Zagat.com By Danya Henninger While it’s nearly impossible to eat a cupcake without looking dumb (there’s one way, see here), pudding doesn’t have that problem. Spoonfuls of the stuff give you sweet, flavor satisfaction without the heavy feeling of cake or candy, making it a perfect treat for spring. Amy Edelman of Night Kitchen Bakery is jumping on the nascent pudding trend with several new flavors, all of which sound amazing. On the rotating pudding menu, look for key lime (topped with meringue); banana crème; sticky toffee with butterscotch; coffee pot de crème; salted butter rum; chocolate with whipped cream...
MarketBasket: Taking on the Cupcakes
Philly.com By Maureen Fitzgerald Why did Night Kitchen bakery owner Amy Edelman decide to start making pudding? “I was so sick of cupcakes,” she said. So the bakery known for fabulous birthday and wedding cakes came up with another individual treat: cups of delicious, decadent pudding, in flavors like rice, chocolate, key lime, and, our personal favorite, the very British, sticky toffee: a traditional date cake soaked and topped with caramel sauce, best heated to gooey goodness.
Night Kitchen Bakery & Cafe Heads to James Beard House for a Baker’s Brunch
Chestnut Hill Dish By Michele Kornegay Cooking at the James Beard House is an honor reserved for the most promising or established figures in the culinary world, often compared to that of a musician who steps onstage at Carnegie Hall. It is also a mark of distinction bestowed on emerging culinary talent. This honor has just fallen to Chef Amy Edelman, whose Night Kitchen Bakery & Cafe was invited to cook an elegant multi-course brunch of sweet and savory dishes at the House on Sunday, April 14, starting at noon. Joining Amy will be Night Kitchen co-owner John Millard and Pastry Chef Jennifer Low. The Night Kitchen Bakery...
Press
Pudding Is The New Cupcakes
FooBooz.com By Jason Sheehan One of these days, something is going to have to come along and knock the cupcake off its pedestal as the world’s most overdone cutesy food trend. And right now, Amy Edelman from Night Kitchen Bakery in Chestnut Hill is hoping that pudding is going to be that thing. Not crappy pudding. Not the kind of stuff you get in the single-serve cups at the grocery store or the gooey, Jell-O-based quasi-desserts of yesteryear. But handcrafted artisan puddings, made from real ingredients and available in flavors other than chocolate and white. Edelman is doing Key lime,...
Press
Mama, Philly Snacks
NewsWorks Philly By Maleka Fruean It’s the little things in life, right? That’s definitely what my kids think, especially after a long day at school. They’re tired. They’re jumpy. They’re hungry. And sometimes, they come home with an immediate bad attitude. After weeks of frustrating behavior right after school, and some challenging behavior in school, I came up with an idea that has morphed into Afterschool Snack Surprise. If they show kindness in and out of school, the surprise awaits. We eat pretty healthy food, but afterschool snack surprise is not always that. It’s just fun. It’s always a surprise...
Night Kitchen Bakery Teases Valentine’s Day Themed Sweet Treat Inventory
Chestnut Hill Dish By Angela Corrado Valentine’s Day is closer than you think. Have you nailed down a plan of attack for gathering sweets? Pop by Night Kitchen Bakery as a one stop shop for your romantic eats. Night Kitchen Bakery’s treat inventory is building and definitely worth checking out. In fact, they have planned TWO WAYS for you to flirt with your special someone this Valentine’s Day. First, you should check out the bakery’s naughty conversation cookies in the shape of hearts and made of iced vanilla shortbread cookies. Phrases such as “kiss me”, “text me”, and “ur pretty”...
There’s No Getting Around Pie Not at This Time of Year
The Philadelphia Inquirer By Elisa Ludwig There’s no getting around pie, not at this time of year. No matter how innovative our kitchens, there’s always going to be a mandate for pumpkin, a demand for apple, an insistence on pecan, especially on the Thanksgiving table. “It’s just a traditional thing. Most people love the idea of a warm dessert, especially when it’s served with ice cream,” says Amy Edelman, owner of Night Kitchen Bakery in Chestnut Hill, which sells pies five days a week in the lead-up to Thanksgiving. “I’m always surprised at the number of people who show up...