Cocoa Bakery

Specialties

Cocoa, coming soon to downtown Jersey City, offers catering services to commercial and retail clients.

Cocoa is the product of Nobu Pastry Chef Jessica Isaacs. The Bakery offers cookies, cakes, cupcakes, pastries and other desserts, including custom-​designed wedding cakes.

Cocoa also offers savory items for catering, from hors d’oeuvres to full meals, whether it’s a large event or an intimate dinner party.

History

Established in 2009.

A native New Yorker, Jessica received her Bachelors in Fashion Design. Turning her creative eye from fashion to confection, Chef Isaacs climbed the ranks to become head pastry chef of Nobu and Nextdoor Nobu in New York.

Chef Isaacs began learning her trade with a Degree in Pastry Arts from the Art Institute of New York (formerly New York restaurant School) in 1996, and attended the Italian Culinary Institute for Foreigners in Asti, Italy.

Cocoa was hit first by the recession in late 2008, driving away investors and putting its storefront on hold indefinitely. Cocoa existed as a staple at farmers markets and offering cakes to friends and neighbors. Cocoa regrouped in 2011 and worked to get the bakery and café open.

Cocoa’s first storefront was set to open in late 2012. Then Sandy hit. Nearly six feet of water flooded the location, damaging the counters furniture, walls, and the La Marzocco espresso machine. But Cocoa persevered.

Was it all worth it? Come and taste for yourself.

Meet the Business Owner

Jessie I.

Business Owner

Chef Isaacs climbed

the ranks to become head pastry chef of Nobu and Nextdoor Nobu in

New York City.

Chef Isaacs began learning her trade with a Degree in Pastry Arts from

the Art Institute of New York in1996, and attended the Italian Culinary Institute for Foreigners in Asti, Italy.

Later that year, Chef Isaacs started at Nobu as Assistant Pastry Chef.

Two years later, Chef Isaacs was promoted to Pastry Chef and given the

responsibility of running Nobu, as well as Nextdoor Nobu.

Chef Isaacs, after four years at Nobu, headed to Italy for an apprenticeship at

three-​Michelin starred Le Calandre in Padua.

Upon returning to Manhattan, Chef Isaacs took her experiences to Sushi

Samba 7 as Executive Pastry Chef

In 2001, Chef Isaacs was asked to return to Nobu and its sister restaurantas Head PastryChef.

Chef Isaacs’s work has been featured in Art Culinaire, Cucina Italiana,

Pastry Art and Design and she was published most recently in New York

Sweets.

Cocoa Bakery also recommends

Skinner’s Loft

586

reviews

Jessie I. says,

«strong management, interesting menu.»