(upbeat music) - Welcome to this special You Oughta Know.

I'm Shirley Min.

If you're the type of person who starts with dessert, you're in luck.

This show is all about sweet treats.

Macaroons.

They're sweets that you're probably familiar with but you ought to know, Delaware's Hotel Du Pont makes them a little differently.

(festive music) (upbeat music) - The macaroon is a traditional almond macaroon.

It's a cookie that we've been making here at the Hotel DuPont for many, many years.

It's a cookie made out of just four simple ingredients, almond paste, egg whites, vanilla, and sugar.

(playful piano music) We don't really know where the recipe came from.

Many pastry chefs prior have said that they don't know where it came from.

So realistically, it could have been the start of the hotel in 1913.

The French macaron is the sandwich cookie that you think of that's usually brightly colored and it's filled with flavored butter creams or jellies.

Our almond macaroon is very similar to a coconut macaroon.

Yep.

The coconut macaroon and our almond macaroon are both crunchy on the outside.

Nice and golden and nice, chewy, soft, moist inside.

(playful piano music) It's the first day on the job in the pastry shop at the Hotel DuPont.

You're told, "We make macaroons and we make a lot of them.

So you're gonna learn how to make 'em."

We have our almond paste in the bowl to start.

And then you would slowly add more sugar.

Then we add our egg white.

So now it's running.

- I feel like you're making that look a lot easier than it is.

- Are you gonna try?

- After you pipe the macaroons onto your tray.

That does not look like your macaroon.

- It's gonna be fine though.

It's gonna be beautiful.

- Let the dough stand for two hours before popping them in the oven.

(festive music) Chef Leah makes the hotel's macaroons by hand but she can't make enough to keep up with demand.

With help from this macaroon machine, she can crank out trays of the chewy cookies, sometimes multiple times a day.

Smells so good.

Almondy.

(laughs) - Every day, we bake them fresh.

We run batches all at once.

That's about 3,300 at a time.

- [Shirley] That's a lot of macaroons.

- [Chef Leah] Yes.

- [Shirley] Who's eating all these macaroons?

- Everybody that comes to the hotel.

And then you can also just buy them to take home.

Cheers.

- Cheers.

Oh my gosh, it's so good.

Family and friends are two ingredients that can mean sweet success.

Just ask the mother-daughter team at Cathryn's Cake Salon in Philly.

Or the friends turned business partners at Delaware's Cinnamon Bun Exchange.

- [Group] Welcome.

Welcome to Catherine's Cake Salon.

- Started with my mom.

One day, she went to the store and said, "Don't touch anything."

I thought, "You know what?

I can do this."

So when my mother came back, she was like, "Okay what is in this oven?"

I said, "I baked a cake."

She said, "No, you made a mess, but guess what, that means it's time to show you how to do it."

And that's how Grandma's Vanilla came about.

It was the first cake I learned how to do with my mother.

When my daughter, Vaniah mentioned, "Hey, I wanna start baking."

Judeah came on and Cathryn's Cake Salon was born.

(upbeat music) - I was going through a tough time in my life so I started to bake.

I wanted to know more about my grandmother.

It really got me connected.

Even though she passed away when I was younger, I still was able to connect with her and still connect with my mom.

- When Vaniah started to bake, she also started to design cake.

I actually got interested in that and I would kind of just hunch over her shoulder and look at her.

It looked fun and we just started it.

(upbeat music) - [Cameraperson] Who's the boss?

- I am the boss.

Whoever's needed at the moment, whatever personality, whatever gift that is needed at the moment.

That's the boss.

- That was a good answer.

- It was okay.

- She's not fired.

(group laughing) (cheery music) - I can only imagine just the big smile.

I could feel it all the time when we're in there baking and I'll look over at my daughters and I can just feel my mother just smiling.

You know.

- I'm about to cry.

- [Cheryl] Oh, yeah, definitely.

- That's my grandmother.

It makes me feel connected to her.

- [Cheryl] Working with them every day reminds me of her.

She started with something and now we're at this point that she never got to.

So I feel extremely blessed for that.

- [Judeah] Right.

- [Vaniah] When we're working, she's here with us.

It's like she's coaching us on what to do.

It's an amazing feeling to carry on her legacy.

- People have come to be part of the family.

- Yeah.

- Yeah.

- You know, we know their names.

It's like cheers.

Hi, how you doing?

When they come in.

And that's what we wanted.

We wanted people to feel this was like almost home.

Going to your auntie's house, big mom's house, Nana's house.

- [Vaniah] We just generally love working with each other and having a good time.

- [Judeah] So many great times that we have, our memories with our mother.

You know, it's just been an awesome experience over these past eight years.

I think it's just been so fun.

