Ivy Bakery

Custom Bakery featuring 600+ items made to order.

For over 13 years, Ivy Bakery has been producing baked goods made from scratch with real ingredients. Specializing in regional and historical desserts with options for Gluten-Free, Dairy-Free, Vegan, and Paleo. Please follow us on one of our social media outlets for up to date information on events.


Baking Class with Ava & Maggie

I arrived early today to teach a class on Cake Pops, Brownies, and Cookies to two lovely ladies, Ava, and Maggie. They're visiting from Indiana, and how cool are their folks to sign them up for a class while they took in food and sight seeing in the big apple.  

Maggie Lindsey, Daniellan Louie, Ava Lowry @ Ivy Bakery

Maggie Lindsey, Daniellan Louie, Ava Lowry @ Ivy Bakery

I teach quite a bit of classes, privately, on-site, off-site, groups, individuals, and even across the country. I'm sometimes amazed at myself at how much I do know about baking from all the years of trial and error. It's not until the middle of a class that I realize this. It's pretty cool. 

We had a very successful class today and I think the girls enjoyed themselves as well as all the chocolate they were working with. I'd really like to do more off-site classes so I'm going to start pushing this. I recently launched "at home baking sessions" on the site and want to tell the world that I will now come to your home, use your equipment, and show you how to bake. 

This is sort of a fun challenge for me as well as a way for people to learn how to use their kitchen for baking without a million gadgets and tools.  

If you know of anyone interested in this for private classes or group celebrations please send them my info. I'd really appreciate it. 

Let's look to more classes and possibly some videos on baking for my youtube channel. I haven't worked on it in a while but do take a look at some old videos of my hand drawn cake designs and other fun things. YOU TUBE ME.


Baking Classes via Blog?

My blog... is boring! lol My excuses... I never bought into the blog craze so I currently have no experience and 2. I don't usually have time to sit down and write a note to myself let alone a blog entry. Let's try to remedy these things as it seems blogs are now kinda important for businesses. Ideas?

Baking Classes? I could break down recipes like every other food/baking related blog.


I can blog about and bake old and lost/regional recipes, which is what I love to do anyway. This might be more interesting. Who wants to read another post about Red Velvet Cupcakes or Cupcakes for that matter? That fad really needs to come to an end already. Yup. Hatin on the cupcake, don't get me wrong, I make THE BEST Cupcakes in NYC, but I'm pretty tired of all the hoopla, aren't you? Let's get to some real baking and real desserts from far away places and times long ago. 

My trip to Aruba

My trip to Aruba

Aruban Desserts? Is that how it goes? Know of any? What's your fav? Let's do some research... 

Ivy, the next awesome music venue!

Yup! I'm booking local artists from NYC and beyond to play at Ivy Bakery on the weekends. So far we've had more than a dozen awesome artists at Ivy. Check out the music page for past and future performances. Interested? contact me directly at mail@ivybakery.com Musicians are not paid. If you like what you hear, show your support by purchasing their album/song, and or joining their mailing list. You could also buy them a cookie. :)

Blind Dates, Lucky Candy, & Music

Have you ever been on a blind date? I haven't, scary! But fear not, I've got your back! We  were just listed in Time Out NY's Best Blind Date Spots. So expect a heavier than usual "first dates" at Ivy Bakery. It's great when it works, but if it's not what you were expecting,    I'm sure we can think of something to rescue you. 

It's only a week away! No not Valentine's Day, but the Lunar New Year! It's the year of the Snake! Come celebrate with Asian inspired sweets. I haven't decided what I'll be making but I assure you it will be tasty! Don't forget to take a piece of Lucky Candy from the counter, compliments of my Mom. 

And last, music! lalalalala... laaaaaaaaa! Check out the music page for upcoming performers! We have live music this Saturday as well as a special concert on Valentine's Day which will include a Chocolate Giveaway, Cheesecake Samples, and a Divine Chocolate inspired tasting menu to share for $10. 

Till next time, 

Baking on top of Powder Mountain

So here's a run through of my trip to Eden, Utah.

I was invited by one of the founders of the Summit Series who would occasionally stop by the shop whenever he was in town. More than once he mentioned I should come up and bake but I didn't take him very seriously. I work and live in a bubble and had no idea what Summit was about. I did some reading and it's a gathering of young entrepreneurs who come together to network, discuss business, and have loads of fun. 

Sunset on Powder Mountain

Sunset on Powder Mountain

The guys at Summit flew me out there this past weekend to teach a few of their guests a bit of baking. My flight left at 8a on Friday and I arrived around 2p. At arrival I was greeted with HUGS! That's right not hand shakes, hugs, as a native New Yorker, this was kind of scary. I was then told to leave all my bags in a room and I'd be back for them later, uhhh my laptop, all my recipes, whattt?!! I have major trust issues. 

First we all went to the top of the mountain to watch the sunset, IT, WAS, BEAUTIFUL! Afterwards I was driven to the Lake House where the kitchen and chefs were. I walked into prep for approximately 200 guests that evening, all entrepreneurs. So it was a bit of madness and I did not want to get in the way. If not for my bubble I would have recognized some of the chefs, Marcel Vigneron (Top Chef, Next Iron Chef), Haru Kishi and a few others. I got to slice a bit of fennel and cut up some fruit with them, but that was about it.

Oh! and I was giving my class right after dinner, I didn't even know. It wasn't a formal class, anyone who wanted to join in was able to. The chefs were using the kitchen to prep for the next day so I had some tables on the side to work with. My biggest concern, the mountain! I've never baked at high altitude before. 

I made my best seller, Buttermilk Pie. We made crusts from scratch, rolled them out, filled them and then came the challenging part, how would we bake them all with only one oven which had one rack. We prepared approximately 30 pies. I couldn't determine if the temperature was correct but with the altitude it didn't matter. I would have to bake at 400 degrees and up at 6000ft. The first pie did not brown and it was in there for well over an hour. For those of you that do not bake, this should've been done in 35 minutes at 350 degrees. 

So I had to learn to bake again for the next two days. I made Buttermilk Pie, Flourless Peanut Butter Cookies, Butter Gooies, Apple Bars, Irish Potato Candy, and Tres Leches. The rest of my trip was spent traveling for 17 hours and no part of it was fun so we'll just skip through that.

To sum it it up, I learned how to bake all over again, taught a few people how to make my pies, including the chefs. Networked with a bunch of fellow entrepreneurs who gave me new perspective for the shop and my future. I've already started implementing a few things since my return. Let's see if these new changes at Ivy Bakery will get me to where I need to be. 

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