What New Yorker isn’t familiar with Magnolia Bakery? That small corner shop in New York’s West Village has become a global phenomenon, now boasting 46 stores worldwide. This success is largely due to Bobbie Lloyd, their incredible CEO and Chief Baking Officer.

I had the pleasure of meeting Bobbie when she joined Les Dames d’Escoffier New York (LDNY) and attended our annual conference in Phoenix, where all the New York Dames hung out. I learned that she has had a fascinating career; she served as Calvin Klein’s private chef after finishing culinary school and then approached Danny Meyer at the original Union Square Cafe, where she started as a waiter. She worked her way up to front-of-house manager, then became Director of Operations for a restaurant group, co-founded a sandwich concept, and ultimately landed at Magnolia Bakery, where both she and the company have thrived.

Bobbie’s first book for Magnolia, The Magnolia Bakery Handbook: A Complete Guide for the Home Baker was to be 150 recipes; this overachiever created 200, saved the no-cook icebox chapter and turned it her latest one, published last month, “The Magnolia Bakery Handbook of Icebox Desserts: Classic and Creative Icebox Desserts with a Magnolia Bakery Twist, Share with Friends and Family.” The book contains no-bake or low-bake desserts that are assembled and left to set in the refrigerator.  These recipes are simple, classic, easy to make and delicious. In the book, Bobbie  also offers her expert advice on kitchen staples and supplies, with tips and tricks to become the ultimate baker.

I managed to get her to slow down long enough to answer our fun Guest Foodie questions. Be sure to follow her on   @bakewithbobbie.

Which food product, ingredient or gadget would you never give up? Why? 

Ingredient – SALT – it enhances the flavor of everything including baked goods. The culinary world would be devastated without it.

Gadget – My Kitchen Aid stand mixer – makes baking so much easier.

Describe your last non-holiday dinner party. (The more details about the setting, food, drink, etc., the better! or which shops you pick up what from, etc.)

I love to entertain at my house upstate NY. First because I have big kitchen that I designed for lots of people to be in it with me. There are local farm markets and farms for fresh product and meat raised sustainably and ethically. Guidos in Great Barrington MA has an enormous cheese and fish department.

The last non-holiday meal was 6 people on a cold winter night. I always create menus that allow me to spend time with my guests and not be trapped in the kitchen.

What would you choose for your “last meal?”

Ice Cream. I love it so much but it gives me a stomach ache. I will eat to my hearts delight if it’s my last meal.

Describe your first childhood cooking memory.

Making pie dough with my mother when I was about 3 or 4 years old. She sat me on the counter as she rolled out her dough on a flour dusted cotton towel with her glass rolling pin that was filled with water and ice cubes. She handed me a piece of dough to call my own. I rolled, and rolled that dough until it was grey. Then she baked it with cinnamon sugar for me. Delightful.

What is your go-to neighborhood restaurant? Why? (Address, too, please)

I live on the upper west side.  Mama’s Too has the best pizza in NYC – 2750 Broadway.

For a good dinner we go to The Ellington, ,2745 Broadway. It’s a great neighborhood place with a big outdoor café in the summer, perfect for people watching.

Who was your most influential mentor?

I was putting myself through college by working as a waitress. It was the late ‘70’s and Gourmet magazine was my bible. My boss, John Gruner, at the restaurant encouraged me to cook and even let me create lunch time specials (the guys in the kitchen didn’t love that). He was the one that pushed me to go to culinary school. In 1987, he started a consulting company in Chicago and brought me on as an associate to open the first brew pub in Chicago since prohibition. It was called Tap and Growler. He had so much faith in me that he made me believe in myself.

Describe your worst kitchen disaster and how (if possible) you saved it.

Probably when our dog stuck her face in a trifle bowl. Her entire nose went down into the bowl, she came up shaking her head. Completely destroyed the trifle. Good thing we had other desserts.

Or when my son wanted roast duck for Thanksgiving and found a recipe. We made the duck and cooked it, and cooked it and cooked it. The recipe said to cook for a long time. I knew the duck was done but he was insistent. I asked to see the recipe. It was for a 6 pound duck. He bought a 2.5 pound duck. It was way overcooked. No saving that one. We picked the meat off the bone and added it to a mixture for tacos.

I haven’t really had any cooking disasters. Those you can usually check along the way.

What food is your secret guilty pleasure? 

I LOVE Aux Merveilleux de Fred in Paris and in the West Village. They make the most divine meringues filled with chantilly cream. I dream about them.

If you could have anyone past or present at your dinner table, who would it be and why?

I know it’s cliché, but in the restaurant world it would be Julia Child’s. I was so lucky to meet her once and didn’t really get the chance to speak to her.

I would have loved to dig deep into her journey in the kitchen.

 

– Bonnie Tandy Leblang