Overview

Having graduated from the famous Magnolia Bakery, Tawny Ong now specializes in her own brand of desserts and it is generating a buzz across the nation. Already with a dedicated following in New York, New Jersey, and Connecticut, Tawny’s mini-cupcakes and other desserts have been featured in numerous media outlets and have been tied to celebrities and key influential people such as New York’s Mayor Bloomberg to Lady GaGa, the latter of which she created a special cake for. From her famous Hummingbird cupcakes (bananas, pineapples, and pecans covered in cream cheese) to her red velvet flavor, Tawny is reaching her goal of putting smiles on all the faces of people who can’t get enough of these yummy delights.

CUISINE: Desserts

Price Range: $11-$30

Attire: Casual

Takes Reservations: No

Parking: Not Sure

Takeout: No

Accept Credit Cards: Yes

Good For Groups: Yes

Delivers: No

Good For Kids: Yes

Waiter Service: No

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CHEF INTERVIEWS

Interview with

Tawny Ong

Tawny Ong, founder and head pastry chef of Desserts by Tawny Ong, started from humble beginnings and has since flourished as a pastry artisan in New York. Having first started in finance, Ong learned the business of baking from the bottom up and now creates delicious Southern-style desserts with her own unique twist. Overseeing just about every part of the business from shopping for top-shelf ingredients and baking to delivering and even marketing her baked goods, Tawny has been recognized by countless magazine and news publications for her confectionary delights. She's also been called upon to cater events for Mayor Bloomberg as well as to create cakes for singing superstar Lady GaGa. With endorsements like these, the sky's the limit for Tawny and her desserts.

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Q: How did you get started in the culinary arts?

My background was in finance and I wanted a career change...walked around the city to think and followed my nose into a bakery and once inside, I immediately felt happy and decided to get into this business. I quit my job next day and started working day after day serving coffee and worked my way up. I also attended classes in Institute of Culinary Education.

Q: As a chef, what are three things you can't live without?