Placeholder Image

字幕列表 影片播放

  • Taryn Varricchio: A cake like this

  • isn't found at any ordinary bakery.

  • But these multitiered, over-the-top creations

  • are a signature at one historic shop.

  • The shop is featured on "Cake Boss,"

  • a TV show about Buddy Valastro's family bakery.

  • But its fame goes far beyond extraordinary cakes.

  • This is Carlo's Bake Shop, and it's been a staple

  • in Hoboken, New Jersey, for 110 years.

  • Customer: It's just absolutely a go-to institution.

  • They're open early, they're open later,

  • and when I need them on a holiday,

  • they're still here for me.

  • Taryn: We're in Hoboken, New Jersey, which is not that far

  • from New York City, and this small town

  • is known for one bake shop: Carlo's Bakery.

  • They're famous for their amazing cakes,

  • but they're also known for some really good pastries.

  • So, before we head inside, we're gonna meet up

  • with the Cake Boss himself, Buddy Valastro,

  • to learn a little bit more about this 100-year-old bakery.

  • Let's go.

  • Carlo Guastaferro opened Carlo's Bakery

  • on a quiet street in Hoboken in 1910.

  • About 50 years later, Carlo's sold the business

  • to Buddy's father.

  • Bartolo Valastro moved the bake shop

  • to Washington Street in 1989,

  • where its iconic maroon and white awning

  • hangs across from Hoboken City Hall today.

  • Buddy worked closely with his father as a kid,

  • rolling out dough, icing cakes,

  • and piping hundreds of cannoli.

  • But halfway through high school, everything changed.

  • Buddy Valastro: When I was 17, I lost my dad,

  • and my dad was grooming me

  • to be the next boss, right, of the bakery.

  • I was kinda, like, in limbo, but then one day

  • I was just in my car, I was driving, and I said,

  • you know what, I don't care.

  • Whatever I gotta do, I'm gonna make this place successful.

  • I am not, this is not my last stand.

  • This is me, my family, my employees,

  • everybody counted on me to rise to the occasion

  • and make it happen.

  • Taryn: Buddy saved his father's beloved recipes

  • and made a promise to put

  • this small-town bake shop on the map.

  • It took a few years for Buddy to master fondant,

  • but once he had, he began designing cakes

  • other bakeries couldn't compete with.

  • Since 2009, he's been known as

  • none other than the Cake Boss,

  • the celebrity TV baker that launched the Carlo's empire.

  • This is two weeks' worth of ingredients.

  • Only two!

  • Incredible.

  • Buddy: I bet you, if we go to the bakery today,

  • at any given time, we'll have people

  • from 10 different countries.

  • Taryn: Wow.

  • And what do they come to get?

  • Do they just get any of the...?

  • Buddy: The lobster tail and cannoli

  • are our best sellers, for sure.

  • You're coming in from Chile, you're not taking

  • this giant, five-tier cake that's moving and spinning.

  • Taryn: Right. Buddy: But you can get

  • a cannoli or a lobster tail.

  • Taryn: Although "Cake Boss" helped Carlo's

  • achieve worldwide fame, the shop was loved by locals

  • for many decades prior.

  • Customers praised their traditional Italian pastries.

  • Before the show aired, Carlo's was selling

  • thousands of cannoli a week.

  • Among the best sellers are their signature lobster tails.

  • Customer: I've been coming to Carlo's

  • for about a decade, maybe longer,

  • and I love to, like, pick up a dozen cannolis

  • or a dozen lobster tails, or sometimes six of each,

  • and bring them to the office when we're expecting a bad day.

  • Everyone always gets excited by them.

  • Taryn: Lobster tails are very thin,

  • shell-shaped pastries filled with Bavarian cream.

  • How difficult is this to make?

  • Buddy: This is the hardest Italian pastry to make, by far.

  • OK? Not even a question.

  • The start is always the hardest part.

  • Taryn: This, right here? Buddy: 'Cause you gotta

  • get it perfect, 'cause you gotta still be tight,

  • but it has to be greased, otherwise the lines

  • will stick to each other.

  • Taryn: I'm just shocked it's not ripping.

  • Buddy: Yeah, so it's a balance of how much you pull

  • without it making it rip.

  • So we're gonna go there

  • and we're gonna pull it back a little, right?

  • Then this is it.

  • So now you gotta kinda stretch it

  • so you have air underneath, right?

  • See how there's air underneath the dough?

  • So.

  • And then what we're gonna do,

  • we gotta open each one of these by hand, OK, and then...

  • Taryn: There are so many thin layers in one lobster tail.

  • Buddy: It's crazy, right?

  • Taryn: It is pretty nuts.

  • And then it looks like a shell!

  • Buddy: It is!

  • All right.

  • Now, that's a Carlo's Bakery lobster tail, baby!

  • Taryn: Thank you. Buddy: That's yours.

  • Salute. Taryn: Salute.

  • Buddy: OK? Gotta get to holding.

  • Taryn: This is gonna get messy!

  • Buddy: No, you gotta do the squat!

  • Taryn: Oh. Buddy: You gotta belly,

  • the belly squat. Taryn: Oh, my God.

  • Buddy: So you don't get it on you.

  • [crunching]

  • Taryn: Ooh!

  • It's, like, a refreshing cream.

  • Buddy: It is. Taryn: It honestly is.

  • Buddy: You get that, like, almost ice-cream cream,

  • like, cream in there.

  • You got that crunchy texture.

  • Taryn: The flakiness is...

  • Both: Incredible.

  • Buddy: Incredible, right?

  • Taryn: The layering and the crunchiness

  • that you get with that.

  • Buddy: We take so much pride in this,

  • and I'm glad that we shared it with you.

  • Taryn: You can't imitate this.

  • Buddy: Never duplicated, baby!

  • Taryn: Love for Buddy's pastries and elaborate cakes

  • has allowed the Carlo's empire to grow.

  • Today, the shop has locations all across the country,

  • from California to Nevada to Texas.

  • Buddy: I remember being with my dad,

  • I was probably about 16 years old,

  • and he was looking at a magazine,

  • and he was like, "Son, can you imagine one day

  • if our wedding cakes are in magazines?"

  • And I turned around to him, and I said, "You know, Dad,

  • one day me and you are gonna make this bakery

  • a household name."

  • And it's like, you know, after all this, it's like,

  • wow, I'm pinching myself.

Taryn Varricchio: A cake like this

字幕與單字

單字即點即查 點擊單字可以查詢單字解釋

B2 中高級 美國腔

How Cake Boss Buddy Valastro Saved His Father’s Bakery | Legendary Eats

  • 23 2
    nao 發佈於 2021 年 08 月 25 日
影片單字