Abby and Carlos Jimenez will open their second cupcake shop and cake studio at the Shoppes at Arbor Lakes in March.
Pastry chef Abby Jimenez—who on Sunday won the Food Network’s Cupcake Wars—plans to open her second bakery in Maple Grove in March.
Cupcake shop and cake studio Nadia Cakes will be located at the Shoppes at Arbor Lakes, and construction is currently underway.
Nadia Cakes offers 135 flavors of cakes and cupcakes. Desserts are made by hand daily on the premises with ingredients that include fresh fruit, sweet cream butter, juices and zests, imported spices, imported chocolates, and coconut milk.
Jimenez started Nadia Cakes out of her Los Angeles home in 2007. Two years later, she opened her first physical location in nearby Palmdale, California. Abby serves as lead baker, and her husband Carlos is chief financial officer.
Wanting to open a second bakery outside of the Los Angeles market, the Jimenezes spent five weeks last summer visiting 23 states in an attempt to find a location where they could open a second shop and raise their three daughters.
“During our cross-country scouting trip, we just fell in love with Minnesota—the people, the energy, the landscape, the culture, and we really saw ourselves raising our family here,” Abby Jimenez said in a press release. “We’re enjoying our new lives in Minnesota, and we’re so excited to open our Maple Grove shop and introduce Minnesotans to our delicious award-winning desserts.”
The Jimenezes have already made the move to Minnesota, although Abby and Carlos plan to divide their time between the California and Minnesota bakeries. Abby is now looking for a kitchen manager, a head designer, a store manager, and dessert artists to work with her at the new bakery.
Abby describes herself as a self-taught baker who aims to create desserts that are “as pleasing on the eye as they are on the taste buds.”
On Sunday’s episode of Cupcake Wars, judge Florian Bellanger told the Nadia Cakes team that they delivered “the best cheesecake cupcake I ever tasted on the show.” The New York cheesecake cupcake, made from Madagascar Bourbon vanilla beans, has a made-from-scratch piecrust bottom and a freshly made whipped cream topping with triple berry compote.