This year we’re offering more products than ever before. In addition to our once a year apple & honey cupcake, “The Melanie”, we’ve added lots of pies, layer cakes, and coconut macaroons. Menu is as follows, click on the link above to order:
Jump The Shark Week 7: Chicken N' Waffles Cupcakes
Well OF COURSE we had to end Jump the Shark summer with this. We’re fully aware that we’re just as complicit in all this nonsense as anyone else.
The famous Chicken n’Waffles cupcake debuted way back when in October of 2009, and initially was a total flop. People were still reeling over the fact we had the audacity to put bacon on a cupcake months prior, which back in the aughts wasn’t a really popular thing yet. (some of our other crazy ideas, like blue cheese buttercream, cajeta brownies and black sesame whoopie pies may have gotten some love from the food press, but didn’t really spread like wildfire through the baking world like meat did. Go figure)
The world wasn’t ready for fried chicken on a cupcake. We got a lot of “You guys are NUTS!” rather than sales. If you had told us in five years this would be one of our most popular and imitated recipes, we would have laughed.
In May 2010, we did a one day event on the banks of the Gowanus Canal - a food truck rally where we were the only people without a vehicle (we did have a card table and umbrella though, which ironically ended up being a much better investment than a food truck). It was there it was noticed by a reporter at NPR, who called it the “Official Dessert of Memorial Day.” Thus began the Chicken n’Waffles hysteria. It has been on The Today Show. It has been featured by Food & Wine Magazine, and Brooklyn Magazine called it “Better Than the Cronut.”
We have brought it to nearly every pop-up we’ve ever done, because if we don’t, people yell at us (seriously- yelling). It is by far our most requested cupcake. There are knock-offs in bakeries all over the world.
We have never NOT sold out of this item.
We also only make it 5 times a year, because it is a massive pain in the butt to make. We release this on the following weekends ONLY:
Outside of that, you’ll need to order a minimum of 6 dozen for us to make it, or pray that we have a few left over at the shop from a wedding or other event that ordered them. (Or, you can make them yourself, since the recipe is in our cookbook).
This coming weekend is the final opportunity to get your hands on them in 2014. Place a small order for you and some of your friends, or order a few and a whole bunch of other goodness to bring to a barbecue or your beach club end-of-summer party.
(and keep your eyes peeled here. this may be the end of summer, but we may not be entirely done with Jumping the Shark)
If there’s one thing we’ve learned over the past five years of food trend hysteria, is that cupcakes/Cronuts/Crack Pie/whatever come nowhere near the hysteria that is induced by bacon. I present evidence:
See? You name something, there’s a bacon version. There’s bacon lip balm, bacon toothpastes, and bacon festivals. A few weeks ago, we were in the Bacon & Beer Classic at Citifield, where our Maltz brownie (that’s bourbon and bacon) won best dish of the entire event. Tomorrow, we’ll be bringing the same down to Webster Hall for:
I don’t care if bacon is overdone- it is still freaking delicious. And we will not stop cooking with it, no matter how “2011” it might seem.
But this isn’t about just slapping bacon on top of stuff — we already do that. There’s a chapter in our cookbook about it. We needed to do some word association to get us to the next big bacon thing.
Let’s face it- August is slow and lazy. I have had my kids home with me for six weeks and I feel like I want to die. It’s a miracle I can even muster the strength to put on pants and get out of the house on any given day.
Or maybe you’re the type of person who needs to get out every single weekend and enjoy the last remaining shreds of summer at your friends pool or beach club. I suppose that’s nice, too.
Anyhow, to the point, we’re celebrating the last few shreds of summer by putting just about everything in our shop on sale. We want you to come in and hang out with us for a bit, and enjoy the last of our summertime flavors before we switch over to the fall menu come September. Or, we want you to come in and grab a bunch of stuff to bring to your friends pool/beach club and just LEAVE US, sitting around working while you’re splashing around in the surf, sipping margaritas, listening to Van Halen. Seriously, totally cool with that (and seriously, you should bring something to make sure you keep that pool invite for next year. Plan ahead!)
These specials are in-store only, so you’ll have to visit us at 9009 5th Avenue Thursday-Saturday from 10-8, or Sunday from 10-5.
All Cupcakes/Brownies/Whoopie Pies: 2 for $5
All Cookies: 3 for $5
Come down and spend a “staycation” day in Bay Ridge! We can’t wait to see you!
I’m a summer baby. On my birthday every August 1st, I always got the same thing: a Carvel ice cream cake. I ate this in the only acceptable way: split the layers down the middle, devour the crunchies, eat the chocolate layer, then the vanilla, then throw out the rest. The only thing that matters is the crunchies, so really everything after that is downhill.
I don’t know if it’s that times have changed, or that I’ve just become a more sophisticated lady with very refined tastes, but on my bithday last week, Carvel cake wasn’t doing it. It seemed so flat, so pedestrian. I’m 34 years old, a D-list celebrity chef, author, raconteur, and international culinary icon to at least 6 or 7 people.
There’s one thing I’ve learned eating my way through the culinary capital of the world- everything tastes better when it’s made by hand in small batches, with only the most sophisticated of ingredients, in flavors that are so underground I haven’t even heard of them yet (though I won’t admit it). And if there’s any sort of void in the artisan food market, its need to be corrected immediately.
This is Brooklyn after all.
