Walk into the Mall of America and your senses usually get hit by a wall of pretzel salt, perfume samples, and that weirdly specific indoor coaster grease smell. But if you head toward the North Garden, things change. The air gets lighter. It starts smelling like toasted almonds and buttercream. That is the gravitational pull of Something Sweet by Maddie Lu, a shop that has basically become a landmark for anyone in Minnesota who actually gives a damn about a good pastry.
Honestly, most mall bakeries are tragic. They serve dry cupcakes that taste like cardboard and sugar. Maddie Lu is the exception. It’s the brainchild of Maddie Carlos, who started this whole journey way back when she was just a teenager. She wasn’t just some kid with a hobby; she was a prodigy who ended up on Food Network’s Cupcake Wars and Holiday Baking Championship. You can feel that competitive, high-stakes energy in the crumb of her cakes. It’s not just "good for a mall." It’s just good. Period.
The Macaron Obsession at Something Sweet by Maddie Lu
Let’s talk about the macarons because, frankly, that’s why there is usually a line. A macaron is a fickle, annoying little cookie. If the humidity in the kitchen is off by 2%, the shells crack. If the almond flour isn't sifted perfectly, they look like the surface of the moon. At Something Sweet by Maddie Lu, the macarons are consistently smooth, with that delicate "foot" at the bottom that pastry chefs obsess over.
They don't just stick to vanilla. You’ll find flavors like Fruity Pebbles, Lavender Honey, and Salted Caramel. The shells have that specific shatter—that momentary crunch that immediately gives way to a chewy, flavorful center. It’s a texture game. Most people get it wrong by making them too crunchy or, worse, soggy. Maddie’s team keeps them in that sweet spot where the moisture from the ganache or buttercream has just barely softened the shell. It's science, really.
I’ve seen people buy a single macaron and eat it like it’s a religious experience, and then I’ve seen people walk out with boxes of 24 like they’re prepping for an apocalypse. Both are valid. The colors alone are enough to stop people in their tracks—bright teals, soft pinks, and gold-flecked whites that look more like jewelry than food.
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Beyond the Cookies: Custom Cakes and Cupcakes
While the Mall of America location is the high-traffic hub, the roots are in Coon Rapids. That’s where the heavy lifting happens. We’re talking full-scale custom cakes that look like they belong in a museum. If you’ve ever scrolled through Instagram and seen a cake that looks exactly like a designer handbag or a stack of vintage books, there’s a solid chance it came from this kitchen.
The cupcakes are a whole different beast. They aren't those giant, muffin-sized monstrosities that you need a fork and a prayer to finish. They are sized right. The frosting-to-cake ratio is actually balanced. Have you ever had a cupcake where the frosting is just a greasy pile of shortening? Yeah, you won't find that here. They use real butter. You can tell because the frosting actually melts on your tongue instead of coating the roof of your mouth in a waxy film.
- Signature Flavors: Red Velvet, Almond (a sleeper hit), and whatever seasonal madness they’ve dreamt up for the month.
- The Look: Always piped with precision. No sloppy swirls.
- The Texture: Moist. I know people hate that word, but it applies. These aren't crumbly messes.
Why the Food Network Pedigree Matters
It’s easy to dismiss "celebrity chefs," but Maddie Carlos earned her stripes. When you watch those baking shows, you see the "TV magic," but you don't always see the technical skill required to bake under those lights. That experience translated directly into the business model of Something Sweet by Maddie Lu. It’s about speed without sacrificing quality.
Running a bakery in one of the busiest malls in the world is a logistical nightmare. You have to keep the cases full, the quality high, and the staff trained to handle thousands of tourists who might not know a macaron from a macaroon (the coconut ones—huge difference, don't be that person). Maddie has managed to scale her vision without losing the boutique feel. It still feels like a neighborhood bakery, even if it’s sitting next to a massive department store.
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The Reality of the "Insta-Food" Era
We live in a world where food has to look good for a camera before it even touches a tongue. Something Sweet by Maddie Lu definitely wins the aesthetic game. The shop is bright, white, and pops with color. It’s designed for the "phone eats first" crowd. But the reason they stay in business while other trendy shops fold after six months is the flavor.
A lot of these modern bakeries are all style and no substance. They use cheap extracts and bucket-o-frosting. You can taste the artificiality. At Maddie Lu’s, when you eat a raspberry macaron, it actually tastes like a raspberry. There’s an acidity there. A brightness. It’s not just purple-colored sugar. This commitment to actual ingredients is what builds a loyal local following in the Twin Cities.
Navigating the Shop: A Pro Tip
If you’re going to the Mall of America location, go early. Especially on weekends. By 3:00 PM on a Saturday, the most popular macaron flavors are usually picked over. The "Broken Box" is the secret move. Sometimes they sell slightly cracked macarons at a discount. They taste exactly the same. They just aren't "perfect" for a photo. If you’re just there to eat, it’s the best value in the building.
Also, don't sleep on the edible cookie dough. It was a massive trend a few years ago that mostly died out, but Maddie’s version is actually edible—no raw flour risks, just pure, nostalgic bliss. It’s rich, though. Get the small size. Trust me.
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The Business of Sweetness
Maddie Lu isn't just a baker; she’s a business owner who has navigated the wild swings of the food industry. From a small shop to a massive mall presence, the growth has been intentional. This isn't a franchise. It’s a family-run operation. Maddie’s mom, Laurie, has been a huge part of the business side, proving that it takes more than just a good recipe to stay afloat. It takes grit.
They’ve expanded into wedding cakes, which is a high-stress world. One late delivery or a tilted tier can ruin a bride’s day. Their reputation in the Minnesota wedding circuit is solid because they understand the stakes. They aren't just selling cake; they’re selling the centerpiece of a major life event.
Actionable Steps for Your Visit
Don't just walk up and point at the prettiest thing. To get the most out of your experience at Something Sweet by Maddie Lu, follow this specific game plan:
- Ask about the seasonal rotation. They often have flavors that aren't on the main menu board, especially around holidays like Valentine's Day or state fair season.
- Check the Coon Rapids location for custom orders. If you need a "wow" cake for a birthday or event, the flagship store is where the design consultations happen. Give them at least two weeks' notice; they’re busy for a reason.
- The Macaron Temperature Rule. If you buy a box, don't leave them in a hot car. The ganache will melt, and the shells will get soft. Keep them cool, and if you're not eating them immediately, put them in the fridge. Just let them sit at room temperature for 10 minutes before you eat them so the flavors wake up.
- Pairing. Grab a coffee from a nearby stand. The bitterness of a black coffee or a latte cuts through the intense sweetness of the buttercream perfectly.
The Twin Cities food scene is crowded, but Maddie Lu has carved out a permanent spot. It’s about the intersection of technical French pastry skills and American "more is more" flavor profiles. Whether you’re a local or just passing through the airport and taking the light rail to the mall, it’s a stop that actually lives up to the hype. No fillers, no fakes—just high-end sugar work from a team that actually cares about the craft.