The Accidental Baker: After studying fine arts at Sarah Lawrence College and accessory design at F.I.T., Sarah Magid spent 10 years as an accessories designer, dreaming up shoes for J.Crew, Tommy Hilfiger, and Coach. In her spare time, she channeled her artistic energy into baking, often bringing homemade organic cakes to the office, which won over her fashion-forward colleagues. “Word got around, and fashion companies would either order from a fancy bakery or have me make it,” she says.La Dolce Vita: Since spring 2006, Magid has made dozens of cakes in her Long Island City commercial kitchen, as well as orders for Target, Domino, and an opening at the Sears-Peyton Gallery, for which she created cakes based on the sculptures of Jane Rosen. “Her cakes made the after-party,” says gallery co-owner Gaines Peyton. Magid loves creating one-of-a-kind confections but says that providing desserts for a ballroom-size crowd isn’t an option for now: “Because of the work involved in each cake, I don’t do mass quantities, but I love working with people who are looking for something special and handcrafted.”
Stylish Sweets: Magid aims to break the stereotype of bland organic desserts with elegant and whimsical treats that happen to be made with all- natural ingredients. “Because I’ve been in the fashion industry for so long, I have a trained eye for spotting trends. I’m working on edible jeweled ornaments inspired by Marc Jacobs’s spring collection,” she says. Magid also creates “junk food gone good,” like “tweenkies” covered in colorful metallic frosting and Oreo-style chocolate sandwich cookies. Domino style editor Kim Ficaro says, “What appealed to me the most was how gorgeous [Magid’s cakes] are, but also that they are not too precious. Even though the amount of detail is impeccable, there is something about them that feels real and handmade.”
Future Projects: In addition to making treats for an increasing number of private and corporate events, Magid has been refining her skills at the Institute of Culinary Education, training with master pastry chefs. She’s also in talks with a publisher to write a cookbook of sophisticated organic recipes.
Stylish Sweets: Magid aims to break the stereotype of bland organic desserts with elegant and whimsical treats that happen to be made with all- natural ingredients. “Because I’ve been in the fashion industry for so long, I have a trained eye for spotting trends. I’m working on edible jeweled ornaments inspired by Marc Jacobs’s spring collection,” she says. Magid also creates “junk food gone good,” like “tweenkies” covered in colorful metallic frosting and Oreo-style chocolate sandwich cookies. Domino style editor Kim Ficaro says, “What appealed to me the most was how gorgeous [Magid’s cakes] are, but also that they are not too precious. Even though the amount of detail is impeccable, there is something about them that feels real and handmade.”
Future Projects: In addition to making treats for an increasing number of private and corporate events, Magid has been refining her skills at the Institute of Culinary Education, training with master pastry chefs. She’s also in talks with a publisher to write a cookbook of sophisticated organic recipes.
Sarah Magid uses organic ingredients.
Photo: Noah Sheldon for BizBash
Sarah Magid uses all organic ingredients to create her baked goods, saying that the flavors are purer and stronger.
Photo: Noah Sheldon for BizBash
Magid's desserts range from elegant (chocolate layer cake with espresso ganache) to playful ("tweenkies").
Photo: Noah Sheldon for BizBash
Handmade flowers are one of Magid's trademarks.
Photo: Noah Sheldon for BizBash
