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We had the chance to sample some spectacular new creations on Tuesday at Magnolia Bakery, located at 200 Columbus Avenue and West 69th Street. Exclusive to this Upper West Side location—the second Magnolia ever opened, back in 2008—customers will soon be able to enjoy the bakery’s world-famous banana pudding in a new way: with the launch of its Banana Pudding Bar.
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A woman of many titles—including fellow Upper West Sider—Bobbie Lloyd, Magnolia’s CEO and Chief Baking Officer (CBO), greeted ILTUWS at the shop to show us her new creation. Lloyd told us this Magnolia location is her favorite, noting the lovely neighborhood, the cozy sidewalk seating, and the windows that wrap around the corner—something we’ve always loved, too, especially with the addition of the faux plants hanging outside, which complement the street’s colorful flower beds. She added that the area reminds her of Paris, with its brownstones, rich history, culture, and high-end shops—all just steps from Central Park.
Lloyd unveiled the new setup at the far end of the shop, to the left as you walk in. Customers will be able to choose from four over-the-top, made-to-order pudding creations—each one carefully layered so every bite is something special, with toppings that have become Magnolia favorites. All are made fresh to order and served in a dome-lid cup.
The lineup of Banana Pudding Bar creations, all exclusive to Magnolia’s 200 Columbus Avenue location:
- Caramel Brownie – banana pudding, brownie bits, salted caramel drizzle
- Cookies & Cream – banana pudding, Oreo cookie pieces, mini chocolate chips
- Red Velvet – banana pudding, red velvet cake pieces, mini chocolate chips
- Chocolate Hazelnut – banana pudding, Nutella drizzle, mini chocolate chips (contains nuts)
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ILTUWS ordered the Red Velvet, which Magnolia usually serves as a seasonal offering around the holidays. Lloyd said people are always asking when Red Velvet will return to the menu, so now fans can rejoice with this fresh, elevated version. The texture of the mini chocolate chips combined with the soft, elegant banana pudding and vanilla wafers left us smiling as we used our fingers to pick up the red velvet cake pieces—this version doesn’t swirl them in like the traditional offering. If you’re enjoying this one at home, we suggest putting a plate underneath when you first dig in, because that topping can easily escape on those first scoops. We don’t mind a little mess when it tastes this good.
Lloyd asked if we’d like to sample another, so we requested the CBO’s favorite from the Banana Pudding Bar. She said something along the lines of, “If you like sweet, go deep.” So we dove into the Caramel Brownie, with chunks of brownie and salted caramel drizzle creating a symphony of flavors, while the classic banana pudding and wafers kept the beat.
We were rather dazzled watching Lloyd in her element, putting these flavors together fresh on the spot. We asked about the possibility of the Banana Pudding Bar expanding to more locations over time, also noting its whimsical, Willy Wonka-like vibe—and whether a day might come when customers can build their own custom creations. The CEO smiled and said that is definitely on Magnolia’s roadmap as they work things out here on the Upper West Side. For June, the limited-edition flavor is Strawberry Shortcake Banana Pudding. Lloyd envisions a future where customers can choose from various pudding flavors—banana, strawberry, and beyond—paired with toppings of their choosing.
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For now, this master craftswoman—who recently added a new title to her portfolio, The Magnolia Bakery Handbook of Icebox Desserts: Classic and Creative Icebox Desserts with a Magnolia Bakery Twist, Share with Friends and Family—has gifted us with four varieties developed with help from customers. Lloyd noted they looked at the data and found these ingredients were the most popular in their puddings. Her book is available in the shop if you’d like to check it out—and try making some of your own concoctions at home.
The Banana Pudding Bar, available exclusively at the Upper West Side bakery, opens Thursday, June 12, and will operate daily from 12 p.m. to 8 p.m.
Lloyd told us she used to live downtown and never saw herself becoming an uptowner—until she met the man she would eventually marry, Mark Petracca, who grew up in Ohio before making his way to the Upper West Side. Thanks to Petracca, they raised their family here. When asked what she loves most about the neighborhood, Lloyd responded simply: “The community.”
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Sorry. I’m probably in the minority but I find their banana pudding so gaggingly sweet, I can’t get excited about this.
Ditto! Way too much sugar in their stuff. A must to avoid.
This place is living purely on a reputation that has long since expired.
This place is living on a reputation that has long since expired.
We are lucky to have this charming spot in the neighborhood. Esp compared to an empty storefront! Not to be eaten daily, but appreciate the cuteness of the shop(which replaced our longtime favorite Japanese restaurant Lenge) and an occasional cupcake esp when visitors in town. Now what we really need is a good bagel place in the upper 60s!
uws,
We need a good bagel place in the 70s and 80s too.
I remember the Japanese place, unpretentious.
The manager of Magnolia tried to pretend that I’d confused the Mexican place with the Magnolia entrance, when I emailed Magnolia to complain about Magnolia customers blocking the sidewalk on a weekend day in Oct 2019. That kind of arrogance didn’t help Magnolia in the neighborhood.
Sounds fun, but those are all their pudding base plus chocolate. What about pumpkin or peanut butter or pistachio cream?