In February, Lynn Magnoli announced she was putting her Icing on the Cake bakery up for sale — after 39 years — with the goal of finding “a quality successor to keep this gem of a bakery thriving and evolving.”

The search is over.

South Bay resident Maggie Raye, who worked at the bakery for five years before taking a “stay-at-home-mom” break, has purchased the beloved Los Gatos business and its recipes.

With Raye, “Icing on the Cake is in good hands,” Magnoli told customers in the big reveal this week on social media. “She is aware of the impact the bakery has in and outside of our community, what it has meant to our loyal customers and crew, our history and legacy.”

Raye added a note of her own on the bakery’s Facebook page: “New owner … same delicious Banana Cake!”

For customers and staff, that was a reassuring sign she’s devoted to maintaining the many traditions for which this bakery is known, from that banana best seller to the staggering array of cakes (classic, loaf, pound, cupcakes), fruit and cream pies, cookies, brownies, bars and baked goods for those with special diets.

“What Lynn has built is phenomenal. I don’t intend on changing any of the fan favorites,” she said in an interview. “It would be silly to buy a business and deconstruct it when it’s running so well.”

Raye, who started working the IOTC front counter in 2009, has been spending her first days back at the West Main Street shop “expanding her knowledge,” learning the recipes and becoming reacquainted with employees. “The staff has been so supportive.”

A home baker, she said she actually had long thought she’d like to own a bakery.

“It’s joy inducing. It seems to brighten up everyone’s day when they have a slice of cake or a cookie.”

The self-taught Magnoli, whose baking career started in childhood with a vintage 1965 Easy-Bake Oven, opened the first Icing on the Cake in an old house off North Santa Cruz Avenue in 1985. She moved the operation to West Main Street in 2001 and expanded into a neighboring space in 2013.

“I trust that Icing will carry on in a familiar but fresher way, growing and improving as it always has,” she wrote in her announcement. “There are positive changes that come along with new ownership, and I look forward to assisting Maggie and our team with this transition.”

Details>> Open from 9 a.m. to 4 p.m. Tuesday-Saturday at 50 W. Main St., Los Gatos, with phone orders (408-354.2464) accepted starting at 8 a.m. www.icingonthecakebakery.com

Indonesian sweets, snacks at new Emeryville kitchen

Indonesian restaurants are few and far between in the Bay Area. So it’s fortuitous that a new one is arriving, the Nusa bakeshop, bearing an armada of traditional treats like thousand-layer cake and pineapple tartlets.

Nusa is the project of chef Jennifer Huang, who grew up in Sumatra. The bakery has existed for more than a decade in pop-up and online-retail forms. Now, it’s officially part of the dining hall at the Public Market in Emeryville — specifically the kiosk of La Cocina, a food-industry incubator for women, immigrants and people of color.

“Indonesian food is uniquely diverse as it is a fusion of traditions and cooking methods native to the indigenous people and cultures spread across the archipelago,” Nusa’s website states. “There are significant influences from Chinese, Indian, Dutch, Portuguese and Middle Eastern cultures. Our menu is rooted in the diversity and richness of ingredients, flavors, culture and history of the 17,000+ islands that make up Indonesia.”

Huang started Nusa as a way to replicate the food she grew up eating. The bakeshop has a focus on sweets, such as pandan chiffon cake with coconut cream and that toothsome thousand-layer cake (spekkoek), which combines European butter and the warm spices of clove, nutmeg and cinnamon into a painting-worthy dessert slab.

The kitchen is also preparing savory snacks such as a mochi chicken roll with coconut and lemongrass and chicken and pork satay skewers with rice cakes and pickles. For larger appetites, there is caramelized spiced-beef rendang with seasonal vegetables and shrimp chips, coriander-braised tofu and tempeh with sambal and tapioca and Indonesian fried rice with a fried egg and crispy onions. The intriguing beverage menu includes cold Java jasmine tea, red-ginger tea and fruit juices in flavors of soursop, passion fruit and dragon fruit.

Details>> Currently open 11 a.m. to 2 p.m. at 5959 Shellmound St., Emeryville. Beginning May 15, hours will be 11 a.m. to 7:30 p.m; nusasf.square.site and instagram.com/nusa.sf.

Handel’s Ice Cream now scooping out flavors in Bay Area

The first Bay Area location of Handel’s Homemade Ice Cream, a nearly 80-year-old national ice cream brand, has just opened in Walnut Creek.

Handel’s began as a neighborhood scoop shop started by Alice Handel in Youngstown, Ohio, in 1945. It now operates franchise locations in 14 states, including a number in Southern California and the Sacramento area.

Known for its ice cream batches made fresh daily, the ice cream parlor serves up its spectrum of flavors in cones, dishes, pints, quarts, sundaes and shakes — plus hurricanes (vanilla ice cream blended with candy or dessert mix-ins) and Handel pops (ice cream dipped in chocolate and served on a stick).

The Walnut Creek location, which opened April 25, currently has 45 flavors on offer, including options like Caramel Pretzel Crunch, Vanilla Raspberry Chip, Graham Central Station, Horchata and Buckeye, as well as vegan options and sherbet varieties like Pink Champagne.

Details>> Open daily at 11 a.m. until 10 p.m. Sunday-Thursday and 11 p.m. on Friday and Saturday at 1273 Locust St. in Walnut Creek; handelsicecream.com/store/walnut-creek.