Our Story

BEHOLD ANY KAYX CREATION, AND YOU’LL KNOW.

It tells its own story. The presentation speaks of uber-sophistication. The aroma says fresh-as-can-be. The texture proclaims moist-and-light. And the taste. Ah, the taste! You may never have had anything quite like it. Sublime.

The rise of KAYX

2002: the best recipes are born at home

If you were lucky enough to get invited to the Spitzes’ Rockland County home for a meal, you knew to leave room for dessert. Delectable pastries would magically appear and Raizy would urge you to try her latest culinary creations.

2003: DEMAND PLOWS AHEAD

Friends begged Raizy to bake for their celebrations. With her husband Harvey helping on the technical end, she agreed. One, another, and then orders were streaming in. A bemused Raizy went along for the ride.

2007: PUTTING THE BRAKES ON A BOOOMING BUSINESS

Absurd, their customers grumbled. Why would the Spitzes close shop? Several years down the line, all agreed that the wait was worthwhile.

2013: GRAND RE-OPENING OF KAYX

CNN did not cover this story, but you’d think they had. Within days, orders from distant locales poured in. Alaska. Greece. Mexico. News traveled fast; everyone wanted a taste of KAYX.

2017: FULL SPEED GROWTH

With spacious workstations for dairy, non-dairy, packaging and gifting in a gleaming 5,000 SF commercial facility, KAYX is all set to keep rising.

KAYX by number

0 %
of the Kayx production line is automated. We prefer skilled handiwork that allows bakers the flexibility to focus on flavor and presentation without the limitations of machines.
0
premium ingredients are sourced weekly from select orchards, farms and mills. Whole nuts. Zesty fruits. Fresh eggs. Feathery flour.
0
hours. During high-demand seasons, we work in shifts round the clock.
0
and counting. Cupcakes still win the popularity contest!