As a kid, I would watch Great Chefs instead of cartoons.”

She’s referring to the PBS cooking series Great Chefs of …, which included Great Chefs of California and Great Chefs of the West, among others.

“My mom’s side of the family, they are great chefs and bakers,” she says. One of her uncles graduated from the Culinary Institute of America.

While growing up in Austin, she spent summers in San Antonio at her grandmother’s house. “She is a very creative person — a cook, a baker and an artist.”

And although the diminutive 30-year-old has a master’s degree in business and spent time in the business world, it was her baked goods that attracted co-workers’ attention.

“People started requesting my recipes, requesting me to make certain things for them and their families,” Ms. Muns says.

That boosted her confidence enough to take serious steps toward opening her own bakery.

Then something she saw on Oprah cemented her mission. One of the guests was talking about how a business can be both profitable and charitable.

“That just really struck a chord with me,” she says. And the rest is icing on the cake.

Kim Pierce is a Dallas freelance writer.