Ambrosia " In the news "

This past week I was approached by Jeremy Wells in regards to writing a King Cake article in his Blog, "Making Groceries in Baton Rouge".  He has started a great Blog that is, "All about grocery shopping in BR, and what you can do with all those groceries you make!  Read Blog...
By GEORGE MORRIS Restaurant reviewer for The Advocate Published: Jan 7, 2011 Just inside the front door of The Ambrosia Bakery is a wonderland of sugary confections, which should come as no surprise. Work your way past the cakes, pies, cookies and pastries and you’ll find something not as sweet or, perhaps, not as expected. The Ambrosia Deli has a small but creative menu of sandwiches, wraps and salads for those who’ve worked up an appetite shopping for the more decadent items in the building — or for those who just want to stop in for a bite. One of Ambrosia’s more interesting sandwiches is the Road Runner ($7.95), which offers a large chicken breast grilled and topped with American, Swiss or provolone cheese, grilled onions and jalapenos on toast. The jalapenos, as one might expect, give this sandwich a sinus-clearing kick, and overall we thought it was OK, but might have preferred something to balance those occasional bursts of pepper — maybe a thin tomato slice. On that note, given the option of chips or a fruit cup, we chose the latter to complement the sandwich, and the mixture of strawberries, cantaloupe and honeydew melon slices had the desired effect. We also sampled the Philly cheese steak sandwich ($7.95) and the Pepper Jack roast beef wrap ($7.95). The former is a large sandwich with thinly sliced steak covered with caramelized onions, red and green bell peppers and topped with provolone cheese and mayonnaise on French bread....
This article appeared in the October 2010 issue of Bearly Published Volume 36, No. 2 which is the news paper for Catholic High School in Baton Rouge, LA.  Thanks Sage for writing a great article about The Ambrosia Deli!  
Recent Cake Decorating Competition... Las Vegas, Nevada - September 28th, 2010 - This competition was good enough to eat! On September 26-29, 2010 contestants competed head-to-head for the championship title. Held over the three days of the show in front of a live audience on the tradeshow floor, the competition was judged based on the following categories:  The highest scoring individual, was determined by a panel of judges, and awarded the coveted Pillsbury Baker's Plus Grand Champion Trophy, sponsored by General Mills. Gold, silver, and bronze medals were also awarded for the highest three scores in each category. Over $14,000 in prize money was awarded to competitors and their sponsoring bakeries and affiliates. The awards ceremony, sponsored by the California Raisin Marketing Board, was held Tuesday, Sept. 28 at the Bellagio Resort and Hotel, 6:30 PM.                 "We are so proud of Karey Barela, CD (Certified Decorator) for winning a Bronze & Silver Medal this year", says Cheryl Sherman, CD and Owner of The Ambrosia Bakery. "We could'nt be prouder of her her as we knew she would do great in the competition"! says, Felix Sherman, Sr. Owner of The Ambrosia Bakery. Click here to see more pictures from the trip to Vegas!
  The Retail Bakers of America (RBA) selected its contestants for the 2010 Pillsbury Bakers’ Plus Creative Decorating Competition, to be held during the International Baking Industry Exposition (IBIE), Sept. 26-29, 2010, in Las Vegas. The 10th annual competition, sponsored by General Mills, will take place over three days on the IBIE show floor. Each contestant will be judged on the following sponsored categories: flowers and sprays (Chefmaster), wedding cake (Pfeil & Holing), rolled fondant (Bakery Crafts), custom design (DecoPac) and sculpted cake (Satin Fine Foods). A panel of judges will decide the winner, who will be awarded the Pillsbury Bakers’ Plus Grand Champion trophy. Gold, silver and bronze medals will be awarded for the three highest scores in each category. More than $14,000 in prize money will be awarded to competitors, their sponsoring bakeries and local bakery associations. Contestants representing RBA’s affiliate associations: Chicago Area Retail Bakers Association–Chris Andrews, Kirsten’s Danish Bakery, Burr Ridge, Ill. Deep South Retail Bakers Association–Karey Barela, The Ambrosia Bakery, Baton Rouge, La. Greater Cincinnati Retail Bakers Association–Camilla Smith, Busken Bakery Inc., Cincinnati Greater Southwest Retail Bakers Association–Deena Oden, Rick’s Bakery, Fayetteville, Ark. New Jersey Bakers Board of Trade–Annemarie Kane, Food Scene Inc., Colts Neck, N.J. Ohio Bakers...
