Northshore Magazine

Northshore December 2018

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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80 DECEMBER 2018 / I N - D E P T H / whoopie pie variations. Current offerings include classic chocolate, salted caramel, s'mores, and apple caramel. There is a gluten-free version, and even Whoofie Pies for sweet-toothed canines. When the Cronut craze hit New York City, the bake shop answered with the Whannoli, a whoopie pie–cannoli hybrid covered in chocolate. ere are also a slew of new flavors developed and ready to release in the near future, so whoopie fans can look forward to maple, coconut, and banana chocolate chip pies. To meet the demand for whoopie pies, the Banderecks launched the Whoo(pie) Wagon, a fleet of three food trucks that bring the desserts to corporate events, food truck festivals, and catered affairs. And in 2015, the bakery added a retail shop when the space in front of their kitchen opened up. Bandereck wanted to create a homey, comfortable atmosphere suited to her classic style of baking. In addition to a range of whoopie pies, the shop serves cookies, cupcakes, macarons, scones, and special occasion cakes. As quickly as the business has grown, the Banderecks have their eyes on the future. They have outgrown their original kitchen and are scouting spaces where they can expand the operation and perhaps automate parts of their processes. They would also like to increase their focus on whoopie pies and make the Whannoli a household name. It's a lot of uncertainty, but they say they are up to the task. "Both of us have a very entrepreneurial spirit," Chris Bandereck says. "We're always up for a challenge." CONTACT topsfieldbakeshop.com The bakeshop has created a variety of new flavors such as maple, coconut, and banana chocolate chip.

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