December 23, 2008
Photo by Jubilee Photography
Pennsylvania native Michelle Poole, owner and operator of local environmentally friendly, all-natural bakery CakeKraft, took time outside the kitchen to share her inspiration behind the project, the advantages of operating a small business in Philly, and her plans for the future. CakeKraft supplies cakes, cupcakes, vegan cakes, cookies and treats to the greater Philadelphia area, including Philly and its surrounding suburbs, New Jersey and Delaware. Order online at cakekraft.com.
uwishunu: When did you open CakeKraft?
Michelle Poole: I actually started the business in 2004, but had to move to New York for my husband’s job so I kind of put it on hold. It was up and running for a year until we moved, and we just returned a few weeks ago so we’re kind of on Take Two. It’s been a little slow going, but great so far. I’ve gotten positive response from everyone.
uwishunu: What motivated you to open a bakery in the first place?
Michelle Poole: I’ve had a lot of different jobs in my life and the one thing that I keep coming back to is that I’m really a person who needs to love what they’re doing in order to feel happy at the end of the day. I love to bake, to cook, to eat, to do arts and crafts. So CakeKraft is really all of those things combined into a job that I like to do. I’m good at it, I enjoy it, and I like to do it.
uwishunu: Any formal training?
Michelle Poole: I’ve never gone to pastry school or cooking school, but I watch a lot of food TV. I’ve watched tons and tons of shows that have really helped me. I’ve done a lot of my own research, too. I feel like baking is really a science so I’ve tried to learn as much as I can about the chemistry involved. Just trial and error is probably how I’ve learned the most. I’m also a bit of a foodie, so I’m always looking for new restaurants- who’s making what, what tastes good. It’s kind of a challenge for me too, because I like to have my food measure up.
uwishunu: That makes Philly a great setting for you, with a vibrant food culture that’s more manageable than in a huge metropolis like New York.
Michelle Poole: It is a smaller city- I mean it’s huge but it still feels kind of comfy at the same time. In the Philly suburbs there’s more a sense of community to me. New York is so huge and each neighborhood has its own independent thing going on. Here, everyone is kind of in one place and when you go out to dinner you don’t have six million choices to make. There are a lot of independent restaurants in Philadelphia, a lot of little places that you might never even know about unless you walk right by them. Some of those places are serving the best food in the city. I love just walking around the city and finding them.
uwishunu: If you had to name just one”¦
Michelle Poole: Mr. Martino’s Trattoria in South Philadelphia- it’s all fresh pasta, made fresh every day. It’s a really cool old storefront, so it’s got the dark wood counter and lots of décor from back in the day. When you go in there the owner comes out and says hi to everybody. I’ll order anything there because I know it’s going to be simple, fresh Italian food at its best. It’s also BYOB so you can’t beat that.
uwishunu: How about for dessert?
Michelle Poole: Capogiro- they win, it’s not even a contest. The pumpkin is my favorite flavor. It’s kind of savory almost, not sweet.
uwishunu: And the icing on the cake: what’s your favorite CakeKraft treat?
Michelle Poole: I think the vegan carrot cake is a real standout. You don’t know its vegan- it’s a really nice, rich spiced carrot cake. It’s also a little healthier- no saturated fat in there, and it’s got the benefit of having some organic carrots and walnuts and raisins so you feel like you’re getting a little bit of the healthy side. I always recommend it to my customers.
CakeKraft
www.cakekraft.com
December 1, 2008
By Kelly White
Residents of South Passyunk have a decision to make. Should they go to Benna’s or Benna’s 2, and how fortunate are they that a successful coffee bar and art gallery has cloned itself? Owner Nancy Trachtenberg has java junkies surrounded with chocolate-covered iced coffee, but B2, which has taken over the corner of Dickinson and Passyunk, is going the extra mile. The larger location is lined with outdoor seating, features a longer counter and more indoor tables, and is a certified juice bar.
The Benna-ristas press out made-to-order juices with tough love and vitamins, a soft serve machine enables them to mix up smoothies and churn out cones laden with sprinkles. For vegans, there are plates of dairy-free snacks, Tofutti cream cheese for bagels, and soy ice cream. Fans of the Nutella sandwich and signature Benna Cap will be glad to know that some qualities are hereditary. But lucky B2–she’ll be staying open later than her sister spot. It’ll be a long winter, residents of SoPunk, so why not shift your time frequenting both shops?
