Great experience AND a great cake. I wandered in here 2 weeks before my dad's marriage to his…read morepartner of 20 years with no idea how to go about buying a cake for their wedding. I wanted more of a groom's cake rather a traditional multilevel wedding cake. Ellen listened to my vague and lame ideas on cake shapes then steered me towards a wonderful design that incorporated aspects of the two grooms lives together. Two weeks later the cake was delivered and was a huge hit. PLUS it was delicious which is generally not something I expect in a wedding cake. Dark chocolate with vanilla butter cream and salted caramel = yum. A big thank you to Ellen!

I tasted a "Just Fabulous cakes" while at work one night, HOLY MOLEY! it was so good I cancled our…read moreprevious cake company (a overhyped, large & remarkably apathetic company in Danvers) and asked Ellen to make our Wedding cake! Even though she wasnt on our "approved vendor list" at Tupper Manor, we used her anyways..THATS HOW GOOD HER CAKES ARE! we had lemon curd with vanilla cake and buttercream. OMG! when a cake is made by someone who uses quality ingredients and spends time (and her own hands, not a Factory) to make you a AMAZING looking cake, it shows. We sadly just ate the last slice from the "top tier" we took home. If you are looking for a talented cake maker who loves what she does, Ellen is for you! Dont settle for a big company that doesnt care and turns out sub par product. Find someone like Ellen..she sent us 5 designs she drew herself before we even picked the winning one. My cake cutting picture with my husband, is my profile picture on facebook. THATS HOW AWESOME IT WAS! We went by her shop today to thank her and she made us two cupcakes on the spot! Talk about awesome!

Ivory Pot moved from Eastern Ave. They have an updated menu for the new location and I hope that…read morelots of people discover them! I ordered a birthday cake and received a gorgeous and delicious chocolate cake with chocolate mousse filling. Yummmm! I also had a tasty lunch hand pie of vegetables and chicken. Again, yummy! The owner is a lovely woman from Cote d'Ivoire and France. If you have a few minutes to chat, she's got wonderful stories and insights in addition to excellent pastries. She's been trained in France and the US, and brings that international skill to her work, offering both the familiar options, but also more continental recipes if you want a flavor beyond the usual. The shop has a few tables, good coffee, and those lunch hand pies or savory croissants. There's street parking and some interesting shops in walking distance. Lynn itself is a historic colonial town that has grown up into an industrial and commercial town. Like most old towns, it has ups and downs, but it's always ready to roll up the sleeves and work. I hope you find some of the good things here, including the Ivory Pot!

I ordered a custom 5 inch pistachio Dubai chocolate cake from Ivory Bakery and it was perfect. The…read morechocolate layers were rich and the pistachio filling had that crunch you hope for. I asked if she could add flowers and she piped sunflowers on top. They were beautiful. It was made just for us. And the price was extremely reasonable. This cake made the day special. If you need a custom cake, order from here. And they also serve breakfast. I will definitely be back!

A perfect experience from start to finish A+…read more I stopped into Cupcake City and spoke with Jodi about ordering a large number of cupcakes for my niece's baby shower. She made me feel as though nothing mattered more than making my niece happy--true old-school customer service. We discussed several options, and then Keri joined us: the Picasso of cupcake baking and design. She was tremendous, and watching her sketch and talk through ideas was incredible. The cupcakes themselves were beyond delicious, with frosting that was absolutely outstanding. Jodi and Keri are an unbeatable team. Thank you so very much. Very grateful!

Really great local cupcake shop. I went in on a Saturday morning to get x6 for a gathering and my…read moreguest were very pleased. I got the lemon, hostess and margarita. Since it was right when they opened I had plenty of options. The cashier was helpful and answered my question about leaving them out of refrigeration. I paid about $25 for 6. There is plenty of parking spots. I would defintiely inquire if they did custom design.

I have been visiting Elm St Bakery since the early 1980's as a child. All of our family celebration…read morecakes came from here. We love all of their items!! It is a clean and friendly ambience with so much color in the baked goods. Fast service and smiles. This bakery is always a definite stop whenever we go home to visit.

Been coming here for at least 30 years and the quality has gone done as the prices rise. Now as…read moreanyone knows when bread keeps having giant holes in it is not being handled properly by the baker before hand. 4 Why does my bread keep doing this? : r/Breadit To prevent large, unwanted air holes (or tunnels) in bread, bakers focus on proper fermentation, firm shaping, and degassing the dough. Key techniques include avoiding under-proofing, degassing the dough thoroughly after the first rise, using adequate gluten development, and creating tension during shaping to ensure a tight crumb. Key Techniques to Prevent Large Holes: Proper Fermentation (Avoid Under-proofing): Large, single cavities are often caused by under-proofed dough, which allows gases to expand unevenly during baking. Ensure the dough is fully proofed. Degassing and "Knocking Back": Gently but thoroughly deflate the dough after its first rise (bulk fermentation) to pop large gas bubbles, preventing them from becoming huge pockets. Firm Shaping & Surface Tension: When shaping loaves, make sure to fold and roll the dough tightly to eliminate gaps. Pop any visible surface air bubbles with a toothpick before the final proof. Proper Scoring: Score the loaf deeply enough. If the crust forms too fast and gas cannot escape, it can lead to "flying roof" or tunnels. Avoid Excessive Dusting Flour: Too much extra flour during folding can create, rather than prevent, big holes in the crumb. Check Dough Handling: Perform 3-4 gentle "coil folds" during bulk fermentation, rather than over-working it, to strengthen the structure

