Roswell just got a little sweeter, thanks to a new bakery that bears the name of its owner and cookie decorator, Canita Allen. Located near the Roswell historic district, I Canita Cake is more than just a clever name – it’s a confection destination. 

With its fan base well-established prior to opening in May, I Canita Cake’s assortment of delicious treats satisfies a sweet tooth and always offers something unique to discover. 

If you’re in the mood for savory, a warm ham and gouda or chorizo and pepper jack scone will hit the spot. A sweet craving calls for the maple-bacon cinnamon rolls or whoopie pies, Happy Sprinkle cookie sandwiches, gooey praline blondies, Majestic brownies made with Ghirardelli’s finest cocoa, or their newest menu item – cake bites in delectable flavors like Funfetti, dark pumpkin spice, coffee with espresso cream and red velvet. (Scones and cinnamon rolls are only available on Fridays and Saturdays).

By far, their most popular confection is the signature chocolate chip cookie, which a follower and fan described in a recent Facebook comment as, “The best chocolate chip cookie I have ever had.” 

The bakery’s second most popular treat is its pie bar, which comes in seasonal flavors like strawberry rhubarb, apple pie, sweet potato praline and pecan. For the holiday season, you can expect to find cookie cake Christmas trees and the signature baker’s choice decorated Christmas cookie assortment – available for $35/dozen, beginning the first week of December. Customers can see the latest weekly and monthly menu items or check out new recipes they’re serving up in the bakery by following I Canita Cake on Facebook.

Allen has a restaurant and catering background, but she inherited the baking gene from her mom and grandma. As child, she shared the kitchen and the mixing bowl with the family matriarch. When a friend asked her to make a Barbie Island Princess cake for a party 14 years ago, she posted the finished product on Facebook. It was the beginning of a successful and fulfilling custom cake and cookie baking career. 

By opening the retail space, Allen now has the opportunity to expand her menu and her business, showcase favored staple items and unique, seasonal products and test new recipe varieties with the public. The freedom to incorporate unique ingredients and play with flavor combinations with her lead baker Josie Spain, who also happens to have a background chemistry, is both fun and rewarding. 

“We have a ton of fun coming up with unique recipes that you just can’t get anywhere,” Allen said. 

The busy wife and mom has a staff of 11 that includes her husband Howard, who despite having his own career, jumps in to make the dough for the bakers and helps run the retail section. Her oldest daughter, whom Allen describes as her “right hand,” mixes colors and makes icings for the cakes and cookies, and her youngest daughter, a Milton High School senior, also helps prep, bake, and helps decorate cakes when needed.. 

Allen admits that customer reactions to the final product keep her smiling these days. 

“One of my favorite things is when a kid brings in a picture that they’ve drawn for a custom cake or cookie cake that they want me to make and their reaction when the final product looks like their picture,” she said.

The new year looks even sweeter for I Canita Cake. With plans to begin mini-cake and cookie decorating classes, the bakery is filling a niche in Roswell.

“A customer made me feel so good when she came into the bakery recently and said, ‘Roswell has needed a bakery like this for so long – a bakery that offers unique baked goods that are consistently good,’” Allen said. “It makes me feel like we’re doing something right.” 

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