Home Home Home Home Home Home Home
CakeSpy

Featured:

 

How a rainbow cake is really made
Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« Baker's Dozen: A Batch of Sweet Links | Main | Pineapple Upside-Down Cupcakes Recipe »
Thursday
Aug112011

Batter Chatter: Interview with Town Crier Bakery of Pennsylvania

In the Philadelphia suburbs, there is a magical place called Town Crier Bakery. It's open seven days a week, and they specialize in carbohydrates of all sorts: cakes, cookies, pies (some even square! See pictures below), and bread. What's not to love? If you, like me, want more of the story, then you're in luck: I recently caught up with some of the ladies behind the baking magic, Kerry & Roseann Burns. Read on:
So...what's your story? The Town Crier was my husbands dream sine he was 13 years old. He started in local bakeries washing pans. It was not until he was almost 40 did it become a reality. I remember Kerry telling me he was eyeing a location in Peddlers Village, I told him yeah ,yeah go for it, never thinking it would happen, that is until the day he told me he quit his job for this bakery dream. I said oh boy here we go!!! Hard work indeed but it really does give you gratification, not just in the waistline but in the people you meet and the events you help shape.
I have heard of something called Philadelphia Butter Cake. Is this a real thing? How is it different from, say, pound cake? Butter cake is indeed a VERY REAL thing, the only thing it has in common with pounds cake is butter and the word cake! Philadelphia buttercake is a German tradition using sweet dough rolled out into a square foil pan and filled with the butter topping. The dough rises along with the gooey topping which at this point has melted and slightly soaks the dough. Bake at 400 degrees for a golden brown sweet addictive goodness!!!
I see something called a George Washington cake on your menu. What's that? George Washington cake is actually a spice cake, it has been a staple in my shop and in all the bakeries I have worked in for over 30 years, our spice cake uses cakes crumbs as it base and is mixed into a cake batter with spices molasses and topped with a warm fudge icing striped with a with soft fondant icing. INCREDIBLE EATS!
Do you consider yourself "known" for a particular type of baked good? if so, what? Why? We have more than a few--our pound cake is a favorite of many customers as well as my most popular cake, the forementioned buttercakes are a crowd pleaser. We can’t forget our old fashioned Philadelphia Cinnamon Buns with nuts raisins or just plain you can’t loose. The words I hear most often from customers as they enter my store are OMG , this smell alone adds calories, and WOW what variety of items you have.
I have a personal question. When I go into a bakery, sometimes I will specifically ask for a particular baked good in the case--usually "the big one". When I do this, am I being an annoying customer? No you are not, customers like yourself when they say they want the biggest or the most icing is a chance for our staff to engage you and your visit truly a memorable one!
What are the busiest times of the week at your bakery? Friday, Saturday, Sunday between 12 and 5 with Saturday being our most busy day!
What is your most popular icing? Buttercream, fondant, or ganache? Our French Buttercream, soft and not so sweet looks like marshmallow as it smoothes on cakes!
I like to say that there is no bigger bummer than a bad dessert. In your opinion, what makes a "bad" dessert? If it is to have a filling it is the “where the beef ?” when you expect a filling you should never have to search for it, but if it is dry then it is a killer. You never hear the comment my cake was to moist, but man was that a dry dessert ouch that is a death sentence.
Tell me a junk food guilty pleasure (sweet OR savory)...be honest. I have two fresh mozzarella with plum tomatoes (not junk) but I can not pass it up ever! The second one is Chocolate chip cookies, where ever I am at I MUST try the competition's chocolate chip cookies, even if I am away from home. I just love cookies.

What's next for the bakery? We are toying with a Center City location, and work to keep our menu fresh and unique, while still keeping the traditional menu in place. Our newest items the cupcake bar with over 20 different varieties and toppings is a huge hit and our ability to service customers who require gluten free or sugar free products continues to expand our customer base.

Want more? Find Town Crier Bakery online here. Follow them on Twitter here.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

I used to work at Peddler's Village in the accounting department and got to deal with Kerry and Roseanne. They are the nicest people and the bakery is awesome! Third one there while I worked there and I have to say it was the best. I am so glad they are so successful.
August 11 | Unregistered CommenterCheryl Costella

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.