About the Bakery

Opened in July of 2005 the Velvet Sky Bakery applies a modern theory of production to their baked goods. We use our creativity in developing new products including over forty different varieties of cupcakes, custom cakes, and fondant specialty cakes.

We are different than a conventional bakery in a supermarket or in a retail setting in a number of ways. Most noticeably, our ingredients are simple and high quality. The taste of the products are unsurpassed, and this is a direct result of using ingredients that were intended to be used in the production of cakes, like butter. A close second is that our products are never frozen. These two reasons are why a supermarket or retailer can offer cakes for a very inexpensive price. It is because cakes are cooked in a factory, frozen, and shipped all around the country. While they might custom decorate a cake for you, it is usually with hydrogenated shortening and chemically altered ingredients. This is why a supermarket cake can sit on a shelf literally for weeks.

The products you see in the bakery have a shelf life measured in hours, not weeks. And that is something that is very important to our philosophy. It is also very important to us to make sure that you receive the best of what we have to offer. If it is lacking in taste or appearance, it goes in the trash, not on the shelf. Our concept of making high quality baked goods is starting to make its way across the country, as specialty or boutique bakeries are becoming more popular and consumers realize that products like ours are truly indulgent and delicious.

About the Chef

We could write a long arduous story about how we have a deep seated love for pastry and cooking, and have focused on it since an early age, but we will spare you the cliché. Instead, let me tell you about Pete, Chef and Owner of the bakery. He has worked in all sorts of places, including as a firemen, and like most chefs can cook pretty much anything from Tandori to Turkey. But like most of the chefs doing something interesting, their backgrounds were quite different than average. Pete was on track to become a surgeon and about to apply for medical school when it hit, the epiphany, that is. You need to do what you love, and success will come from that passion.

After completing a degree in business and fine arts from Villanova, a second from Delaware Valley College in Culinary Arts, and a two year apprenticeship; he took the knowledge gained from years of cooking and applied it to a interesting new concept seen first in the hotbed cities of American Culinary Originality- Specialty Bakeries. They were springing up everywhere, especially those offering cupcakes

So Velvet Sky was born in 2004. After months of construction and fine-tuning the recipes and ingredients, the actual bakery opened July 4th 2005. We have literally been cooking ever since. Things are always changing so make sure you check back frequently.