Dirtybird Sweets

Dirtybird Sweets was started by Chef Emily Drucker in 2019. Emily was hungry for a creative outlet, on her own terms, after over a decade of working in fine dining kitchens. After a series of small catering events, Emily debuted Dirtybird in response to a call for vendors for our Ice Cream Social, for which she was honored to win First Place with the support of the LES community. Emily was the only vendor that year who came in as a singular chef, not a full-on business. She was the underdog of the day and came out on top from the audience's vote.

Dirtybird is constantly evolving, producing custom cakes, ice creams, cookies, and all sorts of sweet treats as life and the changing seasons inspire. Dirtybird always uses the absolute highest quality ingredients, with as much homemade, organic, and locally sourced as possible.

Emily works best when she can develop an intimate understanding of her client’s palette, food memories, and has space to explore unique flavors, textures, and combinations. She has since been back to the fair to debut new flavors and delicious creations. This year we got to try her rainbow cakes and affogato (Italian espresso) ice cream. 

Dirtybird is constantly evolving, producing custom cakes, ice creams, cookies, and all sorts of sweet treats as life and the changing seasons inspire. Dirtybird always uses the absolute highest quality ingredients, with as much homemade, organic, and locally sourced as possible.

Emily works best when she can develop an intimate understanding of her client’s palette, food memories, and has space to explore unique flavors, textures, and combinations. She has since been back to the fair to debut new flavors and delicious creations. This year we got to try her rainbow cakes and affogato (Italian espresso) ice cream.