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Finally: Cupcakes for the Lactose-Impaired
By
Jacob Dobkin
Published Nov 17, 2005
Modified Mar 7, 2008
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By
Jacob Dobkin
Published Nov 17, 2005
Modified Mar 7, 2008
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Rejoice, lactarded brethren: today we bring a great message of hope. For years you have suffered, watching as your friends put away pound after pound of Magnolia Cupcakes, while you subsist entirely on sorbets and soy-flavored cookies that taste like ashes in your mouth. No longer! We were at a party recently when a friend announced a fascinating discovery: cupcakes from Babycakes NYC that are made without "wheat, gluten, dairy, casein, eggs, soy, nuts and refined sugar". We expected anything made from coconut oil, agave nectar, date sugar, birch tree sweetener to taste like a delectable shade of ass, but these cupcakes were tasty and sweet. A little denser than your average cupcake fare, but delicious nonetheless. Check them out today: Babycakes NYC, 248 Broome Street, Manhattan.
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Broome street
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Jacob Dobkin
Jake Dobkin co-founded Gothamist with Jen Chung. In 2019, Jake released Ask a Native New Yorker, a book based on his Gothamist advice column.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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