Quality Cupcakes and More at Bea’s of Bloomsbury

dsc_0007-005_edited-12.jpg“What makes Bea’s cupcakes so damn good (as well as the rest of Bea’s menu for that matter)? Well, in addition to applying their Michelin-Star pedigrees, Le Cordon Bleu training and prior experience at yum factories such as Asia de Cuba and Nobu, the folks behind Bea’s intend to use fresh produce and the finest ingredients in an attempt to “redefine the concept of takeout as quality, indulgence and style.” From what Londonist tasted, Bea and crew have more than a fighting chance at achieving such a lofty goal.”

More at: londonist.com

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~ by Tom on 11 Feb, 2008.

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