I was walking on Main Street in Manayunk recently and noticed a new cake shop. Sweet Elizabeth’s makes wedding and specialty cakes, plus cupcakes, with ingredients from local farms, including the milk and eggs. Guests can also enjoy a cup of that milk or coffee with their treats.
It’s all the brainchild of husband-and-wife team Owen and Elizabeth Paradiso. Owen graduated from Johnson & Wales University and handles the day-to-day operations of the business. Elizabeth is a graduate of the Culinary Institute of America and also has a management degree from Johnson & Wales. She’s worked at Bredenbeck’s Bakery in Chestnut Hill and a number of well-known restaurants on the East Coast.
Elizabeth uses the best ingredients for her confections, which change with the seasons. For summer, the lime-and-coconut cake with Tahitian vanilla buttercream and toasted macadamia nuts sounds delicious, as does the citrus cupcake—a roasted banana cake with a salted caramel filling and hazelnut buttercream. Maybe I’ll wander over there again this weekend …
4409 Main St., Philadelphia; (267) 331-8949, sweetelizabethscakes.com.
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