Kate Kadet operates Dovetail inside Capilano Caf\u00e9, a gelato shop. She started the bakery a year and a half ago as a home project and grew it to the point where she needed more space.<\/p>\n
It feels really nice to be part of the community. It’s been wonderful because I’ve connected with so many more people in the neighborhood<\/p>\n “The first thing that really got me into baking was when I was 12 and I made a fresh strawberry cream pie for my friend’s birthday.”<\/p>\n By college, she was baking all her own bread to save money, and because it tasted better. She ran a small catering business in her early 20s before deciding to give baking a real shot.<\/p>\n “When I started Dovetail about a year and a half ago, I approached a couple of different local businesses about doing pop-ups. I came in here and asked if they wanted to do an ice cream sandwich pop-up with my cookies and their gelato. From there, we started talking and decided this could be something to try out.”<\/p>\n The gelato shop has a tiny kitchen, but Kate has a creative workaround:<\/p>\n “They own the pizzeria next door, so I use that kitchen in the mornings before they open.”<\/p>\n When it came time to choose a name for her bakery, she went back to an old idea.<\/p>\n “A few years ago, I said I would write a cookbook. It hasn’t happened yet, but the idea was ‘Dovetail,’ where all the recipes and ingredients dovetail together. It’s a woodworking joint, and that’s my philosophy in cooking and baking, everything fits together, and there’s no waste.”<\/p>\n A few years ago, I said I would write a cookbook. It hasn’t happened yet, but the idea was ‘Dovetail,’ where all the recipes and ingredients dovetail together. It’s a woodworking joint, and that’s my philosophy in cooking and baking, everything fits together, and there’s no waste.<\/p>\n Kate is always experimenting.<\/p>\n “I’m always creating. I want new things, but I don’t want them to be outlandish – just familiar with a twist.”<\/p>\n She points to her ham-and-cheese croissant as an example:<\/p>\n “Here I am in an Italian gelato shop, so I’m using smoked prosciutto, which is speck, and smoked mozzarella. It’s what you know, but a little different.”<\/p>\n Every month, something on the menu changes.<\/p>\n She always keeps staples like her pistachio scone with orange blossom glaze, but rotates others.<\/p>\n “Right now I’m doing one with dark chocolate and nuggets of marzipan. In the fall I had brown butter fig. In the summer I might use cornmeal and blueberries.”<\/p>\n She even makes savory scallion pancakes.<\/p>\n “I use fresh scallions, Maldon salt, sesame seeds, shortening, chili oil and crisps – because they’re the best.”<\/p>\n Today, she’s making the chocolate filling for her chocolate buns.<\/p>\n “I have a tried-and-true bun recipe. I’m just playing with fillings and textures. This one uses the same filling as my chocolate babka.”<\/p>\n The dough is twisted just like her cardamom buns, that signature shape she’s become known for.<\/p>\n Kate says each item has its place, but she’s always refreshing the menu.<\/p>\n “I’d say I have staples, but at least one flavor switches out every month or so.”<\/p>\n When she opened, there wasn’t a bakery north of Queens Boulevard in her neighborhood, no place to get fresh sourdough. That made her presence even more special.<\/p>\n “It feels really nice to be part of the community. It’s been wonderful because I’ve connected with so many more people in the neighborhood.”<\/p>\n Dovetail Bakery will be doing a popup at The Jolly Goat in Hell’s Kitchen on March 7 and 8.<\/p>\n ———-<\/p>\n * More Queens news<\/a><\/p>\n * Send us a news tip<\/a><\/p>\n * Download the abc7NY app for breaking news alerts<\/a> <\/p>\n * Follow us on YouTube<\/a> <\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/02\/18624478_022026-wabc-dovetail-bakery-queens-img.jpg\"\/)
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