Presenting our newest product:
This weekend, you can experience our small batch crunchies on our secret, off-menu ice cream sandwiches. Just pick a cookie from the counter, we’ll add a big scoop of vanilla bean ice cream, then roll it in the crunchie of your choice. Or better yet, pick up a package to carry in your purse or masculine satchel, so that when the ice cream man comes down your block, you’ll be able to have an intimate curated food experience for one, while the hoi polloi around you gawks at you with envy.
Each sack of crunchies comes in a hand tied bag, using locally sourced twine. We are hoping to have these in fine ice cream parlors and gourmet shops in the next several weeks. They are also available for mail order, and would make a lovely addition to any Brooklyn-centric gift basket (the holidays are only a few months away!).
We will also be donating $1 of each bag sold to Frankie’s Mission to help families who support families battling childhood cancer. Because cancer can seriously go f*** itself. (<——-that part is not satire)
It is harder to come up with “The New Cupcake” than one would think.
For one thing, it seems like freaking everything has already been “the new cupcake”. So when tackling this project we, as we do every time we start to write a recipe, began by making a sketch:
We know these things are all either over, our about to be over. (There’s no point in getting comfortable, eclairs. We all know that in a few months everyone will stop talking about you, then come January someone will resurrect your basic concept as twee little cream puffs, some joint will offer a Valentine’s gift box full of petit little puffs in flavors like “Yuzu Cacao Nib” and “Nepalese Ginger Bee Pollen”, and it’ll make a great slideshow on NYMag.com.)
Now that that part is out of the way, we move on from what we know to what we don’t know, which is what the “new cupcake” will be. It’s like catching lighting in a bottle, but we can certainly pour through our extensive recipe collection and make some guesses:
It’s a solid start.
After Cakudding™ and Wafflecake™, we just can’t bring ourselves to even attempt mashing up anything else. We pray that the next person who tries to mate some dessert with a doughnut doesn’t kill us all.
No, to move desserts forward, to leap over sharks and into the future, we must look around us to see what the common man is always talking about.
And what everyone is talking about, my friends, is the past.
We have remade Teenage Mutant Ninja Turtles. We also remade Red Dawn. And Footloose. And Tron, Conan, The Karate Kid, Clash of the Titans. Robocop, and more. They’re going to remake Top Gun.
We are taking Facebook quizzes to find out “What 80s Song Is your Theme Song.” (my theme song is “Danger Zone.” Obviously)
I have spent at least 2 hours this week watching old instant coffee commercials on YouTube. Yesterday, I spent far more time than I’d like to admit doing exhaustive research on the show “Mr. Belvedere”, solely because I saw a sweater vest in TJ Maxx I thought Matt would like.
To move forward, sometimes we need to move backwards. Which means for this week’s Jump the Shark spectacular, we had to spend a solid two days screwing around on Facebook, which led us to a major breakthrough in the world of desserts:
There you have it, folks: a base of gelled housemade Ecto Cooler, then topped with a light lemon panna cotta to bring is up to the levels of fancy you’ve come to expect in adulthood. Everything you loved about your childhood in a portable cup. Available right this very second at 9009 5th Avenue in Brooklyn, this weekend only. Come experience the sensation of the late 1980’s jiggling in your mouth.
This summer we’re offering a small number of baking classes at our shop, opening enrollment to a small group of students who want to spend their Friday nights listening to us talk and eating tons of delicious baked goods. So far, we’ve welcomed students from Queens, Connecticut, and even San Francisco! Classes have been a mixture of chef demo, hands on practice, lots of Q&A, and eating. Everyone gets to take a little something home, and gets 10% off all baked goods purchased that night.
We’ve now completed the schedule and have opened it up to ordering. Two more units of our much-requested Knife Skills and Pies Ahoy classes have been added, as well as a Pastry 101 class, and one about all things breakfast. After Labor Day, there will be no more classes like these, so get your tickets now!
……thanks to stupid electricity being a dumb jerk. Or something. There’s some sort of “short” and something needs to be replaced or tweaked or I don’t know. All I know is that ConEd is there with our electrician right now fixing it. Then we can get back to baking for all our cake/pie/etc deliveries tomorrow.
Alas, we’re losing a lot of hours on this, so we won’t have enough time to both fill private/wholesale orders AND stock the case. So shop’s closed tomorrow, but will reopen at 10am on August 1st.
Our Friday night knife skills class is still on as usual, and we have two spots left. We’re still taking orders for cakes/pies this weekend with no issue. And of course, we’re in full preparation mode for Jump the Shark Weekend.
If you have a cupcake emergency (the dangers of cupcake emergencies are real), don’t hesitate to reach out to us via phone, email, or Twitter! We apologize for any inconvenience, and we’ll see you all Friday morning!
BROOKLYN, NY — Move over cupcakes, there’s a new sheriff in town!
You’ve heard of croissants mashed up with donuts, donuts mashed up with s’mores, and s’mores mashed up with rugelach. But are you ready for cake mashed up with pudding?!?!?!
Pastry mad scientists Allison & Matt Robicelli, who we should mention are relatively famous in the cupcake world for SEO purposes, are swinging a hot bat, coming off the success of last week’s cultural phenomenon “Wafflecake™”. So what inspired this dynamic duo to create the newest dessert craze of 2014, Cakudding™?
"Well, we really love cake, but it seems so one dimensional and old fashioned" said co-owner Matt Robicelli. "Cake, frosting, repeat. We’re not here to just rehash old classics. We’re here to push desserts into the new millenium!"
"So we thought, what’s different from frosting?" added his wife Allison. "We experimented with aiolis, preserves- even an umami-rich Sloppy Joe mix. And that’s when it hit us: pudding!"
