12/8/2023 0 Comments Bread and beyond cakes![]() With the NYC renovation complete, McKenna has a moment to reflect on her journey of self-discovery and personal growth in the context of her sweet vegan business. Inspiration and innovation come naturally.” “The bakery is like a living art project to me and it’s so beautiful. “I think the trick is staying fully immersed and infatuated with the process,” McKenna says. ![]() While the bakery, initially called “Babycakes,” went through many iterations throughout the years, the goal remained the same: make beautiful, edible art that is inclusive and kind. “So yes, a lot of competition has come and gone but we’re still here.” “Everyone has a unique vision which creates magic when you stick to it,” McKenna says. In the last 18 years, vegan baked goods have permeated the food industry, with independent bakeries and chains (like the Cinnaholic franchise) spreading nationwide. As for innovation, she never really felt the pressure of competition. McKenna spent the initial five years educating people about vegan and gluten-free alternatives through media appearances and cookbooks. “Back in 2005 you could find vegan desserts, but they’d have gluten or gluten-free desserts that had eggs,” she explains. When McKenna launched her bakery, vegan and gluten-free desserts were anomalies in the marketplace. Two decades of vegan and gluten-free baking In 2023, the evolution continues with a new look that takes vintage men’s shirts and reimagines them into work dresses and shirts-an added sustainability bonus. Throughout the years, the bakery’s aesthetic-which is always colorful, vibrant, and inviting-has evolved in many ways, including the uniforms worn by staff. “The menu remains the same and we’ll be adding special fall options like pumpkin spice doughnuts, pumpkin bread, and more once we get into September,” McKenna explains. There are cinnamon rolls and cookie sandwiches brownie bites and crumb cakes and a savory-leaning menu with jalapeño cheddar biscuits and morning bagels.Īnd more is on the way. Old favorites have returned, including salted caramel, cinnamon sugar, and vanilla-dipped doughnuts brownie, mint, and mocha cupcakes and iced lemon and banana chocolate tea cakes. In mid-August, the bakery reopened as a revitalized space with the same core offerings and a dash of seasonal flair. “The entire store was feeling like it was a shadow of itself,” she said. This summer, McKenna chose to temporarily close the Broome Street bakery because, after 18 years in operation, the flagship location desperately needed a refresh.Īccording to McKenna, the place was “run down beyond repair,” with a slew of issues ranging from broken air conditioning to failing refrigeration systems. Now, on the heels of a massive remodel of her original NYC bakery, she looks back on the highs, the lows, and what’s in store for the future of vegan baking. When Erin McKenna first opened her bakery on Broome Street in New York City in 2005, she broke new ground by filling an empty niche: vegan and gluten-free desserts that were not just digestible but delectable.Īfter expanding to four locations and publishing three cookbooks, nearly two decades later, McKenna has become synonymous with allergen-friendly desserts.
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