Posted on by Dawn Casale


The final birthday celebration of the month happened last Sunday. It was for my brother in law, Dax, who embraced 40 with open arms…well, sort of. We had a family gathering which, as always consisted of all the nieces and nephews assisting in blowing out the candles. Not at all chaotic! Since it was a first for Camille, she even got in on the action.

dax n kids

The start of April caused the flick of a switch which brought new ideas, trials in the kitchen (stay tuned for new breakfast items, donut day and plenty of other surprises), and a revived team ready to put winter behind them and focus on a new season. These lovely “Little Shop of Cakes” were just one result.  “What’s Up Doc?” pairs chai spiced carrot cake with white chocolate buttercream and “Ebony & Ivory” features marble cake with hazelnut ganache and mocha Swiss buttercream. If these cakes are any indication, spring is going to be one fantastic season.

cake shop spring 14  whats up doc

A new and long overdue menu board at our Dean St shop continues with the fresh and new theme. For months we have been trying to come up just the right way to display a menu of our offerings. We were looking for something sort of modern that fit into our vintage-y jewel box of a store. But, it also had to be easy to read and have a handmade feel, just like the sweets we sell. We found the answer in Mimms Cross who painstakingly hand painted the most lovely menu for us. I find myself stepping into the café just to admire it. Here’s a photo but come in and see it in person. I assure you, it will make you want to order one of everything!

mimms1  mimms2

The signs of spring are abundant. Whether it’s those first crocuses bursting through the leaves, the buds on a tree struggling to open, or eating an ice cream cone in the sun, they never fail to generate lots of excitement. It happens every year, but somehow it never gets old.

spring1  spring3

spring2  nate1

Posted on by Dawn Casale | Posted in cobble hill


Dawn Casale

About Dawn Casale

Barneys New York was the place I called my second home for six years. It was the classroom in which I learned the importance of aesthetic, the power of creativity and the joy of indulgence. At a point in time which I cannot specifically put my finger on, I reflected on my career choices and decided to return to that which I really knew... food and humanity's love of it. I began to think about my childhood and how much of it had been happily spent in the kitchen. The memories of the aromas and flavors that came from my grandmother's kitchen were vivid and exhilarating. That is where I learned about the ritual and significance of food, the sense of happiness and comfort it brought, and the essential elements of quality and care that went into its preparation.

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