Open since January, this sleek little bakery-cafe serves cakes inspired by recipes found in vintage cookbooks, but with less sugar, says Renato Poliafito, who co-owns Baked with Matt Lewis and Rafi Avramovitz. Specialties include the “Red Hook Red Hot,” a red velvet cake topped with cinnamon buttercream and Red Hot candies and the “Sweet and Salty,” a chocolate cake with salty caramel and caramel chocolate ganache and topped with sea salt. There’s always a “cake of the month,” and among the rotating favorites are the “Fluffernutter,” a peanut butter cake layered with rich chocolate buttercream, topped with marshmallow fluff and crushed peanuts; and the “Spice Cake,” a fluffy white cake with molasses and topped with buttercream — “great for the holidays,” says Lewis. They even make their own marshmallows — your choice of vanilla or chocolate. For breakfast, choose from a selection of muffins, pastries and homemade granola; and for lunch, there are salads, quiches or pressed sandwiches. Baked is open Monday through Friday, from 7 am to 7 pm; Saturdays, from 8 am to 7 pm; and Sundays, from 8 am to 7 pm.
Updated Jan. 24, 2012