We got into this business 20 years ago because we believed if we just used the best ingredients in our pound cake, we couldn’t go wrong. We believed there was no substitute for butter or fresh eggs. We wondered why anyone would substitute them in the first place. So we started our own bakery.
There was no instruction manual on how to start a bakery. So Lyn began baking, turning the apartment kitchen into a test kitchen—testing and retesting recipes until they were just right. Dave scoured the market for used mixers, racks, ovens, pans, refrigeration. After a year of experimenting, Sweet Sam’s signature recipes were born.
With the best baked goods made of the best ingredients, we took the plunge. We bought an old embroidery shop in the West Farms area of the Bronx and converted it into a 4,000 square foot bakery. Lyn continued refining the recipes. David canvassed the streets of New York City handing out samples, trying to drum up interest. Our first head baker, Charlie, baked only half the week. The rest of the week, he was our delivery guy.
Orders started coming in, and soon Charlie couldn’t keep up with the baking and the delivering. That’s when the Rosales brothers, German and Gustavo, came in to lend a hand. Suddenly, with our team taking shape, we had the makings of something big.
Twenty years later, we’ve moved into our third facility, an 80,000 square foot modern bakery. We’ve incorporated the best aspects of traditional baking equipment with the enhanced safety and efficiency of modern equipment.
While many things have changed, we still work with many of our original team, still pride ourselves in using the best real ingredients, still make the cake that millions of people throughout the US continue to enjoy.
This cake is a little different from our traditional crumb cake. A rich walnut filling through the middle separates two layers of rich, buttery cake. Those three layers are then topped with an irresistible mixture of finely chopped walnuts, cinnamon, and sugar. There's no coffee in the cake, but the fit is so natural we had to put it in the name.
Our most popular cake is a slightly tart pound cake covered in lemon juice icing with lemon zest throughout.
Very rich. Dense chocolate pound cake embedded with semi-sweet chocolate chips. Chocolate lovers need apply.
Our classic vanilla pound cake swirled with our dense dark chocolate cake.
Our best-selling brownie, made with melted semi-sweet chocolate and cocoa for the most intense chocolate flavor, and topped with chocolate chunks.
Our best-selling brownie made with walnut pieces throughout and topped with walnut halves.
It's the vanilla version of our brownie: rich, dense, buttery taste with walnuts and semi-sweet chocolate chips throughout.
The American classic, made with semi-sweet chocolate chips.
Another American classic, rich and buttery, loaded with plump, juicy raisins and oats. And cinnamon.
A New York tradition, these classic cookies combine a soft cake-like cookie with rich dark chocolate frosting and sweet, white fondant.
Sweet Sam's Baking Company has some of the most delicious desserts I've ever tasted! I recently saw Sweet Sam's Baking Company's products in my local Whole Foods and was in love with how fresh they looked. I love that Sweet Sam's desserts taste incredibly fresh and wholesome. Sweet Sam's pound cake, brownies and cookies are incredibly soft and moist. The texture is absolutely amazing and the taste is even more incredible. Sweet Sam's uses the best ingredients and it's definitely something you can with that very first bite! I highly recommend Sweet Sam's products!
You can find Sweet Sam's products at your local Whole Foods!
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Disclosure: I received product(s) for free, in exchange for my honest review. I only recommend products I've used personally, and believe will be good fit for consumers.