By Stacy A. Anderson, D.C. Correspondent
October 21, 2004
The sweet aroma of freshly baking cakes waft through Cakelove, a bakery at 1506 U Street, N.W., as customers bustle in and out of the eatery.
“A cake is a magical dessert similar to biscuits, but different because of its texture, sweetness, density, and warmth,” Bakery owner Warren Brown said. “It evokes a sense of memories like birthdays or eating cupcakes when you were a child.”
Although Cakelove has been in existence for only a couple of years, it is already well known in the DC area for it’s unusual names like ‘My Downfall” chocolate cake, ‘Susie’s a Pink Lady’ vanilla and raspberry cake, ‘Bedrolls’ morning treat and ‘Flatbeds’ almond cake.
Customers and friends inspire the names Brown gives to his cakes. For example, he named ‘Pam’s Carrot Souffle’ vanilla cake after a friend’s carrot souffle he ate one Thanksgiving Day.
Once a lawyer for the federal government, Brown quit his job four years ago to become one of DC’s most well-known and publicized bakers.
“When I was practicing law, I wasn’t free to do what I wanted to do,” Brown said. “This is three dimensional, there’s flavor in it. Not just legal briefs.”
Brown also figured the logic of ‘you earn what you work for’. His former job for the United States included long grueling hours, which were only compensated with the pay.
“Money is not what it’s all about. I’m rewarded in ways other than money, like people saying thank you, being happy, and creative,” he said. “I like people accepting my view of a cake. It’s gratifying.”
The 34-year-old Brown grew up in San Antonio, Texas. He came to DC to attend George Washington University where he earned degrees in law and public health. The date he said he would never forget was October 27, 2000.
That’s the day he quit practicing law.
Brown got a credit card, which he maxed-out on an oven, mixer, and other equipment for production. He began to bake for friends and special occasions at a commercial kitchen off T Street in March of 2002. He used revenue and a loan to finance the construction of his own bakery, Cakelove.
“Everything is made from scratch. We want to have an elegant appearance, but we care about the taste,” he said.
Cakelove workers pride themselves for their great customer interaction. “We engage with our employees, develop skills, empower, listen to the customers and see what the market wants. We listen and want feedback,” said Brown.
Cakelove also goes by the motto of “Nothing is fat free. Only the finest all natural ingredients.”
Brown believes the bakery needs no calorie intake charts. “We don’t need to do a calorie count,” he said, but quickly advises that there is a limit to the amount of fat people should be taking.
“Everyone should eat in moderation,” he says. “We want to see you frequently, but not everyday.”
This new trendy bakery follows the rule of simplicity. They use flavors and sequences that are familiar and many people enjoy, but add a subtle flair. “We reflect the local color and taste. A cake from Miami would be different from cake in DC,” he said.
The bakery again follows a simple layout with one large room for production and purchasing. There is only one backroom, which is the bathroom. Many other bakeries “bake one place, then ship to another; that’s bad for quality and service,” he said. “Baking on site is more exciting. We sell memories, as well as cakes.”
With the growing popularity of Cakelove, Brown started the LoveCafe directly across the street. “The building was available and it seemed logical,” he said. The mellow nonalcoholic environment is good for studying or sitting for cake and coffee, he said.
Shawn Lyles of Northwest, DC frequents the cafe. “I encourage small businesses and entrepreneurship,” said Lyles, who loves the ‘Crunchy Feet,’ a ginger and spice mini-poundcake.
