The flower-topped cakes of a popular Oakland bakery just found a permanent home

The 1,200-square-foot space, located on the ground floor of a new development at 1919 Market

The 1,200-square-foot space, located on the ground floor of a new development at 1919 Market St., will have gorgeous, flower-adorned cakes as well as breakfast fare, pies and coffee. The goal is to open this spring.

In a city where most bakeries are takeout-only operations, Two Chicks in the Mix promises to feel unusually social thanks to seating, caffeinated beverages and, hopefully, some late-night service down the line.

“I’m excited about the seating. I feel like (elsewhere) you can only get your baked goods and turn around, or it’s a cafe where people are working,” said owner Malaka Wilson-Greene. “And I don’t want either.”

Wilson-Greene launched the online-only business in 2013 with her friend Erica Freeman, who lives in Los Angeles and is also looking for a location there. While working out of shared kitchens, their goal was to combine fresh California produce with organic ingredients and Black food culture.

Malaka Wilson-Greene of Two Chicks in the Mix frosts a petite lemon olive oil cake outside a shared kitchen in Alameda.

Celeste Noche/Special to The Chronicle 2020

They create versions of desserts they grew up eating, such as lemon cake, pound cake and pecan pie. Their lemon cake features olive oil in the batter, lemon curd between the layers and vanilla buttercream all around, while pound cake becomes the base for an elegant layer cake infused with Earl Grey tea and lavender, plus salted honey custard. The pecan pie, sold around the holidays, is less sugary than the too-sweet one in Wilson-Greene’s memories.