When Susan O’Keefe began baking out of her Croton-on-Hudson home in 2002, she was a stay-at-home mom, pregnant with her youngest child, and simply doing what she loved — bringing homemade desserts to family gatherings and community events. She didn’t intend on starting a business. But like many great ventures, Baked by Susan wasn’t built from a grand plan—it was stirred together with passion, ingenuity and a supportive family.
Fast forward 23 years, and Susan’s humble cookie trays have grown into a local institution. Baked by Susan is now a 14-time “Best of Westchester” winner and a beloved downtown bakery that’s as much a community gathering place as it is a sweets shop. From her ooey-gooey brownies to her famous flourless chocolate cake and key lime pie, Susan’s menu has something for everyone.
Yet what really sets her business apart is the journey that led her here.
“I always wanted to be in the kitchen,” she says, reflecting on her childhood in Marlboro, N.Y.. As she got older, she obtained a degree in business administration but didn’t know exactly what she wanted to do with it.
That vision found its footing in flour. Early on, Susan sold at local markets in Croton and Ossining. Soon, restaurants and Whole Foods took notice, serving and carrying her treats. She even secured a contract with the United Nations to sell her cookies, and for a while, wholesale defined the business.
The turning point came around 2007, when she noticed a commercial oven was for sale. Something gave her the sense she should buy it, even before knowing when she’d need it. That oven sat unused in her garage for two years. Thankfully, her husband was able to repair it, and when a pizza place in town closed, she took a leap of faith and moved in.
That first retail space became her home base for a decade. Then, in early 2020 she moved to her current location at 379 South Riverside Ave. in Croton, which features indoor seating and a spacious patio. Adaptability, she says, has been key to her survival and success. “Losing my contract with Whole Foods, pivoting during the pandemic — I had to constantly evolve.”
Today, Baked by Susan is more than a bakery — it’s a cultural hub. Friday nights on the patio feature live music, open mic nights, and karaoke. Local musicians perform from 6 p.m. to 9:30 p.m., and it’s free to enter. The scene is lively, welcoming, and family-friendly, with smash burgers, mimosas, and local wines, beers, and ciders on deck.
Susan’s signature sangria has become a sipping staple. “It was inspired by my sister’s travels to Spain,” she says. “I change the recipe seasonally. It’s refreshing and customizable.”
Her family is deeply involved. Her eldest son runs the backend of music events, her youngest makes his own hamburger buns, fruit pops and fresh ice cream sandwiches, her middle son adds his artistic touches.
Beyond the food and music, Susan also hosts cooking classes for kids and special events with professional chefs. And while the bakery has grown to a team of 19, Susan still loves working there every day. Being a part of the lives of her long-time customers has been a blessing. “Some of the children of women who were once expectant moms like me have come to work here.”
Looking ahead, she hopes the business continues to evolve. Her creativity and curiosity continue to lead her down interesting and unexpected paths, and she can’t wait to see where she ends up next.
Susan’s Summer Sangria Recipe (approx. 6 servings)
Inspired by Spanish sunshine and perfect for a summer evening in the River Towns.
Ingredients:
- 1 bottle of red wine (preferably marsala)
- 1/2 cup pineapple juice
- 1/2 cup orange juice
- 1/2 cup apple juice
- 1 cup brandy (optional)
- Juice from one lemon
- Pinch of cinnamon
- Cut up fruit (pineapple, apples, peaches) (optional)
- Refrigerate overnight
- Serve cold over ice.
For event details and updates, follow @bakedbysusan on Instagram or visit Bakedbysusan.com.
