We believe in homemade sweets from scratch, the way our grandparents used to make them. Always with fresh ingredients, preferably local, in small batches, and most importantly made to be eaten immediately. That means nothing sits around for days or weeks, no preservatives or additives and no large machines doing all the work that two loving hands do best. When ordering, feel good knowing your sweets, depending on what they are, are made 1-3 hours before pick-up/delivery.
An experience at Ivy Bakery is a journey back home, when things were less complicated, less processed, and just tasted real and good. We can accomodate all types of diets, including Gluten-Free, Dairy-Free, Soy-Free, Egg-Free, Vegan. Let us know what you do and do not want in your baked goods and we will try our best to meet those requests including using special ingredients, and or using ingredients supplied by you.
Another wonderful thing at Ivy Bakery, you have direct contact with the baker, including her personal line for questions and ordering. We're always up for new creations and encourage new flavor suggestions as well as researching childhood or cultural sweets to bring back to life.
In the Spring of 2001, Ivy founder Daniellan Louie was a senior in High School with an exit project that entailed creating a restaurant. Everything from the structure, budget, menu, and executing it with a final presentation of cooked entrees and dessert. The food was great but the sweets were the real hit, so much that her friends wanted a constant supply of them. At this time, Daniellan was more of a cook than a baker, and through dozens of batches, some okay and many not so great, she perfected a few items that would soon become her specialty and the birth of Ivy Bakery. Humoring herself and her empty wallet she put together a basic website with 2 items to sell. Not expecting too much she passed the site around to family, friends, and co-workers. 1 order became 2, then 5, then 10, and soon she found herself adding more items to the menu, growing it from 2 to 20 to 100 to the current 600+.
Daniellan baked around the clock for three years while also attending college full-time as a hospitality management major and working in advertising. With a minimally equipped tiny kitchen and an oven with a door that never closed completely, she honed her craft, creating a large assortment of classic and inventive baked goods. In 2004, at the age of 20, Daniellan was ready to introduce herself to the public and Ivy was officially born. A bakery that made small fresh batches, no mass-producing, just like in your home kitchen with the ability to customize orders. She moved her home kitchen production to a commercial kitchen in Long Island City. Her days consisted of school and work, her nights, taking the subway with a backpack full of ingredients and tools to bake orders. After morning deliveries of the finished product, she returned to school, and this continued for the next 3 years.
In 2006 a new relaunch of the Ivy name and site led to numerous corporate clients. Including a massive freebie campaign that involved visiting hundreds of offices with free sample boxes of her sweets and giving out free samples all over the streets of Manhattan. In April of 2007 a new chapter opened for Daniellan, her first store front in Bay Ridge, Brooklyn. Owned and operated by herself, 300 sq ft of sweetness that continued for almost 5 years before moving her shop to SoHo, Manhattan. A giant leap with many tears and trials, Ivy SoHo opened in September of 2011. The new shop is equipped with Daniellan's dream kitchen, a comfortable seating area, a menu of sweet and savory foods all made by her everyday and the new addition of late nights and live music.