NEW YORK MAGAZINE "BEST OF NEW YORK", MARCH 2011
The cakes crafted at this 28-year-old Upper West Side mainstay, manage to hit the aesthetic-culinary sweet spot. .. baked from scratch (fillings run from standard vanilla or chocolate to lemon curd or raspberry mousse); are festive without looking garish (bakers can hand-paint and sculpt pretty much anything.)

NEW YORK MAGAZINE 2009
Soutine’s three-tiered coconut cake decorated with tropical flowers was voted most economical wedding cake in New York, spring 2009. A fantasy without breaking the bank.

ZAGAT SURVEY 2008
Zagat Top Spot: highest rating in popularity and importance.

RUTH REICHL, EDITOR OF GOURMET, INTERVIEWED ON WQXR
I like the cakes from Soutine so much that I am sometimes tempted to pretend that I baked them myself.

NEW YORK MAGAZINE
A tiny, understated bakery that receives some of the highest accolades in the city...

CAKE SPY
EATING IN TRANSLATION