Cake Byte: CakeSpy Coming to Chicago for the Renegade Craft Fair, September 10 and 11, 2011
Monday, September 5, 2011 
Get excited, Chicago. Get VERY excited. For a few reasons.
For one thing, I'm coming your way for the Renegade Craft Fair next weekend, September 10 and 11! And I will have onesies, socks, original art, prints, and a ton of cards (among other products) to sell to you. Oh, and--just saying--I'll have my book, too. And I will totally sign it for you, after you pay for it.
You'll find me and my crafty BFF AbbeyChristine cute-ing it up at the fair...come say hi!
But before the Renegade Craft fair, there's also a totally sweet event on September 9 at Busy Beaver Buttons: the Superhero Button Release Party. I designed some buttons for the series! Read more about my button designs here.
For details on the Renegade Craft Fair, visit the official site! But I'll tell you right now, it's both days next weekend, September 10 and 11, 2011, from 11-7 both days.
But wait, there's more! I will be staying a day or two extra in the Chicagoland area so that I can do a mural at Bleeding Heart Bakery! Yeah! (as you know, I have done murals in Minneapolis and Seattle!)
Oh, and did I mention the most important part? I will actually be driving to the fair from Seattle...making a pastry road trip of the journey! Look out for updates on sweets from Idaho, Montana, Wyoming, the Dakotas, Minnesota and more while I work my way over to Chicago! And of course, feel free to pass on any suggestions along the way.
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Reader Comments (1)
While you're in the Chicago area, I think that you might enjoy a stop by Rose's Bakery in Evanston (northern suburb of Chicago). It's the largest and most startlingly complex bakery I've been to that is a dedicated gluten-free facility, and it has on offer a large array of baked goods that rival normal baked delights in taste and texture. Given that gluten free baking is so much more complex, it's fun to visit here to marvel at how Rose manages to make a croissant that really looks and tastes like a normal croissant. Anyway, highly recommended.
Cheers,
Kai