MegaMuffins CoffeeHouse and Bake Shop: Coming to Old Taylor Road Fall 2016

The new Village Station Shopping Center on Old Taylor Road will feature a wide variety of establishments within its 55,000 square feet of retail. Among them is an artisan bakery and coffeehouse, MegaMuffins, owned by chef Meg Sinervo.

Meg Sinervo, photo by Blake Belcher Photography.

Located at 3010 Old Taylor Road, MegaMuffins is set to open this fall, just in time for the football season.

The bakery’s owner, Meg Sinervo, said the bakery will offer “all kinds of muffins, croissants, scones, cupcakes, cookies and pies.”

“We will also offer many gluten-free, vegan and protein-enriched pastries,” said Sinervo. “I don’t want to leave anyone out. Those suffering from gluten allergies deserve delicious foods too. I want to cater to everyone as best I can.”

Sinervo wants to put a “huge emphasis” on local farms and other local businesses by featuring fruits, vegetables and other local products at her bakery.

“Helping out small, local businesses not only helps my local community but also helps put food on my neighbors plate. shopping local and eating local are extremely important to me,” Sinervo said.

Opening a bakery has been a lifelong dream, even though she was uncertain about it. She said, “About halfway through my culinary education I finally said ‘Why not now? Why not go for it?’ So, I am!”

Sinervo hails from a family of entrepreneurs.

She said, “Entrepreneurship runs in my family. My grandparents have run several very successful businesses. My parents have also run several successful businesses in the Oxford area. I honestly couldn’t imagine doing anything else.”

Base image, courtesy of VillageStationOxford.com. Red text added by HottyToddy.com.

The bakery’s name “MegaMuffins” comes from what her parents, Cindy Meek Brown and Richard Sinervo, called her as a kid. “I was always ‘Megamuffin’ to Mom and Dad. Some days, they still catch themselves calling me that in public.”

Now that she is opening her own bakery, her parents are as supportive as ever. She said, “The day I called each of my parents and told them I wanted to open this bakery, I got nothing but support. I think they may be more excited than I am!”

Her parents have endowed her with a knack for entrepreneurship, an affectionate name for the bakery and also her passion for food.

Sinervo said that she remembers following her father around the kitchen, asking him as many questions as she could before they sat down to eat. “He has always been encouraging of me following this passion and dream,” Sinervo said. “Baking and cooking have always been a passion of mine. I love food. All food. I will try anything at least once.”

She fell in love with baking while studying culinary arts at the Auguste Escoffier School of Culinary Arts in Austin, Texas. “Although I did not study pastry arts, specifically, I grew to really love that part of my education,” Sinervo said. “I spent a lot of time on my own reading, studying and baking just to learn more about the art.”

MegaMuffins soon to arrive at this location.

Sinervo brings remarkable talent to the new bake shop and coffeehouse. During her education in Austin, Sinervo worked alongside nationally-renowned chefs during the Chef’s Pot Luck at Willie Nelson’s Texas ranch, an exclusive VIP culinary experience with a moonlit performance by Willie Nelson himself.

“I was fortunate enough to work alongside Michel Nischan, Dean Fearing, Scott Conant, John Mitchell and Michael Chiarello,” Sinervo said. “It was amazing! I got to help with most of the dishes they prepared for the 200 lucky guests at Willie’s.”

These chefs are nothing to sneeze at. Michel Nischan is a three-time James Beard Foundation Award winner and a leader in the sustainable food movement. Dean Fearing is known as the “Father of Southwestern Cuisine,” creator of Fearing’s Restaurant at Ritz-Carlton in Dallas, Texas, and his recipes have been featured in publications from Garden & Gun to The New York Times. Scott Conant has opened restaurants L’Impero, Alto, Impero Caffè in New York City and D.O.C.G. Enoteca in Las Vegas, Nevada. Conant is a regular judge on Food Network’s Chopped. John Mitchell is a long-time member of the James Beard Foundation who also served as Chief Innovation Officer at Luvo’s Inc. Michael Chiarello is an acclaimed chef who has appeared on Iron Chef America and Top Chef, to name a few of his appearances, and has an Emmy Award-winning show Easy Entertaining with Michael Chiarello.

When asked about her favorite muffin, Meg said that changes every time she tries a new recipe. Currently, her favorite is the Snickerdoodle Muffin, but she added that she is “currently obsessed” with her new chocolate scones.

Her excitement in discussing these recipes is palatable. Pastry lovers are sure to enjoy this new bakery on the Oxford’s cuisine scene.

Callie Daniels Bryant is the senior managing editor at HottyToddy.com. She can be reached at callie.daniels@hottytoddy.com.

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