I have visited the Winchester store many times. Muffins are all very good. The issues isn't the…read moremuffins ... The staff there are always nasty and owner must not care. I mention every visit that they should put a name tag in front of each muffin to speed up the ordering... I must waste my time and more importantly their time answering my inquires... what is that one , what is that muffin ? Does that have raisins on it ? Nuts? Dog shit in it? or whatever ? Wtf Or why are out of certain muffins ? Any In the back on racks? Put a sign up displaying a simple check mark of available muffins? One visit the nasty one at Winchester told me they were out yet I saw the muffin on a rack not yet ready to put out front? So this was my first visit to this Wakefield location ... same issues and staff nasty here too but a bit better as more mature employee? I ordered 6 muffins and wanted 2 in a separate box as a gift to someone and the other 4 in a different box...she puts the two in a bag... A bag ruins the gift look, damages frosting in muffins... they will not put any less than muffins in a box? I'll pay for the dam extra box? Or maybe a smart owner would have a small 2 muffin box? Asked for Boston cream ... out of them .. same as last visit to Winchester location where they were out of many options... Maybe if popular statistically ... then you bake more of them based on POS sales data ? Maybe seasonality affects the daily production forecasts? Maybe offer July 4th red white blue muffins, Halloween frosting, Thanksgiving? Christmas ? Then generate greater sales, The owner should hire a better manager of both locations and stick a dam name tag in display case for each muffin, train all employees in hospitality and importance to retain repeat customers? Owner probably now just mailing it in or letting the off spring to take or already took over ? Maybe sell just sell it off to a interested owner looking to expand, or Improve offerings , add high end croissants, pastries, quality cookies ... coffee and better options? Whatever... 4 years telling every visit to just put a f'n name tag in front of each muffin-so I don't need to ask.. especially for gluten free, nut free allergies conscience people... how about an ingredients sign for each muffin ? I give up

Small space with an even smaller parking lot and nowhere to sit-- possibly because seating would…read moremake the parking even more of a challenge. Nice array of muffins, though not labeled. Good muffins whose calling card for most is a layer of cream filling sandwiched in. -- Blueberry Muffin: Great crispness on the majestic overhang expansive enough to provide shelter from the rain. Nice subtle flavor that doesn't try to trick you with sugar, but it's lacking fat to make it sufficiently moist. Fruit seems frozen. No spheres with burst of juiciness. -- Gingerbread Muffin: More of a pumpkin spice flavor than full gingerbread. Similar characteristics in being a little dry, not being too sweet and having good crunch. The cream layer is a buttercream similar to white cake frosting, with maybe a hint of cream cheese. Good muffins worthy of the rotation, but I'd hesitate to say great. Beautiful to look at, though. Kudos to the team for moving the line efficiently.

Loved the cake she made for Valentine's Day . The cake was very pretty and tasted great…read more Very communicative and easy to work with

She does such a fine job with attention to detail and great customer service with a smile,…read moreBest cupcake I have ever had

My sister and mom ordered a cake from Barbara for my bridal shower last weekend and it was amazing…read more The style and decorations (white with shimmery edible seashells) were so beautiful it could have been a wedding cake. I'll try to upload a picture later. I would especially recommend the lemon cake with raspberry filling, but the chocolate with mousse was great, too. I can't comment on pricing or anything like that, since I didn't work with Barbara directly, but the finished product was delicious!

Barbara baked my wedding cake on 6/6/2015. Barbara was a pleasure to work with, and her cake was…read morebeautiful and delicious. Our reception was on the water in Gloucester, and our cake had edible sea shells. Barbara even ordered a cake top for us with a bride and groom sitting in the water. It was very pretty and it tasted so good. thanks Barbara!

Stopped in for a quick treat after lunch one day during my work trip. The staff were pleasant, and…read morethey offered assistance immediately after we entered. It was a good amount of people in there when we came, but the line moved super fast. I got a strawberry bundt cake, and it was so good. It was soft and tasted so good. I love their cakes and the consistency of their flavors no matter which location I go to. Overall, I enjoyed my stop in and I will visit more when I am in the area again.

A colleague of mine in Columbus, OH has been raving about this company for years. She lives nearby…read moreand picks them up for occasions all the time and the pictures always look incredible. They are finally popping up near me so I was able to go in and see for myself how amazing they truly were. The bundt cakes themselves are everything I imagined they would be. Delicious, delicious, delicious. Which is why it really saddens me that they use cream cheese frosting. And only cream cheese frosting. Desserts are kind of my thing, and although donuts are my #1, cake is a close second (you can see the similarity, yeah?). Walking into the smallish store their bundt cakes are displayed in such a way that I want to buy everything they have to offer. Mini bundt cakes. Regular size bundt cakes. Bigger bundt cakes. Themed. Non-themed. Weird flavors. Regular flavors. All the flavors. And the staff is more than happy to answer every single question you may have to throw at them. For hours. It is a wonderful bakery of bundt cakes. Why can't they have more than one kind of frosting? I'm not asking for a frosting bar (although far be it from me to be the one to discourage that kind of thinking), but cream cheese frosting is a very specific flavor and not everybody likes it. Buttercream seems like a pretty easy, and the odds of someone liking it if they do not like cream cheese frosting are pretty good. When I asked about an alternative the staff was very nice about it, I just could not hide my surprise. I really want those bundt cakes, but unless something is done about that hideous frosting, I am going to have to take a pass. This makes me sad.