For now, folks will just have to make the drive to Fort Worth to get a taste of the cult-favorite cake. Black Rooster Bakery Bakeries 12 YEARS IN BUSINESS (817) 924-1600 2430 Forest Park Blvd Fort Worth, TX 76110 CLOSED. He's talked with a manufacturing company about designing custom foam shipping cartons that could be outfitted with dry ice to enable the cakes to be shipped across the country, but fears it would make the cakes - which start at a very reasonable $20 for a two-layer eight-inch - prohibitively expensive. "People call us all the time and ask us to ship it to them in New York City or wherever, and I wish I could but we just don't have the technology," Muller says. I worked seven days a week in November and December just to fill orders, and even then we still had to turn people away. "It's a cruel mistress," Muller says of the ever-popular cake. Vickery Blvd., is the most talked-about and most ordered dessert in Fort Worth. The bakery makes and sell an average of 50 Black Forest cakes a day during the regular season, but in the days leading up to Thanksgiving and Christmas they sold the maximum number of cakes they could possibly produce, which is a staggering 450 per day. The Black Forest cake at Swiss Pastry Shop, nearing a half-century at 3936 W. He says it took him 15 or 20 years to get his cake-making skills fast enough to earn his father's approval, though judging by the seemingly effortless way he assembles them today, you'd think he was born with a spatula in his hand. Muller began working at the bakery washing dishes and peeling potatoes when he was just 10 or 12 years old.
For best results, we highly recommend using a food scale to weigh the dacquoise. In 1973, he opened Swiss Pastry Shop on West Vickery Boulevard and they've been sold out of the bakery case there ever since. Editors Note: Making a French dacquoise can be tricky to get right.
(As the bakery points out on its website, the Black Forest cake was gluten-free before gluten-free was cool.)īakery owner and first-generation Swiss-American Hans Peter Muller says his father first began making the cake back in the 1960's, when he emigrated from Switzerland to work as a pastry chef at Fort Worth's Ridglea Country Club. A far cry from the rich and sugary, chocolate-and-cherry-laden confections found in grocery store bakery cases everywhere, the version that Swiss Pastry Shop has been churning out for 42 years now is an ethereally light affair of crisp, airy almond meringues layered with whipped cream and a shower of chocolate shavings. Beloved Fort Worth bakery and restaurant Swiss Pastry Shop produces more than a dozen varieties of cake and nearly two dozen types of pies, but the undisputed king (or is it queen?) of them all is undoubtedly the Black Forest cake - or the "Uncake," as the bakery sometimes refers to it.
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