Guided by more than 35 years of experience pampering sweet teeth, Ezzat Tadros leads a team of confectioners as they pop brownies, strudels, and cookies into the oven and pipe colorful curlicues of frosting onto cakes.
Big Bird, Cookie Monster, and Elmo cupcakes delight tykes with friendly faces, and bouquets of steam blossom from individual cheesecakes, carrot cakes, peach cobblers, and raspberry squares. The aroma of freshly baked bread swirls above croissants, the warm loaves serving as ideal fodder at parties or at least an excuse for arriving covered in flour. In the bustling kitchen, the bakers also create custom cakes for all occasions, sculpting batter and fondant into the shape of guitars, football helmets, and even slot machines.
A curved-glass case is the only thing that separates salivating customers from Brothers display of french and italian pastries, which include whipped-cream pies, cookies, danishes, and two sizes of cannolis. The store's fresh baked loafs of garlic, brioche, and rye bread, however, perch proudly on open racks, ready to encase sandwich meats, warm butter, or mouthwatering restaurant reviews. The intermingling smells of sweet and savory treats culled from natural, preservative-free ingredients represent a 35-year-old tradition at Brothers Quality Bakery. Custom sculpture cakes are the cherry on top of the baked goods sundae, and the Brothers Quality staff pile layers of fondant and icing upon their red velvet and chocolate masterpieces to create designs such ladybugs for birthday parties, corsets for bachelorette parties, and snowmen for holiday events.
Don't try to order a cherry cheesecake in December from Marc's CheeseCake. The shop uses only fresh Bing cherries in its recipe, so it's by necessity a seasonal treat. The same goes for a variety of other fruit options, but fortunately, the menu of more than 30 flavors ensures that there's always a dizzying array of choices.
The shop is as choosy about its other ingredients as it is about the fruits. The dairy comes from New Jersey. The cream cheese is?naturally?from Philadelphia, and the chocolate gets imported from Belgium. The resulting cakes are rich, creamy, and full-bodied but a little less dense than traditional New York cheesecake, making them better chess opponents. They're sold fresh and whole, but if your sweet tooth won't let you wait to get home, you're in luck. In the spring of 2014, Marc's started making its own ice cream for guests to enjoy at a couple indoor tables or out on the sidewalk patio. Flavors have grown to include such varieties as Burnt Brown Sugar, Honey Rosemary, and Pretzel Logic to go along with the more traditional vanilla, chocolate, and Cookies and Cream.