2012 Valentine to the Market

By E | Published: January 6, 2012

Event Details

Valentine to the Market is that one night of the year where Reading Terminal Market Lovers of all types can gather to celebrate and share their love of the Market.
Dancing  -  Dining  -  Food & Drink
Live Entertainment on Two Stages
Celebrity Chefs and Guests
Celebrating the Market’s 120th Anniversary

Date:            Saturday, February 25, 2012 (Rain, Snow or Clear Skies)
Location:      Reading Terminal Market
Time:            8:00PM – 11:00PM

Ticket Information & Pricing

  • An exciting pre-party VIP Event begins at 7:00PM including cockatils and hors d’oeuvres, celebrity guests and celebrity chef appeitzer cook-off competition:  $300 per person (limited availability)
  • The Valentine to the Market Party from 8:00PM – 11:00PM:  $125 per person

 


Committee

Honorary Chairs:  The Honorable Tom Corbett and The Honorable Michael A. Nutter

Honorary Committee:  Lynne Abraham, Harry Cherken, John Chin, Brent Cossrow, A. Bruce Crawley, Joanne Denworth, Frank DiCicco, Sen. Larry Farnese, John Andrew Gallery, Jill Newirth Horn, Eugene Lefevre, Paul Levy and Carrie Rickey, Robert Libkind, Albert Mezzaroba, Rick Nichols, Sen. Michael O’Brien, Karen Randal, Ramona Riscoe Benson, Jennifer Rodriguez, Mark Silow, Rebecca Stoloff, LeeVan de Velde and Ahmeenah Young.

Planning Committee:  Roger Bassett, Claire Batten, Marion D’Ambrosio, Steve DeShong, Carmen DiGulielmo, Nancy Goldenberg, Phyllis Halpern, Laurel Fairworth, Cynthia Hart-Griffith, Donald Haskin, Michael Hogan, Michael Holahan, Kristen Holahan, Vincent Iovine, Kathryn Keeler, Richard Klein, Sarah Levitsky, Stormy Lundy, Russell Meddin, Mark Mendenhall, Tommy Nicolosi-chair, Paul Steinke, Rebecca Stoloff, Jack Treatman and Keri White.  Produced By: Specialty Productions

 Proceeds benefit the Reading Terminal Market Preservation Fund and will be used
to preserve and enchance the historic Reading Terminal Market for future generation.
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Philadelphia Magazine’s Great Holiday Cookie Bake-Off

By E | Published: December 6, 2011

This Friday, December 9th from Noon-2pm Flying Monkey Bakery and 5 additional pastry chefs from some of Philly’s best restaurants will be giving away FREE cookies!

The event is sponsored by Philadelphia Magazine, which published some great photos and all the recipes for the competing cookies, check out the article here.  The winning cookie and chef will get to donate the cash generated from Saxby’s coffee sales (from noon to 2pm) to a charity of their choice. So, stop by Liberty Place between noon and 2pm this Friday for FREE cookies and purchase a hot cup of coffee or tea to dunk them in!

Flying Monkey’s cookie is an Orange Ginger Chewy. Loaded with orange zest, spicy ginger and brown sugar, this cookie encompasses all sorts of holiday flavors into one sweet and chewy treat. We’ll be selling them at the bakery inside Reading Terminal Market all week, but please make sure to stop by the main event on Friday, December 9th at Liberty Place from noon to 2pm and help contribute to a wonderful cause.

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Orders are Full

By E | Published: November 16, 2011

We’ve reached our capacity for Pumpple Cake orders for the week of Thanksgiving. Thanks for all the reservations!

We can still take a few more orders for cookies, whoopie pies, cupcakes and traditional pies, but are no longer accepting cake orders.

We will be closed Thanksgiving Day, but will re-open on Friday, November 25th with a great selection of treats to enjoy during your Black Friday shopping extravaganza!

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Flying Monkey featured on 1st Look

By E | Published: November 8, 2011

Hey guys! Flying Monkey and our Pumpple Cake were featured on LX-TV’s 1st Look series. Never had a chance to visit the Monkey and curious how we make our famous Pumpple Cake? You can now see how all the magic happens.

Just a reminder that we sell slices of the Pumpple everyday but hurry up and get them because they’ve been selling out very quickly. Remember you can always order your very own Pumpple Cake:

6-inch Pumpple for $45 (serves 10 to 15)

9-inch Pumpple for $75 (serves 20 to 30)

Pumpple orders do require 72 hours notice.The number of orders we can take for the few days before Thanksgiving are limited. Please plan ahead!

Posted in Cakes, Flying Monkey Philly, Press, Pumpple, Video | 2 Comments

New Flavor Alert: Banana Pudding

By E | Published: September 22, 2011

Our Classic cupcakes are available any time of year. Our newest flavor addition to this category is the Banana Pudding cupcake.

After much pudding development, we have a delicious vanilla cupcake filled with thick creamy vanilla pudding which is stuffed with banana chunks and Nilla crumbs. The cupcake is topped with vanilla buttercream which has more banana chunks and Nilla crumbs folded in, then accented with a mini Nilla.

