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!)
^^^to break up the bakery-related monotony, of course. Plus, AWWWWW!
We’ve been doing a bit of experimenting this past month with our production schedules. When we opened the retail-store part of our new Bay Ridge commissary, we went about with business as usual- new flavors, new items, every single week. Those of you who have known us over the past six years loved this- loved our sense of adventure, loved trying new things. After all, this was no different than eating at a seasonal restaurant,
People in Bay Ridge, though? They HATE it.
We’re using this shop as a prototype for bigger things — which can be fun sometimes, but also maddening/confusing/occasionally itchy. This past month, we’ve tried running with the same flavors over and over for a few weeks.to see how that goes. And it has gone kinda ok. Some people seem to like the consistency, particularly when it comes to ordering for delivery weeks in advance. Some people don’t really like it, but by keeping the rotation the same, it’s forcing them to get out of their comfort zone and try flavors they’d previously ignored for their favorites. There’s people who like the idea, but don’t like the fact that it now may be months before their favorites return rather than weeks. And then there’s the people who just hate the whole thing.
We’re learning. We’re always learning, even after six years. We learn about what you like, how you like it, and how we can work to make you happy. We learn that apparently in New York, you’re not allowed to have monkeys as pets, so we may have to open a bakery in Rhode Island one day if I’m serious about getting a pygmy marmoset.
WHICH I TOTALLY AM.
This week, we’re going to be doing a little “come down” from Easter/Passover. There was a lost of stuff we made over the past few weeks people couldn’t eat because of Lent or other religious obligations, so we want you to have a chance to try the Carrot Custard Cream Pie or the once-a-year “Pizza Grana”. Likewise, we’re going to be phasing in a few more things, as we get ready to debut a schedule we think might make everyone happy.
Beginning next week, there will be four cupcakes that will be available all the time. No matter what. Barring a sell-out, you will be able to come to our shop, or place an order for delivery, and be guaranteed one of these cupcakes. They are:
Tres Leches: Three milk soaked brown butter cake, dulce de leche buttercream, caramel shards
The Elvis: Banana cake, peanut butter buttercream, candied bacon
I know you’ll all be happy to see these every single day.
Next up, there will be four “Flavors of the Month”. Again, you can place orders weeks in advance and know at least eight flavors that will be on the menu. These flavors will include many of your old favorites like Root Beer Float, Pecan Potato Chip, Banana Nutella, and many more.
Then, on any given day, we’ll have 2 to 4 “wild card flavors”. I hesitate to call this the weekly flavors, because with peak produce season coming up, and with the rate we’re R&Ding new items in out kitchen, testing things out, I have no idea what sort of wackiness will ensue. Some of these will be new items, some will be old favorites, some will be flavors that get requested enough that we buckle and bring them back.
S’aright, pygmy marmoset? S’aright.
For the rest of this week, look to the flavors that were posted for Easter a little bit of the ways down the page. As always, keep up with what we’re doing on Facebook, Twitter and Instagram, which will give you full access to any last minute specials, experiments, or whatever we’re doing. We’ll be back here on Friday with our menu for this weekend’s LIC Flea, and any other exciting developments that arise.
….and so is delivery, and all Saturday pickups. However, you can come into the store and place an order for Easter Sunday pick-up until 5pm tonight (Good Friday). We’ll be open on Easter from 9am-3pm.
We will be completely unable to take Easter orders tomorrow, but will have plenty of cupcakes for walk-ins, and maybe a few pies that will all be first-come, first-serve. We will also be unable to do any holds, so make sure you stop by!
Thanks to the large amount of good press we’ve gotten this week, we’ve had a bit of a rush on orders for Sunday. Instead of closing the form on time, we’ve opted to extend our ordering hours another day, so that everyone has a chance to have our Famous Carrot Cake or Chocolate Cream Pie on the table this year.
Online ordering will close sharply at noon on Friday, April 18th. In person orders will be accepted until 5pm that day. We will not be able to take any special orders on Saturday, but will have plenty of cupcakes, brownies, cookies and some pies available for walk-ins. Hours are 10-7 Saturday, and 9-3 on Sunday. Note we are NOT at the LIC Flea this weekend so that we can celebrate the holiday with our family.
