…no new location!
We HAVE been working on “the Underground” which is a “secret” baking ONLY facility in Midtown.
We are not moving. We are not opening another shop. This is a smallish kitchen that simply exists to help us make more cookies, cakes, etc. We’ve been booking up literally weeks in advance for months and while most people are relatively nice about it, it still was a situation that needed to be addressed… hence, the Underground. The rumor is out of control and no fewer than ten people a day ask about it, so I wanted make a public statement!
I hope this clears up any confusion! 
Speaking as someone who lives approximately two blocks from “the Underground” and LOVES Muddy’s cupcakes, this is just cruel!
I had heard this rumor too and thought it to be the truth – and was doing a happy dance. Maybe someday? I love Muddy’s but would go more often if it wasn’t a 15-20 minute drive!!
Midtown needs cupcakes too. Please reconsider!
I think this separate bake shop would be great! I am a TRUE Muddy’s fan and it is disappointing that there are so many rules and guidelines to your cupcake orders. Please reconsider opening your options on your special orders to your customers. It’s hard to take that you can get a full sized special order, but not a mini special order in certain flavors.
Sorry, I should’ve been clearer in my “mini” comment. I am referring to mini cupcakes.
Thanks!
Ok, I know it’s SUPER-dorky to comment on one’s own post, but here goes…
I’ve gotten a lot of feedback on this post (and not opening in Midtown in general) not only on the blog, but by email, in person, etc. and obviously I’ve done a poor job of explaining to you, our lovely loyal and kick-a customers, exactly WHY we aren’t going to be selling out of this kitchen. So here goes…
The real issues are supply and time (and sanity).
The reason we set up The Underground is because we can’t physically make enough product at the kitchen on Sanderlin, even baking 24 hours a day, and we need this kitchen to help supply the bakery and fill pre-orders.
Also, while I LOVE LOVE LOVE my job and wouldn’t trade it for anyone else’s, my first 5 months I worked 18-24 hours EVERY day (that’s minimum 126 hours a week, folks) and now that I’ve cut back to 80 hours a week I’ve gotten spoiled by getting to see my family occasionally!
In order to open another shop, I have to make sure that we CAN produce enough goods to help out at Sanderlin AND support that location… and that I can personally handle the strain and responsibilities of another store. And by “I”, I mean myself, my employees, and my family. Imagine if you were already working 80 hours a week and told your spouse you were going to expand your business and work MORE when you’ve been promising for over a year to work less… yeah.
If we open up another shop and find we have the same problem (can’t bake enough product) as at Sanderlin or I just can’t handle it, I can’t just change my mind. So in food-speak, we have to be careful to take one bite at a time… and remember to chew… before taking another bite!
I hope this clears up any questions, but really, I love the involvement and I want y’all to let me know what you think. One of the things I LOVE about my business is that is has so much input and owes so much to its customers, so definitely keep it coming!
[...] gotten a lot of feedback on this post (and not opening in Midtown in general) on the blog, by email, in person, etc. and obviously [...]