By Nanette Light
The Norman Transcript

The newest kids on the Campus Corner block are a chef and barista duo specializing in all things cream, whipped or frosted, and the bean.

Chef Ashleigh Barnett, 27, and Barista and Manager Johnny Chappell, 27, of Crimson and Cream, 331 White St. a bakery and coffee bar near Victoria’s Pasta Shop that opened July 9 are riding on faith in the powers of sugar and caffeine to sustain a business that opened during one of the economy’s less than finest hours.

“Oh yeah, everyone thought it was a crazy idea. They thought there was no way ... but it’s where both our passions are,” said Chappell, who formerly worked in advertising until Barnett, a New York City-trained pastry chef approached him about opening the bakery.

“I’m still nervous,” he said.

So far, business as been steady said Chappell, who spent a week training in Portland prior to the opening to learn how to operate the swanky espresso machine and worked shifts with an Oklahoma City catering company to hone his skills.

The bakery has already attracted repeat customers, popping in for an Americano with an extra shot or a latte its foam artfully swirled by the baristas in a leaf, heart or tulip paired with a chocolate chip scone, slice of pumpkin bread or whoppie pie.

And there’s a burgeoning cult following for the red velvet cupcake, Chappell said, adding that the colors play off the university and bakery’s name.

Barnett can’t seem to whip them up fast enough, adding that the three batches she made in the morning on opening day sold out by the afternoon.

“That first day was the most insane day of my life,” she said, as she prepped around lunch time on Thursday to swirl the tops of the individually-wrapped red cakes with an old-fashioned cream cheese icing.

With only three employees Barnett, Chappell and Barnett’s cousin Sean Harrison, 34, also a barista the trio is clocking about 18-hour shifts.

Barnett, who worked in a Brooklyn bakery prior to moving back to Oklahoma, said she’s usually measuring and whipping around 5:30 a.m. before opening at 7 a.m. and sweeping and washing dishes until about 11:30 p.m.

“I have pains I didn’t know I could have,” Chappell said of the hours he spends on his feet.

But no one’s complaining.

“Everything about this place is very near and dear to both mine and Ashleigh’s hearts,” Chappell said. “It’s really putting yourself out there in a way you didn’t expect.”

That’s why, for this pastry shop, it’s the details that rival the competition, like the tables made from recycled bowling alley wood and chairs they scoured for from Portland to Dallas for a test-sit before buying.

“Ah yes, the Great Chair Crisis of 2010,” Barnett said.

And the hours Chappell spent sitting in a roasting house, tasting different espressos, and the caffeine-induced sleepless night that followed.

And then there’s the photo booth down the hall, where customers can snap a strip of photos for $3 and pin one of their two copies on the wall next to the bar. And the mason jars used to served iced coffees, teas and lemonade. And the stack of board games next to the couch, encouraging a friendly game of Battleship.

“This is it. This is everything,” Chappell said. “We hope it pans out for us.”