It's a Few Days til Easter! (and press! and FLAVORS!)
First off, we have some press stuff to take care of. Because there is a pretty solid amount of it:
This chocolate cream pie right here? See it? So did Zagat, who named it one of the top ten chocolate desserts in New York City. Luckily for you, it’s a staple here at our shop in Bay Ridge, meaning we have slices all the time — unless someone else buys them all up before you, which has happened once or twice. We can’t help the existence of Pieburglars. If you want to GUARANTEE yourselves some pie, you can always order one for $30. We even deliver them to Manhattan!
This guy is not a pie, but arguably as sexy (and he’s single, ladies!). This is Liam McEneaney, who not only is one of my favorite stand-up comedians in NYC (check out this video to see why), but also the host of the supremely hilarious Tell Your Friends podcast It’s previously featured such greats such as Gilbert Gottfried, Lewis Black, Dave Hill…..and now me! Click here to listen to my filthy, filthy mouth talk about my book, my experiences running a comedy club a decade ago, and lots of incredibly NSFW things.
(One of the things I talk about in the podcast is a story about me, the Department of Health, and comic legends Otto & George - one I wrote about a few years ago on Eater.. Sadly, Otto passed away in his sleep yesterday at the age of 53. Rest in peace, my old friend.)
Brooklyn Magazine called our Chicken n’Waffles cupcake “Better than the Cronut" (their words not mine), so who am I to complain? We haven’t made the Chicken n’Waffles cupcake since January, but they will be coming out again very very very shortly.
Love from our local paper! The Home Reporterprofiled our new annex at the LIC Flea. We had a ridiculous time this past week, selling out of ice cream sandwiches long before closing, and slinging lots of cookies, beer bars, and more. Note that we will NOT be at the LIC Flea this weekend due to Easter, but will be back the following recipe with the aforementioned chocolate cream pie, cupcakes, and other surprises.
Last tidbit of press- we’re coming to Queens this summer outside of LIC Flea! There will be a secret coffee house opening in the garden of the Lockwood shop in Astoria. DNA Info has all the info you need!
Now to Easter stuff. Which, if you haven’t been looking at the calendar, is five days away.
Here’s our ordering form. Note that all advance orders need to be in by 9am this Friday morning, and we absolutely, 100% need you to order in advance if you’re looking for a whole cake or pie, since we don’t mass-produce those items and won’t have hundreds of them in the case come Sunday morning (though there will be cupcakes):
Easter Sunday, we’ll have special hours: 9am until 3pm. Then next week, we’ll be debuting brand spanking new hours, and a brand new baked goods schedule that will hopefully make future ordering so much easier for all you guys.
But now- onto what’s in stock this week!
Pasteria di Grano: Italian Citrus Cake, Wheatberry Ricotta Buttercream, Pie Dough
Well our website may have gotten hacked this week, and I may have been sidelined with laryngitis for 7 days, and I may have lost my voice to the point that the only way I could communicate was by frantically waving my arms/squeaking, but that sure as hell doesn’t mean the show has not gone on! (even though you didn’t notice it on the website). The kitchen has been cranking out baked goods like crazy, we’ve entertained a few photographers and film crews, and we’ve got a few brand-spankin’-new items in our case as well. As for the website, I’m a few days behind on fixing everything, partially because I’ve been crazy busy and partially because the kids broke the screen on my laptop (I’m having a good week), but as always follow us on Facebook/Instagram/Twitter for up-to-the-minute offerings, and email us if you need anything urgently.
Now let’s talk about the LIC Flea!
Last opening weekend was incredible, and thank you so much to all the people who came down to see us. This weekend we’re bringing you more cookies, bars, brownies, and bringing back our ice cream sandwiches. Here’s what you’ll see there tomorrow:
Note that for the forseeable future we will not be bringing cupcakes to the LIC Flea, as the buttercream doesn’t hold up well outside during the summer, and when we try keeping them in a cooler and selling them off a chalkboard menu, everyone just assumes we’re sold out. This means if you want cupcakes, you still need to come down to our Bay Ridge shop, OR you can order from us during the week and arrange a pick-up at the LIC Flea on the weekend.
