The New Old-Standard Baking Company - Zionsville Monthly Magazine

Erica Caputo hard at work. Photo by JJ Kaplan Sometimes, life gets complicated and you want to get back to basics. You want to reflect on good-ole classic Americana and days gone by. Oh, and what about pursuing the American dream of launching a successful business simultaneously? This may sound complex, but really it’s a piece of cake for a local businesswoman. Erica Caputo, baker and proprietor of The New Old-Standard Baking Company, is realizing her dream of creating healthier and unique cakes that just happen to be delicious. The most frequently-heard comment is, “That is the best piece of cake I have ever eaten!” Only after they have raved about her cake does she fill them in on her little secret: all her cakes are organic and vegan. That’s right. Erica doesn’t use milk, butter, or eggs in her recipes that also boast no cholesterol, no trans fats, no chemicals, no preservatives, and are lactose free. What her cakes DO have is the same magic of baking that all recipes share – finding the perfect balance of texture, taste, flavor, and moistness. She takes great pride in being able to offer cake to someone who never has enjoyed a slice due to being lactose intolerant or someone who shies from animal products. Erica is determined to shatter the stigma that vegan food is bland. And she is succeeding. Erica’s philosophy is to use the finest organic ingredients to create the Photo by JJ Kaplan best cake possible. Hers is a one-lady operation, so every detail is completed under her watchful eye. She even talks to her cakes with terms of endearment. Erica derives great satisfaction in knowing that every bite will be the best that it can possibly be. Erica began baking and waitressing when she graduatedfrom college with a degree in painting. That’s right – painting. Reality quickly set in that she would need to make money to support herself. She had baked during college, and people frequently encouraged her to sell cakes. She began to listen to these suggestions and started baking and waitressing. Janye Nolting offered her commercial kitchen at G Simones to hone her craft, and soon Erica was baking cakes for G Simones and, later, Plums Upper Room. Bazbeaux Pizza also became a client. But the big proposition was just about to unfold. One day as Erica was waitressing at Plums, she served her LemonLavender cake to a table of hungry customers. The clients were impressed with the bright and delicate taste of her cake and raved about how delicious it was. She eventually revealed that it was organic and vegan. Much to her surprise, one of her customers was the new president of Kroger’s Central Division. Erica was then asked to sell her organic/vegan cakes to Kroger. She will be offering samples of her cakes at test stores in Carmel. And there are plans for expansion down the road. Photo by JJ Kaplan Her first masterpiece cake was “OrangeOcado, “a combination of bitter orange marmalade cake topped with a soft green avocado frosting.” Other favorites include blueberry, strawberry, keylime, dreamsicle, tiramisu, chaicolate, dark chocolate with berries, and double chocolate. I sampled her double chocolate cake, and I have to say that it was beyond delicious. The cake was extremely moist, and the frosting was creamy and melted in my mouth. I did close my eyes to fully savor the moment. The cake was everything that she said – and more! Erica also creates custom cakes for weddings, parties, and special events. She uses organic decorations, such as apple peals shaped as leaves, citrus peel, and edible flowers. Her custom cakes are sure to make an impression on your guests. So when you think life gets a bit hectic, think of Erica’s story of making things simple, utilizing your talents, and following your dreams. The sweet smell of success really can be a piece of cake. For updates on Erica’s baking venture, visit www.newoldstandard.com

Erica Caputo: IT’S A PIECE OF CAKE

Erica Caputo: IT’S A PIECE OF CAKE