Business of the Week: Flour & Sun Bakery, Pleasantville

If you enjoy a good cupcake there may be no better place to go for that fun treat than somewhere that specializes in making them.

Flour & Sun Bakery in Pleasantville is a place with about 70 flavors of cupcakes,  several of which you can pick up daily, while others get rotated on a daily or weekly basis.

Owner Cait Dwyer, who took over the operation from Denise Treco last August, has made sure to diversify her selection of baked goods but knows that cupcake is king at Flour & Sun.

“Cupcakes are the specialty and I think it always will be,” said Dwyer, who started baking for Treco at the Washington Avenue business in 2011.

Every day the public is able to buy the vanilla or chocolate cupcake with either vanilla or chocolate butter cream icing, red velvet with cream cheese frosting and vanilla salted caramel and chocolate salted caramel.

Then there’s the flavor of the week, which changes every Tuesday. This week there’s the blueberry cupcake with Swiss meringue frosting. Next Tuesday patrons will be able to get the Loop-D-Loop, devil’s food cake with a vanilla cream filling and dunked in ganache.

Cupcakes currently in the daily rotation are the Snickers cupcake, cookies n’ cream and the carrot cake cupcake. While Dwyer reduced the number of flavors by more than half, every once in awhile she’ll revive a long-lost flavor.

“There are still some oldies that were goodies but I’m still bringing them back,” she said.

For parties, whether they be for birthdays, Christmas, Easter, Halloween, Super Bowl Sunday or any other occasion, Dwyer can decorate the cupcakes with characters or themes.

Everything at Flour & Sun is baked fresh. There are no cake mixes used, only ingredients made from scratch.

But in today’s environment where people’s taste buds increasingly demand more choice, cupcakes alone weren’t enough.

“One of the things I saw is that you can’t really survive on just cupcakes anymore because the craze is a little bit over,” Dwyer said. “I saw the opportunity to expand, really.”

The result means that Flour & Sun regularly offers brownies, bars, biscotti, cookies, cake pops, which are even more popular with young children than cupcakes, and a delectable s’mores pudding, Dwyer said. A big-selling item has been the scones, which people enjoy eating with their coffee, particularly in the morning.

There are also gluten-free brownies as well as French macaroons, which also contain no gluten.

Dwyer added an assortment of beverages. Coffee and tea, either hot or cold, is available. There are milk drinks and something called bubble tea, which has little tapioca pearls on the bottom of the beverage. With a handful of seats inside and out, it has provided an enjoyable place to pick up a snack for patrons.

A wide variety of tiered cakes are available, but they must be ordered in advance.

For Dwyer, 26, owning a bakery is the realization of a dream. From a young age she loved to bake, and for college enrolled in Johnson & Wales University’s culinary program.

“I always knew I wanted to own my own bakery by the time I as 30,” said Dwyer who lives in White Plains. “So when Denise presented me with this opportunity it was like here it is, so I took it.”

Flour & Sun is open seven days a week, Monday through Friday 9 a.m. to 6 p.m. and 9 a.m. to 4 p.m. on weekends. For more information, call 914-495-3232 or visit www.flourandsunbakery.com.