Bake Zone CT: Handcrafted Small Batch Brioche Donuts in Stamford

Events Features Ingredients Interview Donuts Woman Owned Pop-Up Bakery Baker Stamford Interview

Andrew Dominick October 29, 2025

Covering the hospitality industry for as long as I have, it’s a given you’ll come across people who left a completely different career to pursue their passion in cooking or baking. Sandeep Gupta is one of those people. She left her job doing app design and once she moved from San Francisco to Stamford, she started her own donut business. “I told my husband (Mayank), who’s also a developer and does IT, that I love designing apps and logos and everything, but that I want to follow my passion as a baker,” Gupta says. “I actually liked my job! It was creative and I wasn’t just coding. I made buttons, themes, making apps look pretty. That was me.”

It’s A Woman’s World: Silvia MacLean of Silvia’s Kitchen in Norwalk

Interview It's A Woman's World Baker Bakery Interview Norwalk

Andrew Dominick February 04, 2025

In the middle of 2024 at my dear friend, Anne Grossman’s Rebel Daughter Day, I just about stopped in my tracks when I saw what was on one of the vendor’s tables. Boxes of beautiful, chocolatey brigedeiros, alfajores, and an array of different hand rolled truffles and baked goods that weren’t just from Latin American countries, but a mixture of confections we’re familiar with in the states, too. Silvia’s Kitchen, created by Silvia MacLean, is the face behind the brand, and she bakes out of Rebel Daughter Cookies’ commercial space where you can preorder for pickup or delivery, plus you can find her sweets at various stores and farmers markets in the general area.

Wave Hill Breads Expands in Norwalk with New Cafe Featuring Pizza, Coffee, + More

Features Ingredients Interview Bakery Norwalk Pizza Pastry Baker Wave Hill Breads Homepage

Andrew Dominick September 05, 2024

When I sat down with Tim Topi to talk about his bakery’s expansion, and second location, this time in the form of a sit-down café, I jokingly told him that Wave Hill Breads could very well be the most mentioned place in the history of this website. It may not actually be a joke, though. Countless restaurants swear by Wave Hill and prominently feature their sourdough or burger buns on their menu and others have a deal with Topi’s bakery for custom loaves or buns. Off the top of my head? Damon Sawyer’s 29 Markle Ct uses their brioche buns, Jeff Taibe of Taproot serves Wave Hill sourdough with either butter or pimento cheese and bacon jam, Josie & Tony’s has them custom bake semolina for their terrific sandwiches, and they bake milk buns for Cwispy Chkn’s tasty fried chicken sliders. I’m sure I’m leaving out dozens more, but you get the idea.

It's a Woman's World: Andrea Clark of Little Gem Bakery

Interview It's A Woman's World Interview Bakery Baker Baked Goods

Andrew Dominick March 05, 2024

Towards the end of the 2023 edition of summer, Emily Mingrone’s restaurant, Tavern On State, posted a strikingly beautiful ube tart set in a vanilla cookie crust, topped with a dollop of whipped yogurt and grapefruit segments, stating that “it’s the most addictive item on our dessert menu.”

The creator of the purple pie slice that received a lot of Instagram attention in terms of likes and comments is Andrea Clark of Little Gem CT.

It's A Woman's World: Pastry Chef Jessica Spivey of Oyster Club + The Port of Call

Interview Restaurant It's A Woman's World Baker Pastry Chef pastry Mystic Interview

Andrew Dominick December 14, 2023

Oyster Club in Mystic, its alter ego concept, Treehouse, and their sister cocktail and bites bar, The Port of Call, aren’t only popular in Connecticut, but they’ve received some serious national coverage, including a 2023 James Beard nomination for chef Renee Touponce.

Part of the restaurant group’s stellar squad is pastry chef Jessica Spivey, who just received a nod of her own as she was nominated for Best Pastry Chef by the Connecticut Restaurant Association for its annual CRAzies Awards.