Welcome Tokyo to the Magnolia Family!

We are excited to announce the opening of our store in Tokyo! The newest members of the Magnolia Family are proud to open the store’s doors on June 16th at 11AM. The store will be open Monday-Sunday from 11AM to 8PM.

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If you’re in the area, be sure to pick up your favorite Magnolia Bakery treats at 5-10-1 GYRE B1F in Jingumae Shibuya-ku Tokyo. The store can also be reached via telephone: 03 6450 5800.

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Happy Mother’s Day From Magnolia Bakery!

In honor of all of the special moms out there, our creative director Linda Facci has created this adorably delicious Mother’s Day inspired video, starring your favorite classic Magnolia Bakery cupcakes!

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Introducing: Bobbie’s Kitchen

We are thrilled to announce a new column, Bobbie’s Kitchen! Written by Bobbie Lloyd, Magnolia Bakery’s “Chief Baking Officer,” the column will feature baking tips, a behind-the-scenes look at new Magnolia Bakery products and share insights from Bobbie’s life in the kitchen – whether she’s busy whipping up something at the bakery or making one of her famous apple pies for her family.

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Here’s a bit about Bobbie.

Where did you grow up?

I’m a Midwestern girl through and through. Born in Chicago, raised in Elgin, Illinois. My Midwestern roots run deep as generations of our family on both sides were pioneers.

When did you know you loved baking?

From baking with my mother, grandmother and great-grandmother I developed a love of being in the kitchen. Whether it was picking grapes to make jam with my Mom or picking rhubarb in the early days of spring you could always find me in the kitchen eager to roll some pie dough. When my mom went to work full time when I was eight years old, I became a key kid and offered my services to get the family dinner started when I got home from school.

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Did you always know you wanted baking to be part of your career?

I knew that food would be some part of my career, but I didn’t know what direction I would take until I went to culinary school and began working in restaurants. I was fortunate enough to work for some wonderful places in my early days.

How did you get involved with Magnolia Bakery?

Steve Abrams (Magnolia Bakery’s CEO) and I were partners in two other operations, Soup to Nuts Catering and It’s a Wrap, NYC’s first wrap sandwich and smoothie restaurant. It was a seamless transition to come together with Magnolia Bakery

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What’s your favorite dessert of all time?

Pie, I love PIE!
Every kind of pie. Pie is like my own nirvana. I love cream pie, fruit pies, open pies, hand pies – you name it, I love it.

What’s your favorite Magnolia Bakery recipe you’ve created?

Over the years I have introduced more and more pie recipes. I would have to say these as a whole are my favorite. My favorite single item right now is the coconut cream pie and the sea salt caramel chocolate chunk cookie.

What are some exciting recipes you’re working on now?

Coconut cream pie, ice cream sandwiches, more hand pies and open face pies (Crostadas).

Stay tuned for more delicious posts from our CBO!

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Schoola is Coola!

We are thrilled to be partnering with Schoola, a website that offers communities an easy, fun way of giving back to their local public schools. Schoola recently launched in New York City and we are proud to be offering a special Schoola voucher to local parents, teachers and school supporters. Visit their website to purchase the Magnolia Bakery voucher and we’ll donate 35% to the public school of your choice.

On Monday, we were lucky enough to visit a local school participating in the Schoola fundraising program: Harbor Science & Arts Charter School (K-8), located on the UWS of Manhattan. During our visit, Bobbie Lloyd, Magnolia Bakery’s President and “Chief Baking Officer,” was interviewed by “Live from the Couch” and we handed out cupcakes to one of Harbor’s kindergarten classes (they were very patient waiting for their cupcakes!). Thanks so much for having us!

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Be sure to visit Schoola.com to find different businesses in your neighborhood participating in this wonderful program!

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