Forget Gold, the Gourmet Cupcake Market Is Crashing
from The Wall Street Journal: http://online.wsj.com/article/SB1000...917117814.html
By EMILY MALTBY and SARAH E. NEEDLEMAN
The icing is coming off America's cupcake craze.
The dessert became a cultural and economic phenomenon over the last decade, with gourmet cupcake shops proliferating across the country, selling increasingly elaborate and expensive concoctions.
The craze hit a high mark in June 2011, when Crumbs Bake Shop Inc., CRMB -3.36% a New York-based chain, debuted on the Nasdaq Stock Market NDAQ -0.67% under the ticker symbol CRMB. Its creations—4" tall, with fillings such as vanilla custard, caps of butter cream cheese, and decorative flourishes like a whole cookie—can cost $4.50 each.
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After trading at more than $13 a share in mid-2011, Crumbs has sunk to $1.70. It dropped 34% last Friday, in the wake of Crumbs saying that sales for the full year would be down by 22% from earlier projections, and the stock slipped further this week.
Crumbs in part blamed store closures from Hurricane Sandy, but others say the chain is suffering from a larger problem: gourmet-cupcake burnout.
"The novelty has worn off," says Kevin Burke, managing partner of Trinity Capital LLC, a Los Angeles investment banking firm that often works in the restaurant industry.
Crumbs now has 67 locations, nearly double the number it had less than two years ago. "These are singularly focused concepts," says Darren Tristano, executive vice president at Technomic Inc., a Chicago research and consulting firm that specializes in the food industry. "You're not going to Crumbs every day."
"It's a short-term trend and we're starting to see a real saturation," he adds. "Demand is flat. And quite frankly, people can bake cupcakes."
Crumbs last week warned that it now expects 2013 sales to reach about $57 million, sharply off its previous estimate of $73 million.
Husband-and-wife entrepreneurs Jason and Mia Bauer opened the first Crumbs bakery in 2003 on Manhattan's Upper West Side. Today, the company, which also sells $42 "colossal" cupcakes that serve six to eight, is one of the largest players in the gourmet-cupcake industry, with locations in at least 10 states and the District of Columbia.
Crumbs went public in June 2011 after a shell company bought it. The buyer, 57th Street General Acquisition Corp., had raised money the previous year for its Crumbs purchase. 57th Street changed its name to Crumbs Bake Shop shortly after the merger.
Some investors appear to have been spooked when Crumbs last week disclosed it had to raise $10 million in financing. Crumbs recently signed a term sheet to sell not less than $10 million in convertible promissory notes to a company controlled by the family of Michael Serruya, a Canadian entrepreneur and co-founder of Yogen Fruz, a chain of 1,300 frozen yogurt stores in 35 countries.
Mr. Serruya disputes the notion that gourmet cupcakes are losing their appeal. "I don't believe that for a second," he said. "This category isn't going away, the category is here to stay. We wouldn't have committed our money to this deal, if we believed otherwise."
The transaction "will give us the money to execute our plans to move into the suburban mall arena where we have experienced growth," said Julian Geiger, president and CEO of Crumbs. "The decreases in business are in the metro markets where the stores have existed for quite a while."
As a business, making cupcakes has a relatively low barrier to entry and the field has become saturated with competitors, including individual bakeries, chains and grocery stores. Gigi's Cupcakes USA, based in Nashville, Tenn., has opened 85 stores in 23 states since 2008 through its franchising system.
Crumbs rivals include people like Cynthia Hankerson, owner of the three-year-old Cupcake Salon in Jersey City, N.J. Sales at her bakery cafe are slipping and she said she suspects the cupcake fad may be waning. Last year, a typical Saturday brought in an average of $600 to $700 in sales for her signature cupcakes, which come in flavors like pistachio, amaretto vanilla and strawberry banana. But now "we're lucky if we get $300," she says. "People get tired of things," the 42-year-old adds.
Even so, at least two other specialty cupcake businesses have opened up in her area within the past year, selling cupcakes at higher prices. "It's very competitive," she says.
Demand for gourmet cupcakes exploded in the early 2000s after Magnolia Bakery, another popular New York cupcake chain, was featured in the HBO series "Sex and the City." The sweet treats have since become central characters in TV shows like the Food Network's "Cupcake Wars" and TLC's "DC Cupcakes."
Magnolia, now with seven stores in urban areas of North America and four overseas, remains consistently profitable through "close attention to managing expenses," according to Sara Gramling, a spokeswoman. Sales are up over last year, she said, though she declined to say by how much. Less than half of sales at the closely held company are cupcakes, which cost up to $3.50 each. The remainder are desserts such as cheesecakes, pies and pudding.
In the Crumbs earnings report last week, Mr. Geiger said the Sandy-related closures cost the company $700,000 in lost sales in the last quarter of 2012. Crumbs also indicated that certain locations "incapable of reaching acceptable levels of financial performance" would need to close. The report didn't specify how many might close.
Jiordan Castle, a former Crumbs assistant manager, says the New York outlet where she worked from 2009 to 2010 was "pretty disorderly." While the company says its cupcakes are baked fresh daily, "it doesn't mean the cupcake you're eating was made that day," the 22-year-old says.