(playful techno music) - Almost every night, Tony Rizzo rolls dozens of his secret recipe, cinnamon buns, for a business he never saw coming.

- Little did I know we would turn into this.

This is a gift.

This is an opportunity that really, Who could have predicted that?

- [Narrator] Certainly not Tony Furloughed when Covid first hit, Tony Rizzo whipped up a batch of cinnamon buns for his kids and posted a picture of them on Facebook.

- Tony is a chef and anything that he makes is amazing.

So I said, "Tony, you need to make me a dozen."

He's like, "Nah, really?"

I said, "Yeah, make me a dozen."

He dropped 'em off the next morning at about 8:00 AM.

They were still super warm.

They were so good.

So I posted on Facebook and within hours, I had people messaging me, wanting these cinnamon buns.

So I messaged Tony and I said, "Are you interested in baking for other people?"

He said, "Yeah, that'd be fun.

Why not?

I'm home.

I'm furloughed.

I have the time."

- [Narrator] To keep up with the orders, Lori created the Cinnamon Bun Exchange on Facebook.

- The main thing Tony wanted to do, was give back to those, the first responders.

- We donated to every hospital in the area.

Many doctors' offices, fire stations, the whole Wilmington Fire department.

We brought 14 dozen, I think, one day there.

Just exponentially grew from that point where we never looked back.

Everybody was in that same mode where we're stuck at home, feeling helpless but not feeling hopeless and wanted to do more than just sit at home.

- [Narrator] They also brought on a third partner, Gerald Baker.

Yes.

That is his last name.

- And at that point in time, I decided with hearing what Lori and Tony were working on, that this would be a good shot at really trying to help them build the Cinnamon Bun Exchange business.

- [Narrator] And Gerald's background in marketing and technology was the icing on the, in this case, cinnamon bun.

- Probably couldn't be more different.

But surprisingly, you know, managing teams on in projects, in the technology space, a lot of it transfers to trying to build a business.

(cheery music) - [Narrator] The Cinnamon Bun Exchange rolls out roughly 35 dozen a day.

And in addition to deliveries, the buns are now being sold in small markets in Wilmington and Delaware County, PA. - I think it took off because people wanted that comfort.

They were looking for just, you know, it's like a warm hug.

People just needed something.

Something didn't make them smile.

- Are you hungry yet?

I know I am.

And if you're vegan, you might be saying, "What about me?"

Don't worry, we got you.

Philly's Vannah Banana and Batter and Crumbs will satisfy that plant-based sweet tooth.

(upbeat music) - [Narrator] When it comes to vegan sweet treats and desserts.

Batter and Crumbs in Philadelphia takes the cake.

- I wish there was a secret ingredient, but it is sugar and fat and just deliciousness.

- [Narrator] Owned by John Schultz and his husband Paul Carmine.

This bakery has always been one of my favorites.

But the two men didn't get the idea to open the shop until Schultz got fed up with his acting career.

- So I like the joke that I was a failed actor and I had nothing else to do.

And I was like, "Well, what now?"

So I always loved baking because around the holidays, especially Christmas, I would just bake cookie trays and pastries for my family 'cause I couldn't afford to buy them gifts because I was a poor actor.

And so, we sort of threw around the idea of, "Well, what if we sold these pastries?"

'Cause that could be a good business because in our area, out in Delaware County, there was other restaurants with vegan options, but no vegan desserts.

So we sat down, we figured out a name.

It was Paul's idea.

He said, "You know, you start with the batter and you end with the crumbs."

And that became Batter and Crumbs.

And it was around that time that we also had a friend who owned a coffee shop in media and was looking for vegan options.

- [Narrator] The pastry Schultz and Carmine made for their friend's shop was such a hit.

They decided to open up their own coffee shop and bakery.

- What I love about your bakery is just the fact that it tastes so good.

I mean, it's hard to find pastry options that are vegan but not only that, that tastes so good.

What's your secret?

- Thank you.

That's actually a very good question because in the beginning, the one grape we had with the vegan desserts is that it always tasted healthy.

Like there was always a hint of banana in the background when there, it was like a brownie.

And I'm like, why is there banana here?

So when we were developing the recipes, we said we're gonna be unapologetically decadent, so it's gonna be fat and sugar and dessert.

You know, we're not gonna be a healthy brand.

That's not our thing.

So it was a little scary.

'Cause at the time, you know, everyone was talking about like whole foods, plant-based diets, eating clean, and we're like, "Is this gonna work?"

Because I don't know if people want like, really decadent desserts, but people like it.

- [Narrator] While the pastries are all made in house.

The couple also partners with a lot of great local vegan businesses to offer a variety of food.

- Places like Chef Reiki, Tattooed Moms, which clearly vegan but they do a lot of great vegan stuff, Fullhouse grocery.