The Robicellis make their pudding from roasted sweet New Jersey corn, then layer it with corn cake, mashed blackberries, Chinese basil, and finally, fresh shucked raw kernels from the cob. Why so much corn?
"We like corn" says Allison. "Plus we started doing corn cake about 5 years ago and no one wrote jack crap about it. Same with our sweet corn and blueberry cookies. So obviously being really delicious wasn’t enough. We needed to make it extreme. And what’s more extreme in 2014 than Cakudding™?"
Now that their corn cake is finally in something Tweet-worthy, Cakudding™-mania looks like it has the legs to stay for a bit.
"Millennials will remember pudding from the late 80s, when popular television father figure Bill Cosby starred in a seemingly infinite number of commercials for Jell-O pudding," says Jebediah Farnsworth, who claims in his Twitter bio that he is a food marketing expert. "With the economy still in the toilet, young people are looking for foods that remind them of the simpler times of childhood. Cakudding™ is a slam dunk on multiple nostaglia platforms."
Naysayers have pointed out that totally-original innovation of Cukudding™ bears striking resemblance to some obscure ethnic dessert called “trifle”, apparently from Old England whose origins are unknown. However, the word trifle does not contain any sort of arrangement of the words “cake” or “pudding”. In fact, the only letters it has in common at all are “E” and “I”, and you can barely count those at all seeing as that they’re vowels.
"It’s also nothing like pudding cups, which don’t usually contain cake", explains Matt. "Nor is it like dirt cups. You will notice the absence of gummy worms.
This is a totally original invention that we made up in our brains, and we deserve all the glory and cash monies that come along with said invention.”
Cakudding™ will be available on Saturday, July 26th from 10am-8pm, and Sunday the 27th from 10am-5pm. Then by Monday July 28th we’ll all realize how stupid this is and maybe go eat a salad.
Robicelli’s is located at 9009 5th avenue in Brooklyn. Yes, we know it’s far out there. It’s going to be a nice weekend- plan a bike ride. Or wear some comfortable shoes and make a day of exploring the neighborhood, and visiting our many excellent restaurants and small businesses. There’s some really cool stuff down here!
***And yes, this is one weekend only. Come Monday it’s gone forever. Just like Wafflecake is gone. Stop asking for Wafflecake. Unless you’re, like, super rich or something. Then we can probably work something out.****
In the past week, we’ve seen cupcakes die their final, Jacob-Marley-dead-as-a-doornail death. It’s was horribly gruesome to watch, even though the press was cheering on the destruction of over 800 people’s jobs like they were watching a goring at a bullfight.
Then the next day, cupcakes were back and fine. Not Jacob Marley back- more like Jack Bauer dead. Or maybe they’re mostly dead, but just pretending to be back, like Weekend at Bernie’s.
Point is we have a business to run and NONE OF US CAN BE SURE. You can’t be entering a dead horse into the races! Just because cupcakes are now the next cupcakes doesn’t mean anything. Look how the Cronut snuck up on all of us last summer and suddenly, none of us had time to spend with our loved ones because we all had to wait on line for dessert. I’ve been fielding questions from the peanut gallery for months as to when we were going to make the “next big dessert”, because cronuts/doughnuts/macaroons/cake pops/cupcakes were not enough. We need new things to wait in line for.
We started making a killer pie, with our chocolate cream being called one of the top desserts in town by Zagat. But like the idiots we are, we forgot pie was so 2010, and seems unlikely for a comeback, no matter how badly we want to be the Cream Pie Captial of New York City. So while we sell a good amount of it, there’s been no infographics about the ascent of cream pie, which is sad because there’s really a lot of quality comedic potential there.
We make cookies, too! Really good ones, like a sweet corn and freeze dried blueberry that tastes like the toasty muffins my mom used to make me for breakfast, or our chocolate chip cookie that can suck up milk like a Hoover without falling apart. Alas, our mistake was making our cookies cookie-shaped. Or maybe it was because they’re not electric pink, or have an interesting ethnic backstory, or made with some sneaky ingredient like kale purée.
Cookies are the strippers of post-Guliani New York. You gotta have a gimmick. Being delicious is just not enough for sites to get page views.
You want crazy bananas things you can post on Instagram and tweet, then crosspost to your “15 things that are the New Cupcake this week” listicle, so Proctor & Gamble can pay you craptons of money to run ads that I’ll just skip in three seconds.
This is a pretty solid system we’ve built here. The internet is the thing that made us, and we’re happy to be a part of the machine. So, if you guys need page views, well, then we’ve got your back.
This Saturday begins:
That’s right foodies, and the significant others who grudgingly get dragged along with them! We are dedicating every weekend this summer to getting even MORE intense. There will be no “wow, this cake is really delicious exactly how it is!” Oh HELL no! Why settle for just plain ol’cake, when we can hybridize it with a whole bunch of things. Maybe with make the cake with duck fat, stuff it inside a doughnut, deep fry the f*** out of it, then coat it in some sort of bacon Sriracha and locally-foraged mango glaze, or some equally intense stuff. Then you put it online with the caption “WANT OMFG (drool) (dead)”.
This is what we in the industry call “whimsy”. And we want you all to whimsy so hard that your junk falls off.
This Saturday we being with our first bombastic creation: vafflecake. We’re making Norwegian waffles, spreading them with a sour cream custard, stacking them into a pile, covering it with burnt sugar, and then serving it by the slice with a spot of preserves.
