Gallery: INTERVIEW: We Talk to Massimo LoBuglio About Sustainable Build...

There are lots of ways to make green design enticing for people who are just being introduced to it, but we think we've found a method that takes the cake - the cupcake, that is. Situated on a trendy SoHo, NY street corner, the Little Cupcake Bakeshop is a beautifully renovated space that serves up a little taste of Americana with their sweet treats. Behind the nostalgic checkerboard floors, ceramic marble counter tops, wooden book shelves and pastel palette, many serious green considerations from energy saving technologies to recycled materials went into building the charming shoppe. We caught up with Little Cupcake Bakeshop partner Massimo LoBuglio to pick his brain about everything from the inspiration behind the store's design to how the original LCB (in Bay Ridge, Brooklyn) is able to save $20,000 (yes, $20 Gs!) just by being green.

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  1. Joe Vecchio January 13, 2011 at 9:30 am

    Thanks for all the positive feedback on the design of the space. This was an incredible project to work on with the Little Cupcake team. I have to commend these guys for being truly committed to green design as well as carbon neutral. They maintained throughout the design build process the need for materials and systems to be in line with the highest environment standards while staying true to their brands esthetic.

  2. natalie.t December 6, 2010 at 5:03 pm

    The building looks fabulous! What great engineering!

    But I also have the same question as Analily. Is the food ‘as green as’ the building?

  3. Analily December 6, 2010 at 4:41 pm

    Love the idea of a green building,in my opinion the engineer, architect and designer used most environmentally friendly resources cleverly. How “green” is the food? Is it organic, how long do ingredients travel to get there?
    Great job in the building.

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