Thanks InRegister for mentioning Ambrosia in this months issue! August 2010 "A whole new ball game", page 14 "Tailgating". Who's ready for some football!!!  
Macaroon is a fun name for such a fun cookie. Macaroons were originally small, sweet almond cakes, but now there are many variations around the world. Its name is derived from the Italian word ammaccare, which means “crush” or “beat,” referring to its main ingredient of almond paste. A familiar variety in the U.S. is the coconut macaroon, but another popular variety is the French macaroon.   The “Gerbet” or “Paris macaron” was created in the 1830s by Pierre Desfontaines of the French pâtisserie Laduree. It is composed of two meringue disks connected by a layer of buttercream, jam, or ganache filling. This delight is characterized by its eggshell-like crust and surprisingly light and chewy interior. Ambrosia Bakery on Siegen Lane offers French macaroons in six flavors, including chocolate, pistachio, bourbon vanilla and rosewater.   Read more...
    Queen of Cakes         Cheryl Sherman stands proudly next to a gleaming case filled with trophies, the results of 17 years of hard work. She holds court at Ambrosia Bakery, a veritable bakery palace that produces some of the most beautiful and elaborate cakes in the country. Cheryl, a certified cake decorator, and her husband Felix Sherman opened Ambrosia as a tiny 1,200 square foot bakery in 1993. Now it has grown to an 8,200 square foot bakery on Siegan Lane. Cheryl began decorating cakes in the 1980s and now oversees the wedding cake portion of the bakery. Wedding cakes are given special care at Ambrosia, where the cakes can take on almost any form the customer can imagine, with beautifully painted flowers, pearls, ribbons, sparkles and an almost limitless supply of icing and cake. Cheryl even attended a national cake convention, sitting on a panel that included representatives such as Carlos, the star of the TV show ‘Ace of Cakes.’ “We can do anything a bride wants – [but] people in the South are more traditional,” Cheryl said. Beginning with a process that includes the baking, layering and frosting of the cakes, wedding cakes can take anywhere from a day to a week to produce. Each wedding cake is hand-decorated and can range in price from $800 to $3,000, depending on the amount of decorating and fondant, a type of sheeted icing, used on the cakes. “We’re working on a cake right now for a...
 Thanks Baton Rouge and 225 Magazine for voting us as the "BEST PASTRIES" for 2010!  Read more...   Many people may not know that Ambrosia has expanded its menu to include all sorts of lunchtime offerings, including salads, sandwiches, wraps, burgers and quesadillas. That might be because to get to the lunch menu board, you have to pass the bakery displays. Easier said than done: if the giant cupcake versions of all their specialty cakes don’t grab you, the éclairs or the ganache mousse torte will. Fully half of 225 readers polled (50%) think this is definitely the place to eat dessert first. They may not have snagged as many votes, but walk into your workplace with a box from Baum’s Fine Pastries and Chocolates and watch your colleagues’ faces light up. Whole Foods Market may have arrived in Baton Rouge with a reputation as haven of tofu and wheatgrass, anyone who has stood at the pastry case spying pies piled high with fresh whipped cream, decadent cakes and fresh chocolates knows this place will kill you as fast as any of them!
With a name that means food for the gods, this full line retail bakery must deliver high quality products. A new location boosted sales to $2.2 million and serves an average of 250 customers a day.  For the past two decades, the baking industry has seen an influx of corporate refugees who trade in their briefcases for bakery whites. The Shermans, who own The Ambrosia Bakery in Baton Rouge, La., are such a case. Felix worked for a beverage company for 27 years before a company merger made his job redundant. Cheryl had decorated cakes out of the house and had worked for several bakeries. “So, I said to Cheryl, why don't we open our own bakery,” Felix says. “She nearly shot me.” “Because he had no idea,” Cheryl quickly retorts. “So, I said to Cheryl, why don't we open our own bakery,” Felix says. “She nearly shot me.” “Because he had no idea,” Cheryl quickly retorts. But the idea was out there, and it eventually became a reality. The Shermans leased a 1,200-sq.-ft. former pizza shop and opened The Ambrosia Bakery in December 1993. Two years later, they built a 3,000-sq.-ft. bakery, then added another 1,200 sq. ft. a couple of years later. Three years ago, they felt the space pinch again and began working on their current 8,250-sq.-ft. facility, which they moved into last summer. But like much in life, the move did not go according to plan. “Moving to this place was a big eye opener for us,...