Coconut Layer Cake
Three towering layers of coconut cake are filled with thick frosting and topped off with toasted coconut shavings. Owner Helene Godin says that customers have to be reminded that this cake is dairy-free, too: the "cream cheese" frosting is made with a vegan spread.
Orange Almond Cake
Comforting, classic combinations are the name of the game at By the Way: here, eternal buddies orange and almond come together in a tight-crumbed, not-too-sweet cake made with whole puréed oranges, eggs, and nary a trace of flour.
A selection of mini cakes is available daily. Here, at back, is the double-chocolate bundt called "Schnibbles" (named for a friend); it features Callebaut chocolate chunks and Cacao Barry cocoa powder. At left is the chocolate chip bundt with a chocolate glaze, and at right is the apple mini.
Slice of the Day
A different layer cake is featured each day of the week: here, a vanilla-raspberry cake. Other cakes available include carrot, red velvet, lemon, vanilla-chocolate, and double-chocolate.
Sour Cherry Cake
Godin explains that running a bakery is "not just about the baking: it's about being a commodities trader, too." The price of sour cherries has stayed way up since a blight affected the crop a couple of years ago, but customers love this cake so much that Godin decided it was worth it to keep it on the menu.
Chocolate Chip Cookies
The classic cookie combo is often regarded as a no-brainer, one that even a beginner can whip up. But, Godin notes, it's actually not easy to get this one right: she tried 52 variations on her recipe before settling on the winner.
The bakery's perennially popular almond cookies were recently named the Best Cookie in Westchester by Westchester Magazine. They're macaroon-like, featuring almond paste, egg whites and confectioners' sugar.
"These are like a gingersnap, but better," Godin notes: they're crunchy yet soft, interspersed with chunks of candied ginger.