CS: What was it like working for your grandfather and father?
KR: My father was my mentor. He treated people fairly. He appreciated all the hard work they did for Bredenbeck’s. I continue in the same mind set.
CS: What inspired you to continue your grandfather’s and father’s legacy by opening a Bredenbeck’s of your own?
KR: I always wanted to have my own business, whether it was a child day care or something to do with food. I really wanted to open a restaurant. My father suggested I open my own bakery since I spent so much of my life working at his bakery.
CS: Do you prefer sweet or salty food?
KR: Salty!
CS: If you were trapped in the bakery and needed to eat baked goods to sustain, what would you dig into first?
KR: Oh, that’s a tough one. I’ll say our custard éclairs.
CS: What’s your favorite time of year for the bakery? Why?
KR: Summer – May, June. That’s when the Ice Cream Parlor half of Bredenbeck’s is open. So, the whole building--Ice Cream and Bakery--are producing delicious teats.
CS: What’s the most popular cake flavor among brides/grooms?
KR: Raspberry swirl pound cake. It’s decadent, and a crowd pleaser!
CS: What’s the most unique/crazy cake you’ve ever created?
KR: We created a gigantic cowboy hat cake for a convention at the Spectrum in Center City. It was so huge that it had to be assembled on-site, and on a flatbed---because they had two horses pull it around the main floor!
CS: Baked good trends come and go...are there any desserts of yester-year that you'd love to see re-emerge? Or any that you were happy to see go?
KR: I'd like to bring back our Butterscotch Loaf. The basic recipe is a cinnamon bun roll with nuts that serves 8-10 slices. It was baked in a loaf pan that was coated with cinnamon bun smear. While it was still hot after baking, it was turned out and the loaf was covered with the caramelized smear. Our customers would send these to the solders in Vietnam. I have recently thought about bringing it back, but we are already selling so much comfort food that I'm trying to keep our selection diverse.
Fruit cake is recipe that I put away back in 2000 and will not bring back! I wanted to go into to the new millenium without fruit cake. I never liked it! It costs a lot to make, and it's so notorious for being the "unwanted holiday treat," that it really did not sell very well. Johnny Carson joked that there is only one fruit cake in existence, and that it gets passed around the country!
Check out the bakery in person at 8126 Germantown Avenue, Philadelphia, PA 19118 or online at bredenbecks.com.