As for what’s at the Bay Ridge shop this weekend, almost everything on our Easter/Passover menu will be available, plus a few more surprises. Plus, we have ice cream sandwiches there too, so come on down, South Brooklyn!
Our website got hacked into this week, so I’m working on the backend trying to get some stuff fixed (which is why everything looks crazy and different). Easter/Passover ordering is still functional, but everything else is a bit wonky (and will be for a day or so at least).
If you need anything, please call the shop at 917-509-6048, or email us at email@example.com, and we’ll try to respond to you as quickly as possible.
Come this weekend, we are opening at the LIC Flea in Queens, and will be there every Saturday and Sunday til the end of the year!
I was going to post this yesterday, but I didn’t want it to come off as an April Fool’s joke, particularly as we had said after DeKalb closed that we were done with markets. And we were! 2013 was a crazy time where we spent our weekends at home with our kids, going out of town, and most importantly, planning for the shop we opened last fall.
But now it’s 2014. We are living in a world where it snows in April, Ted ends up with Robin, and the long-awaited brick-and-mortar location of Robicelli’s all the way out in Bay Ridge on the last stop of the R train. And while that’s been fine for many of you, it’s a big pain in the butt for most of our fans. The answer, of course, is to bring Robicelli’s closer to all of you.
So why the LIC Flea? Well, in six years I’d say we’ve gotten more requests to come to Queens than any other place. It’s easily accessible from Manhattan, Long Island, and northern Brooklyn. The parent company of the flea also owns our local newspaper, and we’re quite fond of them. And, most importantly to us, it’s very family friendly.
Opening weekend we’ll have a selection of cupcakes, pies, cookies, ice cream sandwiches, and other stuff you can find down in Bay Ridge. You’ll be able to place orders for custom cakes for pick-up. In time we’ll be running weekly specials, and debuting some incredible new items we’ve been working on for a long time.
I know it’s actually the 27th when I’m typing this, and I’m days late with the Tumblr. Again. I’ve been sucking at my job this week, but I have an extremely good reason.
Matt and I moved! (we took the kids with us, too) We’re now two flights up, in a sunny two bedroom apartment with tons of closet space. AND A FREAKING DISHWASHER!!!!
People outside of New York City have no idea what a big deal this is.
Do know know the last time I moved? When I was single. I moved out of my parents house into a small-ish basement apartment that was perfectly suited for one person living alone. Then once there I pretty much immediately met Matt, so then it was a romantic, cozy lovenest for two. And then three. Then four. Then we started a business.
This has been the cycle:
1: We need to move.
2: We have a great tip on an apartment.
3: We love the apartment!
4: Wouldn’t we rather take the extra money we’d be spending on rent and pour it back into the business instead (OF COURSE WE WOULD!). We can wait a year.
5: I HATE THIS APARTMENT! WE HAVE NO ROOM FOR F&#*$ING ANYTHING! WE NEED TO MOVE!
And that brings us to today, the first day our family of four has woken up in an apartment where the kids and parents have separate bedrooms, where there’s ample room for dance parties and hide and go seek, and there’s a window in the kitchen I can open so I don’t set off the smoke alarm every time I cook.
Atticus is turning 7 tomorrow. There’s nothing like having kids to remind you that “I’ll do this next year” isn’t a light commitment. Time moves fast. Kids go from nothing but an idea to tall, lanky little people, who ask you things like why there is evil in the world, or what would happen if you stuck a pencil in a dogs butt.
I hope they like the new place, because after this experience, I am never, ever, ever moving again. We may just forgo furniture and live out of these boxes for the next nine years.
While Matt and I have been preoccupied, the best damn staff in the biz has kept the kitchen going (though if you’re waiting on emails from me, website updates, or “other”, it’s going to be a few days. I don’t have an assistant and still do all that fun stuff at night after the kids have gone to bed. I’ll be caught up soon!) Here’s what’s on deck from right now through the weekend:
Tomorrow our ice cream sandwiches are returning after an 18 month absence, AND they are returning with ice cream from Sam Mason’s Oddfellows Ice Cream company inside of them. For those of you who missed them back in the days of the late, great DeKalb Market, let’s revisit this classic episode of the internet’s 17th favorite MS Paint-illustrated food-based reality show: Let’s Bake The Whole Thing Off.
