About

Anita Shepherd of Electric Blue goes the extra mile to provide healthy, vegan baked goods with a personal touch. Her food is prepared from scratch, with unprocessed, mostly organic ingredients. Menus are based on fresh, seasonal fruits, vegetables, herbs, legumes and grains.

Electric Blue strives to be sustainable and socially responsible. The ingredients come from local, small-owned businesses; we recycle, and choose reusable kitchen supplies over disposable ones.Our packaging is comprised of biodegradable, corn-based PLA containers and 100% recycled (and recyclable) boxes. We are straw-free (bestrawfree.org).

Many gluten-free, soy-free, fruit-sweetened and raw vegan items are available. Cakes are available by the slice at Maimonide of Brooklyn. Vegan baked goods are coming soon to Brooklyn stores and cafes.

Anita Shepherd is a Brooklyn-based chef and food writer whose work has been featured in Bon Appetit Magazine, Think Magazine, Brooklyn Bread and on various food blogs. She is a menu consultant for restaurants that are looking to expand their vegan, gluten-free and low fat options. She has just started a cooking video series and hopes that it will empower people to cook with more variety in their ingredients and techniques.

She is available for private or group cooking classes, and also teaches at The Brooklyn Kitchen. For more about Anita and Electric Blue Baking, please see this great interview by Mattie of veganbaking.net.

What they’re saying…

Anita is a shining force in the vegan food world. Always enthusiastic, innovative, and inspirational. Not to mention that Mac ‘n’ Cheese! A goldmine in itself.

Sarah Peltier, Founder
Vegan Shop-Up

Anita Shepherd’s Electric Blue Baking Company was one of Smoragsburg’s most popular and delicious booths—every week Anita busted out incredible dishes (new ones every weekend!), from pizza, donuts and her version of a frito pie to muffaletta sandwiches, seitan skewers and a warming apple cider that saved me during the market’s last few freezing weekends. I’m continually impressed by Anita’s culinary skills, her creativity and ability to make beautiful food that appeals equally to hardcore vegans and dedicated meat-eaters. Me, I fall into the carnivore camp, and I am an unabashed fan of Electric Blue!

Jane Lerner
Brooklyn Flea 

Since the first moment I met Anita I have been lured in and inspired by her pastry prowess. While working as my pastry chef at my previous restaurant she created beautiful composed desserts, and perpetually pushed things forward, never quite being satisfied with the quality of things until they were beyond perfect. When I asked her to create something for the health food/ raw food customers we had, she came back with acai and huckleberry cheesecake with a featherlight basil ice cream and a crisp raw cacao coating. We couldn’t keep it in on the menu for long without selling it out. I admire her shirking of overused products such as soy in an effort to create more pure, delicious, and refined flavors through perpetual experimentation.

Most recently I asked her to go in another direction and help me create elegant Americana in the form of sliceable cakes for my new restaurant. What she came back with was above and beyond, and completely what I had asked for without knowing I could actually get it…. Moist and nuanced 3 layer carrot cake with chestnut and cinnamon frosting, 2 layer pineapple upside down cake with banana frosting, caramelized pineapple, banana confit, and lychees, and a decadent cheesecake to come that I’m sure will conjure what we all wished that irridescent berry topped slice at the diner really tasted like.

Her comfort with fruits of the seasons, chocolate, and all manner of classic and alternative baking technique, coupled with her passion for the art of pastry make her work truly special.

Neal Harden, Head Chef
Maimonide of Brooklyn

I own and operate a retreat center in the Central Mountains of Puerto Rico.  I had two retreats back-to-back in early November and  had concerns about my kitchen staff doing the food. While in New York, I asked my son to recommend a chef who would be willing to fly down and create and execute a menu on short notice.  He connected me with Anita.  After a few phone calls and e-mails, Anita was on a jet to San Juan.