The Cake Boss is coming to Morristown.
Carlo’s Bakery, setting of the TLC series Cake Boss, plans to open a new location at 40 Market St. in Morristown, on the ground floor of the Metroplolitan luxury apartments, by the end of the year.
“Morristown really is a family town. It represents everything we are about as a bakery,” said Cake Boss owner Buddy Valastro in a statement.
Carlo’s Bakery Morristown joins a franchise that includes the flagship bakery in Hoboken, locations in Ridgewood and Westfield, and soon, Red Bank.
The 3,700-square-foot Morristown bakery will include a party room for birthdays, bridal showers and other celebrations.
“With how family-oriented this town is, I knew I wanted to include a Party Room at this location,” Buddy said.
Morristown Mayor Tim Dougherty said he looks forward to the grand opening in December.
“It just follows the same story we have been telling,” the Mayor said.
“Morristown is attracting new businesses every day, and it is important for our taxpayers that our business district is vibrant. That’s great!”
The personal service and “mom and pop character” of Carlo’s Bakery make it a “perfect fit” with Morristown and its blend of culture, dining, shopping and nightlife with a “small-town, local feel,” according to a statement by Debra Tantleff, a vice president for Roseland, which developed the Metropolitan complex at the site of the former Epstein’s department store.
Carlo’s Bakery opened in 1910 and more recently has been at the forefront of the custom cake trend. In addition to appearing on TLC’s Cake Boss and Next Great Baker, Carlo’s has been featured on Brides, The Rachael Ray Show, Good Morning America and the Huffington Post.
“I’ve been to Morristown many times and always thought it would be a perfect place for Carlo’s,” Buddy said.
Residents may find it harder to get a perfect fit in their wardrobes. Carlo’s Bakery comes to a downtown that already caters to sweet-toothed customers with Sweet Lucy’s, The Artist Baker and the Swiss Chalet.
NO SURRENDER
And they have no intention of waving the white flag when their famous competitor starts putting the icing on the cake.
Andrea Lekberg of The Artist Baker said she’s not sure how Carlo’s will affect business–but she is sure what customers can expect from her shop.
“We use only butter and our flours are organic from a small mill in Pennsylvania,” said Andrea. “We source locally as much as possible and work with only organic farms. In house we make everything. And I just put out our preserves from summer’s harvest and some homemade vanilla and cinnamon extract. As you can see, every bakery is different. Different ingredients, different philosophy and different product. Variety is the spice of life–as quoted by Ashley, pastry chef at The Artist Baker.”
At Sweet Lucy’s, Tracy Silverman also expressed confidence.