Decadent cupcakes are now tempting those planning to indulge in Fifth Street Eatery’s Southern dishes.
After closing for three days at the end of January, the restaurant has reopened with fresh decor and is now home to a second business, Fig and Bloom Cakes.
“Nothing goes better together than fried chicken and cake. It’s like comfort food perfection,” said Fig and Bloom owner Kelly Walker.
Walker previously owned Flour Sack Bakery on north Main Avenue, and she was looking to open a commercial space again when she stopped in at Fifth Street to ask Annie Drysdale about the availability of a nearby building.
The two knew each other professionally from working in the wedding industry about four years prior, and when Drysdale heard about Walker’s plan, she suggested a collaboration. But she wanted Walker to maintain her business’ identity.
“We’re both strong enough concepts independently to stand alone,” Drysdale said.
However, their offerings are complimentary and both believe in keeping their menus simple to ensure quality.
Walker’s flavors change with the seasons. For the winter she is baking chocolate blackberry port, ricotta almond rum and coconut cakes and red velvet cheesecake, among other flavors.
Walker grew up primarily in Canada but learned her craft in part from her grandmother, who was from Tennessee. When she started preparing cakes for her kids’ birthday parties, she discovered she really enjoyed it, and her business evolved from there. She closed Flour Sack Bakery a few years ago to spend more time with her three children, but in the interim she baked for friends.
She describes her style as urban, but she dips into a Southern style to compliment Drysdale’s menu.
Drysdale has been in the restaurant industry since she was 15. In Durango, she has worked at Digs Restaurant and Bar, Fired Up Pizzeria, Dalton Ranch Golf Club and Celebrations Event Co. before opening her own restaurant with her partner.
“To have a vision for yourself, you have to work for you,” she said.
Early on, after opening Fifth Street, originally known as Yardbird Eatery, she started working kitchen shifts to learn the menu, although fried chicken is still her favorite food.
In December she bought out her partner.
To make the space more modern in January, Walker and Drysdale painted the interior, the chairs and put in new lights made from industrial whisks.
“It was more farm house as opposed to Southern chic,” Drysdale said.
Drysdale rents space to Walker and she also keeps a percentage on the Fig and Bloom desserts sold on the menu at Fifth Street Eatery, Walker said.
But most everything is separate. Walker buys her own ingredients and maintains an event side of her business. She prepares cakes and cupcakes for weddings, birthdays, baby showers and other events.
Drysdale said, however, they may host some events at the restaurant.
“Our sole purpose is to help each other’s business grow,” Walker said.
An open house for Fifth Street Eatery and Fig and Boom Cakes is planned from 5:30 to 7 p.m. Wednesday at 139 East 5th St.
Appetizers and cupcake samples will be served.
mshinn@durangoherald.com
