Sally Bell’s Property Sold to VCU 

Longtime bakery to look for new site.

click to enlarge Will the world turn upside down if the cupcakes don’t? Virginia Commonwealth University has bought the property that houses the famed Sally Bell’s Kitchen.

Scott Elmquist

Will the world turn upside down if the cupcakes don’t? Virginia Commonwealth University has bought the property that houses the famed Sally Bell’s Kitchen.

UPDATE: Sally Bell's Kitchen co-owner Scott Jones says the business plans to continue.

"The sale of the property has been in the works for a year. VCU has been supportive and a great partner in this deal. We have no intentions of closing the operations of Sally Bell's Kitchen. We are at the beginning of some changes that will come with the eventual move to another location but we intend to keep Sally Bell's Kitchen as true to its roots as we can in this competitive market. Martha and I are committed to continuing the amazing legacy that is Sally Bell's Kitchen and we have been and are developing a plan for now and the future."

They have three years to look for a new space, but the deal is done: Sally Bell’s Kitchen at 708 W. Grace St. is moving out, and Virginia Commonwealth University is coming in. The property sale closed Thursday. Eventually, a dormitory might be constructed there, but for now the bakery can continue to operate.

Sally Bell's is likely to move to a new location, possibly in the Jackson Ward area near its current space.

Sally Bell’s Kitchen, established in 1924, is in the midst of a renaissance and was named last month as one of Saveur magazine's 100 food favorites across the nation. Recent years have seen changes, including last week’s introduction of a kitchen-based outside business, Red Eye Cookie Co., which bakes there in the evenings but is not otherwise affiliated.

Sally Bell’s was featured in last summer’s Southern Foodways Alliance symposium here, and is one of Richmond’s most enduring culinary traditions. Customers have lined up for string-tied box lunches for generations.

The business has a café at the Richmond History Center downtown that is a lunchtime destination for its ham rolls, deviled eggs, potato salad and cupcakes using the same recipes of 90 years ago.

Comments (6)

Showing 1-6 of 6

Add a comment

 
Subscribe to this thread:
Showing 1-6 of 6

Add a comment

  • Re: Stadium Shuffle

    • We, the undersigned, stand in opposition to the Mayor's Shockoe stadium proposal. There are many…

    • on January 25, 2015
  • Re: After 911 Call, City Shuts Down Chinatown Bus

    • World War Crew and swastika graffiti can still be seen on the river side of…

    • on January 24, 2015
  • Re: After 911 Call, City Shuts Down Chinatown Bus

    • I used to live in Richmond and remember 2007-2009 very well with world war crew…

    • on January 24, 2015
  • More »
  • Facebook Recommendations

    Latest in News and Features

    • Follow the Money

      Virginia’s economic point man on the governor’s agenda, the state’s reliance on the Department of Defense, and how young people can prepare for the future.
      • Jan 20, 2015
    • A Grand Curtsy, and Back to Work

      Visions of Downton Abbey: Formal debutante balls are alive and well.
      • Jan 20, 2015
    • His Boldest Leap

      A local choreographer explores HIV awareness in a city that may need waking up.
      • Jan 13, 2015
    • More »

    More by Deveron Timberlake

    • Last Course

      A few final thoughts on two decades of Richmond food growth.
      • Jun 3, 2014
    • Short Order

      RVA Food News: Metzger Bar and Butchery preview, Shockoe tapas transition + more.
      • May 27, 2014
    • Short Order

      RVA Food News: Behind the Scenes of a Restaurant Sale
      • May 13, 2014
    • More »

    Copyright © 2015 Style Weekly
    Richmond's alternative for news, arts, culture and opinion
    All rights reserved
    Powered by Foundation