Nothing says love more than cheesecake! $32 for any 9" traditional flavor. $24/dozen assorted heart minis. (Delivery, bow, and enclosure card available too!)
A huge thank you to our sponsors!
MUDDY PAWS CHEESECAKE Co., The Traveling Photo Booth, Midway Party Rental, Avant Decor, James Loney, Garon Kae Designs, Studio Laguna Photography, Mike Beltowsky, Katie Clover-Diaz, Pristine Services, and Pampered Pooch Playground.
Brave New Workshop and Muddy Paws Cheesecake combine for a Comedy and Cheesecake night. Go to their website (http://theatre.bravenewworkshop.com/BuyTickets.aspx) to reserve your discounted (just $10!) ticket and come an hour early for a free cheesecake reception.
Our 21st Annual Toys for Tots & Pets in Need Cheesecake Sampling Party! We will have full details posted soon under our community event page. If you are vendor and would like a table, please email us.
Our friends at WCCO were nice enough to add us to their list of Best Autumn Desserts In The Twin Cities! Here's what they had to say:
This cheesecake joint boasts 222 different flavors of cheesecake, but if you’re looking for something fit for the season, look no further. This spot is sure to have something to tickle your autumn taste buds. Muddy Paws features flavors for fall: candied sweet potato, white chocolate pecan, caramel apple, apple crumb, caramel apple peanut swirl, pumpkin, pumpkin New York swirl, pumpkin chocolate swirl, pumpkin pecan, pumpkin chai, pumpkin toffee and southern sweet potato. Needless to say, these cheesecakes favor pumpkins. Remember Muddy Paws when you host your next get-together or get major bonus points by bringing one of these tasty treats along to a party.
From our Kare 11 Interview during the extreme heat!
"It's like you are baking, and you are baking," she said, referring to the rising heat inside her Muddy Paws Cheesecake bakery, based in St. Louis Park. Even with the air conditioning, Cabrera's business swelters into the triple digits. She finds solace in her freezer for a few moments but reached her boiling point overnight trying to cook around 1a.m., in what was supposed to the coolest part of the day.
Tami was the featured expert of Meeting Pages Magazine!
Nothing goes over bigger or better at conventions, conferences, meetings and events than cheesecake. One of the most popular desserts around, it’s an absolute favorite for corporate gift giving as well. That’s why this month’s Ask the Expert features an inside look into cheesecake from one of the industry’s biggest superstars — Tami Cabrera ofMuddy Paws Cheesecake. This legendary expert will dish on the versatility, variety and popularity of cheesecake. Be sure to get your slice of advice on this sweet confection inThe Must-have Treat for Corporate Gatherings and Gifts.
The best...wedding cheesecakes
Swap out the floral centerpieces for table cakes from Muddy Paws Cheesecake to really please your guests. Their desserts rival the quality of New York cheesecakes, and you can choose from 222 flavors (yes, really!). Muddy Paws Cheesecake, St. Louis Park, (763) 545-7161
Tami was featured as a part of Minnesota Monthly's Women of Influence on February 14, 2012:
Tami Cabrera grew up in the restaurant industry and is the owner of Muddy Paws Cheesecake Co. After moving here from the Chicago area in 1991, Tami could not find the cheesecake she'd grown up with. After searching several years for it, she decided to make and sell her own. She rented a small hourly kitchen and within a year her business had grown enough to leave her job to take the business full-time. Today they produce some of the finest cheesecake in the nation and have won dozens of local awards. She has been featured on the Food Network, WCCO, Kare 11, Twin Cities Live, and recently was chosen to go to the White House for her work in social media. Cabrera won the Minnesota Social Media Marketer award for 2010. When she's not at the bakery, she spends time with her four small children, her three dogs, a second small business, and she volunteers at Perspectives Inc. as a guest chef. Tami also is on the Program Advisory Committee at Le Cordon Bleu.