»SO LONG, SIS: The trademark tiny cookies turned out by Two Tarts bakers Elizabeth Beekley and Cecelia Korn at the Portland Farmers Market have become such a hit (no surprise there!) that Beekley has homed in on a storefront, even though sibling Korn is moving back to Australia. Beekley has joined forces with sales pro Anna Phelps to expand the sweet operation. She says the new duo is considering a retail/ production space at 2309 NW Kearney St., where their 900-square-foot shop would have room for special-occasion tea parties for kids and baking classes for wee ones, as well as a dedicated open kitchen. Good timing, as Two Tarts will soon be making the cookies for Cool Moon and Mio Gelato’s ice-cream sandwiches.

»HOLY CUSTARD: Coincidentally, husband-and-wife team Stuart and Ryan Spencer plan on opening Tart, a frozen-custard and yogurt shop in the same Southeast 21st Avenue and Division Street building that will house new wine cafe Avignon (the prior home to ousted Red & Black Cafe). The Spencers are planning to open the kid-friendly space in late April, making white and Mexican hot chocolate for the wee ones as well as ground-to-order Stumptown coffee on their fancy Clover machine. Ryan Stewart—a part-owner of nearby Junior’s Cafe—says the rich, velvety custard will be available in traditional chocolate and vanilla flavors. Nonfat yogurt will also be served, but over here at WW, we’re stoked to find someone’s looking away from the nonfat-yogurt craze, even if only slightly. Diet schmiet. Because everybody knows fat equals fabulous flavor, baby.