Available on rotation in the shop and by special order with 48 hours notice.

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Fall Menu

By E | Published: August 23, 2011

Pumpple Cake - Seasonal Signature Cake
September 1st we launch our Fall menu. This means slices of our Original Pumpple nearly every day, Ginger Molasses cookies rolled in raw sugar for that extra crunch, and my personal favorite – the Pumpkin Whoopie Pie.
Pumpkin Whoopie Pie
Photos by Albert Yee

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Oatmeal Caramel Whoopie Pie

By E | Published: August 2, 2011

Meet the newest whoopie pie in the Flying Monkey family! Two chewy oatmeal cookies sandwiched around milk caramel and our signature whoopie filling.

20110802-083736.jpg

Posted in Flying Monkey Philly | 2 Comments

Summer Pumpple Cake

By E | Published: June 25, 2011

Blueberry pie baked inside vanilla cake and cherry pie baked inside chocolate cake. Perfect for your Fourth of July celebration!

20110625-020845.jpg
The Summer Pumpple is available by the slice ($9) on the weekends only. You can order a whole one for pick up with three days notice. The Summer version is $50 for a 6 inch and $80 for a 9 inch.

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Live Cooking Demonstration at Reading Terminal Market

By E | Published: June 16, 2011

One of the best things about being a merchant in Reading Terminal Market is the commraderie between other foodie owners and vendors. Collaboration is a beautiful thing and you’ll see why when you stop by the joint Cajun/Creole Cooking Demonstration sponsored by Beck’s Cajun Cafe and the Pennsylvania General Store on Saturday, June 18 from 10:30 a.m. to 2 p.m. in Piano Court at the Reading Terminal Market. Chef Bill Beck will be featuring dishes made with his new Kitchen Pantry Spices including Beck’s Angel Dust, Devil Dust and Rub-a-Dub Rub. Come and sample culinary creations including Angelic Chicken, Creole Shrimp, Cajun Steak and Blackened Catfish. The event is FREE.
Beck's Creole Shrimp
Cajun Shrimp
Beck's Angelic Chicken
Angelic Chicken
Beck's Blackened Catfish
Blackened Catfish
Beck's Cajun Ribeye
Cajun Ribeye

I had the pleasure of using all three of the spice rubs over Memorial Day weekend and I have my personal favorite. You should head down to Reading Terminal on Saturday, check out this FREE event and do a little taste tasting of your own. When you’ve decided which spice mix rubs you the right way, Beck’s carries the entire line for retail purchase.

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Buttercream or Frosting?

By E | Published: June 15, 2011

At Flying Monkey Bakery we strive to make fresh and delicious from scratch baked goods each and every day. We’re not a simple cupcakery or a cookie shop, we’re a full service bakery with a huge menu and loads of possibilities for custom work created just for you and your event. We’re unique amongst bakeries and aim to be innovative, forward thinking and are always trying to improve our products and seasonal flavor combinations. Regardless of our commitment to quality and fresh ingredients, it’s still hard for some to embrace a product that isn’t loaded with sugar, corn syrup or vegetable shortening (ick!!!).
Pineapple Cupcake
Pineapple Buttercream Cupcake. Photo by the immensely talented Albert Yee

The best example of our commitment to quality ingredients and recipes is our delicious buttercream. Most people in the U.S. grew up eating frosting or “American Buttercream” on their cakes. It’s a simple recipe containing butter or margarine, confectioner’s sugar, vanilla and a little milk or cream to bring it to a spreading consistency. It’s VERY sweet, grainy in the mouth, but holds up at room temperature. Most bakeries in the area make American Buttercream frosting and unfortunately, some don’t even use real butter (the nerve!!).

Here’s how Flying Monkey Bakery is different: We make a Swiss Buttercream for our cakes and cupcakes using only real, natural ingredients! Swiss Buttercream is smooth, not grainy at all, and only minimally sweet, allowing the flavors of the vanilla and butter to shine through the sugar. Our buttercream is made by cooking egg whites and sugar together, whipping them into a meringue and then slowly adding only real BUTTER and vanilla until the mixture is smooth and thick. The taste is sophisticated and buttery not overwhelmed by sugar or fake butter flavor. We stand behind our buttercream and want you to know that there is more to a good cupcake or cake then just loads of sugar and a pretty topper. Our ingredients are pure and natural as well as entirely edible. No icky sticky fondant or unappetizing sugar flowers make their way on to our pastries.

All of our delicious cupcakes and cakes are frosted with various flavors of our Swiss Buttercream made with only the freshest eggs, butter, and Singing Dog Vanilla Extract and Paste.

If a super sweet American Buttercream is more suited to your palate, we suggest you try one of our whoopie pies, they’re cake sandwiches filled with an American style Cream Cheese frosting, again using only real butter, cream cheese, and vanilla.

Posted in Cakes, Flying Monkey Philly | Tagged , , , , | 3 Comments