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BabyCakes, an acclaimed New York City bakery, migrated to downtown L.A. with its signature gluten-, dairy-, wheat- and egg-free desserts. Staffers, typically in cutesy hipster garb, can be found frosting vegan red velvet cupcakes and glazing baked - not deep-fried - donuts. Owner Erin McKenna substitutes sugar, milk and butter for natural ingredients like agave nectar, coconut oil and Bob's Redmill gluten-free flour.
New year, new juicery. Introducing more pressed juice to Los Angeles, Clover opens on La Brea with $70-a-day cleanses. If you consume as much stinky cheese, schnitzel, bacon and butter as we do, that ... More »
The rumors are true: Babycakes NYC in downtown L.A. has closed. "To free up some of our fine management crew and other resources we are unifying our two Los Angeles bakeries: Our Larchmont flagship wi... More »
They say sex is like a doughnut: Even at its worst, is it ever really bad? Well, once you consume, in rapid succession, as many doughnuts as we have in the last few weeks, you start to believe it can ... More »
Unless you live in some sort of vegan utopia where all your friends are herbivores (or Portland), it's almost a guarantee that dining out with meat-eating friends is going to be a disappointment for a... More »
Eighties rock music blares on the video as blonde bombshell Erin McKenna, 34, strolls into her small New York City bakery, BabyCakes, in black knee-high boots, a short, pinstriped dress and an apron.... More »
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