How much of this are we making? Not nearly enough to satiate off of New York city’s carnal waffle desires. We invite you to come down if you’re in the area, grab a slice, and Instagram it outside. We did build the shop in a spot with the best view in Brooklyn for just this reason. (And also because it’s close to our apartment)
Just picture holding up a big hunk of whatever right in front of this view! Maybe the guy in the tank top will still be there, too. That would be “so #BayRidge”
There’s not picture of this yet because we will be Instagramming the crap out of the entire process. Watch waffles be made in 15 second increments to the ironic-chic tunes of Herb Alpert! Watch us spread custard over waffles real slow and sexy-like, then stack them up into a luscious cake spiked with cardamom and vanilla bean.
This is going to be so freaking delicious.
This will be available starting Saturday at 10am til we sell out. We may make more for Sunday- who knows. Keep up with social channels for current #waffpocolypse news. Then after this weekend, we’ll all agree that wafflecake was so two days ago, and we’ll get to work on the NEXT next big thing. Then come summer’s end, we’ll have a veritable menu of exxxxtreme desserts for the bookers at Good Morning America to choose from, we can go on the talk show circuit, and license out our recipes to Costco. Everyone is winning here.
And remember: No one rides the line between clever and stupid like we do. Nobody.
After teaching yet another awesome class at the Institute of Culinary Education this past Friday, Matt and I realized that we just absolutely love teaching and need to do it more often. In a few years I see us buying an Airstream trailer, driving around the country, spreading the gospel of egg proteins and gluten development.
We’ve decided to bring things closer to home and offer a few intimate baking classes every Friday night at our shop in Bay Ridge. Right now we’ve planned three classes:
July 18th: Custardmania
July 25th: Pies Ahoy!
August 1st: Knife Skills
Classes will be small, involve a mixture of chef demo and hands-on practice, and you’ll be able to bring home some of the stuff we make (or you can just eat it on site- we won’t stop you). You’ll also get 10% off all Robicelli’s products you buy that night.
Click on the link above for a full class listing, and to buy tickets!
Robicelli’s is excited to announce that on July 26th, we’ll be participating at the Bacon & Beer Classic at Citifield! And if you purchase tickets through this link created especially for Robicelli’s fans, you can get your ticket for 20% off. This event has sold out in cities across America, so get your tickets now!
The Bacon and Beer Classic is a one-of-a-kind event hosted inside Major League Baseball stadiums across America! It is a premier experience focused on traditions, where one’s nostalgia of baseball meets their love for bacon and beer. Our events are ALL INCLUSIVE and our next stop is you, NEW YORK CITY! THE EXPERIENCE:When you enter the legendary home of the New York Mets, Citi Field Ballpark, you will explore the stadiums concourse all while sipping hundreds of craft brew samples and enjoying mouth-watering bacon-inspired tastes local NYC restaurants have cooked up exclusively for the event. While you’re enjoying the sips and tastes of the event, you’ll enjoy great music, play interactive games that will bring out your inner kid, as well as participate in cooking demos and beer schools – whether you’re an expert or a novice – you’ll leave knowing a thing or two more about bacon and beer! DETAILS:Enjoy New York City’s Bacon and Beer Classic on Saturday, July 26th, 2014! We’re offering a brunch (12-3pm) and evening session (7-10pm). Come to one, or come to both! You’ll need a ticket for each session you attend. *VIPs are granted admission to the event one hour earlier! All attendees must be age 21 or over. All Bacon and Beer Classic tickets are sold via Eventbrite. For more information, directions, and frequently asked questions about Bacon and Beer Classic, please visit our website: www.baconandbeerclassic.com THE BACON: American Whiskey Angus Club Steakhouse Bacon Bites Bamboo Bites BarBacon Bareburger Ben & Jack’s Steakhouse Big Daddy’s bittergreen catering Black Tree Blackbird’s Bar-Restuarant Blind Tiger Alehouse BLT Bar & Grill Brindle Room Certe Chef One Corp. COME ‘N GET IT BBQ Crowne Plaza Times Sqaure Brasserie 1605 Delicatessen Duke’s EMM Group / Lexington Brass F.Ottomanelli Burgers & Belgian Fries Friedman’s Lunch HK Hospitality Hunter’s International Wings Factory John’s of Times Square Katch Astoria KOSOFRESH KRAVE Jerky Landhaus Macbar Make My Cake Bakery Redwood Deli Ribs Within Bacon Robicelli’s Bakery Roni-Sue’s Chocolates Rudy’s Original Cheesecake Drops Schweid and Sons SCRATCHbread Sembrado South Brooklyn Pizza Strip House Midtown Supernova sWine The Entrepreneur’s Space Toloache Whitmans Wolfgang’s Steakhouse Mi Casa Cake Pops THE BEER: Abita Brewing Company ACE Cider Anchor Brewing Company Bad Seed Cider Barrier Brewing Co. Boston Beer Boston Beer Company Brewery Ommegang Broken Bow Brewery Brooklyn Brew Shop Brooklyn Brewery Captain Lawrence Central Waters Coney Island Coronado Brewing Company Cricket Hill Brewery Crispin Cider Company Elysian Brewing Company Flagship Brewing Company Flying Dog Brewery Great South Bay Brewery Green Flash Gun Hill Brewing Company Heavy Seas Beer Ithaca KelSo of Brooklyn Lagunitas Brewing Company Left Hand Brewing Mark Anthony Brands Mike’s Hard Lemonade Newburgh Brewing Company North American Brewery North Coast Brewing Co. Olde Burnside Brewing Original Sin Hard Cider Otter Creek / Wolaver’s Port City Queens Brewery Radiant Pig Craft Beers River Horse Brewing Company Roscoe Brewing Company Saranac Schlafly Seadog Brewing Company Shiner Shipyard Sierra Nevada Brewing Co. Sixpoint Brewery Sly Fox Smuttynose Brewing Company Southern Tier Brewing Co. Sovereign Cider Stone Brewing Co. Stoudts Brewing Company The Bronx Brewery Thirsty Dog Traveler Beer Company Two Roads Vermont Hard Cider Victory Brewing Company Woodchuck Hard Cider Yonkers Brewing Co. CHEERS!