Mardi Gras, Ash Wednesday, Purim, St. Patrick’s Day, and Pi Day are all over.
You don’t need to be sad. The best holiday of the month is upon us, and we’ll be celebrating it all week long.
It’s Angelo Badalamenti’s 77th birthday.
If that name doesn’t sound familiar, maybe THIS will jog your memory!
Press play and let ‘er go, guys, because that right there is the Twin Peaks soundtrack in its entirety, composed by a certain South Brooklyn native named Angelo Badalamenti. There’s a lot of great people that came out of these parts down here — the “uncool” parts of Brooklyn everyone complains it’s too hard to get to when really they’re just being lazy. Like Hubert Selby, author of Last Exit to Brooklyn and Requiem for a Dream. Janet Yellen, current chair of the Federal Reserve, and only woman to even hold the post. All Three Stooges, AND Shemp (I’ll accept Curly Joe over my dead body). Jimmy Fallon. Joey Fatone.
But off all these names, how many people have ever wrote a song for a backwards talking little person to dance to? NONE! And so, we present:
On top of all this, we’ll have lots of surprises all week long, and on Saturday will be serving up slices of cherry pie with a damn fine cup of coffee for only $5. We’ll have paper handy in case you decided you need to stop everything and write an epic poem about the pie.
Costumes are not required, but if you’re going to come all the way down to Bay Ridge for Twin Peaks pie, you should probably stick around for…….
ALL OF BAY RIDGE IS GETTING IN ON THIS! So get in costume, get on the train, come down and be weird with us.
(PS: If you think this is great, you won’t believe what we’re putting together for the Feast of Scott Baio in September.)
After last week’s Mardi Gras/Ash Wednesday/Daylight Savings time trifecta, we’ve got yet ANOTHER multiple holiday week! In fact, March might have more minor league holidays than any other month. Just because they’re not the cool-type of holidays like Halloween or Christmas doesn’t mean we can’t make a huge deal out of them. Because, seriously, what the hell else do any of us really have going on right now.
We’re celebrating St. Patrick’s Day all week with some of our favorite Irish inspired creations, including the return of Matt’s famous soda bread. I don’t know the recipe, our chefs don’t know the recipe — the only person who handles this bread is Matt. What we do know about it is that he soaks the raisins for a week in honey whiskey, which is possibly why this is the only baked good containing raisins I will eat.
Other exciting Irish-inspired stuff includes Bakewell Tarts, beer brownies, currant scones, and, of course, cupcakes. Like St. Patrick’s would pass without Car Bombs. Just note that if you need full sized cakes or soda bread, we will be closed on Monday the 17th, so you’ll need to place your order by Friday for pick-up on Sunday. We’re insanely booked for birthday cakes this weekend, so the sooner you order the better.
And while St. Patrick’s Day may be one of the most important holidays on the Bay Ridge calendar, for a Stuyvesant High School alumnus like myself, an even more important holiday is PI DAY!
Pi Day, for those of you who aren’t in the know, is March 14th. 3.14- get it? Because 3.14 is Pi rounded to the hundreths, get it?
Ok, Pi is 3.14159265359……..into infinity. It’s an irrational number, meaning it has no exact fractional value, but is close to 22/7, if you really love talking about fractions. It’s also the ratio between a circles diameter and circumference.
In laymen’s terms. Pi Day is a day we celebrate the wonders of mathematics, and how it makes life as we know it happen. We do this by eating ridiculous quantities of actual pie to the point where we need to change our pants so we can can accommodate more pie. This is a totally appropriate way to celebrate, because without mathematics, pastry as we know it couldn’t happen, so don’t feel like you need to find a way to rationalize this. We’ve done that part for you.
This Friday, from 8am til 7pm (or we sell out), we’ll be celebrating Pi Day by selling slices of pie for only $3.14! But when you add tax, it will be more like $3.25. I may love math, but I sure as hell do not like dealing with pennies, so $3.25 it is!
What types of pie will we have? Oh, so many pies! There will be apple crumb, chocolate cream, sweet potato with honey whiskey butterscotch, Creamsicle, blueberry panna cotta, chocolate crunchie……so many lovely, glorious pies, you may actually spontaneously combust with delight! Though I implore you, if you are going to spontaneously combust with delight, please do it outside on the sidewalk, because if there’s one thing I hate more than dealing with pennies, it’s cleaning human remains off my floor.
