As someone who can’t eat wheat bakeries are usually places of torture for me, where I can smell but can’t touch. I am sure that many people on gluten free diets would agree that the alternatives out there are getting better, but usually they're a poor second to the real thing. Well the founder of Babycakes, Erin McKenna, is bringing true happiness to many people’s lives with her homemade recipes which use spelt flour or a mix of fava and garbanzo flour instead of wheat flour, agave nectar instead of white sugar and soy instead of dairy. I can testify to how difficult gluten free baking is to get right so I was delighted by Erin’s cakes which are second to none! For bakers who want to experiment at home I'm afraid to say that I was firmly assured that there's no Babycakes recipe book in the offing. But those outside New York will be pleased to hear there’s a mail order service, and for those outside the US well, you are just going to have make this a great excuse to visit New York! ::Babycakes