Little Cupcake Bakeshop doesn’t just turn out delicious, beautiful, pink-boxed confections: they’ve got their eyes on saving the environment, one cupcake at a time.
From recycled denim insulation in their stores to the vegan offerings lining their cases, co-owner Sal LoBuglio and his brother Luigi are committed to leaving a low carbon footprint. They might also be the first Brooklyn-based bakers to march in the biggest climate change protest in history (the banner from the New York City march is displayed on their wall).
Their greenest effort, however, might also be their most delicious: Little Cupcake ‘s banana nutella cake is both indulgent and food-waste efficient. We went live from their Vanderbilt location to learn more.
