Following the closing of Mega Maki in July, Velvet Freeze owner Karel Blaas knew that he wanted to keep the prime location he had shared with the carry-out sushi business.

The two businesses co-operated in a single storefront at 10 N. Front St. for about six months before Mega Maki decided to close its portion of the space.

Knowing that his overhead costs were going to increase without the presence of Mega Maki, Blaas had to find a way to make his business less seasonal and increase his year-round profits. The restaurant will now offer hot dogs and beer brats on the savory side and -- for those with a sweet tooth -- cupcakes from Coastal Cupcakes to go along with his ice cream. 

Blaas is serving Hofmann’s German franks and brats with homemade toppings such as Texas Hot Chili, Pickle and Red Pepper Relish and Pineapple Slaw.

The brats are steeped in a Polish pilsner and topped with sauerkraut and spicy mustard. The Carolina Slaw Dog features both chili and slaw. Blaas hopes to carry additional locally produced sausages in the near future and pair them with a variety of homemade toppings.

Coastal Cupcakes will provide its seven everyday cupcakes such as Flip Flop Chocolate, Cabana Coconut and Key Lime Krazy, as well as seasonal special flavors such as Chocolate Pumpkin and Apple Cider for the fall.

“It really is the perfect spot on Front Street to get your sweet fix,” Coastal Cupcakes owner Kristen Spetrino said. “What could be better than ice cream and cupcakes? There’s something for everyone who’s looking for something sweet.”

Blaas will still focus on creating homemade ice cream and Italian ice. He feels that using just three or four high-quality ingredients in each recipe yields the best product.

“I like to keep it simple so the flavors really shine,” Blaas said. “Ice cream is an incredible medium for flavor; the butterfat carries flavor like nothing else I’ve ever experienced.”

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