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“I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.”
― Meg Donohue, How to Eat a Cupcake

“In addition to Cupcakes & Co., there is Berko, an American-style French bakery with outposts in the tourist-friendly Marais and Montmartre quartiers, serving circus-like flavors such as banana and Nutella, tarte tatin, and Oreo. Across town in Saint-Germain, Synie's Cupcakes takes the elegant route with chocolate ganache, lemon ginger, and dulce de leche with sea salt.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light