BakeAria began in the spring of 2009 by its principle baker and manager, Danielle Devlin, after many years of dream-time, recipe development, as well as attendance at New England Culinary Institute and classes at King Arthur Flour's Baking Education Center. I wanted to offer friends, family, and the community reasonably-priced, high-quality, freshly baked goods that set themselves apart with their ingredients, flavors, and personality.
The name BakeAria stems from my love of classical singing. I wanted to reproduce in sweet confections and hearty breads what the masters do for me through music. With song and the encouragement of friends and family, BakeAria was born. All baked goods are made with melody! I believe that my heartfelt song carries through everything I bake and I hope that whatever you take away from BakeAria will leave your tastebuds singing.
Danielle Devlin, Pastry Chef
Credits and Thank You's:
Photography is courtesy of Michael Stein in all but a few instances.
All baked goods pictured are BakeAria's own products.
BakeAria would like to thank PCC for web hosting services.