About the Bakery Our Story About Chef Pam Meet the Staff Contact Us
About the Bakery
Izzi B's Allergen-Free Cupcakes is a wholesale bakery in Norwalk, CT. Izzi B’s Bakery manufactures it’s products in a dedicated facility that is free from all commons allergens, offering consumers the highest level of assurance that the products you’re enjoying are safe and free from cross-contamination. (In fact, upon renting the facility, Pam had the premises extreme steam cleaned: floor, walls, equipment, etc. She even had the ceiling tiles replaced just in case there was any residual flour!) Izzi B's Bakery is not a retail store and it's hours are by appointment only, as they bake to order. It's office is located above the bakery.
Kosher Certification: With the exception of one ingredient in our vanilla cake (organic pineapple juice), all the ingredients we use are Kosher certified. We are in the process of obtaining our Kosher facility certification, and revising our vanilla cake recipe.
Gluten-Free: All of our products are gluten-free and are manufactured in a gluten-free facility.
In-House Allergy Testing: Izzi B's regularly tests it's products.
Our Story
My name is Pam and I am the proud owner of Izzi B’s Allergen-Free Cupcakes. Right before my daughter Isabella B (Izzi B) turned 1, I found out that she had an egg allergy. Her birthday was coming and that meant cupcakes! I tried in anticipation of the special day to make cupcakes my daughter could eat and that the other party-goers would enjoy as well. Being a seasoned chef, I wasn’t satisfied with box mixes--or even my own. In the end I did use a box mix and substituted some ingredients.
I empathized with others that had no baking experience and that had put up with mediocre products. After all, a cupcake should be great. I vowed to myself at that point that I was going to make the most delicious allergen-free cupcake. My daughter started pre-school and as the process began, I heard more and more from friends and other mothers how their kids had allergies to milk, nuts, fruit, soy, wheat – the list goes on! I came to the conclusion that I could make a business out of this. It was a long road to the perfect allergen-free cupcake with so many allergens to think about, ingredients that I hadn’t used many of, baking being such an exact science and wanting to accommodate everyone--including adults (who doesn’t love a good cupcake). While researching I learned about Celiac Disease, and also concluded I could make the cupcakes for vegan diets as well. And, I decided to use agave as a sweetner which registers low on the Glycemic Index.
I am so proud of my cupcakes and know that even people without allergies love them, too. They contain natural, organic or Fair Trade ingredients. There are no preservatives or refined sugars. Whenever we would go to a party my daughter would ask if I was bringing a special cupcake for her – of course I was! Friends asked me to make them for their kids parties. My daughter’s school loved when I brought them for holidays and events because they knew that no one was going to be left out. I knew I needed to get serious with this business since I had the perfect recipe and people needed to be saved from mediocrity.
My daughter Isabella (Izzi B) turned 3 and participated in a food challenge. She can now can eat eggs, but Izzi B still loves her special cupcakes. I am confident that you will love them, too.
Thank You!
Chef Pam & Izzi B
About Chef Pam
I’m Pam Nicholas, the proud owner of Izzi B’s Allergen-Free Cupcakes. I have a degree in graphic design from the School of Visual Arts in New York City, then went on to earn a degree as a graduate of the French Culinary Institute. I’ve had the opportunity to work in some great kitchens with Mathew Kenney, Claude Troisgros and Laurent Tourondel.
I became a corporate chef working for Restaurant Associates in some of the most prestigious destinations in New York City: the Delegates Dining Room at the United Nations, the Museum of Natural History and Lincoln Center. I’ve also traveled with Restaurant Associates to open accounts across the country including the Las Vegas MGM Grand, Suite Service at the Cleveland Browns Stadium in Ohio, the Los Angeles Downtown Music Center, the San Francisco Music Hall and the US Open in New York. I obtained most of my baking skills after leaving New York City to run smaller restaurants in New Hope and Yardley (Bucks County), Pennsylvania.
I feel the skills of quality that I took with me from my restaurant experience, along with the diversity of situations, experiences and attention to detail required at Restaurant Associates made me confident in knowing that anything is possible, even an allergen-free cupcake! Because... everyone deserves a cupcake.
The idea for Izzi B’s Allergen-Free Cupcakes came to me after my daughter, Isabella B (Izzi B), turned one. We found out that she had an allergy to eggs. I started on a mission to make the perfect cupcake after trying boxed brands and other “fresh” baked products. My daughter started preschool and I realized that I might be able to make a business out of the cupcakes. When she turned three, Izzi took a food challenge and was now able to eat products containing eggs. What a great day it was when we didn’t need the Epi Pen any longer! She still loves her “special” cupcakes and I’m sure you will, too.
My mission is to free people from mediocrity by providing an amazing allergen-free (no wheat, soy, eggs, gluten, dairy, nuts, casein), mostly organic, vegan, celiac-friendly cupcake. Izzi B’s cupcakes are also free of refined sugars, using only agave and evaporated cane juice. They do not contain honey, seeds, beans or apples, and only a small amount of xanthan gum (corn derivative). They are extremely moist and taste amazing—even if you don’t have a food allergy!
Meet the Staff
Jaimee Bryson, Chief Cupcake Baker
Kristen Gilligan, Chief of Cupcake Operations
Janet Amione, Cupcake Coordinator
Hayley Prescott, Cupcake Coordinator
Contact Us
We'd love to hear from you! Here's how to contact us.
