Our new friend Selah Davenport of Nomelie Cupcakes has a slight obsession with France, and it shows in the details of her quaint little cupcakery nestled in Parker, Colorado. From the mismatched furniture down to the amazing milk glass cake stands you’d find in a little antique shop, filled with an amazing assortment of sweets – no detail was left un-touched. More importantly though, (which lets be honest, this is why you’re hear), the cupcakes were tres chic and oh la la sweet!
These have PERFECT amount of frosting on every cupcake – I don’t say this often, in fact a lot of cupcakes leave me yearning for more frosting (“hello, my name is Jenny and I’m a frosting-a-holic”). The day I went, I was able to experience flavors like Dulce de Leche (with tons of oozy caramel sauce on top of piled high buttercream), German Chocolate, Snickerdoodle, Chocolate Chip, and Red Velvet oh the list goes on and on. Oh and since I’m a buttercream lover, I tried not to drool all over the case with the frosting shots (get your frosting fill for only a buck a shot)!
Selah was a joy to sit and chat with, almost like we were instant friends – you should get to know her and the story behind her little shop too.
What is Nomelie?
Handmade artisan small-batch cupcakes. No pre-made products in our batches, only the finest ingredients, and when we can, local ingredients. The name Nomelie – it came from the joining of my son and daughter’s names – Noah & Amelie and it kinda sounds French (which I’m obsessed with). I just felt like it worked.
How did you get your sweet start?
I’ve got no formal training (laughs). I worked in the corporate world, then in massage therapy, got pregnant and then became a stay at home mom. I began watching a lot of Food Network. I started with selling special order cupcakes in 2007 and then opened up the retail space in May 2009.
Tell us something unique about Nomelie
We bake in small batches from scratch. We sift everything by hand, my sister makes all the frostings. We incorporate buttermilk into all of our batters. We use Mexican vanilla beans. And I try to use local products whenever I can find them – summer time is big for local fruit.
What is the customer favorite?
Sweet n Salty – chocolate cupcake filled with caramel, caramel frosting topped with fleur de sel and a chocolate covered pretzel (editors note: YUM!)
What is your favorite?
My new favorite – Tiramisu, or seasonally – Peach!
What does the future hold for Nomelie?
I’ve got a new shortbread obsession. I am planning on making a tarts and bars – Turtle bars (crust with toasted pecans & caramel), lemon bars. And a summer flavor – Lime White Chocolate.
If you were a dessert, what would you be and why?
Tart with cheesecake filling and fruit on top.
Jenny’s (un)expert psycho-analyzation – I can totally see this… Selah is complex (pie crusts are hard to make), simple like cheesecake, yet I can tell she’s got a little spunk to her, like the fruit on top.
Super Sweet Deal Alert! Buy 2 get 1 FREE through April 2011, when you mention Sugar Loco.
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