BabyCakes Bakery

BabyCakes NYC

BabyCakes is good for you. "In a city dominated by cupcakes overflowing with sugar, flour and butter cream, it’s easy for those with persnickety diets to feel left out. BabyCakes offers all-natural, organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs. Rest assured, all sweeteners have been chosen responsibly and used sparingly. White sugar will never be found in our bakery, nor will we ever use toxic chemical sweeteners. Instead, most products are sweetened with agave nectar—a natural syrup from a cactus which is low on the glycemia index and often a safe alternative to most non-insulin dependant diabetics. Occasionally, unprocessed and unrefined sugar is used in certain goods, although sparingly."

Erin McKenna, gorgeous at 33 years old, was diagnosed with wheat and dairy allergies in 2004. She faced what she thought was a life free of pies, cupcakes, cookies, brownies and other baked goods. She seemed to be trapped. She refused to accept such an unfavorable future. She did her research and experimented. She also became more aware of healthy eating and natural foods. She soon opened BabyCakes, an all vegan bakery also focusing on gluten and allergy friendly desserts! The bakery is well known in New York and cupcake-crazy Manhattans cherish the place. The bakeries cupcakes are frequently talked about and have been named the best in the city by New York magazine. The bakery is soon opening a shop in Los Angeles. View an Interview with Erin from Diets in Review   - Very interesting interview, telling a bit about her story and wanting to figure things out and help others.

BabyCake's cookie sandwiches look delicious! 

Babycakes also has a cookbook that shows recipes that are vegan, some gluten free, sugar free, etc. The book shares ingredients used and tips for healthy allergy friendly desserts. She gives tips for vegan/sugar free/gluten free versions of classic favorites like apple pie, blondies, red velvet cake, chocolate chip cookies, cupcakes, and more! She also explains how to dye frostings without artificial food coloring! For these recipes, specialty ingredients are required - agave nectar, xanthan gum (often used as a substitute for wheat gluten), coconut oil, and others. These items can be a bit pricey, but may be ordered easily online. 

AMAZING! I LOVE THIS VIDEO PROMOTING THEIR BOOK! 

BabyCakes, the Book of Recipes: It's Here! from BabyCakes NYC on Vimeo.



"Here's what it really takes to start your own Bakery, Wine Store, and Restaurant" - Article in NY Magazine featuring Erin McKenna


Erin on Martha Stewart - Even Erin uses applesauce to replace egg!



http://www.babycakesnyc.com/2009/11/guideposts-december-2009-issue.html

 "If you feel it in your heart, you must go for what is tugging at you." - Erin 

(Resources Babycakes.com and Publishers Weekly)