Sweet Thang

11 Comments 20 June 2006

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.

BakerysignSo toots, I suggest you grab your schmoopy and check out Babycakes. They aim to please even the most sensitive tummies.

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Your Comments

11 Comments so far

  1. 1
    Alisa says:

    I would love to find out when babycakes will be starting their online sales, as well as opening the San Diego store. Do you have any idea? I run the website and I live in the San Diego area. Thank you for putting this informative article up!

  2. 2
    Sharon Herzfeld says:

    Babycakes is truly wonderful & makes delicous gluten free treats!

  3. 3
    Ken says:

    Can other flour, rice, potato, or tapioca be substituted for the garbanzo, fava flour?

  4. 4
    annie seaton says:

    Babycakes, it turns out, doesn’t use separate ovens or mixing bowls for GF vs. non GF stuff. I’d also noticed, on a few trips there, that the slacker/hipster dude staff were pretty lax and in fact totally not paying attention to cross contamination issues at all. they literally just ignored the issue completely, and i’ve been there enough times to notice. suffice it to say that I have not felt terribly well after eating there, and i’ve stopped. BABYCAKES is a fraud, and actually dangerous for people with celiac disease, unlike happy happy happy, which was also a million times better bakery. Can’t people just realize that GF means a GF baking facility? Anybody who has ever actually looked at flour can see how it flies around in the air. In conventional bakeries, you can literally see and smell flour in the air–probably not the smartest place for a celiac either, since inhalation is a route to the tummy.

  5. 5
    Laraine says:

    I am excited to find this link about you opening a store in San Diego!! My Mother has Celiac Disease and I am always looking for new and yummy foods for her 🙂

    Please let me know when you open.

    Thank you!
    Laraine Schlepp

  6. 6
    Andrew says:

    I was thrilled when this bakery opened and I agree that the gluten free cakes, etc all taste exquisitly wonderful. However, I have become sick after eating these treats on several occassions. The degree of sickness has varied- two mild stomach aches and two neurological fog attacks. I would have given them a pass on the mild stomache aches, but the neuro problems can only be from one thing. These problems were all experienced in the past 12 months. Granted I am a very sensitive to gluten, but I have better luck eating at Chipotle than here. So despite lack of any other options–I cannot eat dairy, gluten, or soy– I am done with this place.

  7. 7
    terry Dana says:

    Hello,Could you please tell me where to get glutenfree pita bread in Manhattan.Is there such thing as Glutenfree Matzo?Waiting for your kind reply, TERRY

  8. 8
    veggiechick says:

    Babycakes doesn’t have separate equipment (mixers, ovens, etc.) for their products that are made from gluten-free ingredients thus NONE of their products are truly 100% gluten-free due to the constant cross-contamination. Their recipes are good (no comparison to the far superior but sadly now defunct Happy Happy Happy) but it’s too bad they’re not truly safe for celiacs or for people, like myself, who are merely gluten intolerant. The handful of times I’ve eaten here I had a negative GI reaction. I really don’t get the fuss about the cupcakes – think Duncan Hines store bought mix in terms of texture and taste. Nothing special.

    I also have had the same experience as others have with the employees not knowing which items – other than the chocoloate chip cookies and the cupcakes – had spelt and which didn’t. But it was the c.c. chips that, although delicious, gave me a negative reaction everytime and after a few tries I decided it wasn’t worth it. Since then I’ve been ordering GF mixes online from which I highly recommend. Delicious!

  9. 9
    Jan Chambers says:

    I would love to order some of these things,I feel like I have just seen Heaven!Thanks!Jan

  10. 10
    Brenda Laird says:

    My son is getting married in Lincoln, NE in the spring. Do you know of anyone in the Lincoln/Omaha, NE area that can do a gluten free wedding cake?
    Thanks for your time.

  11. 11
    Jay says:

    Any chance of opening a store in Dubai?
    It would be really great.

    Look forward to tasting your cupcakes.

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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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