"Sweetooth Katonah is one of the community's newest bakeries. Using local ingredients whenever possible, Sweetooth Katonah offers nut-free, sugar-free and gluten-free options such as corn and banana muffins, as well as specialty cupcakes including chocolate peppermint, gingerbread, apple cheddar and more. Sweetooth Katonah additionally carries counter-cultured coffee and small cakes, and is available to cater weddings, social gatherings and corporate events. Sweetooth Katonah also hosts in-store private parties. For more information on menu items, be sure to call the telephone number provided." 
"With bubblegum-pink walls, playful black-and-white floors and rows of colorful cupcakes topped with satiny frostings, Sweetooth Katonah is a treat for the eyes and the taste buds.The store has had its soft opening but plans a grander opening in the near future. Don't wait.Run over and try one of Pastry Chef Kaitlyn Lennox's creations: chocolate peppermint with maraschino frosting, southern red velvet with cream cheese frosting and yellow buttercake with bittersweet chocolate ganache frosting, just to name a few. "Pastry just makes people happy," is Lennox's short answer to the question of why she took the job working with the shop's owner Stacie Calian, a Katonah resident and full-time dentist with Westchester Smile Design.
The two women joined forces to create the space at 43 Katonah Avenue and hope to serve as an alternative spot to grab a coffee and a muffin in the morning (they open at 6:30 a.m.) or a hot chocolate and a sweet treat in the afternoon (or in the morning—cupcakes have eggs, right?).Owning a bakery and providing a new community hang-out was a dream for Calian, and is a dream job for Lennox. "I like that baking is so exact," said the 29-year-old Culinary Institute of America graduate. "But it's also ridiculously creative—it's an art and science."
Lennox brings her CIA pedigree to Katonah, along with experience at BLT in Manhattan (if you've ever had the cheese popovers there, they were once made by her) and at the Bedford Post Inn, where she met her husband, Matthew Christoff, who now serves as the wine director at Moderne Barn in Armonk. The pair now live in southern Dutchess County and have a love of all things Hudson Valley. 
"What sets our shop apart is the fact that we source all of our ingredients locally, except for the sugar," she said. "Our flour comes from Wild Hive Bakery in Clinton Corners—what we have now was just milled there two weeks ago which is pretty remarkable."
And the proof is in the final product, she says, promising that the Sweet Tooth cupcakes "will taste better than anything you've ever had."
Lennox plans to feature seasonal ingredients whenever possible. This week muffins are filled with local apples and cheddar cheese, and a creamsicle cupcake will celebrate citrus season. Counter Culture fair trade coffee and honey corn and banana muffins are also on the menu. Lennox and Calian also plan to offer food products for purchase such as Ronnybrook Farms milk and yogurt and locally produced granola. Catering is available and with advance notice, she can accommodate just about any dietary needs from egg-free to vegan. A gluten-free cupcake will be offered in-house seven days a week.
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