Lehigh Valley Bakers
Lehigh Valley Bakeries - Cake Bakers
Carlo's Bakery Grand Opening, Sands Bethlehem
The opening of the Carlo's Bakery at Sands Bethlehem in Pennsylvania is the 15th U.S. location of the rapidly expanding brand. The January 7, 2017 grand opening celebration will begin with a ribbon cutting ceremony hosted by Buddy Valastro and the famiglia at 8:30 am.
Panera Bakery - (610) 866-9802
3301 Bath Pike Bethlehem, PA 18017
Panera bakers make bread that is simply delicious and baked fresh in their ovens every day. These Lehigh Valley bakers make baked breads, bagels, baked egg soufflés, pastries, and sweets. Oh you can get a sandwich or soup their also if you would like.
Granny Schmidt's - (610) 984-5978
1449 Chestnut St., Emmaus PA.
These Lehigh Valley bakers claim to be wedding cake specialists. That very well may be true. You can even get complimentary wedding cake tastings - Yum! You can order custom cakes for all occasions from these Lehigh Valley bakers.
Egypt Star Bakeries - (610) 434-3762
2225 MacArthur Road Whitehall, PA.
This bakery business is a familiar and famous name among residents in the valley that has a long Lehigh Valley bakery tradition.
Kiffle Kitchen Bakeries - (610) 759-2965
589 Moorestown Drive Bath, PA.
This Lehigh Valley bakery bakes up kiffles, rugala, shoofly pie, nut tossies, baklava, sticky buns, coconut tossies, coffee cakes and nut rolls just to name a few of their bakery products.
King's Supermarket Bakeries - (610) 691-8260
Westgate Mall, Bethlehem, PA.
The Lehigh Valley bakers at King's turn out a good selection of fresh baked breads, rolls, buns, cupcakes, cakes, and pies.
Layer Cake Tips:
Parchment pan liner: You can cut a circle of parchment paper to fit inside your cake pan. Butter the pan, insert the paper, and then butter the paper. This should keep the cake from sticking.
Flouring your pan: To prevent sticking after buttering your pan, sprinkle a few tablespoons of flour into it, and then tap the sides of the pan to coat the bottom evenly. Tilt to coat the sides as well, and then tap out excess flour over the sink.
Measuring the dry ingredients: Do not scoop the flour from the bag with your measuring cup. This can pack the flour too tightly, and you will get more than you really wanted. Always spoon your flour into the cup, and then level off the top of the cup.
Releasing the cake: After baking, let the cake cool in its own pan. It will contract somewhat and pull away from the metal pan. Run a knife around the edge to loosen the cake.
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