Dentist's Daughter Celebrates Sweets

Kara Haspel Lind is wowing Napa at the with her delectable confections at . The colorful storefront lures you in and once at the counter, it's truly a feast for the eyes. But don’t stop there—she doesn't, with a mobile "KaraVan" that travels to local events and festivals.

Kara’s passion for pastry motivated her to leave her job as an advertising sales executive and enroll in pastry school. Napa residents and tourists alike are glad she did.

With six stores throughout the Bay Area, her cupcakes are satisfying consumers and communities alike. In 2011 the corporation donated more than 275,000 cupcakes to various organizations.                     

Julie: Your father was a dentist. Did you have to hide Hostess Twinkies under your bed?                 

Kara: We did hide them in the pantry. 

Julie: Do you remember the first thing you ever baked?

Kara: No, but it was with my Easy-Bake oven!

Julie: That brings back memories. And the passion grew?

Kara: I was drawn to pastry for its sense of color and style, merging my love for sweets with my background in fashion. From there I found baking to be a creative outlet.

Julie: Do you have children you deprive of sweets?

Kara: A 4-year-old daughter. I don’t take her into the bakery often, for fear she will always want more. She eats about one or two mini cupcakes a week.

Julie: How much time do you personally spend at the Oxbow location?

Kara: I’m here once a week for half a day or so. I love the community feel and artisan retailers. It’s part work and part fun to be at Oxbow.

Julie: What makes this store different from the others?

Kara: Our Oxbow bakery has an open kitchen look and feel to it. The consumer and our bakery can connect with ease in this environment.

Julie: What inspired you to open shop in Napa?

Kara: I loved what Oxbow represents. Local, sustainable- everything we strive for and do. It was a logical connection.

Julie: If I were an Oxbow employee, I'd be in trouble.

Kara: And employees here get a 10% discount.

Julie: Where are your cupcakes baked?

Kara: Onsite at our bakery, fresh throughout the day.                  

Julie: You use local ingredients.

Kara: Yes! Our local suppliers include Petaluma Farm Fresh Pullett Eggs, Clover Dairy, and Giustos Flour. And our salt comes from the Bay water from San Francisco.

Julie: What’s the most important thing you learned in pastry school?

Kara: Stay true to artisan product and design. Never take shortcuts.

Julie: How crucial is customer service in your world?

Kara: Our mission is to make the planet a little bit sweeter by creating celebratory moments with each cupcake we serve.

Julie: What would you say about your cupcakes to health conscious people who avoid sweets?

Kara: Indulge, life is short. We offer glutten-free and hope to have Vegan soon. But you might want to try a mini-cupcake.

Julie: How involved are you in the creative process?

Kara: I am the creative process- haha. Actually, I work with my pastry chefs to design and implement new flavors and ideas.

Julie: How many cupcakes do you eat a day?

Kara: Only a mini or two a week- for taste testing, of course.