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great taste
We started baking big, crispy-on-the-outside, gooey-on-the-inside cookies in New York back in 1995. Since then, they’ve become a cult favorite.
Fresh bread
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Chocolate croissant
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Rye bread loaf
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-9%Delicious bagel
$114.17 – $784.68There are many variations of passages of Lorem Ipsum available, but the majority have suffered alteration in some form, by injected humour, or randomised words which don’t look even slightly believable.There are many variations of passages of Lorem Ipsum available, but the majority have suffered alteration in some form, by injected humour, or randomised words which don’t look even slightly believable.
Italian loaf
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Butter croissant
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THE BAKéVO THAT BECAME A NEW YORK INSTITUTION
the story behind
In 1995, they whipped up a batch of big chocolate chip walnut cookies, and their neighborhood shop became so much more. “The cookie” earned a spot in the hearts of locals and visitors alike, taking on a life of its own as a New York City icon.
Quality Ingredients
ingredients
All of our products are baked with better-for-you, allergy-friendly ingredients like buckwheat, cassava, oats, and cinnamon so those with allergies
Classic Baguettes
The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It’s the baker’s technique that turns an average baguette into an all-star. Don’t expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you’ll make.
Starter (poolish)
- 1/2 cup (113g) water, cool
- 1/16 teaspoon (a pinch) active dry yeast or instant yeast*
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
* Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.
Boston Brown Bread
And you thought it only came out of a can, right? Boston brown bread is actually a mixture of rye and wheat flours and cornmeal, sweetened with molasses, moistened with buttermilk, and steamed in a steamer for hours atop the stove. Follow this traditional approach, or bake the bread in the oven. The results are remarkably similar — peel off the foil to reveal a moist, delicious brown bread!
- 3/4 cup (78g) King Arthur Organic Pumpernickel Flour
- 3/4 cup (106g) yellow cornmeal
- 3/4 cup (85g) King Arthur White Whole Wheat Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (106g) currants or raisins
Sandwich Rye Bread
This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture.
- 2 1/2 teaspoons instant yeast or active dry yeast
- 2/3 to 7/8 cup (152g to 198g) water, lukewarm*
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
- 1/4 cup (50g) vegetable oil
- 3/4 cup (170g) dill pickle juice
- 1 1/2 teaspoons (9g) salt
- 1 tablespoon granulated sugar
Irish Soda Bread
The version we print here is much closer to traditional Irish bread than to its American cousin; but the addition of some bread flour, an egg, butter, a bit of sugar, and some currants serve to lighten and tenderize this loaf just enough to make it especially enticing to most of us on this side of the ocean.
- 2 1/2 cups (276g) King Arthur Irish-Style Flour
- 1 1/4 cups (150g) King Arthur Unbleached Bread Flour
- 3 tablespoons (37g) granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup (95g) currants or 2/3 cup (99g) raisins
English Muffins
Make your own English muffins — why not? While it does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn’t difficult. And the result is out of this world..
- 1 3/4 cups (397g) milk, lukewarm
- 3 tablespoons (43g) butter, softened
- 1 1/4 to 1 1/2 teaspoons salt, to taste
- 2 tablespoons (25g) granulated sugar
- 1 large egg, lightly beaten
- 4 1/2 cups (540g) King Arthur Unbleached Bread Flour
baked fresh everyday
Like Sweets?
We make our food like we make our sourdough, fresh every day with simple, honest ingredients.
Pretzel
$17.95
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Tiramisu baked
$17.95
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Cupcake
$17.95
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Apple pie
$17.95
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Biscuits pineapple jam
$17.95
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Fragrant donuts
$17.95
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Bagel
$17.95
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Fragrant donuts
$17.95
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Biscuits pineapple jam
$17.95
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Pretzel
$17.95
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Cupcake
$17.95
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Chocolate croissant
$17.95
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Challah
$17.95
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Cupcake
$17.95
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Chocolate croissant
$17.95
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Cheesecake
$17.95
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Fragrant donuts
$17.95
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Biscuits pineapple jam
$17.95
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Fragrant donuts
$17.95
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Biscuits pineapple jam
$17.95
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Apple pie
$17.95
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Cupcake
$17.95
Eu turpis egestas pretium aenean pharetra magna Adipiscing at in tellus integer.
Chocolate croissant
$17.95
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Tiramisu baked
$17.95
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Tiramisu baked
$17.95
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Cupcake
$17.95
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Chocolate croissant
$17.95
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Biscuits pineapple jam
$17.95
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Fragrant donuts
$17.95
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Apple pie
$17.95
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4.8/5.0
☆☆☆☆☆ 5.0/5.0
what our guest are saying
Testimonials
“I ordered the southern red velvet and it was delicious! It was as good as grandma’s. I added lettering and confetti sprinkles and the presentation and packaging were on point.”
Andrea A. Verified buyer
“Best chocolate chip cookies I've ever had!!!! Someone propped the lid of the box open because they were still warm from the oven! Love this place! Thank you so much!!!”
Tamara Z. Verified buyer
“If you've never had a Bakevo, cupcake, or cookie you are really missing out. It is one of the best sweet treat experiences that you will ever have. The problem is, you will never...”
Madonna W. Verified buyer
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Contact us
Get in touch to discuss your employee wellbeing needs today. Please give us a call, drop us an email.
Contact us
Call us: +(406) 555-0120 Email: [email protected]
Opening hours
Mon - Sat: 7.00 am - 8.00 pm Sunday: 8.00 am - 6.00 pm
Our Office
2972 Westheimer Rd. Santa Ana, Illinois, USA
