Honorable Mention — Thank You to our Kickstarter supporters!

HOLY CANNOLI!

I seriously cannot believe its already been three months since the opening of DaisyMoon Bakery’s brick and mortar!

I think back to when I began the kick starter campaign and wondering if $10,000 was an achievable goal, or would it be enough to start a bakery.

With the help of a little more than 300 awesome and big-hearted friends and strangers we raised over $11,000 in only one month for DaisyMoon! We proceeded to build and construct our location over the summer and somehow opened a bakery with our 11k budget, employees included.

I wish I had the time to kiss and hug and thank each of you personally, but thats a lot of kissing strangers 😉

When the kickstarter was online one of our “prizes” was an honorable mention for those who donated to the cause. It is with great pleasure and a thank you to these individuals who helped DaisyMoon grow:

Mary Gainer, Lauren Phelps, Betty Williams, Kelly Nix, Amanda Hayden, Aira Burkhart, Mark Morrison, Emily Carlson, Kim Johnson, River Barry, Paul Woolson, Robert Clark, Pamela Shier, Sara DayMegan Bodge, Dana Phillips, Sher Yip, Karen Dotson, Fran Toro, Niina Riivald, Lova Jaros, Rita Mulkeen, Meriel DeLong, Laura Blanciforti, Holly Brimm, Michaela Sulks, Todd Paynter, Stacy Seiler, Cassidy Allison, Matthew Campbell, Billie Broker, Amberly Glaspell, Catherine Whitworth, Kelly Kimble, Amy Widmer, Amy Skeens, Stephanie Hughes, Dann Hardman, Amber Owens, Kimberly Powell, Susan Shumaker, Hannah Maguire, Melissa Garvin, Adrianne Wyatt, Peggy Pings, Brian Zwergel

 

** If you are meant to be honorably mentioned, please send me a note! It is likely that your name was “Guest” on the kickstarter. **

 

Let them Eat CAKES!

CAKES CAKES CAKES!

Here at DaisyMoon we believe you can have your cake, and eat it too. We always design our cakes in a “rustic” style because we believe that our cakes deserve that extra attention.

Let’s talk cake… our cakes are made dairy and cane sugar free daily. I know what your thinking… but hear us out.

We begin our cakes with fine-ground almond flour, for chocolate cakes we use our specialty Black Cacao. Each cake is sweetened with local West Virginia Maple Syrup. We whip our egg whites to ensure light and fluffy bites.

The end result is a tall and small crumble cake, which in your mouth means a velvety and moist feel.

The idea of a plain cake suits us just perfectly, and often times we just smear some honey on top for our Honey Cakes, but we also love to make a two-layer tower with our ultra-creamy French Buttercream Frosting.

French Buttercream has a base of egg yolks, which gives it that rich and velvety mouthfeel. We also make our frostings with 100% pure local West Virginia Maple Syrup; we super-heat the syrup to help give our frosting structure.

When we put all of this beauty together we end up with cakes like these…. and they are, yes, entirely dairy and cane sugar free!

Pumpkin Spice Cupcakes