made with layers of sponge cake, custard, strawberries and whipped cream frosting.
“We have a very diverse customer base who know quality ingredients and expect them,” Cheraso said. “But ingredients have changed. Many of the recipes we use call for whole buttermilk, but most of what you can get these days are fat-free, so we have been forced to tweak our recipes,” he explained. “We have to add in heavy cream to get the same results. Shortening is bio-engineered to take out the trans-fats. It is all healthier, but it doesn’t deliver the same texture or taste.
Supply chain issues and inflation are also taking a toll. Cheraso currently deals with six different suppliers, and egg shortages have forced prices from $35 per five dozen to $70 for the same amount. Cheraso’s wife, Gail, was working as a beautician when they met – and earned her degree in education – but began working at the bakery once their children were in school.
An excellent bacery
It’s the best so this is no surprise I always get the Strawberry Whip cream cake instead of the Cassata but everything they make is awesome.
As it should!!! I was just saying I wanted some 😂😭
Congratulations! 🍾🎉🎊🎈 Yes Baraona’s casa cakes r the delicious.
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