B2
1500 E. Passyunk Ave, Philadelphia, PA 19147
November 14, 2008
I have the pleasure of knowing and being friendly with two very smart, very pretty and very determined young bakers: Determined to feed you cupcakes (and delicious ones at that)!
I shot some questions over to Dana and Katie at Open Source Cupcakes to see what inspired them to start a cupcake biz and what keeps us coming back for more!
Who are you guys anyway?
Dana: I’m Dana, full time cupcake lover”¦I’m 22. During the day I work out of Indy Hall, a coworking space in Old City. I help run the office, coordinate events and anything else that comes up.
Katie: I’m Katie, an art major and avid cupcake lover. I just turned 26 yesterday. Jeez! To pay my rent, I work in a Physical Therapy office. I love working with people and patients are great, though if I could bake cupcakes all day every day, I certainly would. We met through our mutual friend Eric Smith. Before we met, he told us both that we’d be instant best friends because we both liked painting, cupcakes, and were short. He was right, on all accounts.
How did you start baking together?
Dana: It just happened, kind of like magic. She was there, I was there… the baking happened, and before we knew it there was chocolate cake, poached pears and jam filled cupcakes. Both of us are pretty territorial in a kitchen, but again with the magic, we didn’t get in each other’s way or cause any major accidents. I couldn’t believe it. That’s pretty amazing since it was the first time we really hung out.
Katie: We both already baked at least once a week just because, so we decided to have a bake-off in my kitchen to try out a few recipes we had discussed. The first bake off went so well that it ended up being a weekly affair. There hasn’t been a weekend since we met that we didn’t spend at least a few hours baking.
How did you decide to start a cupcake corporation?
Dana: Hmmm cupcake corporation seems a little grand… but I’ll go with it. Working out of Indy Hall, there is an amazing “you can do it” type atmosphere. I was making cupcakes every Thursday to bring into the office, and before long I had my co workers hooked. Their support helped put me in a positive attitude to start seriously thinking about making something bigger happen. I also had Katie with me every step, we lean on each other and keep each from getting discouraged. It’s a beautiful relationship.
Katie: We decided over Thai”¦ One night over Drunken Noodles, Dana said to me, “Katie, is this really what you want to do?” I said, “Yes, absolutely.” She responded, “So let’s do it then.” Everything just picked up from there. She totally pushes me in the right direction. I admire her for that.
We wanted a place where other cupcake lovers could share their passion with us! A website seemed like the first logical step.
What are your favorite cupcakes?
Dana: Now you’re asking the tough questions! I have to say the jam filled cupcakes that Katie and I made the first time we were baking together are my favorite. They are perfect. They are my favorite to make AND eat. Second favorite are pumpkin spice with a cream cheese frosting, absolutely delicious. I’m looking forward to making some mint chocolate cupcakes. Also, Tim, our web designer, has us making his wedding cupcakes. His fiancée is gluten intolerant, so I’m slightly nervous, but excited, to make some gluten free treats.
Katie: Actually, I’m not a huge cake fan! I don’t hate it, but I don’t usually eat it. Which is probably a good thing, considering I bake so often. But if I had to choose, my Aunt Coreen’s Carrot Cake Cupcakes rock. Secret family recipe. Don’t worry, they will be at CupcakeCamp East on Sunday for those of you who want to try them! I like making all kinds. I love trying new recipes and don’t usually repeat a recipe unless it’s asked for”¦.The decorating of the cupcakes is probably my favorite part, though. Must be the art major in me. There is a recipe I found recently for chocolate cake with chunks of chocolate and candy cane baked in. Sounds like a great winter cupcake! I will certainly be trying it next.
Okay, million dollar question: Where’d you get your name?
Dana: “Open Source” is a term generally used by programmers to reference code. When the code is open source, anyone can see it and use it. What does it have to do with cupcakes? Well, our site is [a] place for people to share recipes and talk about them. The information is shared, and forms a stronger community. Hopefully people will want to contribute what they make in exchange for recipes that others have tried. That’s where the name comes from
For all of you guys and gals who are around this Sunday, stop by Indy Hall for CupcakeCamp East”"just be sure to bring some cupcakes along to share!
