Dining
BY JOVANNA AGUILAR
Organic cupcakes ($3.95) are prepared with fresh ingredients.
Cake pops ($3) at Cupcakes and Bubbles are ideal for on- site events, including baby showers and bridal showers.
Argentinian empanadas (4.50) were added to Cupcakes and Bubbles’ menu under the new ownership.
PHOTOS COURTESY CUPCAKES AND BUBBLES
Cupcakes and Bubbles expands into eatery
Kuykendahl Road champagne and cupcake bar Cupcakes and Bubbles was originally established in 2018; however, Colombian couple Paola and Santiago Velasco took over ownership in July, expanding the business with dining options. The setup Santiago Velasco’s experience in the baking industry through his years as a bakery owner in his early 20s along with Paola Velasco’s expe- rience in marketing led the couple to acquire Cupcakes and Bubbles earlier this year. The couple said they were fond of the concept, which was an establishment that sold freshly baked organic cupcakes with a combination of wine and champagne. Santiago Velasco said the couple decided to maintain the concept of the business, including the cupcake recipes, and added their own dining options. On the menu Some dining options added include treats from other countries, including: • Argentinian empanadas • Cachapas from Venezuela, a traditional dish made from maize our • Pandebonos, Colombian bread made of cassava starch, cheese and eggs • Pan de yucas or yucca bread, made of cassava starch and cheese.
Other dining options include egg bites, pesto and cheese bites, and gourmet pizzas on the weekends. The eatery also oers premium coee for date nights, gatherings and family events. The couple also made modications to Cupcakes and Bubbles’ previous coee options. With their newly added espresso machine, Cupcakes and Bubbles has designed a new coee menu consist- ing of Colombian coee selections. The details Further plans are in place for Cupcakes and Bubbles to add breakfast and brunch options to its menu, including Colombian and Mexican dishes. While the couple decided to maintain the same cupcake recipes as the previous owners, consist- ing of fresh ingredients and gluten-free options without preservatives, they have expanded the wine and champagne list to include a variety of options, such as sangria and mimosas. Cupcakes and Bubbles also oers catering and o-site events with party favors, dessert bars, wine, beer and champagne by the case. O-site events include a mobile wine refrigerator with an attendant provided. “We try to work really hard to make our cus- tomers happy and welcome customers’ visions to build their personalized experience desired,” Santiago Velasco said.
Margherita burrata ($22.50) and other gourmet pizza varieties are served on weekends.
Cupcakes and Bubbles owners Paola and Santiago Velasco have expanded the menu.
S
T
N
26400 Kuykendahl Road, Ste. C160, Tomball www.cupcakesandbubbles.com
47
THE WOODLANDS EDITION
Powered by FlippingBook