Sugar Boy Bakery opened its doors 8 years ago in the Riverdale Area of the Bronx, New York. Since then, the Latino family owned business has had a successful run, and plans on expanding in the next year – creating a franchise of their bakery throughout the borough of the Bronx.

“We are not your traditional bakery, which is why you won’t see piñatas or typical cakes around here – we create pastries and cakes with a modern twist to them,” says Stephanie Grijalva – daughter of the bakery’s owners’ and manager on duty during the week. By using fondant, unexpected colors and unique flavor combinations, Sugar Boy Bakery offers a twist on conventional cakes.

“My mom has been in the pastry industry since she was 14 years old,” says Grijalva. “It wasn’t until my parents decided to stop working for someone and create their own business that their vision for a modern bakery came to life”.

Of her favorite pastry, Grijalva selected the always sold-out tres leches flan cup. It’s two traditional Latin treats fused into one, layering a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream, with the custard flan treat on top.

The bakery’s main display cakes feature cakes that have been shaped into 3-D figures, through fondant – a marshmallow like frosting that contains a dough consistency, allowing a greater range of decorative possibilities. “Our cakes can take hours, even days, when they involve fondant- it’s our art” says Grijalva of their elaborate creations.

Offering unique flavors, like mixing a buttercream sponge cake with Oreo cookie pieces inside allows customers a variety of flavor options when purchasing a sweet treat from Sugar Boy Bakery.

From colorful fondant cakes to pastries that customers can accompany with the Latin “cafe con leche,” Sugar Boy Bakery plans on expanding and “taking over the Bronx,” one sweet treat a time.

Photography by: Catherine Ochoa