At Sweet Cakes, Emily Smith makes everything from scratch every day, while herbusiness partner (and dear ol’ dad) Vern runs the front of house.

Emily Smith watched a lot of Julia Child as a kid. Since 2007, when she opened her own bakery, Sweet Cakes, she’s been living out that Childian dream—finding ways to fuse art and science to achieve the perfect scone or croissant. But perhaps the most far-out creations the Culinary Institute of America (CIA) grad grad has concocted at Sweet Cakes are her famous mini cupcakes, which Smith admits have “unusual flavors,” such as mint chocolate chip, cherry cola, root beer float, ginger-rose, as well as more traditional choices like vanilla or chocolate.

At Sweet Cakes, Smith makes everything from scratch every day, while her business partner (and dear ol’ dad) Vern runs the front of house. Smith says she hopes their family-run venture, which serves coffee from local roaster Passion House and has a row of inviting tables and window seats looking out onto Damen, will be “the first place people come to in the neighborhood.” The bakery also prides itself on being allergy-friendly, especially with gluten and dairy allergies, so that “anyone can come in and get something.”

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Menu Highlights:
Croissant, $3.25
Mini Cupcake, $1.40
Scone, $2.75
Cappuccino (16 oz.), $3.55

Hours:
Closed Monday
Tuesday through Sunday, 8 a.m. to 6 p.m.