“Bakery” is sort of an anomalous word in the U.S.  It can really suggest a store that sells anything from fresh loaves, to a gamut of oven options, from savory to sweet.

So I know everyone’s been wondering what precisely will be sold at Cynthia Wong’s upcoming “bakery/dessert bar”, which will open next door to Cakes & Ale’s new location on Sycamore Walk (Yes, I just made that street name up.)

Good thing John Kessler’s got his nose to the ground and his pen to the pad!  Here’s Wong’s response during part of a short interview Kessler did with her for an up-and-coming chef’s list, put together for yesterday’s AJC…

I’ll bake croissants, sticky buns, scones and bagels fresh every morning. I’m really excited to get back to my bread-baking roots.”

Is that all? “No. I’ll make eclairs, freshly baked and filled. Buttermilk layer cakes. Chocolate bundt cakes. Oatmeal cookie and marshmallow ice cream sandwiches. Ice cream birthday cakes to order. Cake and jelly doughnuts and cupcakes — people can say both these things are “overdone, ” but to me there is no such thing, as long as it is tasty.