After selling out in record time on Father’s Day weekend, we opted to bring our most famous cupcake back a lot sooner than anticipated. This will be available all four days of Fourth of July weekend, and we are also offering delivery to your home or office for quantities of one dozen or more.
Also for the 4th of July, we’ve got cakes, pies, cupcake assortments, and boxes of brownies you can cut up and make a fancy platter of at your barbecue or shindig. Headed to someone elses party come July 4th? Need to bring something? Well, we’ve got that something right here. We’ve got that something so awesome that everyone will be talking about how incredibly thoughtful and amazing you are, and suddenly everyone will want to be your friend. You will be the Captain of July 4th, all because of your impeccable decision making.
Go get your order in quickly! We need 48 hours notice for everything we make, so don’t miss out because you got distracted watching the World Cup, or went outside to “enjoy the weather”, or something like that.
As expected, last weeks chicken n’waffles weekend was insane.
I mean, we know it’s popular. And yes, we told you it was going to sell out. We prepared for it. We pushed preordering. We made some to sell in the pastry case on Saturday, and made a bunch of backstock to sell on Sunday. We didn’t intend to have to tap into it at all, and if we had to, it would be a few pieces, tops.
We sold out of Saturday’s crop of chicken n’waffles cupcakes in three hours. We tried not to go back into the backstock, but by Sunday there were only 10 left.
Again, this is why we heavily suggest preordering when we do it. ]
The lousy part is was that some of the people who came down to get chicken n’waffles had traveled. And I don’t mean “took the subway from Park Slope” traveled — I mean there were people here from Connecticut, New Jersey, Long Island. And it totally sucks for us to say “sorry you drove all this way, but come back in October when we’re doing them again!”. That’s not cool.
The only obvious solution is to do them again, and soon. The 4th of July is coming up, and if that’s not a holiday that screams “fried chicken”, I don’t know what is!
Fourth of July is on a Thursday this year, so we’re going to have some special hours: we will be open on Wednesday July 3rd from 10-5pm. Thursday July 4th from 10-3, and then normal hours will continue for the rest of that weekend. Plus we’ll still be offering delivery, so you’ll have lots of chances to get your chicken n’waffles, plus some of our all-American apple pie and other delicious things.
However, that is two entire weeks away, and we’ve got some awesome stuff happening this very weekend right here in Bay Ridge. We’ve been doing a ton of events in Manhattan and around the tri-state area, yet it seems we haven’t done a single thing in our own backyard. That changes come Sunday!
The Ridge Chorale has been around since the 1960s, and is made up of professional actors, retired actors, acting teachers, acting enthusiasts — pretty much, people who know what the hell they’re doing. So put your “Waiting for Guffman” ideas aside, and come down to Owl’s Head Park this Sunday for live music, incredible food, and the best view in Brooklyn. It’s family friendly, so bring the kids! Here’s what you can expect for lunch/dinner/linner:
Full Basket Box Lunch $13
-Entree Choice of 2 Lock Yard Hot Dogs Dogs w/ Homemade Sauerkraut or 1 NYC Pig Guy Pulled Pork Sandwich, or Kettle Black Boneless Wing Duo (Buffalo/Jack Daniels)
-Side Choice of Mac n Cheese, 3 Boneless Wings, or Quinoa Caprece Salad
-Dessert Choice of Robicelli’s Classic Sea Salt Brownie or Chocolate Chip Cookie
-Beverage Choice of Bottled Water, Homemade Lemonade Spiked Hibiscus Iced Tea, or Iced Coffee
Of course, the shop will still be open, with all the usual awesome stuff, plus specials we tend to only announce on Instagram/Facebook/Twitter. So follow us there already!
It’s Father’s Day weekend! Did you order your chicken n’waffles? Well IT’S ALREADY TOO LATE. Sorry. Online preordering closed last night at midnight, so come Saturday morning it’s you against everyone else for the coveted chicken n’waffles cupcakes! FIGHT! FIGHT! FIGHT!
But now I’m going to do something that’s gives an unfair advantage to folks from Bay Ridge and southern Brooklyn — I will allow people who come into the shop today to put holds on the cupcakes we’re making for the case this weekend, provided they pay up front. These cupcakes always sell out, and we’re not doing them again til October, so you’ve been forewarned.
What we will have lots of this weekend- air conditioning. We had to wait for our unit to come in, and it’s going to be installed any minute now. All that cold air is going to go great with our iced coffee, iced hibiscus tea, and ice cool tunes- like Barry Manilow Sings the Best of the 1980’s.
Music as we know it has hit it’s zenith. All you other bands can go home now.
