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Founder Friday: Dessert Tour with Erica Reid


Happy Spring 2021! I truly love and appreciate every season. The one thing I love about this time of year is the scent of the fresh air that welcomes us into this new beautiful season of spring. Do you ever notice the air smells different each season?

Spring air to me is fresh because all of the flowers start to blossom and get ready to carry us into summer and the greenery on the trees provides us with more oxygen. With the combination of the blossomed flowers, it’s not only a beautiful site full of life but a naturally fragrant one worth inhaling.

As we shift into spring and the spring holidays, people want what they want. I’m the same way!

I recently had a request for where to find good desserts, so take note and get ready—these are no joke!

Make My Cake:

Their baking journey began decades ago and is based on family recipes and the cultural heritage of service and excellence practiced by their beloved matriarch, Josephine Smith, affectionately called “Ma Smith”. Her recipes combined the southern baking traditions of Mississippi and Alabama with Harlem soul. Several generations later, we continue to uphold the legacy that “good taste” still runs in their family.

Doughnut Planet:

They handcraft three types of doughnuts daily: yeast, cake, and filled. Yeast doughnuts are light, airy, fluffy yeast-raised doughnuts, with a slight chew. Cake doughnuts are leavened with baking powder and have a texture somewhere near the intersection of a classic birthday cake and a buttery pound cake. Their filled doughnuts are loaded with house-made jams, creams, and custards.

Southern Girl Desserts:

Founded in 2007, Southern Girl Desserts is co-owned by Catarah Coleman and Shoneji Robison, who combined their family recipes to create a Southern cupcake and dessert arsenal. They pride ourselves on turning real ingredients into distinct and comforting ‘delectables. Everything is made with love, and they never cut corners.

Erinn McKenna’s Bakery:

In 2005, Erin McKenna’s Bakery NYC opened on the Lower East Side of Manhattan with two rules:

1. Create a bakery free of harmful ingredients.
2. Wear cute uniforms.

Today, as then, we focus on the underserved— people with gluten, dairy, egg, and soy sensitivities, the health-minded, and, most importantly, allergic kids who are often unable to indulge. They select all ingredients responsibly and use natural sweeteners sparingly. Their goal is to make eating vegan and gluten-free fun and delicious.

Little House of Confections:

Little House Confections started as a charitable campaign in my home during COVID-19 to raise money and awareness for Covenant House of California. It has since grown beyond our wildest dreams. Each month, a portion of our profits are donated to a different local charity in an effort to support our community.  The cornerstone of LHC will always be charitable giving.

Thank you for asking for this info, I thoroughly enjoyed putting this dessert list together to share with you. Heads up: if you are airborne and/or allergic to any nuts or other allergens, call ahead and get the vital information you may require because I understand how crucial this is first hand. 

These are some scrumptious places, many of which I have been a frequent customer at for over 15 years for school treats, birthdays, Easter, Thanksgiving, Bridal showers and even those just because moments…tell them Erica sent you! Ha. Just kidding.

If you’re in NYC or LA, there’s a little something for you. Don’t worry if you’re not in either place and want some of these goodies, because guess what? That can be your reality too! Be sure to check out their shipping options, although nothing is better than fresh. 

Confetti Cakes:

In 2010, Elisa stopped making cakes for clients to focus her business on online tutorials, teaching, product design, and special consulting projects.  She’s busier than ever working with manufacturers, culinary schools, and television producers.  In addition to her work in the kitchen, she is an active board member and supporter of Icing Smiles, an organization that provides critically ill children with custom cakes. She also serves on the advisory council at The Institute of Culinary Education.

From Harlem to the Lower East Side of New York all the way to far away LA, hop on and enjoy the mini dessert tour. (Different options from all the regular ingredients to vegan, gluten-free, guilt-free, and delicious). And if you have never had red velvet from one of these dessert places in Harlem or in LA, you’ve been depriving yourself of the real deal!

* Warning, if you are airborne and/or allergic to nuts or other allergens, call ahead and get the vital information you require, because I understand how crucial this is firsthand.

Much love and gratitude,

Certified Holistic Health Coach

Certified in Gut Health

Auricular Therapy (Ear Seeds)

Author of The Thriving Child, Shut Up and Cook!



Erica Reid, Founder of nécessité
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