Tag Archives: Roshi Muns

San Antonio Express Newspaper Article Features Society Bakery

Thank you for the article San Antonio Express.  And most of all, thank you to family in San Antonio for making this food truck dream a reality!

Meet Roshi Muns, Society Bakery SA

By Jessica Elizarraras
Updated 02:19 a.m., Saturday, July 14, 2012

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Roshi Muns owner of  Dallas-based Society Bakery. Photo: Scott Jenke / SA

  • Roshi Muns owner of Dallas-based Society Bakery.

    Photo: Scott Jenke / SA

More Information

Bakery info

Society Bakery SA will film its Eat St. segment from noon to 2 p.m. July 23, at the Boardwalk on Bulverde, 14732 Bulverde Road.

societybakery.com, @societybakerySA.

Segments for Rickshaw Stop, Say She Ate and Tapa Tapa Truck will be filmed July 22, July 21 and July 20.

When Roshi Muns took the plunge into mobile food vending, the owner of two Dallas-based Society Bakery locations decided to try San Antonio.

Society Bakery SA, a cherry red truck equipped with a full-oven and two A/C units, was built by the crew at Cruising Kitchens and can be found at the Boardwalk on Bulverde most weekends.

It’s staffed by Muns’ mother, Chris Sahebjamii, cousins Alex Pamplin and Vicki Hernandez and uncle Ed Solis, all of whom were happy to take on the mobile version of her already popular bakeries.

“(Having them on board) changed everything,” Muns says. “I had staff I could trust, and it would be awesome to see my grandma (who lives in San Antonio) at more than just Christmas and Thanksgiving.”

Society Bakery SA will be one of the trucks featured in the San Antonio episode of the Cooking Channel’s “Eat St.,” which also will film Rickshaw Stop, Say She Ate and Tapa Tapa Truck throughout the weekend. Viewers might get a peek into the secrets behind Society Bakery’s famous giant M&M cookies.

Muns talked about the process of opening a food truck, what flavors San Antonio loves and why she decided to keep business in the family.

When did you decide to open the truck?

December. I didn’t sign a contract until January, but it’d been something I’d been bouncing back and forth since summer of last year. Food trucks had been getting a lot of buzz and it seemed like a really cool, fun thing to be a part of. There are so many pros to owning a food truck versus a brick and mortar space — I couldn’t ignore it. I did more and more research and one thing led to another. I didn’t fall in love with the idea of having the truck in Dallas … it just didn’t work out. My grandma lives in San Antonio and we spend just about every holiday there. Alex, Vicki, Ed and I were sitting around at Christmas and I just threw it out there.

What was training like?

It was my mom and me training them and they’re great, really fast-learning. They’re all foodies in their own right. Vicki’s dad went to CIA (Culinary Institute of America) Hyde Park, so she’s used to being around high-level chefs. Alex is incredibly smart and a faster learner who supported himself working at restaurants and knows what a corporate joint wants from you. Uncle Ed has won trophies for his barbecue in Houston. It wasn’t hard to train them at all. I was learning as we went, too. You’re dealing with a lot of elements … there’s a learning curve.

What’s business been like so far?

We opened on March 30 at the Boardwalk and we would work Friday through Sunday. We didn’t really move the truck. Once we got more confident and daring, we started doing Spurs games during playoffs. It can be a little intimidating to take the truck out, but we got our feet wet. My mom also works the truck. She takes care of all the behind-the-scene stuff. I do the social media.

Have you had to adjust to the truck’s size?

There’s a full bakery in there. It gets really hot. We’ve learned to bake in the mornings and at night or else it would be too hot. We have two A/Cs in the truck which is a luxury, but we’re still pushing 100 degrees and more.

Are there any differences between Dallas and San Antonio clients?

Not really. They’re both adventurous. There’s a ton of excellent restaurants in Dallas and San Antonio that have already given both cities opportunities to taste unique things. In San Antonio, when we first opened, people were coming up with suggestions for the menu. We took a lot of those, including a salted caramel cupcake, that we went over and introduced to Dallas. The truck is kind of a test kitchen.

What are some favorites so far?

Salted caramel. The M&M cookies always sell out. You get a lot of cookie for your money. Italian Cream is a big seller; so is the peanut butter cupcake.

Any new flavors lined up?

