Although it’s been open for a couple of months now, I just recently made my way over to Erin McKenna’s Bakery NYC in Disney Springs (I’m trying to get into the groove of calling it that 😉 ). The space in located in the new “The Landing” area, home of a few other shops and the recently-opened restaurant, The BOATHOUSE.
You may be familiar with the menu items if you ever visited Babycakes NYC, back when it was located in the same building as Pollo Campero and Fresh A-Peel. We last tried their Brownie Cupcake with Mint Icing several moons ago. The new space gives the bakery a lot more room to breathe, yet creates its own intimate setting not being shared with two quick service restaurants.
Before we get into our review, let’s take a look at the baked goods available (click for larger for many of the photos).
Brownie Cupcakes in Mint or Mocha and Thin Mints
Top Row: Donuts in Cookies & Cream, Chocolate, Samoa, Vanilla Sprinkle, Coffee Crunch, and Cinnamon Sprinkle
Middle Row: Bread in Banana, Banana Chocolate Chip, Cinnamon Sugar Toastie, and Lemon Teacake
Bottom Row: Chocolate Chip Cookies, Cinnamon Roll, Avave Sweetened Chocolate Brownie Bites, and Brownie Bites
I decided to bring an assortment of items home for Matt and I to try. Since I know he likes cookies and cream, I picked up a Cookies & Cream Donut for him. This donut is gluten-free, dairy-free, egg-free, vegan, and utilized vegan sugar.
The topping paired with the glaze creates that notable cookies and cream flavor.
This donut has a cake-like texture, but honestly, I don’t know if I would be able to tell the difference between a side-by-side comparison between one made with gluten. Then again, I haven’t had a donut in, well, a very long time. While Matt prefers a yeast donut, he did like this donut judging it on its own flavor and texture merits.
I also had to try one of the Thin Mints. These are gluten-free, dairy-free, egg-free, vegan, and use vegan sugar. It was a toasty day, so it got a little melty during the walk back to my car and the drive home (after sampling, we put this in the fridge and it firmed back up without issue).
As you can see, there’s a good layer of the chocolate on top of the mint cookie. Even with some of the heat, the cookie remained crisp. Much like the donut, I can’t recall the last time I had a Thin Mint from the Girl Scouts, but this brought back the memory of the classic pairing and crunch. Matt tried it as well and thought it was good (though a bit messy since it hadn’t made it to the fridge yet).
Much like the other items I tried, the Coconut Mound is gluten-free, dairy-free, egg-free, vegan, and use vegan sugar. This got a little bit melty as well, but also firmed up a bit in the fridge (note that this is naturally a bit pliable).
I love coconut, and I was very happy there was such an emphasis on this as opposed to be completely covered in chocolate. Again, Matt liked it, but he was a man of few words in helping out with this overall review. If I get a coconut craving, I’ll definitely stop in for one of these.
From the assortment of bagels available (there was plain, poppyseed, and everything, too), I chose onion. These are gluten-free, dairy-free, egg-free, vegan, and use yeast. It was suggested that, to taste the full potential of this bagels, I should toast it.
An NYC bagel this is not, but that is by no means to dismiss it and not enjoy it for what it is. The bagels texture prior to toasting is soft and a bit crumbly. Still, the flavor is good and I was really glad I chose onion for a touch of its sweetness. I split the bagel and let it toast for around 15 minutes at 350 in the oven. I then threw the vegan aspect out the window and put butter on it (we don’t purchase butter flavored oils). The exterior had a crispness, and the interior retained some of the softness prior to toasting. It won’t replace a classic bagel for me, but for those with allergies and intolerances, I have to admit it was good. If I couldn’t have gluten, I’d definitely be stopping in for these.
With the growing number of guests with dietary restrictions coming to WDW, I’m glad they have more of a safe-haven to enjoy some treats. Disney has been making great strides over the years to be more accommodating to guests, and when Babycakes closed, there were a lot of upset people on the web. While I’m fortunate enough to not have any restrictions, I understand the importance of having places like Erin McKenna’s Bakery not only available at Disney Springs, having some of the bakery’s selections across property (which still happened even with the former closure). And even if you don’t have any restrictions, it’s definitely worth checking out.
Have you visited Erin McKenna’s Bakery NYC? What is your favorite menu item?