She has modified her mother’s pie recipes into drool-worthy, gluten-free genius. Once inside the doors of the half-pint space on Main Street, it’s a marvel how Metuchen-bred Christine McHale rolls out more than 100 pies daily during peak seasons. Grab a fork and sit down for a slice of pie or take one home for the holiday from the Pie Lady Cafe in Moorestown. The bakery also sells gluten-free cupcakes, cheesecakes, salted pretzels and cinnamon rolls. The cake pops can also be requested dairy-free. “I have friends and family members who have a sensitivity to wheat and are always looking for good desserts,” said Bautista, who opened the shop two months ago, after closing her Red Bank location. Owner Krizha Bautista, a self-taught baker, saw her popularity soar after offering the cake-on-a-stick creations.īite-sized bits of moist cake are molded into springtime flowers and are decorated in eye-popping frostings, presentations that are almost too lovely to eat. Instead of lavishing chocolate bunnies into Easter baskets, decorate with gluten-free cake pops from Posh Pop Bakeshop in Haddonfield. “People tell us our macaroons are just like what they’ve had in Paris, where macaroons are sacred,” said Bennett. A flourless chocolate cake is decorated with daisies and jelly beans.Įxecutive chef Robert Bennett of the well-known Classic Cake stores in Cherry Hill and Washington Township produces gluten-free alternatives in a 38,000-square-foot kosher kitchen in Philadelphia’s Port Richmond section.ĭecadent choices like the strawberry shortcake, made with potato starch and nondairy whipped cream, or the chewy colorful French macaroons will please the palates of observant Jews, as well as the non-wheat eaters. They use flour milled from almonds and other substitutes for their Jewish apple cake, fruit tarts, chocolate chip cookies, and apple and lemon meringue pies to be eaten with gluten abandon.įor spring, the ladies make a basket cake topped with a bunny. The Walton sisters create an assortment of gluten-free sweets as elegant as their standard counterparts. Others may have milder symptoms, but say they feel better cutting wheat out of their diets. After studying art at the University of Hartford, she appeared on “Cake Boss,” assembling cake masterpieces for Buddy Valastro, the star of the reality show.Ībout one in 133 Americans (about 3 million) have celiac disease, an autoimmune disorder that causes the body to attack the small intestine when gluten (a protein in wheat and related foods) is digested, according to a 2013 report from the University of Chicago Celiac Disease Center. “People kept asking for gluten-free desserts,” Toni Walton said. Luckily, finding a Passover or Easter dessert for those avoiding gluten has gotten easier in South Jersey.Īt Sweet T’s Bakeshop in Haddonfield, sisters Toni and Chrissy Walton, who opened their shop two years ago, recognized a marketing niche. The result came out so well that he decided to continue it as a tradition at the bakery every year.Feasting at the holiday table when a succulent chocolate cake is served can be an unjust experience for the guest who has celiac disease. Buddy writes in his book " Cake Boss: Stories and Recipes from Mia Famiglia" that it was upon seeing Belgiovine in the midst of her annual tradition of making fresh tomato sauce from the last of the season's tomatoes that he decided to turn his bakery into a sauce factory for a day and make sauce out of ten bushels of tomatoes. These are the cookies we grew up eating and now my kids are also making and enjoying them!"Ĭookies aside, Belgiovine was instrumental in introducing a new tradition in Carlo's bakery. Announcing the launch of her mom's business in August 2020, Lisa wrote in her Instagram post, "My mom launched her very own cookie business, something that she always dreamed of. She co-runs the bakery with Yvonne Rodriguez, who previously owned a line of fashion boutiques. Belgiovine has studied culinary sciences and managed businesses such as a pasta factory and a pizzeria and deli.
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