It’s all about love, comfort, joy and a celebration of family traditions at With Love From the Cupboard, a Westport, Connecticut based boutique-styled artisanal bakery full of delectable, heartwarming desserts.
When she was a little girl, Chef and owner of With Love From the Cupboard, Nicole Peranick spent her afternoons and weekends happily baking with her grandmother. She would often tip toe downstairs, as her parents were still sleeping, so she could surprise them with warm pancakes and baked treats she loved to whip up. Her passion for creating gratifying culinary treasures exudes from her baked goods, and she has her grandmother to thank. The treats of With Love From the Cupboard cleverly blend a sense of tradition with a sophisticated, modern touch.
Nicole relocated to Connecticut from New Jersey with her husband in 2012 (lucky for us!) and has since been satisfying the sophisticated palates of Fairfield County with her unique sweet menu.
Her most popular item is the Gluten Free Macaron, a light yet indulgent Parisian style pastry with decadent fillings inspired by her Italian heritage. My favorites are the Tiramisu Macaron (chocolate shells with an espresso mascarpone buttercream filling) and the Spumoni Macaron (cherry chocolate shells with a pistachio cream and maraschino cherry filling). These mouthwatering, distinctive flavor combinations are perfetto! The dairy-free fresh fruit jellies are made with seasonal produce and change with the season (flavors include white peach, passion fruit, and blood orange). She recommends munching on these for a sweet snack or using them as a fun garnish in a cocktail.
For those nostalgic for their Nonna‘s baked treats, Nicole would love to work with you to recreate your favorite family recipe. Maybe you are dreaming of that fragrant apple pie you had as a kid, but you haven’t found the perfect gluten free recipe that brings you back to those great flavors.
Having trouble finding non-dairy desserts that taste like your Bubbe’s?
No problem. Nicole relishes the challenge of making adjustments as needed based on dietary and/or allergen restrictions (check out the fantastic Gluten and Dairy Free Cranberry Pear Almond Tea Cake recipe she gave us below!).
You can find Chef Nicole twice a month at the Westport Farmer’s Market or every Tuesday at New Canaan’s Farmer’s Market. She makes an effort to support local farmers and uses locally sourced ingredients when possible, like the produce used in her jams, the maple syrup, and the eggs, which are from The Farmer’s Cow.
Find her in these CT. stores.
In addition to the standard “sweet treasures” she offers regularly (sweet breads, cupcakes, macrons, cookies), Nicole is able to accommodate custom catering orders (dairy free, gluten free, anything!) and is even willing to hand deliver throughout Connecticut, New York, and New Jersey.
971 Post Road East
Westport, CT 06880
Visits are by appointment only at this time. Contact Nicole here.
This gluten free and dairy free cake recipe was created by Nicole Peranick, With Love From the Cupboard.
It sings with flavors of Autumn and Winter. It is delicious with afternoon tea or as a non-dairy delight after dinner.
For kosher keepers who want a parve recipe but prefer to use all purpose flour, see Nicole's note about substitution, below.
- 2 cups chopped pears (Bartlett, Anjou or Bosc mix)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ cup canola oil
- ½ cup dried cranberries, plumped in hot water then drained
- 1 jumbo sized egg, beaten (recommend The Farmer’s Cow)
- 1 ¾ cup gluten free all purpose flour (recommend Trader Joe’s brand)
- 1 teaspoon baking soda
- sliced blanched almonds
- 1 thinly sliced pear, lightly brushed with canola oil (to prevent over-browning)
- apricot nappage or preserves, warmed
- Preheat oven to 350. Butter, flour, and parchment line in 8 inch round pan.
- Combine pears, sugar, cinnamon, vanilla, salt and oil in a large mixing bowl. Cover and refrigerate for 30 minutes.
- Add egg, flour, baking soda and cranberries. Mix just enough to combine.
- Place batter in pan. Stop with sliced pears and almonds.
- Bake 40-50 minutes until done, toothpick inserted will center will come out clean.
- Cool and unmold tea cake. Lightly brush on apricot glaze for an elegant finish.
“Cupboard Twists” From Pastry Chef Nicole Peranick:
For a hint of citrus, add zest of ½ orange.
Soak cranberries in brandy or pear liquor overnight for a sweet indulgence, instead of plumping in hot water.
Not gluten-free? Substitute for 1 ½ cup all-purpose flour.