Sort-of Secret: Cry Baby Cakes, an online bakery run by the former pastry chef of Quatrefoil and La Banane Sort-of Secret: Cry Baby Cakes, an online bakery run by the former pastry chef of Quatrefoil and La Banane
A series that shines a spotlight on the city’s hidden edible gems
By Rebecca Tucker | Photography By Daniel Neuhaus |
February 19, 2021
02/19/2021
The sort-of secret:Cry Baby Cakes, an Insta-bakery run by pastry chef Brooke Cowitz
You may have heard of it if: You were searching Instagram for last-minute Valentine’s Day sweet treats
But you probably haven’t tried it because: Until this week, Cowitz was making orders by request; she just released her full, official menu on February 16
All the other stuff you need to know:
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Mark Anarumo The esprit de corps at Norwich University was approaching crisis in late January. The country s oldest private military college was in the midst of a COVID-19 outbreak that had infected more than 80 of the roughly 1,800 cadets and civilian undergraduates on its Northfield campus. On January 25, Norwich president Mark Anarumo ordered all students to isolate in their rooms until further notice; two days later, he announced that anyone who chose to go home would receive a prorated room-and-board refund for the semester. The Norwich student meme apparatus went into hyperdrive, skewering everything from the quality of the food, packed in to-go boxes and delivered to the residence halls, to the benumbed mental state produced by sitting in the same room for days on end.
Unpopular opinion: ice cream tastes better in the winter. And if you commit to enjoying it from Bite Me, I bet it would no longer be an unpopular opinion.
Big Cereal has big ambitions. The makers of the sugary stuff that traditionally has fueled American breakfasts are setting their sights far beyond the bowl. You can buy coffee creamer flavored like Fruity Pebbles, ice cream (er, “dairy dessert”) that tastes like Lucky Charms and even a Frosted Flakes beverage. Now, you can also buy cereal formatted and packaged specifically for snacking. Akin to potato chips or pretzels, many of the new versions are essentially cereal, sized up or made into wafers, in bags that bring to mind their more familiar, salty counterparts. You can hardly blame the cereal wizards for busting their way past the cereal aisle like so many sugar-dusted conquistadors. People are eating cereal, lots of it, at all times of the day that’s according to research by Post Consumer Brands, says Tom “TD” Dixon, the company’s chief growth officer.