Like many other bakeries in New York, Erin McKenna’s BabyCakes offers cupcakes, pies, brownies, breads, and, now, doughnuts. But what sets McKenna apart from her competitors in this cupcake-crazed city is that her sweets are vegan, gluten-free, wheat-free, dairy-free, soy-free, egg-free, and kosher. McKenna was diagnosed with wheat and dairy allergies in 2004, but she didn’t let that stop her from enjoying her favorite desserts. In today’s talk, she’ll discuss how she created the award-winning treats that make life a little sweeter for those with food allergies—and those without.
Mon., Dec. 7, noon, 2009