We’re about to debut some during the Food Truck Throwdown at the Boardwalk. We’re also bringing some flavors that we do in Dallas that we haven’t introduced to San Antonio yet. I didn’t want to make my whole family quit!

jelizarraras@express-news.net

Read more: http://www.mysanantonio.com/life/food/restaurants/article/Meet-Roshi-Muns-Society-Bakery-SA-3703175.php#ixzz20hhSZBaf

Society Bakery Food Network Appearance October 7th, 9:30 pm Central Time!

Society Bakery received one of those calls we will never forget this past Spring: Producer called and said “we are thinking about visiting Society Bakery for (Ace of Cakes) Duff Goldman’s new Food Network show called Sugar High“.    And guess what?!?!?  Awesome Duff and his class act crew came to the bakery!!!  Episode 1 of Sugar High premiered on the Food Network August 8th.  Society Bakery (and two other Dallas/Fort Worth establishments) were on episode 2 in August.  The Dallas/Fort Worth episode will re-air Friday, October 7th 9:30 pm.  Read below for information taken off of Food Network’s website:

Prepare for a Sugar High: Duff’s Sweet New Series

    Duff Goldman, best known as the pastry mastermind behind the popular Food Network show, Ace of Cakes, is exploring a sugary curiosity. His new show, Sugar High, takes him on a cross-country trek to capture the sweet secrets and tasty techniques that keep the cookies from crumbling in the top bakeries around the nation. Premiering August 8, this six-episode summer feature will showcase the best sweet spots. From diners and curbside snow-cone machines to food carts and boutique bakeries, Duff will prove that decadent desserts are anything but ordinary.

    Follow Duff as he stops for chilled bread pudding on the Venice boardwalk in California, pull up a seat at a roadhouse in Dallas for s’mores and have a slice of apple strudel in Chicago that is reminiscent of something you’d get in Europe. He also returns to down-home style with traditional rice pudding at a dessert boutique in Philadelphia.

    Want a closer look? Flip through Sugar High’s behind-the-scenes photos.

    Tune in: Monday, August 8 at 10:30 p.m. Eastern/ 9:30 p.m. Central

    What Society In Society Bakery Really Means (*Article Written by Lakewood Bubblelife)

    Lakewood Bakery Sweetens Up Society

    Walk into Society Bakery and it’s a little bit like stepping into a dessert-lover’s dream.

    Scrumptious looking cupcakes sit perfectly aligned inside of glass display cases, just beckoning you to indulge in their decadence.   The tantalizing smells of freshly baked red-velvet whoopie pies and delicately frosted sugar cookies waft through the air and tease your taste buds.  Yes, this charming bakery is definitely a piece of paradise right here in Dallas.

    And that’s really what Society Bakery owner Roshi Muns is trying to achieve; a paradise of sorts in her Lakewood neighborhood and throughout the DFW metroplex.

    She’s working to accomplish that goal by lending an active, helping hand to her business’s namesake: society. The bakery’s motto of “Be Good to Your Sweet Tooth and Be Good to Society” is backed up by donations to over 100 charities, schools and organizations in the last year alone.

    “Society Bakery believes in giving back to the community.  When local charities and schools ask us for help, we answer ‘yes’ almost 100 percent of the time,” Muns said.

    There have been so many “yeses” in the forms of luscious whoopie pies and mouth-watering cupcakes that she hasn’t even assigned a retail value to all of last year’s donations.

    “We donate every day. Thousands of dollars a month… One of our decorators said it felt like every third order she was doing was a donation,” she said.

    Muns’ latest cause is the Interfaith Housing Coalition Drive, taking place at the Greenville location. For every two items donated from the school supply list, Society Bakery will give you a free cupcake of your choosing. (Up to 3 cupcakes per donation).  The event will run through August 17th and the supplies will go to help East Dallas children.

    Helping those in need, like the children who will benefit from the school supply donations, should be a large focus of any local business, according to Muns.

    “It makes me sick to think of how much money is wasted by people and especially businesses,” she said. “Those same dollars-or even time wasted-could make a very big difference in the life of a child-who without help might fall through the cracks and become a detriment to society, when they could have gone a different direction with guidance or resources and become an asset to society. We hope we can inspire other businesses and people in the community to give back.”

    And she wants people and businesses to know that helping others can really be a piece of cake.

    “It is really very easy. You do not need to be wealthy to be philanthropic-and by all means if you are wealthy, then you should be philanthropic,” she said.

    Lakewood Bubblelife Article