We get our like hot sandwiches and breakfast sandwiches and food from them.

And we also partner with for a gluten-free options, High Fidelity bakery.

- [Narrator] Like many places, Batter and Crumbs had to shut down for a short time last year.

- So we've been really fortunate that our customers stuck with us through the pandemic, and we're real lucky to be able to open in this climate of Covid19.

We attracted a lot of new people too and customers keep coming back and we're so grateful that they're supporting us through this.

- And you sure you don't wanna tell me the secret ingredients and, no, not a little bit?

- I think the secret ingredient is just putting the love into the product.

(upbeat music) (energetic music) - Vannah Banana is a small vegan ice cream brand located in Philadelphia.

We make really cool frozen desserts and treats and yeah.

One day, I was sitting with my friends and it came to me it just popped in my head.

Vannah Banana.

Wow.

That like, sounds super duper cool and exciting like, really catchy and we have an idea that's good.

It sticks with you, you know, I finally just dived in and began creating.

I've been getting like a great reaction from it so far.

You know, it's still something in the works.

I'm just continually creating and growing and learning.

An average day for me starts around 5PM when the vegan commissary closes up shop and I have space to work in the kitchen I come in there and make all of my ice cream batter and then I let it chill for eight hours and I come in in the middle of the night, somewhere between 12 midnight and 3AM and I start churning batter from that time until around 5:30AM.

From there, I package up all the ice cream and half pints and pint containers, and then I let it chill for another eight hour, 8 to 12 hours and then I come back down and I make on my deliveries.

Rose gold ice cream, I feel as though is my greatest attraction piece.

It is a rose flavored ice cream, infused with 24 karat gold flakes and topped with rose petals, organic rose petals.

I've come so far with just four.

You've seen them, four little small cuisine art ice cream makers and a hustle and a family that believes in me and a community that supports me.

And I definitely, definitely think I could take it so much further and create so much more if I just had the capital.

So that's why I created the GoFundMe.

Any money donated towards my GoFundMe would go towards purchasing a larger ice cream machine this summer.

I would like to continue the partnership with restaurants and some of my products there.

And aside from that, we have something really exciting coming up.

We're gonna have a small little mobile cart that will travel around the city and serve at different spots during the week.

I used to rap before Vannah Banana.

I'm constantly trying to think of like a really cool, you know, rap song for my ice cream.

I think that'd be really cool.

You know, one day have a little ice cream truck that comes down the road and is playing my own custom rap song loud and clear for the children.

You know, that becomes the thing that children come outside and no ice cream's coming down the road, you know?

So definitely, definitely.

- It's not ice cream but pudding that's putting smiles on the faces of customers at The Puddin Palace in Oakland, New Jersey.

- [Miranda and LaGracia] Hey, pudding lovers.

- My name is Miranda.

- My name is LaGracia.

- [Miranda and LaGracia] And we are, The Pudding Palace.

(upbeat music) - It really just started as a tradition for her as far as making it for her kids.

Our whole idea is to get a lot of local bakers in the area.

We give them a location.

- Right.

- [Miranda] So we create the pudding and a lot of the other treats are from local small bakers in the area.

- [LaGracia] Right.

(upbeat music) - It was because my children didn't like icing, your traditional buttercream icing, whipped cream icing.

It was just no way to give them a birthday party until I finally put pudding on their cakes.

And then, they're like, "You got it, you got it.

You should sell this."

That's generally how it started with the pudding.

And Miranda just like, made it blow up online.

She started selling on Instagram, the demand just got higher and higher.

(upbeat music) The pudding is the star of the show.

Of course.

We like to call it puddin'.

- Puddin'.

- [LaGracia] We want it to be like just a little bit different.

We have my family recipe.

One of the things we did with the pudding from the beginning is make pudding not like everyone else.

We pair it with cake, we pair it with brownies, we pair it with all sorts of things.

- [Miranda] We actually have over 26 flavors that we've created so far.

Different combinations.

(upbeat music) - Our pudding is the favorite thing we sell.

Our pudding is what brings people in here.

Regular pudding lovers, we like to call them.

- Yes.

- Our regular customers just were so excited to come.

- They come in, they'll be like, "I remember pulling up to your house getting the pudding."

Because we ran the business two years out of our house.

So people who've been supporting us, they used to come to our house, they would come to local pop-up shops.

So we're provided now an atmosphere that you're able to come in, sit down, bond with us, you know, you can ask us questions.

We can actually interact with our customers.

- [LaGracia] Exactly.

- And that is such a joyful thing for us to do because we have so many customers coming from all over.

We're just so excited to be able to do this.

Like, just so many people say to us, "Why pudding?"

You shall just put in like.

- Yeah.

- We were like, no, we're so much more than just pudding and we're actually being able to offer so much more.

