Hello and Welcome Back To Alecia Bakery NYC Blog

Hello everyone! Alecia Bakery NYC blog has been on a bit of a hiatus, but now it’s back!

Allow me to introduce myself; I’m Linda Roy and I’m excited to be AB’s new Blog Editor.  I’m a writer, blogger, and food enthusiast with a serious sweet tooth.  I’ve been a fan of the sweet treats from Alecia Bakery since my first package arrived full of the most wonderful and flavorful variety of whoopee pies. From the home made caramels, to the special blend hot chocolate, to the heavenly array of cookies and cookie bars, all beautifully presented in earth friendly packaging, this is no ordinary bakery.

There’s a lot to love about Alecia Bakery NYC.  In addition to offering a stunning assortment of edibles available in so many tantalizing flavors, everything is made with the finest, most wholesome ingredients and packaged with ecologically sound materials. Their commitment to serving the community through a number of charitable causes, while maintaining a high level of quality is something that really sets them apart. I’m proud and excited to be a part of the website team and I look forward to bringing you news from the food world as well as keeping you updated on all the new and delicious things there are to enjoy from ALB NYC!

Also, I’d like to hear from you. Let’s get the conversation going. What are your food interests, concerns, favorites? Do you have any childhood memories of favorite foods you’d like to share?  I’m always up for a little food for thought.

Now, if you’ll excuse me, there’s an Uptown Oatmeal cookie calling my name.

Here’s to sweet treats from the magical NYC streets!


12 responses on “Hello and Welcome Back To Alecia Bakery NYC Blog

  1. Kathy Adams

    Welcome Linda!!!! I remember some dark cookies my dad’s mom use to make. I can’t remember what they were called, and I think they must’ve had molasses in them with some sugar sprinkled on top. Oh my gosh, they were so good! I only wish I had the recipe. I loved going to their house and sneaking some.

    1. Linda Roy Post author

      Thank you Kathy! There’s nothing like Grandma’s baking, am I right? My Dad’s mother was from Austria and she baked the most wonderful things. My favorite was her rugelach, which she called “Do Dads”. The cookies you mentioned sound so good. I know! I wish I had the recipes too.

        1. Linda Roy Post author

          Oh, me too! My grandmother used to make apricot, plum (from plumbs grown in her own back yard – how pre-Martha Stewart, Martha Stewart was that?) and blackberry. I want some now!

  2. Lori

    Welcome Linda!!! So happy the blog is back 🙂

    I remember a delicious peach coffee cake that my mom used to make. She hasn’t baked it in years, despite my gentle, yet persistent urging.

    Also, I had the good fortune to know one of my great grandmothers. Around Easter, she used to make the most incredible candy egg shaped concoctions. None of us know all of the ingredients she used, but they were made with cold mashed potatoes and dark chocolate. So yummy!!!! I’ve never had anything like those “eggs” since.

    1. Linda Roy Post author

      Wow! I love anything involving peaches. Your great grandmother’s Easter eggs sound so interesting. I never would’ve thought of combining dark chocolate with mashed potatoes, but I love both and now I want to try it!

  3. Lori

    If the rest of us in the family can ever figure out how Nana made those Easter eggs, we would be happy to share the recipe. I’m going to do some experimenting and see if I can duplicate them.

    1. Lin Randolph

      My grandmother (Namaw) made Potato Candy, Lori. The base was an unadulterated potato. The finished candy was extremely sweet and swirled with creamy peanut butter.

      One of my mum’s favorite confections, she notoriously broke her food processor attempting to make a batch!

      I wonder if the two sweets were somewhat similar/related?

  4. Carolyn

    Hi Linda,
    Welcome. I was at NewsBar cafe today on Irving Place and saw Alecia’s delicious looking gluten free baked goods there. I badly wanted to try the pecan tart but when I asked them what the ingredients were, they couldn’t tell me (As they didn’t know) so I decided to come here instead. I have gluten as well as dairy allergies and get serious reactions from it. Would you be able to provide the nutrition and ingredients label? It would be super helpful as I’ve been wanting to try it for awhile now since I’m at Newsbar every so often. Thanks!:)

    1. Linda Roy Post author

      Hi Carolyn,

      I asked Alecia Bakery’s owner and head baker, Lin Randolph about the gluten free baked goods ABNYC offers at NewsBar and everywhere and here’s what she told me:

      “All of our gluten free products are labeled with the following warning:

      “* Food Allergy Warning: All of our products are manufactured in a kitchen that also processes milk, eggs, wheat, peanuts and tree nuts. Our Gluten Free products are not suitable for people diagnosed with Celiac disease. Anyone who suspects they may have a food allergy should consult with a physician immediately.”

      News Bar has been made aware of this and all of the GF products they receive from us are labeled thusly.

      This same allergy warning can be found on our website’s online store within item descriptions if applicable.”

      Gluten Free Individual Pecan Tart
      INGREDIENTS: Pecans, brown sugar, butter, light corn syrup, brown rice flour, white rice flour, eggs, potato starch, tapioca starch, sweet sorghum flour, vanilla, salt.

      I hope that helps Caroyln and thanks for asking! I hope you will try the pecan tart and enjoy!

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