The ingredients for success may vary from business to business, but one mother-daughter team put together a winning recipe in 10464. Irina Brandler and her mother Ina combined a little bit of sugar with a little bit of spice and found themselves with everything nice! Their catering business and dessert café on City Island in The Bronx is a successful testament to the touching moments and trying challenges that accompany working side by side with your immediate family. Irina, a French Culinary Institute graduate, handles all the baking while Ina oversees the lunches. And the advice on how to dress for tomorrow’s weather. A few of the current S&S specialties are homemade, heart-healthy granola and “kitchen sink” cookies – made with 3 kids of chocolate, cherries, coconut, walnuts, butterscotch, and, well, everything but the kitchen sink! This winning team does more than just satisfy the sweet tooths of New Yorkers, the bakery also runs community outreach programs that teach underprivileged children how to bake. CiNYC Hosts Shirley & Christopher stopped by to lick a couple wooden spoons at this cheap eats find.

Sugar & Spice
536 City Island Ave, 10464
sugarandspiceonline.com

See what else is cooking in The Bronx at www.coolinyourcode.com/tag/bronx.
Taste more Cool Eats at www.coolinyourcode.com/category/segments/cool_eats.

Try this delicious banana bread recipe at home, courtesy of the gang at Sugar & Spice:

2 Cups sugar
1 Cup butter
2 Eggs
½ Cup buttermilk
3 ½ Cups Flour
1 T Baking powder
2 t Baking soda
1 t Salt
1.5 T Vanilla or 1 vanilla bean
2 t Cinnamon
1 Cup raisins
1 Cup walnuts

1. Beat together butter and sugar, add bananas
2. Whisk together eggs and buttermilk
3. Sift all dry ingredients
4. Combine wet and dry ingredients
5. When mixture is incorporated add raisins and walnuts
6. Bake in a buttered and floured loaf or cake pan at 350° until test pick comes out clean

Are you sugar or spice? (Sorry, no one is everything nice all the time)…

Post a comment below and tell us what you’re made of.

Jon Peyson and Naomi Josepher spent 12 months testing out recipes on friends and neighbors before they opened the doors to The Chocolate Room, a chocolate and dessert café in Park Slope. Head Chef Jennifer Jupiter has received accolades for her triple-layer chocolate cake, and revitalizes the classic brownie sundae by only using ingredients made in-house, from the ice cream to the whipped cream. “We have high standards; we only use the freshest of the fresh,” says Peyson. Warning: merely entering the store may kick your sweet tooth into overdrive.

86 5th Avenue between St. Mark’s Place and Warren Street
www.thechocolateroombrooklyn.com