May 6, 2012
My heart goes out to all of you who struggle with Gluten Sensitivity or Celiac’s Disease. I tried a Gluten free diet for a month and, as a baker, I can tell you it was very difficult. I know choices are limited in the realm of desserts, pizza, bread and other delicious things we grew up eating. I can tell you that our biggest selling cake for 40 years now, The Black Forest Macaron Cake, is made without any gluten containing ingredients, no flour, oats, or wheat by-products. Of course, we are a regular bakery so there are flour particles floating in the air. I sure wish I had a Black Forest dedicated facility so I could label it Gluten Free, but I do have several gluten sensitive friends who swear by the cake and have no problems with it. God bless you gus and girls struggling with gluten and I just wanted you all to know that we in the baking industry sympathize with your struggle and are working on recipes and techniques in dessert making that can satisfy your need for dessert that do not taste like cardboard.
April 29, 2012
In the mid sixties, almost 50 years ago, my dad was hired on as the Pastry Chef at Ridglea Country Club. He had a dream and cake recipe. It was for a crunchy Almond Meringue cake called Black Forest Cake, no relation to the chocolate cake with cherries doused in kirsch. Dad opened a Bakery in 1972 with the help of a reluctant landlord, Loften Witcher, on the sleepy little busininess road of West Vickery Blvd. No one thought it would work, but because of some persistence, hard work and his Black Forest Cake, the Swiss Pastry Shop grew slowly but surely into succesful bakery/cafe it is today. I thinks it’s funny that in this day and age when people are avoiding gluten and suffering through those health food store alternatives to real dessert, right under their noses is one of Ft Worth’s favorite cakes without a speck of wheat flour in it. To all you Celiacs and Gluten Avoiders out there-have I got a Dessert for you.
March 10, 2012