When Palermo’s Bakery opened nearly three decades ago, it was a small storefront affair. Husband and wife team, Joanne and Jerry Bruno, baked small-scale confections at first, but over the years, Jerry became adventurous, constructing elaborate designer cakes that grew more intricate over the years. Twenty-five years later, thanks in part to those same creations, the small Italian bakery has grown into two custom cake shops with more than 50 staff members.
Still helmed by the Bruno family, Palermo's Bakery creates lavish wedding cakes bursting with fondant flowers, and specialty cakes sculpted into an array of improbable shapes, such as 3D champagne bottles. Though baked goods and pastries vary by location, they often include more than 20 flavors of cookies, Italian treats such as cannoli, and kosher desserts such as rugalech. All of the duo’s whimsical creations are available for pick-up or delivery.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex?s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through fundraising opportunities.
Cannoli: crisp, cookie-like tubes stuffed with generous heaps of sheep ricotta cream. Cassata: ricotta-filled, liqueur-laced sponge cake embraced by a blanket of marzipan. Both desserts originated in Sicily?and so does chef Giacomo d'Alessandro. His pursuit of the perfect cannoli began when he couldn't find a cannoli in New York that measured up to the ones he knew from home. So he decided to make his own and now ships pastry ingredients in to his bakery from the Sicilian village of Agrigento. Thanks to his skills and those ingredients, his cafe diners now get to experience authentic flavors and textures from Sicily on the streets of New York City.
Cake Boss has left your television screen and turned into reality thanks to the Cake Boss Cafe. Fans of the TLC reality show will already be familiar with the work of master baker and renowned cake decorator Buddy Valastro. But at the Cake Boss Cafe, they can actually taste his confections instead of staring at them on the TV. Freshly baked cannolis, cookies, cupcakes, and tiramisu combine generations-old traditions with Buddy's signature style. Though the cafe is in the heart of Times Square, all of Buddy's pastries are delivered daily from Carlo's Bakery, his famous shop in Hoboken, New Jersey.
DeliManjoo Bakery is a Korean bakery where taste buds are treated to whimsically shaped cookies and crispy snacks. A unique selection of treats awaits guests: signature walnut cakes that couple double as an upgrade from paper footballs, frosting-drizzled cookies that look like fish, and puffed-rice discs called Magic Pop. One of the most popular snacks in Korea, low-calorie Magic Pop?available in flavors like pumpkin, honey wheat, and blueberry?can be used to sandwich sweet whipped cream or savory cheese.