Cherry Bomb Bakery, a cupcake and morning pastry shop, is getting ready to open in the former home of The Battery. Owner Colin Cunningham is a vet of Blue Ginger, Troquet, and, most recently, EVOO, where he served as sous chef. The major focus here is cupcakes, with flavors like cannoli (a chocolate-dipped vanilla cake complete with ricotta frosting), double chocolate with chocolate-covered bacon, and the titular cherry bomb. Several cupcakes will be available in gluten-free versions, and most, though not all, can be made vegan. “We want to do as many vegan options as possible,” says Cunningham, “but we’re really trying to stay away from processed foods, so for some that are really reliant on dairy, we’re not going to make a vegan version.”
Cupcakes aren’t all the only baked good on offer at Cherry Bomb, however: Cunningham is also planning cookies and morning pastries. “We want to be as innovative with our morning pastries as with our cupcakes,” Cunningham tells us. To that end, he’ll be serving up treats like barbecue butter-topped cornbread with pulled pork baked inside.
Cutesy rock and roll name: check. Gratuitous bacon: check. Lots of vegan baked goods: check. Looks like Boston has its first hipster cupcakery, a la Chicago’s Bleeding Heart Bakery and Babycakes in New York and LA. Cunningham hopes to open Cherry Bomb on May 1.