ISO: The Little Pie Shoppe 'Rum Cake" Recipe
This is only for those with LONG memories, but I thought I would give it a go. There was an excellent bakery on the west side of Yonge Street, near St. Clements, about 6 blocks north of Eglinton, for 50 years. It closed in the early 90's after selling second-rate baked goods under the same name for about 3 years before that.
The original Little Pie Shoppe had marvelous stuff including this very simple but excellent rum cake with a buttercream frosting and a single cherry as decoration on top. It was my family's birthday special for many, many years and I would love to bake it for my husband.
Anybody have any idea about this?
I used to work there as a young girl and believe me, I haven't seen anything that comes near to the lost art style of baking that The Little Pie Shoppe was famous for. Sure, nowadays we have an almost unlimited choice of options when we have a craving for a croissant ( I live in the Bayview/Mt. Pleasant region so think Rahier, Celestine, Jules Patissiere etc.). My family still pines for a decent chelsea bun or chop suey loaf, little butter tarts and so on. I particularly enjoyed an oddly shaped loaf of bread called a Dutch Brown Loaf that looked a little like an anvil but was deliciously 100% whole wheat and I've had nothing like it anywhere else. Sadly, after the husband passed away, the business traded hands and wound up at last in the hands of a massive South African woman who took credit for the success of the bakery, cheapened the quality of the items, was rude to both staff and customers, and, eventually wound up driving a 40 year old business into the ground. Shameful. My only hope is posts like these that might inspire a few budding artisans to delve into old bakeshop recipes and consider starting up a business from the heart. I have nothing but the utmost respect for the original owners of this establishment, very hard working individuals.
To the original poster: I remember the cake but only by it's looks, and I don't know where you would find anything like it.
To the poster looking for a "beehive cake" : I loved this cake with the custard, whipping cream and caramel topping and I found a similar sounding recipe for it in an old gourmet magazine called a "beesting cake". Try searching for it on the epicurious website because I think it is the same cake because the cake base was a yeasted dough and that's what they used at the Pie Shoppe.
Abbeshay: I am so glad you posted! You probably served me, my husband, sister and my mom, my aunts, cousins and maybe my Nana...maybe yours is even the hand that passed a sugar cookie into my little girl's.
Yes, the baking was absolutely superb. In addition to the Rum Cake, I remember these wonderful little 'petit fours', small cakes with delicately tinted icing, tiny flowers and a hint of marzipan, a Turtle Cake (I think that was what it was called) and the most amazing oatmeal shortbreads.
I sympathize with you: I still bake from scratch and have taught my daughter and several of her friends. I had no idea it was a dying art until I saw simple cupcakes for sale in New York City retro-style bakery at $5 EACH!!!
Dufflet is much celebrated here in Toronto, but I find them hit and miss. Cobs has a few nice things, but no cookies. The Hot Oven Bakery in Cloverdale Mall in Etobicoke remains good, but is 'geographically undesireable' to me here in The Annex. You are right, it is a great shame that the techniques and recipes of the Pie Shoppe folks are lost to us.
Well...I don't have any of the recipes, but I do seem to recall that the woman who runs The Little Party Shoppe in the same location is the daughter of the husband and wife who owned the Little Pie Shoppe. Gotta bet if you went in there and asked, she might be able to help. My dad swore by her Raisin pie, used to make a special trip there just for that!
Yummy. I used to love the Little Pie Shoppe when I was a kid. My mother would take me there for a Sally Brown (these wonderful maple muffins and to this day the only way would ever eat rasins). I don't have the recipe you're looking for but if anyone reading this thread also knows how to make one of their Beehive Cakes I'd be forever thankful. A beehive cake was a wonderfully light cake with layers of whipped cream and slivered almonds.