Bakery Products at Fisher’s are freshly made for You.
Bakery fresh for our Weddings, Events, Restaurant and Catering To Go. Our Bakery Team is Culinary Institute of America trained and are expert at what they do.
The Bakery can supply a cake for your event – for here, for home, or work..
At Fisher’s, we create an experience for all of your senses – taste, smell, sight, touch (texture), and sound (of your fork scraping an empty plate). Baking is an art that few Restaurants and Caterers practice themselves. They usually buy factory produced goods frozen and baked long ago in a bakery far, far away. We just have to walk to the room behind the kitchen that always smells so good!
Fisher’s bakes Hesh Braverman’s Chocolate Chip Pound Cake. Hesh Braverman trained me and gave me his recipe, I have never changed it.
Bakery products must be ordered in advance.
Call 215.244.9777 or email firstname.lastname@example.org today!
Ever wonder what goes on in the mind of a Baker?? Now’s your chance to find out! We are giving you that ‘sneak peak’ at the ‘man behind the curtain’. We interviewed our very own highly trained and experienced Bakery Team, Natalie and Pete, on their favorite parts of baking and their best tips. Here’s what they had to say.
Q: What is your favorite part of baking and/or decorating?
Natalie: My favorite part of baking is seeing and smelling a perfectly baked product coming out of the oven after all the hard work used to create the item. My favorite part of decorating is designing a wedding cake that is custom made for the bride to complete her special day. I really enjoy seeing the reaction of people when they are thrilled with a beautiful cake I have created.
Pete: The process of Baking is about Creating. I take flour, eggs, butter and I – with my own hands – create a wonderful confection for people to look at, smell, savor and then enjoy.
Q: What is your favorite thing to bake and/or decorate?
Natalie: It is hard to name my favorite baked good, since there are so many different textures that I love to experience. Carrot cake with the crunch of walnuts, spice and the creaminess of the cream cheese icing is wonderful. Sometimes chocolate completes the day with thin layers of cake and a deep rich fudgelike frosting.
Pete: No question, entremets. Entremets are a fancy term (French) for a beautiful cake with a number of elements combined to make a very special Dessert.
Q: What is you least favorite thing to bake and/or decorate?
Natalie: My least favorite thing to do is stand next to the oven or make a huge batch of buttercream icing on a hot humid summer day.
Pete: Writing on Cakes. I always leave that to Nathalie. A 5 year old could do better with a crayon.
Q: What is one tip/secret you would give someone who is doing their own baking and/or decorating?
Natalie: What I would say to someone about decorating and baking is less is more. You can make a simple dessert taste out of this world with only a handful of ingredients, and add your own special touches to it.
Pete: Baking is more like Catalytic Chemistry. Every ingredient has a purpose, and it has to used correctly. Treat your baked goods like they are alive – they are.
Q: What is one tip you would give someone who is wanting to become a Bakery professional like yourself?
Natalie: Advice I would give to someone who wants to become a professional is dive in and expose yourself to as many different types of pastries, cakes and desserts as you can and your career will always be exciting and you may even find yourself in some other part of the world experiencing other cultures.
Pete: Study hard, learn what the professionals out there have to share. The internet is a fantastic resource to find recipes, ingredients and equipment. Training is good, but there is no substitute for getting in there (even at home) and getting your hands dirty. Mistakes teach you as much as your successes.
Read more about our Bakery Team here.