If you can’t make if down for Pi Day, we’ll have lots of regularly priced slices of pie over the weekend, or you can grab a slice of apple “a la mode” at Oddfellows Ice Cream up in Williamsburg. And if you’re just not into pie at all, fortunately for you we make a lot of other stuff real well, too!
Know what’s awesome? When you spend a whole crapton of time writing this weeks blog post, you think you’ve hit “Publish”, but it turns out you only saved it as a draft, so the menu hasn’t been up all week. What is also awesome is when it happens during a holiday week, so now three days later, no one will understand your Mardi Gras or Lent jokes. Trust me, guys, they were freaking hilarious. But now you’ll never get to see them, because who knows if I’ll remember that they’re “saved as draft” next year.
Fortunately this is a TRIPLE holiday week, so even though I missed Mardi Gras and Ash Wednesday, we can still talk about DAYLIGHT SAVINGS TIME! Who here is ready for more sunlight? And, um, waking up an hour earlier on Sunday, and, um……ok, I really got nothing. All I can give to you is the knowledge that it will soon get warmer, and we’ll put benches in front of our shop so you can drink coffee, eat cookies and take in all the magnificent glory that is upper 5th avenue.
Of course, I’m going to be releasing more exciting news this weekend over on our newsletter, which I’m certain you’ve all signed up for, right?
Now straight to flavors, because you’ve waited long enough. It’s still “N’Awlins” week even if Mardi Gras is over, and you’ve only got a few more days to enjoy our King Cake cupcake!
We have lots of things for you to click on today, so start limbering up those index fingers!
#1: Now that we have a shop of our own, thereby creating so much damn news all the time that this Tumblr couldn’t possibly hold it all, we’ve moved most of our up-to-the-minute announcements to Faceboook. You’re already following us there? Good.
Problem is, I just know how much you guys will miss my smart-ass mouth, and the long posts I write that seemingly go absolutely nowhere, only to contain maybe two relevant things to the business and then end in a menu. We built this business on my BS the same way we built this city on rock n’roll. We know what you want. You’re sad that I’ve gone from posting 3 times a week to only posting once. I’m also guest blogging over at Food Network for a bit, and working on the beginnings of another book, so I need to save the A-game for those folks until I’m completely positive that their checks will clear.
Plus, you guys have read the book. You now want far more than me that this little website can ever give you. It’s time I delivered.
Once a month, I’ll be sending out a long-ish email that’s 100% unfiltered and uncensored. It’ll have news from the kitchen, special sneak previews of recipes we’re working on and things we’re planning on for events, sales that nobody will know about but you, baking tips and techniques, recipes we make at home- lots of stuff, really.
And as always, we promise to never sell this list of any of your email information, because it’s difficult enough for me to figure out how to send these newsletters in the first place, and selling info is a whole other mess I am not capable of ever figuring out. Plus, how much can I really get for it? (if it’s a lot of money, please let me know, because I have kids who will need braces in a few years)
#2: If you follow us on Instagram (once again….”You do follow us on Instagram, right? Good.”), you’ve seen some of the cakes we’ve been making. Like this S’Mores one we made on Monday for the Gina DePalma benefit:
The good news is that one of these cakes can be yours! All you need to do is order one via email, at least 48 hours before you want it. We deliver every Monday, Wednesday and Friday to Manhattan, too, so you don’t even have to come to Bay Ridge.
We’ve temporarily taken down the “Ordering Info” section of this page, since we are having a new website built for us, and had been hoping to get some new menus/ordering systems up and running by now to start integrating the websites. However, it’s taking a bit longer than expected, so we’re going to have to do things ourselves, the low-tech, barely competent way. I could have put all my energy into becoming awesome at baking, or I could have been ok at baking and have a basic understanding of how technology works. I stand by my decisions.
Click on this to listen to while you check out the menu. This song is so good, it has crossover appeal!
#3: I have found two women who are more insane, and more foulmouthed, than me.
They are Dutch. Naturally.
