Sugar Yummy Mama: Another Food Truck Enters the Scene, and This Time it's a Van
Courtesy of Sugar Yummy Mama
If your sweet tooth is aching again, it's because you're sensing the debut of a new food truck, one that will do just the trick to ease the pain. This week, Sugar Yummy Mama enters the blossoming Miami food truck scene, offering high quality cake balls, cupcakes, and shooters to South Florida's eaters.
Sugar Yummy Mama's gives you a way to eat emotionally and practically. The image is "cute, clean, chic, and current." According to owner Giselle Pinto, the reason she started driving around sweets is, "because I love desserts." She got the idea to start her own truck from living in Austin, Texas, where food trucks are big business.
Pinto plans on also serving the Aventura, Fort Lauderdale, and Orlando areas with her mobile treats. This vehicle isn't exactly your typical food truck, it's actually a van, which makes it easier to navigate the streets of Dade. Pinto says, "The van is literally an insulated box; inside the van is aluminum wrap so it keeps all goodies fresh and not extremely cold to the point that damage the beauty of the chocolate for the cake balls, or the frost for the cupcakes. We want to keep them as fresh as possible."
The prices are low. A scrumptious cake ball will run you only $1.75 and a cake pop (cake in an ice cream cone) is only $2. Environmentally conscious, there are even organic cake balls available for sale (one box is $8.50). They're currently working on additional items like strawberry shooters and even vegan options for those turned off by eggs.
As far as whose making the desserts, Pinto has an exclusive pool of pastry chefs who prepare the goodies to meet her high standards. Sugar Yummy Mama also caters parties and special visits can be requested. Follow its whereabouts on Twitter and Facebook. Stay tuned into Short Order to hear when the truck actually debuts.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.