Readers ask about closed city bakery, Scottish cookies

The holiday baking season is in full swing.

While indulging on decadent treats is pretty much a given, not everyone wants to play pastry chef. That’s why we have bakeries.

Readers ask about a closed Wilmington business, weigh in on Lewes Dairy eggnog and share cookie recipes.

You ask. We answer. Most Fridays. Email me at ptalorico@delawareonline.com

Wilmington bakeries shut off ovens

What happened to Papa’s Pastry? Stopped by there the other day and looks like they went out of business.

Do you know if they moved?

Alissa Schubert

Alissa, at this time last year there were three baking operations on Wilmington’s Union Street. This year, I’m sorry to write that there is only one left.

Papa’s Pastry at 600 N. Union St. announced in late September it was closing shop. The business had been in operation since 2001. It was founded by Sheila Papa who sold the business in 2006 to Nanik and Thomas Oei.

“It is with heavy heart and thought, we decided to close the shop,” read a Sept. 24 post on the Papa’s Pastry Shop Facebook page. “We have no further plan about continuing the field in pastries, cakes or cookies at this time.”

Owners added they also were selling baking equipment.

Shortly after Papa’s said it was bowing out of business, Black Lab Breads, a part of Wilmington’s Little Italy neighborhood for 10 years, baked its last batch of ciabatta rolls on Union Street. The bakery, two blocks from Papa’s, closed on Oct. 18.

Owner Barry Ciarrocchi told me he decided not to renew the lease at the 812 N. Union St. location. He is planning to relocate the bakery, but Ciarrochi said he will likely move the business to the Kennett Square, Pennsylvania.

The new site is still being decided.

A Nov. 29 post on the Black Lab Breads Facebook page said: “We are looking for a new location. Once we find a spot, we will announce it. Thanks for considering our bread.”

Fear not, pastry lovers. You can still find sweet treats on Union Street.

Have you tried Sweet Somethings at 1006 N. Union St.? They make cakes, tortes, cheesecakes, cookies, cupcakes, pie tarts and individual desserts. (I’m partial to the chocolate silk torte.)

Visit sweetsomethingsdesserts.com or call (302) 655-7211

Might need to bake your own empire cookies

Last week, a reader asked where to find empire or imperial cookies, also known as “biscuits,” that she could once buy at the former Bit O’ Scotland Bakery in Newark.

So far, no one knows where to find the cookies locally. However, we did received responses as well as two empire cookie recipes. We’ve posted the recipes on the Second Helpings blog at www.delawareonline.com/blog/secondhelpings

I don’t know where [the empire cookies] can be purchased, but I have an excellent recipe from a Scottish friend that I’d be happy to share. Just made them this morning!

Annmarie Pawlowicz

‘Biscuits’ just like you’d find in Scotland

I’ve attached an Empire biscuit recipe. The only place we know of authentic cookies is in Scotland, particularly at Fisher & Donaldson bakery in St. Andrews, Scotland.

I’m not Scottish but my hubby and daughter say my Empire Biscuits are delicious and very close to what we find in Scotland. In fact, it was my hubby who requested that I send my recipe. I found the recipe online allrecipes.com. I made some changes to the icing directions though. The online recipe says 10 mins preparation and ready in 20 minutes. It took me longer to make the cookies – maybe because I don’t make them frequently and I’m not a top notch baker.

Hopefully, the reader will try making her own.

I’d also like to know if anyone has found a location in Delaware that makes them.

Happy holiday season to you,

Rosalie Corbett

Empire cookies a tradition for three generations

With reference to your Dec. 4 column about the person looking for empire biscuits, I make empire biscuits from a recipe that has been passed down in my family from my grandmother who was from Glasgow, Scotland.

My mother, my aunt and I all have made these cookies for years and they are a favorite of my family. We put strawberry jam or grape jam in the middle and a confectioner sugar glaze on the top of them.

I remember my mother and aunt used to put a piece of maraschino cherry on the top of them. I don’t go to that trouble. They are good without it.

I would be more than happy to make some for the person who requested them in the newspaper.

Catherine Hicks

Newark

What a sweet gesture, Catherine. I will forward your information onto the reader who asked about the cookies.

Has eggnog recipe changed?

I read your Dec. 4 answer to the gentleman about where to find Lewes Dairy Eggnog. While Hy-Point Dairy Farm is using the Lewes Dairy name, I suspect they are using a different recipe, compromising the quality.

When shopping for Thanksgiving, I found each bottle in the cooler had separated with the dairy on the top and about an inch and a half of egg/oil liquid in the bottom. In 16 years of buying Lewes Dairy eggnog have I ever seen this before.

Margaret McDermott

Rehoboth Beach

Margaret, I think the best suggestion would be to contact Hy-Point Dairy Farm directly and explain your concerns.

The phone number is (302) 478-1414.

Contact Patricia Talorico at (302) 324-2861 orptalorico@delawareonline.com and on Twitter@pattytalorico Read her blog atwww.delawareonline.com/blog/secondhelpings