Now we’ve got SUPER huge news for our Manhattan/Williamsburg people. We’ve got a new partner, and they have not one, not two, but four locations! Not only that, they’re an indie coffee joint in Starbucks territory, and they happen to make my favorite chai latte in the entire city:
Go check out our cupcakes, brownies, blondies & bars at the following locations of The Bean:
East Village: 2nd avenue at 3rd street
East Village: 1st avenue at 9th street
Union Square: Broadway at 12th street
Williamsburg: Bedford ave at 11th
Also don’t forget to visit our other new Manhattan location, Iconic Cafe on Lafayette between Prince and Spring, who are carrying our cookies, brownies, bars, scones, and other amazing things that are made fresh every day in our commissary shop in Bay Ridge.
(Psssst- own a cafe/gourmet shop/caterer in Manhattan, Brooklyn, Queens or Long Island? Check out our wholesale program! Or just email me at firstname.lastname@example.org and we can talk all about it.)
And if you would rather just come straight to the source, here’s all the stuff available this weekend at our commissary shop in Bay Ridge! Open today and Saturday from 10-8, and Sunday from 10-5.
That is right, folks. The mythical cupcake, called “Better than the Cronut" by Brooklyn Magazine, featured on The Today Show, in Food and Wine, on NPR, and nightly in your dreams is returning for one weekend only! Of course, that weekend is Father’s Day, because we love your dad, and if you loved yours, you’d buy him these. (I am an Italian-Catholic and literally no one is better at this guilt stuff than me. And maybe your dad. Maybe we’re in cahoots. You’ll never know).
Here’s something else you need to know: though we’ll have a bunch at the shop for you spur-of-the-moment types, we heavily suggest preordering. Why? Because this cupcake takes two days to make, thanks to us soaking the chicken in a buttermilk brine for at least 24 hours before frying. Which means we can only produce a certain amount this weekend, and once they’re gone, they are gone.
But say your dad is a bit more complex than just a simple chicken cupcake — well, we can help you out with that, too. We can deliver a cake, or a pie, or a box of awesome things like cookies and our bourbon bacon brownies. Whatever you decide on, your father is sure to love it. Better yet, once he’s done eating it, he’s totally open to receiving more baked good next year! It is the perfect gift for all the men you know who are completely impossible to shop for. Like my father who one year asked me to get him pajama pants, and now he wears them out in public to do things like “buy lottery tickets” and “yell at the FedEx guy for being late”. I learned my lesson on that one.
And that means NEW FLAVORS! This week we’re phasing out the remainders of our May inventory, meaning we’re making our last batches of S’Mores, Creamsicle, and Raspberry Cheesecake brownies, so grab them if you can. While it’s sad to say goodbye to those, we’ve got a whole bunch of new exciting stuff coming into the case this month, plus a few new products.
Like our brown sugar blondie, which we introduced two weeks ago, and then sold out of every time we’d make it. We’re not making a lot more of them, so your odds are pretty good at snagging one. Speaking of sell outs…
This is another item we debuted last weekend, then sold out of in an hour. Fortunately, for all of you, this is something we’re going to be keeping around. Let me introduce The Horchata Rice Krispy Treat. Aside from the obvious players, it’s loaded with Mexican cinnamon, and crunchy housemade tortilla bits. And for all you GFers out there, you’ll be happy to know that this is 100% gluten-free*.
Now let’s talk about our new “flavors of the month”
Dread Pirate Roberts: honey rum cake and buttercream, rum candied bacon
Caramel Macchiato: salted caramel and espresso filling
The Maltz: chocolate, bourbon, bacon
If you want to see the full menu, click here. And get excited…..next weekend, just in time for Father’s Day, CHICKEN N’WAFFLES IS COMING BACK!
*this item is gluten-free, however, we do have wheat products in our bakery and airborne flour. If you suffer from Celiac disease, we do not recommend any of our products as they are all at risk of cross-contamination. However if you suffer from mild gluten-sensitivity, both our horchata rice krispy and coconut cream macaroons should be ok.
It’s the last week of May! This means that after this week, the S’Mores, Toasted Almond, Creamsicle and Strawberry Champagne are getting hung up for a good long while. Sure, they may come back as a “flavor of the week” every now and again, but who knows when that will happen? We’ve got new products we’re developing, new locations to get up to speed (I’d tune in on Monday for more news on that if I were you), and most importantly, two kids who are about to go on summer vacation for two whole freaking months. Did you know summercamp for two kids costs approximately $27 million for two months? (this averages in staff tips and juice boxes)
Anyway, I’m going to be going for the working mom triple crown by taking my kids out on adventures all summer whilst simultaneously running business-type things from my iPhone/laptop while Matt and our staff holds down the shop. The third leg of the triple crown will be calling my father in hysterics asking him to please take the kids for a few hours so I can stop crying in a closet.
This arrangement really benefits fans of the blog because this means, for the first time in a few months, my primary job is going back to being writing, social media, and answering emails. Like the type of emails where you guys place orders, and by golly, wouldn’t you know that our summertime menu is up! We’ve got 15 different layer cakes, 15 types of pie, and the cupcake/whoopie/brownie schedule for the next three months all set up for you to undress with your eyes.
Remember, we deliver in Brooklyn/Manhattan 7 days a week, but if you’re in need of a layer cake or an entire pie, or are dropping into our shop for one, we need 48 hours notice to make it custom for you. If you’re just walking in, we’ve always got cupcakes, and occasionally we’ve got a few pies that haven’t yet been cut up to sell by the slice. But if you’re heading to a barbecue and need to bring something to make sure you both continue to get invited to barbecues and aren’t served the hot dogs that accidentally got dropped and then were put back on the grill because “the heat will kill whatever’s on it”, then you need to call/email us and we’ll put you in the book.
