Black Hound New York

Since our humble beginnings in a New York City apartment in 1988, we have remained true to our artisanal roots: baking daily in small batches from our original recipes, working exclusively with fresh, pure, natural ingredients, and finishing each creation by hand. We have also remained true to our passion for artful presentation and elegant simplicity in everything we do from cake design to packaging.

As we’ve grown, we’ve never compromised the quality and purity of our ingredients. We still only use 100% butter and fresh eggs. Pure cane sugar, brown sugar, and honey remain our only sweeteners. We have never used flavorings or oils to provide flavor and have always made our chocolate cakes with bittersweet chocolate, not cocoa powder.

As we’ve grown, we’ve continued to use many of the same artisan production techniques we used when we first began. We continue to crack fresh eggs by hand and cream butter and eggs the old-fashioned way. Our truffles are still hand rolled, and our cake decorators continue to finish cakes and make each cake decoration by hand. We still pack our Shaker-style boxes by hand as well as tie the ribbons on them by hand.