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The Journal Gazette

Wednesday, February 21, 2018 1:00 am

City to get 1st 'Wicked Good' franchise

Kimberly Dupps Truesdell | For The Journal Gazette

Wicked Good Cupcakes began with a mother-daughter team in Boston taking a cake-decorating class as a way to spend time together.

So it seems only fitting that it will be a mother-daughter team that will help the business, made famous by ABC's “Shark Tank,” grow into a franchise.

Amber Quinn and her mom, Sandi, had worked together since Amber was a teen and were looking for a “fun” business.

And, as Quinn says, you don't get more fun than cupcakes.

It's not that the pair had intended to go into a food venture – the family has owned real estate and rental properties, as well as a campground – but when Quinn ordered Wicked Good Cupcakes online, well, the rest is history.

“I knew right away, ... the minute I had the cupcakes,” says Quinn, who had ordered them for her husband's birthday. “It's the most moist, delicious, fresh cupcake I've ever had.”

She says she contacted the company immediately to see whether it had franchise opportunities. While Wicked Good Cupcakes had explored the idea several years ago, franchising had been put on hold.

Until now.

The Fort Wayne franchise of Wicked Good Cupcakes will be the first to launch. The business operation revolves around a food truck, and Quinn's truck is in the works. She anticipates it will be ready mid-March.

Quinn expects to carry no more than 18 to 22 of Wicked Good's cupcake flavors, which will be shipped ready-to-serve in glass jars from Boston. Varieties include the Chocolate Lab, chocolate cake with a chocolate ganache center and chocolate buttercream frosting; and Dark Chocolate-White Chocolate Raspberry Cupcake, chocolate cake with bittersweet chocolate ganache, white chocolate curls and raspberry frosting.

Each jar will cost $7.50, and it has the equivalent of two cupcakes. Gluten-free varieties will be available for $8.50 a jar.

Wicked Good Cupcakes was founded by Tracey Noonan and Dani Vilagie in 2011. They appeared on “Shark Tank” in 2013, and the show's Kevin O'Leary invested in the company.

Quinn anticipates that Noonan and Vilagie will be in Fort Wayne for the launch, and she has her fingers crossed that O'Leary will come, too.

A launch date will be scheduled once the truck is closer to being ready.

IPFW restaurant featuring Italian

Rustic Italian cuisine is on the menu at the spring restaurant operated by IPFW students in the Department of Hospitality and Tourism Management.

Doppio Zero is inside the Holiday Inn at IPFW and Coliseum, 4111 Paul Shaffer Drive. Students manage all aspects of the operation – décor, planning the menu, ordering supplies and generating profits.

Walk-ins are welcome, but reservations are recommended and can be made by emailing or calling 260-918-4882.

Hours will be 11:30 a.m. to 1:30 p.m. Thursdays through April 26, with the exception of March 8 because of spring break.

Scotty's launches seasonal menu

Scotty's Brewhouse recently launched a seasonal menu featuring eight items, including seafood and Greek-inspired appetizers, salad, sandwiches and entrées.

The new menu options, available until April 15, include sweet and spicy shrimp that are breaded, fried and tossed in a gochujang sauce; lobster bisque; grilled shrimp and avocado tacos; falafel wrap; and a Mess of Bluegill, a generous portion of crispy breaded bluegill fillets served with fresh lemon wedges, tartar sauce, coleslaw and fries.

The new options are available at all Scotty's Brewhouse locations in Indiana, Ohio and Illinois.

Prices range from $4 for the Lobster Bisque to $14 for the Mess of Bluegill entrée.

Around town

Old Crown Coffee Roasters, 3417 N. Anthony Blvd., will host a brunch event from 10 a.m. to 1 p.m. Sunday. Diners can build their own custom Bloody Marys and bagel sandwiches by filling out a ticket.

Wunderkammer Co., 3402 Fairfield Ave., will host a pop-up cafe from Proper Pastry from 1 to 4 p.m. Sunday. Some of the items available will be macaroons, croissants, biscotti and bear claws. Gluten-free and dairy-free items will be available.


The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8304.