The intriguingly named Drunk’n Baker (1 N. Main St., Smyrna, 389-6807, www.thedrunkinbaker.com) triggers your imagination before you even walk in the door. Don’t be misled, though.
While there are delectable cupcakes imbued with alcohol, there are also plenty of goods for teetotalers. The display cases at the bakery-cafe, which opened in April, are stacked with breads, cookies, muffins and croissants—all the work of pastry chef Breanne Blair, a graduate of the culinary arts program at Atlantic Cape Community College in New Jersey.
Blair and her mother, Janet Forrest, decided to open the business after Forrest moved back to Kent County following her husband’s death. “I couldn’t understand why Smyrna looked like it did when I left 25 years ago,” Forrest says. “I thought, ‘Why not open a bakery?’”
The desserts infused with liquor (less than 2 percent, Forrest says) range from Bananas Foster and White Russian cupcakes to a cake laced with Irish cream liqueur. “Breanne rarely duplicates flavors,” her mother says. “She just creates.”