I was in Toronto the other week for a conference, and while wandering the subterranean world of shops during a break, I discovered a long line of ladies crowded around this “Prairie Girl Bakery.”
This could only be a good sign.
I returned later that day, when the office lunch crowd had dispersed, and saw what all the fuss was about:
Yeah, yeah… they were super trendy like 5 years ago. I don’t care. They’re still adorable. And more importantly, delicious.
From a quick visit to their website, it seems that there are only 2 locations of this lovely little bakery, both in Toronto. I think they should open one in Nova Scotia (specifically, about a block away from my office…) They’re committed to using high-quality ingredients, as well, which I admire:
At Prairie Girl Bakery, we have several fundamental beliefs about baking:
We believe that any type of “mix”, vegetable shortening, “trans fat”, lard, preservatives, artificial flavors and bright food dyes have no place in a knock-your-socks-off cupcake;
We believe in daily quality control, both in the kitchen and in the front of the stores, with the goal of baking up and serving the perfect cupcake each and every time; and
We believe in never selling our customers “day old” cupcakes. When we have any delicious Prairie Girl cupcakes on our shelves as we close up the store, we give them to our friends at Toronto’s Second Harvest, a charitable organization with a common sense approach to hunger.
It’s even clear that a lot of thought has gone into their packaging. They have nifty, custom cupcake boxes that keep your baked goods safely stored upright during transport (no squished icing here, my friends):