Open Source Cupcakes
www.opensourcecupcakes.com
On Facebook: http://www.facebook.com/home.php#/group.php?gid=31090679653
Flickr: http://www.flickr.com/opensourcecupcakes
Twitter: https://twitter.com/opnsrccupcakes
Want some? Contact Dana and Katie at contact@opensourcecupcakes.com
November 13, 2008
When it comes to blogs, Philadelphia has a lot going on. Seems like everyday someone is launching something new and creative. With that in mind, I’m thrilled to talk about Open Source Cupcakes, a new cupcake blog and sharing site created by two good friends of mine, Dana and Katie.
To celebrate the launch of the project, Open Source Cupcakes will be hosting Cupcake Camp East, where they will bring people together to celebrate cupcakes! You can swing by to eat and share all kinds of adorable little treats with people who love to bake.
Swing on by Indy Hall this Sunday to join the fun, and RSVP for the event over on their Yahoo Events page. I’ll see you there. I’ll be the guy who brings in cupcakes purchased from Super Fresh. That’s right. I’m that guy.
Cupcake Camp East @ Indy Hall
Sunday November 16th from 3-5pm
www.opensourcecupcakes.com
IndyHall
32 Strawberry St. Philadelphia, PA 19147
www.indyhall.org
September 30, 2008
Post by Dana Vachon
Naked Chocolate Cafe is renown for making delicious treats. On Tuesdays, you get a little something extra. Tuesday nights at Naked Chocolate hosts some great live music. You can have your cake AND eat it too. Enjoy a great pot of tea, and a raspberry bar, sit back and relax. Ok, you could also have any number of tasty desserts (my friend Alex got a chocolate and caramel covered piece of waffle and a fruit smoothie).
We got to hear the delightful tones of a jazz trio, guitarist Jeremy Lawerence, bassist Antti Virtaranta, and trumpeter Paul Rogers. What better way to spend a summer night, then eating chocolate and listening to good music. Definitely something to check out. Music starts around 8pm on Tuesdays.
Naked Chocolate Cafe
1317 Walnut St, Philadelphia, PA
215) 735-7310
www.nakedchocolatecafe.com
September 29, 2008
Cupcakes Take the Cake has an excellent reader review of Brown Betty Petite, Philadelphia’s first cupcake-only store. Here’s a sample:
“The shop lives up to the “petite” part of its name–it is quite small. That doesn’t stop it from being absolutely charming, though, with a pink-striped awning, dark chocolate walls accented with hot pink, and ornate chandelier inside. The shop has just one case for its cupcakes, and most flavors rotate on a daily basis. We went on a Saturday afternoon, and the shop was quite busy; they were even out of menus, change, and a few types of cupcakes. After much deliberation, I decided to try Carrot Patch (carrot cake with cream cheese frosting). I also purchased Sallie’s Sourcream (vanilla poundcake with vanilla frosting), Hattie Don’t Play + Vanilla (chocolate cake with vanilla frosting), and Sing Little Alice (chocolate and vanilla cake swirled with matching frosting) to take home.”
I haven’t had a chance to visit the Rittenhouse Brown Betty Petite, but having sampled the Northern Liberties Brown Betty Boutique, I’m certain it’s worth a visit–or five.
You can read the full review here.
September 23, 2008
I’m sure you’re tired of reading texts and tweets about your NYC friends making a run to Pinkberry (a healthy fro-yo chain). I know I am. But no worries ladies and gents, Philly just gave Pinkberry a knockout Rocky-style punch, with the opening of Phileo Yogurt.
Phileo Yogurt recently opened up its doors to Philly at its South St. location, offering 16 kinds of fro-yo and tons of toppings. Since it’s a self-serve kind of place, just grab a cup and let your blending creativity begin. Just be careful on piling up in the cup, because at 49¢/oz your treat has a chance of getting pretty pricey. Don’t get overwhelmed by the process, and just do what their poster says: 1). dispense your flavor in a cup 2.) add your favorite toppings 3.) weigh it and pay it.
Unsure of what to try? No problem. They have mini cups to sample from: NY cheesecake, snicker doodle, banana tart, blueberry tart, pineapple tart, mango tart, strawberry, georgia peach, plain tart, taro, green tea, cappuccino, cookies n cream, butterbrickle, chocolate, vanilla. Top those off with dried/fresh fruit, sprinkles, nuts, cereal, mochi, red bean paste, candy, etc.
