A couple of months ago, i interviewed Marlo Scott of Sweet Revenge, a bakery on Carmine in the west village that serves cupcakes and wine pairings. I was curious because she had a sign that read it served fair trade coffee. I wanted to know whether she considered using fair trade ingredients for her cupcakes: cocoa, sugar, flour, etc... or if she thought about it at all.
"No" was her reply. Mostly because of the "expense". A small business makes it more difficult. What brought her to sell fair trade coffee? I asked if she was approached by fair trade activists or wholesalers. "No". She tasted different ccffees at trade shows and thought it tasted the best.
She did convey to me that she wanted to be the ecofriendly baker in the neighborhood and showed me her ecostock: unbleached napkins, biodegradable cutlery, baking tissue by ecocraft.
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