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Flour power
Steve and Tyra Abrams, owners of Magnolia Bakery, opened a second
store on Columbus Avenue. Below, Momie Bangura frosts cupcakes
at the frosting station. (Photos: Kristen E. Olson)
amNY small-business columnist Farnoosh Torabi checks in with Magnolia Bakery as it settles into its new outpost on the Upper West Side. Business is, not surprisingly, brisk, but it's a very different experience than the scene downtown. Farnoosh writes:
“It’s been beyond expectations. Opening day, we ran out of product,” said owner Steve Abrams said. “I think the volumes are going to be very similar [to downtown] just the way they manifest will be different. Downtown is touristy ... they’re not buying a dozen cupcakes. Here it’s all families. People buy in bulk.”
At 1,725 square feet, the space is twice the size of the West Village bakery. “We weren’t looking for this much space…but it’s allowed us many more opportunities to expand and offer what the space commands,” says Abrams, for example a sitting area for customers and a separate room for private parties. Already 15 families have inquired about reserving the party room.
Magnolia has moved to a hood with some stiff competition, including Buttercup, just a few blocks away and itself a spin-off of Magnolia. But don't expect a heated rivalry.
Owners of both cupcake outlets are cheering each other on, at least publicly. “I wish them the best of success,” said Abrams. Kara Bolduc, general manager of Buttercup on 72nd responds, “there are many cupcake bakeries all throughout the city. We each do something different. Magnolia will bring their appeal from the Village to the Upper West Side. We will bring ours.”
Customers make selections from fresh cupcakes.
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