Alie grew up with a passion for baking and for over 10 years has been creating unique and beautiful sweets. In 2017, after attending many events where the desserts were exquisite, but the taste just didn't quite match their beauty, Alie decided to expand her hobby into a business where she required that the sweets taste twice as good as they looked. With a background in law and non-profits, Alie wanted this bake shoppe to be more than just excellent-tasting treats. Since it’s start, Baker’s Alie has donated to the National Multiple Sclerosis Society, University of Miami’s HOPE Public Interest Resource Center, the Morgan Pressel Foundation, and JARC Florida.

Not just another pretty [cake]

To be sure that her sweets lived up to her standards, Alie began an endless journey of studying and researching flavors and techniques from all over the world. She worked at A Little Bite of Italy and Francis' in Long Beach Island, NJ as the Assistant Pastry Chef to the incredibly talented Francis Pons (former Executive Chef at La Cote Basque in New York). Alie also studied sugar flowers with the legendary Sylvia Weinstock of Sylvia Weinstock Cakes and the remarkable Ron Ben-Israel of Ron Ben-Israel Cakes. She spent time in London, England studying and creating cakes with the unique and innovative Chris Murphy of Tuck-Box cakes. Alie has also studied under Julián Ángel of Historias del Ciervo in Colombia, South America, Stevi Auble of Hey There, Cupcake! in San Diego, California, and Sydney Galpern of Simi Cakes & Confections in Melbourne, Florida.
 

Let them eat cake
[and macarons, and cookies, and bark...]

Alie is on an ongoing quest to deliver the perfect sweets with the most exquisite taste. Baker’s Alie currently sells cakes, cookies, macarons, chocolate barks, cupcakes, cake pops, traditional rugelach and more. We strive to provide complete satisfaction and beyond!

To see our cake menu, click here.
To place your cake order, click here.
All other orders, click here.