I don’t throw around the words “hilarious” very often, but when two women are going to write an entire blog about me and how great I am, well, they’re aces in my book. Not only are they hilarious, and incredibly smart, and probably great in the sack, but they’ve chosen to bake through every recipe in our cookbook, then blog about it (as well as life, motherhood, and being Dutch, because let’s face it, none of us know what’s going on that doesn’t relate to weed or speedskating).
The name of the blog is The Sleazy Bakeshop (click number 3), but you should also “like” them on Facebook, as, you guessed it, “The Sleazy Bakeshop.” (Prostitutes! I forgot all about those- so weed, speedskating, and prostitutes. Why the hell are we all not living there?)
Watch this so forget about speedskating prostitutes while you’re at work.
A day late, but here I am with the blog! I should have known last week when I spent three hours shoveling out our house with wet shoes on, then spent yet another hour in a torrential downpour chiseling the giant sheet of ice covering our outdoor drains while standing ankle deep in frigid water, that just maybe I would eventually get the kind of sick that I haven’t experienced in years. I’ve spent two days in various horizontal positions, finding creative ways to breathe, mulling over how a simple cold that I would have shrugged off in my youth completely knocked me on my ass at 33. Know what happens when you take NyQuil at 33? You hallucinate hard for 12 straight hours. I never thought the highlight of my week would be Quil-trippin, but here we are.
Fortunately, I’m feeling much better, and the best staff in the biz has been holding down the fort at the bakery. Neither snow nor sleet nor me lying facedown on the couch screaming “GET THESE LEMURS OFF OF ME!” will stop the Robicelli’s magic from happening.
I mean, it’s an adorable hallucination, but after five or six hours you just want your personal space.
I’m really excited to personally be getting back to work in a few days, because all paperwork and no baking make Allison go something something. Recently we’ve been making a hell of a lot of birthday cakes, which you’ve probably seen on our Instagram account (you are following us on Instagram, right?). And this coming weekend we’re probably making the most important one of our entire career thusfar.
Many of you might not know who Gina DePalma is, but to Matt and I, she’s sort of a personal hero. Gina was the pastry chef at Babbo, the restaurant that began Mario Batali’s empire. She’s a cookbook author, a James Beard award winner, and a cancer warrior. She and I have been penpals of sorts the past few years — how, I don’t precisely recall, but I still get butterflies in my stomach every time I see an email from someone I’ve idolized for years in my inbox.
Last year, Gina had to leave the kitchen to concentrate on her health. Last week, Matt and I had the honor of receiving an email from the Batali/Bastianich camp inviting us to participate in this:
First off, the notion that we are some of “New York City’s most renowned pastry chefs” is pretty incredible on its own. But past that, there’s something incredibly sweet about being able to do something, however little, to help someone who has meant so much to me through my entire career.
In addition the unlimited food and cocktails, and all the hobnobbing with fancy New York people, you’ll also have a chance to ogle, and bid on, a Robicelli’s S’Mores cake: three rich chocolate cake layers filled with speculoos pudding, covered with toasted marshmallow buttercream, homemade graham crackers, roasted homemade marshmallows and dark chocolate ganache. It will quite possibly be in the top ten sexiest things at Otto that night. Yes, I’m taking Batali into consideration.
For more special shindings that we’re participating in, keep your eyes on our events page. Not only are we getting into prime food event season with Choice Eats and more coming up, but we’ve also got rescheduled dates for all those cooking classes and book events we had scheduled that ended up being cancelled due to snow. (stupid snow)
And now……this week’s flavors! Friendly reminder, we have lots more available on the weekends (which of course you can find out about on Facebook),
The Julia: Pear cake, brown butter buttercream, brandy snap cookie
It’s Tuesday, so I should be overloading you all with lots of news, the week’s flavors, sexy new pics etc. Sadly, I am currently at the tail end of getting my ass kicked by the flu. It’s taken me like ten minutes to write this so far.
In the interim, click on “Weekly Menus”. Head over to our Facebook page to give me suggestions on the menu for next month. And with that, I’m going to head to GrubHub to order some Thai soup that is made of bean curd and pure fire, and will hopefully make me well enough to write todays blog post for tomorrow.
Don’t get the flu, guys. This sucks something awful.