See this hotness? This is the grapefruit brulee pie. This pie will make the dreams of you and everyone you know come true. Provided those dreams are about eating pie. Any dreams about money or Abraham Lincoln- we can’t help you with those.
Some other news week, as we previously posted, is that this week will be the last one where our cupcakes cost $3.25. It’s been over 2 years since we last raised our prices, and we’ve tried putting it off as long as possible. However, now with our increased costs of butter, coffee, chocolate, cocoa, and tons of other ingredients where we’ve upped the quality, we can’t put it off anymore. Beginning June 1st, just about everything is going up a quarter. Again, the new menu is up with current pricing, so that’s that.
Last bit of news I’ve got is a good excuse for you to get out of the house and get down to Bay Ridge on Saturday, for reasons other than visiting us of course.
The first ever Bay Ridge Literary Festival is happening at our library on the corner of 73rd Street and Ridge Boulevard, and I get to talk as some sort of “writing expert” or something. Here’s the lineup!
Panel #1: A Writing Life in Bay Ridge Editors, Writers, Digital Authors & Bloggers Share Their Stories, Moderated by Literary Agent Melissa Sarver White (Folio Literary Management)
Featuring: Cara Alwill (Sparkle and The Champagne Diet), Ken Wheaton (Bacon & Egg Man and The First Grand Prairie Rabbit Festival), Kristen Pettit (Editor at Harper Collins), Henry Stewart (L Magazine and Brooklyn Magazine), and Sarah Zorn (L Magazine and Brooklyn Magazine)
Talk: Bay Ridge’s Secret Literary History Henry Stewart discusses the overlooked Bay Ridge settings of novels by natives Gilbert Sorrentino and Hubert Selby, Jr.
Panel #2: Cooks and Books: Creativity and Entrepreneurship in Bay Ridge, Moderated by Literary Agent Melissa Sarver White
Featuring: Allison Robicelli (Robicelli’s: A Love Story, with Cupcakes), Rawia Bishara (Olives, Lemons & Za’atar), Allison Kave (First Prize Pies), Sarah Zorn (Brooklyn Chef’s Table). With Katarzyna Ploszaj of Petit Oven, Louis Colluccio of ALC Italian Grocery & a surprise guest from Leske’s Bakery.
Fun starts at 1pm this Saturday, which should be a balmy 68 degrees. If you’re up for it, you can saunter down to our bakery once you’re done with all the fancy book learnin’. And this is what you’ll find!
I, for one, cannot believe it’s Memorial Day already. Which means that we’re only a few weeks out until Father’s Day, and the return of our famous Chicken n’Waffle cupcake. It’s been called “Better than Cronuts" by the media! Because that’s our new standard for pastry ridiculousness. Rest assured, Matt and I are hard at work on a cake/waffle/fudge/danish hybrid with Nordic influence that is going to blow the 90% of your mind that you don’t even use because you’ve been waiting for this moment.
Until our Dacakffleüdgepop shows up, you’ll have to settle for the fact that we’re still making a dessert that was invented way back in the stone age of 2009. Comes out only a few times a year, and the next showing is Father’s Day. Start preparing yourself.
"But Allison!", you whine. "Father’s Day is, like, a lot of weeks away! (I’m not near a calendar). And I’m going to a barbecue THIS WEEKEND. And I totally didn’t think about bringing something til right this very second, because I was so focused on how sexy I’m going to look in these new Jorts I just bought. What can I bring so I seem like best guest ever?".
Well we have got you, my friend! This Saturday and Sunday, we are running a sale on pick-up orders!
Now for the fine print, which I make regular size because my vision is terrible:
-This form is for pick-up only. Delivery still costs you, but yes, we do deliver. Check our “place an order” page for details on that.
-These sale prices are for PREORDERING only. Meaning that if you just walk-in on Sunday looking for them, they won’t be there. We’re a custom, from-scratch bakery, meaning we’re going to be baking and boxing up exactly what we see on this form.
-No substitutions, alterations, or customization. No, I don’t care if we’re first cousins! You need to order from the list, you got that, Vinny?
-If you don’t preorder, we’ll still have lots of cupcakes, cookies, brownies etc available this weekend for a la carte ordering, but not at the sale price. Also, whole pies need to be preordered, holiday weekend or not, so you should get on that. We have two flavors on sale this weekend, but you can also order any of our other classics: Chocolate Cream, Creme Brulee, Orange Cream…..whatever’s your favorite.
So what will you encounter if you just amble into our shop the next four days? Here’s this week’s menu!
I know I know…..we just changed our hours, you’re not used to them yet, and now here I am announcing we need to close early tomorrow and messing up your entire schedule. I’m sorry, I really am.
Tomorrow, Saturday May 17th ONLY, we are closing at 5pm for a private event. The following Saturday, and all Saturdays past that, we are open until 8pm. But for this weekend, we will be open from 10am-5pm both days.
Last week, Matt and I had a few doubts about changing our hours so dramatically — closing to the public three days a week and all. But HOLY SMOKES you would not believe how much work I got done! We took about a billion meetings. I caught up on my backlog of emails. We spoke to some new wholesale clients. We booked some weddings and events. And I got to be on television TWICE.
Not only that, we baked an utter crapton of stuff for wholesale that’s making it’s way around the tri-state area. AND our retail counter is now open, so if you’ve been craving something from us, now’s the time to go get it.
