Baked by Anita: Food with an attitude
Who ever thought that baking could be a lesson in geography, chemistry, and history—all at the same time? When it comes to creating great cupcakes, Anita has got it all down to a science. Passing by her stall at a bazaar or bake sale, it’s hard to miss her curious round bocaditos, lightly baked and browned to perfection, and miniature cupcakes in various flavors, all contained in cute paper cups. Their names are fairly straightforward, but unusual enough to draw droves of curious customers: Blueberry Pancake & Green Garlic Sausage with Maple Buttercream, Roasted Strawberry, and Parmigiano Reggiano Truffle, Wild Mushrooms and Gruyere with Truffle Oil, to name a few.
“I love to experiment! I’m always reading about different ingredients and processes, and coming up with new flavors,” Anita says. Indeed, Baked by Anita offers a prolific menu of baked indulgences, with 45 varieties of petite cupcakes, savory pastries she calls bocaditos, poppers, fruit crumbles, and mini tarts that she calls frangipanis.
“I intentionally made them smaller than average. I want my customers to be able to finish and enjoy the whole thing, and to have enough room in their stomachs to try the other varieties,” she says.
For orders and inquiries, contact (02) 736.2877 or 0927.525.9740, 0939.920.9838. You may also reach them through their social media accounts, Facebook: Baked by Anita, Twitter and Instagram: @BakedbyAnita.