There’s another exciting addition to the city’s pastry scene: The Underground Truffle and CraftCakesCLT have joined together in a kitchen that also serves as an art gallery and event space. Called The Lab, the new space will premiere to the public this Friday with a gallery opening.

“Esa of The Underground Truffle makes bean-to-bar chocolate and I make cakes, so we share the space equally and we have resident artists here who have their artwork up,” Brigitte Oger, owner of CraftCakesCLT, says. “We will be doing art galleries, chocolate workshops, eventually cake workshops, so basically it’s just an experimental collaborative studio.”

The Lab is at 1600 Fulton Avenue, just off of Central Avenue in Plaza Midwood. Oger bakes her cakes there in the morning, while Esa Weinreb, owner of The Underground Truffle, works on her bean-to-bar chocolate in the afternoons.

Weinreb, who has a background in interior design, created a space with an inviting room where vendors can set up during pop-ups or guests can gather during private events, with visibility into the kitchen. There are comfortable chairs and a round dining table, energized by bright colors and playful themes in the wallpaper and decor.

The space also hosts artists-in-residence, and will hold gallery opening events as they change. The first gallery opening will take place on Friday, Nov. 2, with opening artists Scott Partridge, known for his depictions of animals, and Tamara LaValla, the chocolatier behind Batch Craft. LaValla is also an artist. There will be snacks and wine, and the events are open to the public; just drop in between 6 and 9 p.m. Partridge designed the Costa Rica-inspired wallpaper decorating the space, based on images for Weinreb’s travel there.

Also in the works is a “food is art” event, as well as pop-ups where you can purchase chocolates and baked goods.

The Lab won’t be open for regular retail hours as the building doesn’t see much pedestrian traffic, but those looking to purchase truffles or cakes can arrange a time with Oger or Weinreb to stop by. They hope to gain traction by starting the pop-up retail nights. The space is also available to rent for private parties.

There’s a lot of momentum among local pastry chefs right now. Jossie Lukacik launched a business of baking classes, which sell out almost immediately. Sam Allen left her position as pastry chef at The Fig Tree to launch a trailer that will sell coffee and pastries. Restaurants are recognizing the importance of having dedicated pastry chefs. It’s a good time to love dessert. —Kristen Wile

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