(Reminder: Our storefront is still open for pick-ups and deliveries Monday-Wednesday!)
I cannot stress to all of you enough what an insane few months this has been, personally and professionally. Things that were a routine for years and years, like writing this blog, became awkward once the shop opened. Likewise, we’ve been finding our footing as a company all over again, even though we’ve been around for six years. We’ve spent the past few months making the obvious visible changes: finding new members for our team, writing new recipes, offering new products. There’s been behind the scenes stuff we’ve briefly talked about, like how Matt and I moved to another apartment and it remains one of the most traumatic experiences of my life. I say this reminding you that I am a cancer survivor, I have been hit by a car, plus a thousand other awful things, and YES, this move was that bad.
Then there’s a lot of behind the scenes stuff you never see. There’s a lot of laying in bed at night, thinking about what you do, thinking about what you want and where you see yourself. Thinking on how to make things easier for people, better for yourself. Seeing what makes you happy and not happy. And then, you tweak.
This leads us to today’s announcement, one of many you’ll see over the next few weeks. Our hours have changed significantly. They will probably change again in the next few months, so make sure when you’re looking up our hours you check THIS website- not Google, not Yelp, not anything else that might get it wrong. (I’m also working on an app, because if there’s one thing you need to be devoting the memory on your phone to, it’s us).
Our STOREFRONT retail hours are now:
I need to emphasize this: Robicelli’s itself is NOT closed three days a week- just our walk-in retail counter.We still deliver seven days a week. You can still pick-up a cake/pie/whatever seven days a week.You just can’t walk in, grab a cookie and sit down with a good book from Monday-Wednesday.
Why the change? Well, we have been a wholesale company for damn well near forever, and we are still mainly a wholesale company. Opening up the shop, which, in all honesty was always meant as a larger production facility, has been wonderful in so many ways. We’ve finally been able to offer layer cakes, pies, cookies and so much more. We’re taking on bigger clients. We’re bringing back mail order operations in a few weeks. We take a ton of meetings. A TON of meetings.
Straight up- we need those three days to just do massive amounts of production. We need the front section for loading boxes, we need the counters to work on, we need the display case for extra refrigeration. It’s not as easy as just taking on additional staff, because, just as we’re fanatical about quality, we’re also fanatical about the people we hire. We want them to be as committed to making every Robicelli’s cake and pie the best you’ve ever tasted.
We’re also going to be making a lot more cakes, and making it easier for you to have our stuff delivered to your home or office.
These changes will also help me start being funny when I write again. It’s hard making jokes when you’re stressed out all the time, waking up in the middle of the night worrying if you have enough coffee cup lids, trying to assist a customer knowing that you have 4 minutes to get your kids off the schoolbus. I know where the schoolbuses go when they’re done for the day — they park in front of Ikea. I will be damned if I have to drive down to Ikea to search for my children. I will not be able to leave without spending a minimum of $200. Plus, the meatballs make me gassy.
These changes also gives me more time to do other fun stuff, like write more articles for magazines, develop new recipes, and be on TV with Nick Lachey again! I’ll be back on the VH1 Morning Buzz live next Tuesday morning at 10am, so set your DVRs.
I can probably find a better picture of Nick Lachey than that.
There we go.
And speaking of hot shirtless men, Mother’s Day is this Sunday! We will be open all weekend, but closing early Sunday (3) so I can actually see my kids. I will be spending the morning in my car, making deliveries around Brooklyn, delighting all the moms with cakes, cupcakes, pies, and friendly banter at drop-off. If YOU would like in on some of this action, post this link on your husband’s Facebook page and hope he gets it. Or if you have a special mom in your life, maybe get her something sweet this year. Beats the hell out of taking her out for rubbery diner eggs. (Take a note of that, kids. You can read now. You boys know what’s up. Mommy wants pie, a juicy rib-eye, and to watch old episodes of Monty Python in bed without you whining that you want to watch Paw Patrol. You can have the TV back on Monday).
That menu up there is also what we’re running with all week, so come on by! Starting Thursday, of course.
First off, look out your windows. It’s completely craptastic outside, which is a lousy way for April to be going out. If you’re the type that eats your feelings like I do, then head down to our shop in Bay Ridge, where for the last two days of April, all cupcakes are on sale at 2 for $5! You can also take 10% off any other baked goods while you’re there. (Note: this does not apply to delivery or future orders- just stuff in the case)
But don’t go rushing out of the office, shoving your co-workers into walls as you barrel towards the subway and gun it down to Bay Ridge just yet! There are more things to tell you! Like the fact that SPRING HOURS ARE HERE!
Starting immediately, our new hours are: Tuesday, Wednesday, Thursday: 8am-7pm
Also note, we will NOT be at the LIC Flea this weekend, as we are booked with 7,000 communion parties, and have the Kentucky Derby coming up on Saturday (more on that tomorow).
After a week off to celebrate Easter, we are BACK at the LIC Flea tomorrow. Go hang out with Matt for a bit, and pick up some of this deliciousness (or come visit me at the Bay Ridge show where we’ll have this stuff plus lots of other crazy delicious things, like hot buttermilk biscuits, scones, pies, cupcakes, and more).
our view from the Flea.
Ice Cream Sandwiches
made with Oddfellows Ice Cream
Rocky Road: Chocolate Chip Cookies filled with with Rocky Road Ice Cream
Miso Corny: Sweet corn & blueberry cookies filled with miso cherry ice cream (thanks to Twitter follower @alyssejacobs for coming up with the name!)