It’s A Woman’s World: Silvia MacLean of Silvia’s Kitchen in Norwalk

Interview It's A Woman's World Baker Bakery Interview Norwalk

Andrew Dominick February 04, 2025

In the middle of 2024 at my dear friend, Anne Grossman’s Rebel Daughter Day, I just about stopped in my tracks when I saw what was on one of the vendor’s tables. Boxes of beautiful, chocolatey brigedeiros, alfajores, and an array of different hand rolled truffles and baked goods that weren’t just from Latin American countries, but a mixture of confections we’re familiar with in the states, too. Silvia’s Kitchen, created by Silvia MacLean, is the face behind the brand, and she bakes out of Rebel Daughter Cookies’ commercial space where you can preorder for pickup or delivery, plus you can find her sweets at various stores and farmers markets in the general area.

Wave Hill Breads Expands in Norwalk with New Cafe Featuring Pizza, Coffee, + More

Features Ingredients Interview Bakery Norwalk Pizza Pastry Baker Wave Hill Breads Homepage

Andrew Dominick September 05, 2024

When I sat down with Tim Topi to talk about his bakery’s expansion, and second location, this time in the form of a sit-down café, I jokingly told him that Wave Hill Breads could very well be the most mentioned place in the history of this website. It may not actually be a joke, though. Countless restaurants swear by Wave Hill and prominently feature their sourdough or burger buns on their menu and others have a deal with Topi’s bakery for custom loaves or buns. Off the top of my head? Damon Sawyer’s 29 Markle Ct uses their brioche buns, Jeff Taibe of Taproot serves Wave Hill sourdough with either butter or pimento cheese and bacon jam, Josie & Tony’s has them custom bake semolina for their terrific sandwiches, and they bake milk buns for Cwispy Chkn’s tasty fried chicken sliders. I’m sure I’m leaving out dozens more, but you get the idea.

Kindness + Cupcakes: Forever Sweet Bakery in Norwalk

Interview Cupcakes Bakery Cakes Interview Norwalk

Andrew Dominick August 15, 2024

It's a Woman's World: Andrea Clark of Little Gem Bakery

Interview It's A Woman's World Interview Bakery Baker Baked Goods

Andrew Dominick March 05, 2024

Towards the end of the 2023 edition of summer, Emily Mingrone’s restaurant, Tavern On State, posted a strikingly beautiful ube tart set in a vanilla cookie crust, topped with a dollop of whipped yogurt and grapefruit segments, stating that “it’s the most addictive item on our dessert menu.”

The creator of the purple pie slice that received a lot of Instagram attention in terms of likes and comments is Andrea Clark of Little Gem CT.

Atticus Market: New Haven Has A New Pizza Contender

Features Interview New Haven New Haven Pizza Pizza New Haven Homepage Atticus Market Bakery Pop-Up

Andrew Dominick January 23, 2022

“If this is good, people might throw bricks through the window. It would be a badge of honor.”

The “this” that Brian Lance is referring to is the twice weekly pizza pop-up that goes down on Thursday and Friday at Atticus Market in New Haven’s East Rock neighborhood.

Lance—who serves as Atticus’ bakery manager—knows that taking on pizza in New Haven could be viewed as crazy, but he, along with chef Matthew Wick and their staff have created something that’s both current and pays tribute to the city’s pizza style.

They also know if they were going to tackle pizza, they needed a stellar dough recipe.

10 Questions w/ John Barricelli @ Sono Baking Company's 10 Year Anniversary

Ingredients Interview Bakery Chef Talk

Stephanie Webster August 18, 2015

This summer marks the 10 year anniversary for Sono Baking Company. To celebrate the milestone of this beloved local bakery, we sat down with owner, John Barricelli, to talk about the business of baking and his plans for the future.

What made you decide to launch Sono Baking Company?

We launched Sono 10 years ago because we found that the need for baked goods and breads were hard to find in this area....everything was being brought up from the city....I always wanted to bake bread in a big oven early in the morning with no days off!

Has the business of baking changed in the past 10 year? How?

The business has not changed, but competition has grown a little....we still think we are superior to anything out there...we bake fresh everyday....bake locally, distribute locally.