248 Broome St.
New York, NY
Subway: F,J,M,Z to Delancey St.
or B, D to Grand St.
Erin McKenna gave all of our gluten-free sweet tooth’s hope when Happy Happy Happy closed. Her bakery can satisfy without the use of sugar, eggs, gluten, nuts or dairy. Being voted Best Cupcakes in New York Magazine’s Best of 2006 issue is all the more reason to support this celiac friendly bakery.
Clockwise: Blueberry Muffin, Vanilla Cupcake and Apple Crumb Cake.
Their No-Oatmeal Cookie didn’t last long enough to make it into the picture! All of these gluten-free items are also "Kelly friendly" (corn- and dairy-free) and scrumptious, even according to my gluten glutton stud muffin.
This bakery is a real cutie on the inside. Decorated with vintage style, complete with antique signs, it brings to life the drawings in your mother’s Betty Crocker cookbook of sweet ladies clad in fluffy aprons addressing you in your imagination with a warm, "What treat can I bake for you today, honey?"
Here is my interview with Erin:
Kelly: I understand you have wheat and dairy allergies along with choosing to be sugar-free. What turned you on to the gluten-free market?
Erin: The original idea was to build a place where everyone could go. So in my research before starting the business I discovered the gluten-free market and wanted to include that into my range.
Kelly: What types of flours do you use in your gluten-free goods?
Erin: Rice flour, potato starch, and garbanzo/fava bean combo.
Kelly: Are any customers fearful of cross-contamination with the spelt items? And have you considered going totally gluten-free?
Erin: Yes, some people have been concerned. However, we are hyper neurotic about preventing cross-contamination. As far as going totally gluten-free, we are working on plans for a wholesale facility with a storefront in the San Diego area within the next year.