It's hard to decide which we love more: Robicelli's baked goods, or the Robicellis themselves. With years of baking, pastry-making, and chef-consulting between them, Allison and Matt Robicelli launched their Brooklyn-based cupcake operation in 2005, and recently opened their first dedicated retail space inside Dekalb Market. The cupcakes these two churn out are inspired: the flavor rotation features over 125 combinationsincluding our new favorites, the Bluth (chocolate and banana, obviously), and the Chicken & Waffle (complete with fried nugget)and we've never witnessed a misfire.
On par with the things they bake, however, are the things they write. Allison Robicelli might be the best blogger in the Brooklyn food scene: she's frank, funny, and brilliantly exasperated whether she's talking motherhood, running a small business, or trying to get a cookbook published in a world where even Angry Birds beat her to the punch. Most recently, Allison has launched a lively crusade to refill the recently burgled coffers of a children's cancer charity.
We dig you, Robicellis, for your efforts to keep the "artisinal" desserts from becoming too precious for their own good. Oh, and for figuring out how to make cupcakes that taste approximately like joy frosted with happiness.