Short Order 

This Week: Death to Cupcakes

click to enlarge food35_short_cake_pops_300.jpg

Death to Cupcakes

It's not that we don't love cupcakes; we're just weary of the lateness with which Richmond embraces certain food trends. So naturally an anti-cupcake company got our attention when it launched a salvo against the faddishness by creating a new fad — the tiny, decorated cake on a stick. And with a clever website and back story to match.

Candy Valley Cake Co. is the brainchild of Keya Desai Wingfield, a 25-year-old Mumbai, India, native who moved to Richmond, learned to bake, and started a cake-pop company with farmers' market and national online sales points. Her cake-pop flavors include key lime, red velvet, orange blossom, coconut and several combos, as well as gluten-free versions, all decorated by hand and stuck on a stick. She just turned out 300 pops for a back-to-school function, and does weddings, parties and events.

“A cake pop is probably 50 times moister than a cupcake,” Wingfield says. “Taste is of the utmost importance and I am very particular about quality. We put our heart and soul into it and I think it shows.”

Find the goods at the West End Farmers' Market, Gayton Road at Ridgefield Parkway on Saturday mornings or online at  

A year of caffeine: Rev It Up Coffee, Beer and Wine celebrates its first year at 1211 W. Main St. Sharon and David Taylor own the business, which seats 50, has free Wi-Fi, and serves house-made pastries, sandwiches — including the best-selling Richmond club (turkey, bacon, swiss and provolone on marble rye) — retro sodas, microbrews and wines. The shop marks its anniversary Sept. 17 with a performance by Elana Hyner with more live music on tap for the fall semester. Rev It Up is open weekdays from 7 a.m.-7 p.m., Saturdays 9:30 a.m.-3 p.m. 355-5282.

Have a tip about the Richmond restaurant scene? Send it to

Comments (3)

Showing 1-3 of 3

Add a comment

Subscribe to this thread:
Showing 1-3 of 3

Add a comment

  • Re: Behind the scenes with Belmont Butchery’s Tanya Cauthen on Food Network’s “Chopped”

    • As a former Richmonder and now Chef, I was SO excited to see Tanya on…

    • on May 25, 2017
  • Re: Weekly Food Notes: Opening, Winning + More

    • The link for Shockoe Steakhouse takes me to the article on Capital Ale House

    • on May 25, 2017
  • Re: Weekly Food Notes: Opening, Winning + More

    • I was not aware that there was a newspaper dedicated to railroad ties.

    • on May 24, 2017
  • 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 © 2017 Style Weekly
    Richmond's alternative for news, arts, culture and opinion
    All rights reserved
    Powered by Foundation