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Inspired by classic French pastry and retro American charm, The Bumblebee is a whimsical food truck offering seasonal sweets made with local ingredients. A fun, tasty, and unique dessert adventure - let’s get The Bumblebee buzzin’!
When I was planning my wedding a year ago, I would have loved to hire an adorable pastry truck to serve desserts, but I couldn’t quite find the right one. I wanted something that offered an assortment of treats from a dainty and charming vehicle. And while Denver has trucks that are cute, and trucks with a varied menu, there aren’t any trucks that have both. In fact, there aren’t that many pastry trucks to choose from at all.
With my love of classic American desserts and my background in classical French pastry techniques, I knew I could bring this dream to life. I have found endless inspiration in the idea of wholesome elegance, and the positive feedback about my desserts has only amplified my passion for it - I want to share my sweets with people! I want to bring joy to people and inspire them with my food...
… and so The Bumblebee was born!
The Truck.Gourmet food trucks need to be eye catching, unique, and appealing. They should encourage people to come up and check things out. People don’t just want fun and delicious desserts; they want them from a cute pastry truck! Luckily, I was able to find the perfect girl for the job!
Blending my love of heirloom recipes (especially those from the 1940s, ‘50s, and ‘60s) with traditional French techniques, I create desserts that are both familiar and new.
The Bumblebee will serve an assortment of seasonal breakfast and dessert pastries, with a focus on using the freshest local ingredients. We are proud to use pasture raised eggs from Cottonwood Creek Farms, and local milk from Farmer’s All Natural Milk. The menu will change with the seasons to keep with what is fresh, tasty, and festive. With Palisade peaches in the summer, pumpkin in the fall, nut tarts in the winter, and fresh berries in the spring, there will always be something to look forward to at The Bumblebee.
Here’s a sneak peek at our opening menu!
The Bumblebee Truck Makeover.
- Stainless steel lining
- Refrigeration units and installation
- Service counter/window
- Dry storage installation
- Hand sink and water system
- Vinyl decals
Join me in getting this bumblebee buzzin’! This is an all or nothing project, so we must reach our goal of $18,000. All the money donated will go towards retrofitting and customizing both the interior and exterior of The Bumblebee as well as the first three months of food supply costs.
For the next few months, I am working hard to get the truck on the road. I’ve taken what I learned in France as well as my experience in professional kitchens and applied it to my recipes as I’ve experimented and tested these past months. By sharing my process through Instagram, Twitter, and Facebook, I have already grown a community of followers.I am so excited to introduce you to The Bumblebee. The more people I meet in the business, the more I hear how much Denver needs a dessert truck like this. With your support, and the support of my friends, family, and peers within the community, I am confident that she will exceed your expectations.
We’ve got lots of fun rewards for your support in getting The Bumblebee buzzin’!
I grew up in the San Francisco Bay Area baking for myself, neighbors, friends and family. I came to Colorado to attend college at CU Boulder where I met my wonderful husband, Grant. After graduating, I realized that I wanted to continue with my passion in baking and pastry.
I moved to Denver and began working at the Denver Bread Company. I learned a lot about how to run a kitchen, work efficiently, and make delicious bread while having an amazing time doing it.
Wanting to grow my skills in pastry, I decided to study abroad in France, where I attended an extensive pastry program in a small town outside Lyon, and then interned at a pastry shop in Paris. Not only did I learn invaluable skills in the art of traditional French pastry, but I also made a close knit group of friends who shared my interests and encouraged me to follow my passion.
After returning from Paris I worked as a pastry cook at D Bar and discovered my love for sharing pastries with people face to face. It is there that I gained the confidence to pursue my own venture, and with the support of my husband, began working on The Bumblebee.
I would like to thank everyone who has supported me, supported my passion, and taken a few bites along the way. My mother, who taught me how to bake and how much fun it can be. My sisters, who have always fueled my love for baking and demanded immediate sharing. To my husband, who has encouraged me to follow my dream. And to all my friends and family who have shared in this lifetime process of mine and who have contributed greatly to the excitement. I know I would not be here if it was not for all of you. And last but certainly not least, to YOU for coming to this page and reading my story!
Risks and challenges
Risks & Challenges
Any food establishment has its challenges, and food trucks are no exception, but with my restaurant, patisserie and bakery experience, I have learned how to work in a professional kitchen and how a successful kitchen is run, what works in Denver and what doesn’t. I have no doubt that, with the help of the food community (both truck and otherwise) and the support of family and friends, The Bumblebee will overcome any challenge.
The truck itself has been taken impeccable care of. I had it inspected numerous times prior to purchasing it, and every mechanic that has seen it gushes at how clean and well maintained it is. Though The Bumblebee may have some years on her, with the great care she has received and will continue to receive, I am confident that she will see many many more.Learn about accountability on Kickstarter
- (30 days)