(May 19, 2016) Berlin’s newest confectioners, the Brooklyn Baking Barons, hope to have their Main Street storefront open soon.
Chris Poeschl and Tony Lanuza had been making their famous whiskey cakes at Crack of Dawn Bakery on Old Ocean Boulevard after running out of room in their original location in New York City.
On Friday, both attended a ribbon-cutting ceremony for Tracy’s Barber Shop in Berlin and could be seen laughing and mingling with the locals.
“We were in a small kitchen in Brooklyn in a restaurant in our neighborhood, and when we knew we were going to be in People Magazine this past December, we knew we needed to find some room,” Poeschl said. “Tony’s parents live in Ocean View, and they were able to connect us with Sean [Burke], who owns Crack of Dawn Bakery. We’ve been baking there ever since, and it’s 10 times the size of our old kitchen.”
Lanuza said the stunning response and reception by the people of Berlin led the couple to look into setting up a permanent retail space.
“We knew that we had to get our own place, so we got a place right on 16 Main Street,” he said. “Our goal is to be open by Memorial Day weekend. We’re going to leave [the ribbon cutting] and go paint.”
Last week, the Barons unveiled their latest creation, a Limoncello poppy seed cake. They also recently developed a “churro” cake, which is a cross between the fried dough Mexican pastry and a traditional rum cake.
“It’s off the hook,” Lanuza said of the latter, adding that the goal was to develop enough signature dishes to do “cake flights” similar to the beer flight samplers made popular at craft breweries.
“We are so excited to be able to explore a new aspect of what our business can be,” Poeschl said. “Ever since we’ve been here we’ve gotten such a warm welcome from the community and surrounding area, and opportunities have sprung from that. We have new things coming into our inbox every day.”
That includes being booked for a monthly cooking spot on local television program “Delmarva Life.”
As for the storefront, Poeschl said the sky is the limit.
“We’re going to have new cakes, new products as we go forward, and we may end up being a full-fledged cafe,” he said. “We have lots of ideas, but right now we just need a place where people can come see us instead of just ordering on our website. We want to connect with the community.”
Chris Poeschl and Tony Lanuza had been making their famous whiskey cakes at Crack of Dawn Bakery on Old Ocean Boulevard after running out of room in their original location in New York City.
On Friday, both attended a ribbon-cutting ceremony for Tracy’s Barber Shop in Berlin and could be seen laughing and mingling with the locals.
“We were in a small kitchen in Brooklyn in a restaurant in our neighborhood, and when we knew we were going to be in People Magazine this past December, we knew we needed to find some room,” Poeschl said. “Tony’s parents live in Ocean View, and they were able to connect us with Sean [Burke], who owns Crack of Dawn Bakery. We’ve been baking there ever since, and it’s 10 times the size of our old kitchen.”
Lanuza said the stunning response and reception by the people of Berlin led the couple to look into setting up a permanent retail space.
“We knew that we had to get our own place, so we got a place right on 16 Main Street,” he said. “Our goal is to be open by Memorial Day weekend. We’re going to leave [the ribbon cutting] and go paint.”
Last week, the Barons unveiled their latest creation, a Limoncello poppy seed cake. They also recently developed a “churro” cake, which is a cross between the fried dough Mexican pastry and a traditional rum cake.
“It’s off the hook,” Lanuza said of the latter, adding that the goal was to develop enough signature dishes to do “cake flights” similar to the beer flight samplers made popular at craft breweries.
“We are so excited to be able to explore a new aspect of what our business can be,” Poeschl said. “Ever since we’ve been here we’ve gotten such a warm welcome from the community and surrounding area, and opportunities have sprung from that. We have new things coming into our inbox every day.”
That includes being booked for a monthly cooking spot on local television program “Delmarva Life.”
As for the storefront, Poeschl said the sky is the limit.
“We’re going to have new cakes, new products as we go forward, and we may end up being a full-fledged cafe,” he said. “We have lots of ideas, but right now we just need a place where people can come see us instead of just ordering on our website. We want to connect with the community.”