Not too far from the Red Hook cocoa port,
a team of sugar-loving business partners, including Matt Lewis
of Manhattan’s Chocolate Bar (pictured above with Rafi Avramovitz,
center, and Renato Poliafito, right), have opened Baked, a sleek
little cafe with an emphasis on cake.

Coconut, carrot, chocolate and lemon layer cakes line the counter,
along with specialties like Red Hook red velvet – topped with
cinnamon butter cream and candied Red Hots – and the lard-laced
Chocolate Chubby, which looks like a king-size Hostess cupcake.

Many of the cakes at the bakery-cafe, which opened Jan. 11, are
inspired by recipes found in vintage cookbooks, but with less
sugar, says co-owner Poliafito, thereby making the other flavors
more pronounced. The result is a subtle, not-too-sweet cake with
a fluffy texture.

Muffins, scones and other items are available for breakfast.
The lunch menu, just launched, includes a selection of salads,
soups and sandwiches.

It’s too early to tell if Baked will win over any longshoremen
– the modern-looking cafe, with knotty blonde-wood walls, an
eclectic soundtrack and retro light fixtures has a distinctly
hipster vibe – but friendly service and a consistently good cup
of Joe (the house blend is made exclusively for Baked by Park
Slope’s Gorilla Coffee) is sure to attract a solid fan base.

Baked (359 Van Brunt St. between Wolcott and Dikeman streets),
accepts American Express, MasterCard and Visa. Cakes are $4 a
slice; 8-inch cakes start at $20. For information, call (718)
222-0345 or visit www.bakednyc.com.

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