After building up a massive following for his cheesecakes in Jackson, Miss., pastry chef Mitchell Moore sold his two bakeries and moved his family to Baton Rouge to be closer to his wife’s side of the family. But now, Moore is preparing to bring back his famous creations in the form of the Cheesecake Lab. Set to open in September at 7970 Jefferson Hwy. in Baton Rouge, the Cheesecake Lab will allow guests to choose between two categories of miniature, from-scratch cheesecakes: the bakery’s original creations and plain cheesecakes that guests can customize with various toppings and sauces.
Moore recently told What Now New Orleans that he developed both his cheesecake recipes and processes while working full-time as a wholesaler in Jackson.
“Obviously, if you’re making 20 cheesecakes a day, you’re learning as you go,” he said. “I learned a lot, and it was a great education.”
Guests at the Cheesecake Lab will be able to order cheesecakes at two different kiosks. Original creations include a banana pudding and an apple streusel cheesecake. Those who want to customize plain mini cheesecakes can watch workers as they add toppings and drizzle sauces of their choice. Only cheesecakes will be available, and there won’t be any drink options at first. Moore said the bakery may eventually offer water and soft drinks in cans and bottles.
“There is a coffee shop directly in front of me in the parking lot, and I’m not a big competition, cut-throat capitalist guy,” Moore said. “I’m more of a, ‘Hey, I’m doing cheesecake. You do coffee, and let’s both do fine,’ kind of guy.”
“It’ll be a pretty quick operation,” he added. “People aren’t going to be waiting around too long, and they will have a from-scratch cheesecake that would normally take them two-and-a-half hours to bake and two hours to chill.”
Moore said he has plans to franchise the Cheesecake Lab concept after working out the kinks with the first location. He said he is in talks to add two more locations, which could be open in about 18 months.
