Style Weekly dines at Shyndigz

Let them eat cake.

August 27, 2014; 9:15 AM • by Richard Hayes

This will be news to nobody. Someone went into Shyndigz and really, really liked the desserts. The only complaint I’ve seen is the wait at times.

Here is Style Weekly’s review.

Richmond put its collective stamp of approval on the salted chocolate caramel cake ($6.99) at Broad Appétit in 2012, and it remains Shyndigz’s No. 1 seller. Deservedly so, because the dark layers, finished with chocolate icing, sea salt and caramel sauce, exemplify what a memorable slice of cake should be: a marriage of flavors resulting in moist, rich satisfaction. Ditto for the fresh fruit cake ($7.49) — less flashy perhaps, but every bit as titillating, with chunks of blackberry, kiwi, strawberry and pineapple adrift in cream cheese icing over vanilla cake.

Image: Shyndigz