The Cake Boss may have fancy tools and some badass cooks under his employ, but the ladies at new cupcake boutique We Bake in Heels can whip up scrumptious confections —including a giant-sized cupcake — while wearing stilettos in the kitchen.
Co-owners Adrienne D’Amico and Catherine D’Agostino cooked up the idea of a trendy cupcake boutique while lounging on a beach in the Bahamas (not that being in a bikini would prompt a woman to think of calorie-ridden sugary treats).
“We said that if we were ever going to have a bakery, we’d want to do it our style,” D’Agostino says. “We didn’t want to work for other people, so we decided to make it a pretty boutique, and nine months later, we opened our first store.”
We Bake in Heels’ flagship location opened in Vaughan in 2009, and earlier this fall, the ladies expanded with a new location in Vaughan Mills.
Though baking was only a hobby, the two ladies began experimenting and taking courses in cake design. Today, they’re baking inventive and trendy cupcakes, like their signature red velvet cupcake ($3.75), which D’Agostino says sells out every day.
Just in time for the holiday season, they’ve also introduced a Ferrero cupcake, dubbed after the chocolate of the same name, filled with Nutella and hazelnut buttercream. They also offer custom cakes, including the popular giant cupcakes, which can satisfy a party of 30.
And yes, they do bake in heels.
“There was just no other name out there for us,” D’Agostino says. “We just thought: you know those shoes you see, and you think: ‘those shoes are so hot, I would totally do dishes in them’? That’s sort of where the idea came from. We didn’t think it would be taken so seriously — not that we’re complaining. People check up on us, and pop in to see if we’re wearing heels. And yes, we do."
We Bake in Heels, 8099 Weston Road, Unit 2, 905-264-0030