Six years ago, Nicole Giannella was fresh out of college when she joined the Bethany Blues team from Lewes.
What started as a managerial position turned into a pastry chef position that saw dessert sales surge and customers come in for Giannella’s creative and comforting confections.
Giannella said: “When I got into pastry it just stuck. I had worked in the restaurant business, so the transition made sense, and I was able to start doing custom orders and eventually wedding cakes. Knowing the management and catering aspects of the business has become a huge advantage.
The creative encouragement that characterizes the experience working at Bethany Blues served Giannella well as she began making desserts for both locations. And as she found her footing, the dessert side of things blossomed with her talent. Starting with making mainstays like bourbon cake and brownie sundaes morphed into custom cake orders around holidays and special occasions, then spinning into new creative treats for restaurants every week.
“I try something new every week,” Giannella said. “One of my favorite things to do is cheesecakes, and recently I made cannoli cheesecake, which was amazing!” The dessert included mascarpone, ricotta, chocolate chips, cinnamon, orange, and a cannoli crust. This type of creative bent gives Giannella an edge in the kitchen and extends to all parts of the business where desserts are available.
Jessica Nathan, Operations Manager for Blues of Lewes, said: “People come in and specifically reserve room for dessert now because they love Nicole’s desserts, whether it’s a strawberry rhubarb from season or its special desserts for children. Nathan found the Rice Krispies ice cream sandwiches filled with homemade strawberry ice cream particularly memorable.
This talent for flavor and innovation naturally carried over to the wedding dessert department. Giannella and her catering team now prepare desserts for approximately 25% of the catering customers Bethany Blues brings, including wedding cakes, dessert bars, cupcakes and more. Dessert sales have increased 50% since Giannella took over as pastry chef.
Giannella’s desserts are available for take-out at Blues Express, on the dessert menu at both Blues locations, and by special order as part of the Complete Dessert Offerings and Custom Orders.
To learn more, visit bethanyblues.com.