- [LaGracia] I think both Miranda and I both love this place.

- [Miranda] It's a great feeling to be standing in something that you work so hard for and you've put so much time and effort and.

- And let's not forget our furry family members who also enjoy sweets every now and then.

Here are two places in Philly, Salty Paws and Amelie's Bark Shop that cater to them.

- Dogs love to be spoiled and we love to spoil them.

The owners come in with their dogs and, you know, the dogs are picking out treats and it's just fun to spoil your pet.

We call this a doggy ice cream bar and bakery.

Well, the ice cream is specifically made for dogs.

So it has very limited ingredients.

So, like the peanut butter is lactose-free whole milk.

It has peanuts, it has a little bit of gelatin, and maybe a dash of cane sugar and salt and that's it.

We have 10 to 12 flavors at a time.

For the summer, we have seasonal flavors like watermelon crush or strawberry daiquiri.

In the fall, that will change.

And then we have standard flavors.

Dogs come in, they sit at the tables and they can sit on the dog beds and they eat their ice cream.

The customers love the experience and everyone's talking about their dogs.

We post all of our pictures on Instagram and it it just becomes, you know, a social event.

We have meetup groups, you know, like you might have a Corgi meetup group or a Doodle day and we've partnered with some rescue organizations.

There's one rescue that comes in once a week and brings in an adoptable dog and we give the dog ice cream and then we post that the dog needs adopted and we've done some fundraisers.

- As I go my daily walk, she typically gives me the pull and drags me over here, gets a good smell.

From the customer service is really helpful.

She definitely likes to come here and see the familiar faces.

And she's a big fan of the ice cream.

Usually, I get the maple bacon or the cheddar cheese.

She, you know, I try to spoil her when I can.

She's daddy's a little girl.

- Gigi loves the treats here.

She gets cookies and all types of bites.

She does the no hide bones all times.

Those are her favorite.

I meet other dog parents and exchanging stories and knowing that I'm not the only dog parent that goes through certain things.

Yes, it is a good experience.

- [AJ] It's really great for the community, honestly.

- The goal is just to have a fun place, a fun experience.

So it's just another alternative than maybe taking your dog to the park.

You come here and have fun.

It's a very happy place to be.

- Hi, I'm Jackie Starker from Amelie's BarkShop and this is Amelie.

Come on in.

(cheery music) Amelie's BarkShop has been open for five years now.

It started originally as me just making dog treats for Amelie and slowly, it grew into doing small craft shows and small wholesale orders.

And then, it became the store that it is today.

(cheery music) Originally, I was a baker for humans.

I made cupcakes and cakes at home.

So I think it was just a natural transition for me to make dog treats as well.

I'm a baker, I'm not a cooker.

I don't know how to cook because it's not as precise as baking is.

But with dog treats, it's a very similar concept.

You have to have the right amount of ingredients so it stays intact.

You have to have the right texture.

So a lot of it translates the same.

It's just really the ingredients as far as being palatable for a dog are different.

But the decorating is really similar.

The dogs don't care about what it looks like.

They just care about what it tastes like.

So it's a balance of making it taste great and also look great for people.

We did have to do some research online to find basic dog in ingredient recipes, also about pet nutrition.

So what's healthy for a dog, what's good for a dog that has some of the stomach or allergies.

So it's all a trial and error.

All the treats that we make have plant-based food coloring which is much safer for dogs.

So everything that we make is something that we would feed our own dogs here.

(cheery music) We try to keep the ingredients very limited in our treats.

So dogs tend to be allergic to things like chicken because there's an over exposure of chicken ingredients than a lot of dog foods and dog treats.

So we try to stay away from ingredients like that are, you know, more common as an allergy.

We actually don't make any treats in the case that have meat in them.

We only do those for our special order cakes.

For some reason, I didn't think customers were going to be wanting custom cakes.

And we had one of our hop customers come in and it was hurt all Gumbay's birthday and she wanted a cake.

So we made the cake and it came out really cute and we posted it on online and then, we start just getting tons of inquiries for them.

And now, we get at least 30 to 40 orders for a month for cakes.

A lot of our dog customers will drag their humans to the door.

You'll see it, the dogs will be dragging the human down the street and the person will say, "I've never even been here before.

My dog knew where this place was."

- I love this store.

My friend Jason only get the best.

Everybody here that's helped me has been wonderful and the choices are great.

- That's one of the best parts is all of our pup customers.

They're so friendly and appreciative.

And seeing dogs all day is really wonderful.

We have our regular customers that come in for a visit every single day and that really makes the job worth it.

The dogs are happy.

We make things that they enjoy and they have somewhere they can come on their daily walks.

(cheery music) - That's our show.

Thanks for watching.

See ya.

(upbeat music)