Let your inner cupcake decorating diva out and enjoy a birthday party for 10 decorating cupcakes in the chef's kitchen at Ladybugg Bakery!

After your cupcakes are decorated, celebrate by enjoying them with a fancy tea party!

Ladybugg Bakery serves yummy desserts to Memphis and North Mississippi. Let them satisfy your sweet tooth.

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Ladybugg Bakery takes the concept of a family business to a new level: Heather Bugg, her mother Valerie, and her sister Chelsea form the team that brings Ladybugg's signature banana bread, cupcakes, scones, cookies, muffins, and cakes to shops around town. (Heather's 17-month-old triplets make up the supportive B-team.) From their commercial kitchen on South Main, Heather and her crew prepare baked goods to stock Miss Cordelia's, Otherlands, Poplar Perk'N, and Trolley Stop Market, as well as cookie dough, ginger snaps, and brownies for the two YoLo locations. In fact, upstart sensation YoLo has been one of Heather's biggest customers. "They're going through almost 100 pounds of cookie dough a week," Heather says.

Heather started cooking at a young age and attended Culinary Institute LeNôtre in Houston where she specialized in pastries. She then returned to Memphis and ran her own baking business, Sugar Shack, and focused on wedding and birthday cakes and breads for Otherlands. She also worked as a pastry chef in a number of area restaurants, such as Yia Yia's, Wally Joe, and the Inn at Hunt Phelan. It was at Hunt Phelan that Heather met Mike and Debbie Rose (founder of Mrs. Fields Cookies). After preparing breakfast for the couple, Heather was offered a position as the Roses' personal chef. "I worked for them up until the time I went into the hospital with the triplets," Heather says.

When she left the hospital with three new additions to the household, working at all was a stretch for Heather and working alone was out of the question. That's when she and her mother decided to collaborate and turn Sugar Shack into Ladybugg Bakery. With Heather's 18-year-old sister Chelsea as resident babysitter, the mother-daughter duo has cranked up a small baking business since they first secured their kitchen in March.

Ladybugg aims to continue expanding their presence in local groceries and shops. "We're working really hard to get into Whole Foods," Valerie says. "That's our next step." Then they'd like to find some retail space and operate a storefront bakery. They're also in the process of getting Project Green Fork-certified and in the meantime are using cage-free eggs and whole-wheat flour as much as possible. Vegans will be happy to know that Ladybugg also has a line of vegan baked goods, and Heather is perfecting her vegan wedding cake for an upcoming ceremony. Other treats include carrot cake, strawberry cake, and a unique chai cake with brown-butter frosting.

On top of filling orders and tending to triplets, the Buggs have been particularly busy lately. Last week, Heather traveled to Nashville for the live casting call for The Next Food Network Star. She laughs and points out that, strangely enough, TLC is currently airing a show about a baker with triplets called The Bakery Bunch. But perhaps there's room for a baking mother of triplets on the Food Network?" Article from The Memphis Flyer - September 10, 2010.