I haven’t heard the best reviews about the traditional flavors like chocolate and strawberry, which is why I’m savoring the green tea and taro flavors (with white chocolate chips and coconut shavings). So if you’re looking for a traditional sweet fix, I would head over to Ben and Jerry’s. But if you want to mix and match and create an exotic treat, then this fro-yo spot is the place to go.
You have to give credit to a place that respects this city in its name, Phileo (Philly-Yo!). Say it with me. You know you want to.
Phileo Yogurt
416 South Street, Philadelphia, PA 19147
(215) 873-8361
September 15, 2008
So you haven’t been dining out enough. We’ve caught you stealthily picking out dinner at the Whole Foods hot bar. After an influx of eateries over the summer that have left foodies’ heads spinning, Restaurant Week is the perfect way to catch up on the Philly dining scene. You won’t find better incentive than the $35 prix-fixe deals that select Center City kitchens will be dishing out.
Consider this your chance to check out the newly-popped Prive and its truffle-infused hummus, the outlandish Sword on a Sword Skewers, and the enchanting Exotic Mushrooms with Boursin Cream Sauce. Other first-time players? Les Bons Temps and Xochitl beckon with their respective cuisines. The Comcast Center’s Table 31 has a hot table for you, and neo-Indian BYO Bindi extends an array of selections on one of the more flexible menus we’ve perused.
One of the best deals has to be Tavern 17, which will dole out four courses complete with a glass of wine and coffee. The ever-sexy tapas siblings, Amada and Tinto, are sending forth four small plates and dessert. Small plates, big flavor, commit that to memory before you complain with the champion gullet of a frat boy.
If you’re after richer tastes, Pearl aims to impress with Pistachio Black Truffle Scallops. Steakhouse stalwart the Prime Rib makes the second course decision a toughie: will it be Roast Prime Rib of Beef or the Flat Iron Steak? There’s also chicken and fish, but don’t you dare. Key lime pie and $35 later, and you’re off to an excellent week.
Center City District Restaurant Week will offer $35 dining deals from September 14-19. Check out the menus at their website.
September 2, 2008
 
As summer has started to fade, I hear more and more of you screaming for ice cream as you seek out your favorite flavor. The sweet tooth search will come to a halt once you visit Scoop Deville “an exotic ice cream parlor,” that blends almost any imaginable combination of ingredients with ice cream to create a flavor that is oh so decadent. Just step right up to the chalkboard, filled with countless ingredients (candy, fruits, nuts) and ice cream choices and make your pick. A minute or so later you’ll be handed a cup with a treat made just the way you like it.
For those of us hearing the screams of our spinning instructor, don’t worry, they have fruit and fat free yogurt that can be blended into a delicious and diet worthy treat. My personal favorite blend: fluff, peanut butter, bananas, chocolate syrup, and moosetracks ice cream. I mean, I’ve heard it’s good.
Oh and did I mention they deliver? (from Vine to Pine, 21st to broad street).
Scoop Deville
1734 Chestnut Street, Philadelphia, PA
(215) 988-9992
www.scoopdeville.com
August 21, 2008
Most everyone is aware of the great deal that is Center City Restaurant Week. 3 courses = $35, and discounts can be found for garage parking. However Center City Restaurant Week comes but twice a year. Well up in Mayfair, every week is Restaurant Week at Rylei Restaurant. 3 courses are only $30, and there is plenty of free on street parking after 6pm.
Sure it’s reasonably priced, but is it any good? Darn tootin’ it is. But you don’t have to just take my word for it, Craig Leban gave them a very nice review. The small but solid menu for this upscale fine dining restaurant changes seasonally. A true Mom & Pop business, husband Jose Vargas is the chef, while wife and mother Jennifer Brennan-Vargas works the dining room.
Don’t miss the Chocolate Pasta, a first course choice. Talking about missing stuff, Rylei is very easy to drive past (repeatedly). Just park anywhere on Frankford between Princeton and Tyson and look for their black awning.
Rylei Restaurant
7144 Frankford Ave, Philadelphia, PA 19135
(215) 335-0414
www.ryleirestaurant.com
Closed Sundays and Mondays.
