Details on the social media star and over-the-top milkshake place coming to Lexington
When people started lining up for hours at a Georgetown bakery to get her Cattywampus Shakes last summer, Tia Chancellor knew she had a hit.
Now she’s bringing them to Lexington for a summer trial.
“Those milkshakes just kind of exploded and took over absolutely everything,” Chancellor said.
But last year, when the coronavirus pandemic hit, the bakery side of Chancellor’s business took a big hit. Weddings and other social occasions were suddenly postponed or downsized.
So Chancellor rolled out an idea she’d been working on for a while, really over-the-top milkshakes, with everything house made. And then they took off.
Chancellor realized that she needed more room than her tiny bakery could accommodate.
“And I wanted a space that was bigger, super welcoming, with lots of outdoor seating,” Chancellor said.
She found one at Lexington Green, where she will be opening Cattywampus Station at 161 Lexington Green Circle, in the former Jax Burgers & Brews lakeside spot. In the beginning, she will offer milkshakes and a dessert bar but hopes to expand the menu to include burgers and fries. The place will have indoor and outdoor seating.
The new restaurant be open from April to October, “and if it goes over well and we’re comfortable and confident we will continue, we’ll stay,” she said.
Don’t worry, Georgetown, her original Sweet Matriarch Bakery will stay open, with shakes. But she still plans to focus on wedding cakes and other custom cakes there.
In the meantime, Lexington’s Cattywampus Station will offer at least a dozen different milkshakes on a daily basis, with seasonal specialties such as the Girl Scout Cookie-themed ones and upcoming Easter ones.
Which will bring things full circle: She launched the shakes last year, when she posted a chocolate bunny one and a Peep-based one on social media, and fans went nuts.
Now her bakery makes hundreds of shakes a day, each taking 20 steps, and that’s after baking all the goodies in advance.
“We still make everything fresh daily,” Chancellor said. “It’s a true fresh-baked item.”
