100% vegan, soy-free, made from scratch
UPDATE: My desserts are no longer available at M.O.B. Please sign up for my mailing list for the most updated locations where my cakes can be found, or contact me to place an order. Thanks!
M.O.B. Opening Night Party, a set on Flickr.
Last week’s opening was crazy! I am so excited to see interest in this amazing restaurant building.
Check out these pics of my cakes and some behind-the-scenes action in the kitchen on that very busy night.
Thank you to Sarah Peltier, Pine Box Rock Shop, the vendors, and the shoppers who made the Vegan Shop Up such a lovefest. Between slinging mac ‘n’ cheese and finding excuses to leave my table to find snacks, there was little time to document the festivities. But a few favorites can be seen above.
If only there had been time to visit every vendor and sample every delicious morsel.
The first moments were torturous–after all the vendors had set up, but before the rush of shoppers had descended. Rows of flaky, golden brown croissants–still puffed from the oven–were neatly arranged in rows on the Champs Bakery table. Glistening raw chocolate truffles caught the midday light from a nearby window and distracted me as I rushed past the One Lucky Duck station. Rumors of a six-foot long sandwich somewhere in the back room circulated. But as a vendor, I was preoccupied with my own setup, and had to wait to dive into the cornucopia of hard-to-find, here-today-gone-tomorrow goodies.
From Vegan Bodega’s Bee-Free Honey to Gone Pie’s amazing Gluten-Free Chocolate Chip Cookies, all my one-of-a-kind favorites were there. In addition, there were some amazing newcomers, including the most beautiful handmade sprinkles you have ever seen–naturally colored AND flavored–from Scintilla Microconfections….and the most happenin’ party my mouth has had all year provided by a Dark Chocolate Mint Cake Bite from Cake Bites NYC.
If only Valentine’s Day happened every month.
(Photos of my mac ‘n’ cheese and sweet treats coming soon.)
Thank you for visiting my table this weekend. No, I did not make my own ice cream from scratch. Just everything else. I have before, when I was a pastry chef, but those desserts were $12, not $7. And since you and your friends want to complain about the prices here, I hear there is a McDonalds over on Grand St–they use tortured vegetable fat for their fries now instead of tortured animal fat.
Sorry I didn’t have time to make signs touting my organic, fair trade ingredients. Please feel welcome, the next time you have 48 free, consecutive hours, to accompany me through two sleepless days of prep and work. You will encounter countless, happy customers on the tail end that will make it worth your while. One snot-nosed punk does not a bad day make.
