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October 13, 2007

The lease is signed

It's official, CakeLove lovers. A branch of the popular Washington-based bakery will be opening in Canton in the Can Company complex at 2400 Boston St.

"In the trapezoidal-shaped building, across from Safeway. Our door will face Boston Street," is how owner Warren Brown described it in an e-mail I got this morning. That can't be where the Outback Steakhouse is. They're still answering their phone (well, not at 6 a.m., but I got a long message in an Australian accent when I called just now) so I can't quite figure out what it will be replacing.

 

Posted by Elizabeth Large at 6:17 AM | | Comments (4)
        

Comments

I know that there are people who would question my taste buds because I think these folks have a product worth traveling for, but I welcome your updates because I am awaiting their arrival in Baltimore with bated breath!

Perhaps he means the ugly-looking building (the newest one in the complex) right at Boston St. next to the Safeway parking lot (the building with Starbucks, Cold Mountain Creamery, Radio Shack, Ritz Camera, etc.) There's been a sign on that building saying that there's one more unit available to lease.

I think the trapezoidal shaped building is the one with Cold Stone Creamery and Starbucks -- next door to the Outback and Ray Lewis BBQ.

No replacing necessary. There is one vacant spot in the Can Company's newer tin building where Starbucks is located. Sounds like they will be moving into that location, as the door faces Boston Street. It's closest to Safeway. Check out this map...it's the one labeled "Flagship Building" http://thecancompany.com/tenantMap/tenantMap.html

I live a few blocks away and am looking forward to a new dessert spot in the area -- crossing fingers for late night hours. Suddenly the Like It with one mix-in at adjacent Cold Stone Creamery doesn't sound as appealing.

Thanks!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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