After being featured on the TLC hit show Cake Boss, business at Carlo’s Bakery exploded.
Run by celebrity chef and master baker Bartolo “Buddy” Valastro Jr., Carlo’s Bakery, once low-key, boomed in business after Buddy became the star of Cake Boss. The famous bakery now produces staggering numbers of pies, with the pie count for the Thanksgiving holiday coming out to around 20,000 pies every year. Even more surprisingly is the skilled staff that handles making such large volumes of pies. A staff of at most 10 people do all the baking for Carlo’s dedicated customers. Demand for pies is strong all year round, but holiday seasons always bring increased demand. If customers don’t arrive early around opening times, waits can usually expected for the mouthwatering handmade pies that follow Buddy’s father’s original recipe.
One of the most popular desserts at Carlo’s — if not the most popular — is the Lobster Tail. This delicious dessert is as delicious as it is difficult to make. The Lobster Tail made at Carlo’s Bakery is an americanized version of the Italian sfogliatelle pastry. Carlo’s Lobster Tail uses the the same dough used to make sfogliatelle. According to Nicole Valdes, public relations and social media for Carlo’s Bakery, this dough is not just time consuming to work with, but also difficult. The hardship is definitely worth it, however, since even after 100 years, the Lobster Tail continues to be the most popular pastry that Carlo’s offers.