Crumbs' Mr. Geiger said, "I dispute the allegation that the cupcakes are not sold fresh."
Crumbs perhaps grew too fast into suburban markets that couldn't support the brand, suggests John Gordon, principal at Pacific Management Consulting Group, a restaurant-industry analysis firm. "There are only 15 to 20 metro areas in the country where it would work," he says of the gourmet concept. "There is only so large of a market."
Magnolia Bakery was featured in the HBO series "Sex and the City." An earlier version of this article incorrectly called the series "Sex in the City."
A version of this article appeared April 17, 2013, on page B1 in the U.S. edition of The Wall Street Journal, with the headline: Forget Gold, It's Cupcakes That Are Off Their Highs.
My opinion: it might be larger problems with the economy and lack of consumer confidence in general/cutting back, rather than market saturation per se. But market saturation for cupcakeries is a possibility.
Market saturation, sure, but I don't think we need to worry about cupcakes going away anytime soon. Maybe some cupcake shops will get pushed out of the market, leaving only the better cupcakes. But cupcakes will always have a place at the table.
Cupcake crashes on Wall St., rises on Main St.
From the LifeInc. segment of the Today show: http://lifeinc.today.com/_news/2013/...n-main-st?lite
Cupcake crashes on Wall St., rises on Main St.
Matthew Mead / AP
By Amy Langfield, TODAY contributor
Don’t worry, you have not eaten your last cupcake.
Although Wall Street has declared the crash of the cupcake, it’s not over on Main Street. What is waning is the over-marketed, mass-produced, lesser-quality cupcakes that helped saturate the market and cooked-up some eye-rolling gimmicks, food trend experts say.
“No more meatloaf cupcakes,” pleaded chef Melissa Trimmer, the lead pastry chef instructor at Le Cordon Bleu Chicago.
Many argue that the crashing of Crumbs stock price is not a bellwether for the entire cupcake market, especially small, quality bakeries that make more than one product.
Crumbs Bake Shop, Inc., which makes cupcakes and colossal cupcakes, closed Monday at $1.29 on Nasdaq. When it started trading in June 2011, its price climbed as high as $13.30 per share, with a market value of $58.9 million.
Maybe early investors should have talked to Georgette Blau, president of On Location Tours, who said the cupcake frenzy was already dipping among the tourists flocking to her “Sex and the City” tours. The HBO show helped launch the craze years earlier with Magnolia Bakery as the lead beneficiary. Then, her tourists demanded their cupcakes come from Magnolia. Now: “They don’t care,” Blau said.
The decline started shortly after the release of “Sex and the City 2,” Blau said. That was May 2010.
The $250 million cupcake market ranks high among the biggest snack trends of the past decade, according to Technomic, Inc., a research and consulting firm that specializes in the food industry. Cupcakes were the latest Krispy Kreme donut, (which are still big internationally) and frozen yogurt, (which had its first moment in the 1980s and is back now.)
The end of a trend is not a bad thing, according to even some of the cupcake fans.
“It kind of brought back the corner bakery,” said Thomas Vaccaro, the dean of baking and pastry arts at Culinary Institute of America in Hyde Park, N.Y. “Now all of these bakeries are sustaining themselves.”
The key, he said, is to make a good quality product and diversify. One of the legacies of the cupcake trend, he said, is that consumers are conditioned to look for an attractive, high-quality, sweet treat in a smaller portion size.
“I saw a lot of consumers trying new things they wouldn’t have tried before because they were in cupcake form,” Vaccaro said.
Allison Robicelli is among the small bakers who got a giant boost from the cupcake craze but all along has offered other classic American desserts such as whoopee pies, brownies, cookies and pound cakes. Based in Brooklyn, the Robicelli's business she runs with her husband has grown more than 150 percent for each of the past five years, she said.
The cupcake backlash, she said, was mainly the fault of a sustained media frenzy and big corporate interests trying to apply a fast-food model.
While some small bakers such as Robicelli's are still growing, many smaller markets are seeing a cupcake boom. “There are still cities where cupcake shops are opening and doing quite well,” said Mary Chapman, the director of product innovation at Technomic.
Indeed, while Crumbs and other cupcakeries are contracting in some markets, they are expanding in others.
“The current love of high-end cupcakes that began in urban markets on the East and West Coasts is now spreading across America. Malls present a new world of opportunity – in the past two weeks, we opened new locations in key malls in Cherry Hill, N.J. and Lancaster, PA,” Julian R. Geiger, Crumbs president and CEO, said in a statement to TODAY.com.
As for the next trend, no one knows for certain, but just about everyone is willing to guess. Options thrown about include macarons, pie, chocolate-covered bacon, cream puffs, eclairs, churros, hot chocolate, Italian ices, Madeleines, waffles, soft pretzels and Financiers. Healthier (even if that means just in portion size,) gluten-free and vegan offerings are also on the rise.
And there are still some who see cupcakes as the next cupcake. “It’s not really going away,” said Stephen Zagor, the dean of culinary business and industry studies at the Institute of Culinary Education in New York City. “It’s just sort of moderated.”