Dessert is the favorite part of any kid's meal, but Toni Chiappetta took it to extremes. As a child, she would bake her own cakes and sneak bites of the pies at her parents' luncheonette. She learned her earliest techniques from her mother, but went on to study at the Cambridge School of Culinary Arts and bake for several prominent restaurants. Eventually, this path led Toni back to the small kitchen in her apartment, where she baked in an oven no larger than a breadbox. As she delivered her sweet samples to local distributors, her talent quickly propelled her into a full-size professional kitchen and then to the current home of Sweetie Pies inside the Hatt Building. She still oversees her bakery's operations today, but leaves much of the day-to-day business in the hands of her small-but-capable staff.
In an onsite caf?, Toni's crew creates savory tarts, paninis, and wraps, as well as individual-size pastries and cakes. Inside the bakery, they churn out cookies in mouthwatering combinations of chocolate cherry and oat coconut walnut. They also fill 10-inch pie crusts with blends of apples, peaches, and berries?nabbing the attention of Food & Wine magazine and Rachael Ray, who ranked the bakery's pumpkin pie No. 1 of the season in 2008. To commemorate nuptials, the staff builds two- and three-layer custom cakes in flavors such as chocolate fudge and carrot and adds ornate decorations and edible cue cards for best-man speeches.
The culinary artisans at Polly Ann Bakery enchant epicureans with cupcakes and impressive cakes for weddings, anniversaries, and other special events. Bakers whip local eggs and creamery butter and spike them with cupcake-sized flavor including traditional vanilla, german chocolate, and carrot cake, which arrive adorned with fluffy buttercream frosting.
Stephanie Kisak Tyson rekindled her life-long love for baking years ago when she began whipping up peanut butter treats for her old banking job's charity event. After rediscovering this passion for creating handmade baked goods, Stephanie founded her own company, A Piece of Cake and Confections, where she makes a living with toothsome creations such as baklava, gourmet cookies, and specialty cakes. In addition to supplying family dinners and birthday parties with fresh egg-nog pies, chocolate truffles, and cupcakes, A Piece of Cake instills the love of baking to its customers with plenty of hands-on cooking classes.
Encorecake's bakers turn dessert into an art form. In a kitchen filled with the smells of fresh baked treats, they craft colorful cakes and cupcakes covered in fluffy frosting, in unusual flavors ranging from green tea and s'mores to jellybean and German chocolate. Ovens churn out French macaroons and warm cookies each morning, perfect for pairing with their freshly grounded coffee or Thai tea with boba. Customers can also request made-to-order 8-inch cakes layered with buttercream or chocolate, commission a customized multi-tier cake for a wedding, or project a hologram request for a 3D cake for a birthday celebration.
Sinful Bliss Cupcakes' swirly crowns of frosting rest on cushy thrones that flaunt their royalty in a wide range of flavors, from the stately red velvet to exotic Caribbean and coconut creations. Shop owner Tammie Parnell cultivates bite-size bliss with a gardener’s care, fertilizing her cupcake vines with rainbow sprinkles and plucking off miniatures to sell singly ($2) or in bushels of a dozen ($19). Regular-size cupcakes ($3.25 each; $29/dozen) team up with their diminutive brethren to fill the shop’s air with the scent of chocolate, raspberries, and peanut butter. Classic flavors such as vanilla, carrot cake, and rich, gluten-free chocolate provide pillows for nostalgic reveries, and a mini peanut-butter cup perches jauntily atop the chocolate-peanut-butter cupcake like the top hat on a master chef's head.
The husband-and-wife team at Shaadzee Bakery Bistro sates hearty appetites with a Mediterranean- and French-inspired menu of dishes made with fresh, local ingredients. Morning diners can wake up with a quiche of the day served with a cup of fresh fruit ($9.45), or reenact historical sieges with a small battlecade of french toast under attack by caramel apples, raisins and walnuts ($9.95). For lunch, chicken kebabs cozy up to romaine, feta, tomatoes, and cucumbers in the persian chicken kebab salad ($11.95); vegetarians can nosh on a plate of the frittata-like kookoo sabzi ($9.95). Shaadzee's fresh selection of baked goods ise crafted fresh daily from top-flight ingredients.