Open for 23 years—with three different owners—this bottom-of-the-Hill spot still possesses its original folksy charms. Owner Amy Edelman and her baker husband, John Millard, stick to the first two owners’ recipes, and have made only a few small changes for the better—like substituting butter for margarine in the icing, making chocolate bread pudding from Friday’s leftover challah, decorating cakes with fondant cutouts in the shapes of barnyard animals, and opening a Doylestown location. It’s the standbys customers return for: thick shortbread cutout cookies in cocoa-y chocolate and chocolate chip, lovely scones, and tart lemon squares.
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Best of Philly 2001 Brownie
Once you've tangled with the gooey richness of the night Kitchen's fudge brownies, Duncan Hines will seem like forced labor. Simple
Review
Thank you Amy for the best wedding cake EVER. From the tasting to the day of the event you and your staff were lovely. We could not be happier!!! Posted by Ron: Apr. April 21st, 2012 at 4:18 PM
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