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Lewes, Delaware
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June 13, 2003     Cape Gazette
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June 13, 2003

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32 - CAPE GAZETTE, Friday, June 13- June 19, 2003 Sweet Dreams expands catering By Amy Reardon Sweet Dreams Bakery has been waking people up with sticky buns, muffins, breads and cakes for more than two years. This summer it will exPand its menu and become Sweet Dreams Bak- ery and Gourmet To Go. Customers may take home breakfast, lunch and dinner items like sliced tenderloin sandwiches on dill horseradish bread, Cajun meatloaf with roasted-garlic mash potatoes and tabouli black olive tapanade. The bakery's expanded kitchen can also handle catering for parties of two to 200 guests. "We have always had the space to expand," said Kevin Reading owner of Espuma and Sweet Dreams, "but I wanted to grow in- to the space. "We've had so much catering business at the restaurant, wetve barely been able to handle it all. I know the market is there." As the Espuma's restaurant business has picked up for the summer, Reading has shifted more catering to the bakery and his catering coordinator Pare Sal- isbury. "I want our customers to know that the same people who catered from Espuma will work out of Sweet Dreams," said Reading. "Pam and I always do things to- gether. I will still be involved in the catering, especially during the infancy, but she's incredibly tal- ented and can customize any- thing ." The bakery's expanded capabil- ity will not only give Reading more time to devote to Espuma, but also freedom to vary his cater- ing menus. "I was always very careful with what I sent out of here," said Reading. "I had to stay in theme. I hated to turn down business, but I didn't want to do inexpensive items and have people say, 'Oh, this is Espuma.' Now we can do the most basic lunches to the most upscale dinners with Beluga caviar." Reading's catch phrase for his catering business is "basic eats to culinary treats." "We can do down-home cook- ing, but we are going after the spe- cialty market," said Reading. "We have items like brie in a ran- gula salad. "A lot of people like brie, but they may not have heard of raugu- la. We want to turn you on to new things. Once we earn people's trust, they'll" be ready for the next adventure. Everyone likes meat- loaf; we'll just put a little spin on it." Customers may also pick up hors d'oeuvres, sides dishes and salads to supplement their parties and evening dinners. Reading will freeze restaurant favorites like oysters asiago so people can grab and go. He also hopes to complement neighboring busi- nesses, Hickman's Meat Market and Afishionado, with side dishes for steaks and fish. "We'll offer house seasoning, dry rubs, ceveche and paella," said Reading. "Hopefully, the neighboring businesses will create a one-stop-shop. People who come down to the beach want to eat well but don't want to spend all day in the kitchen." The bakery is open seven days a week from 8 a.m. to 6 p.m. For more information call 226-2037. Amy Reardon photo Sweet Dreams Bakery and Gourmet To Go can cater parties or supplement evening dinners. Shown is catering coordina- tor Pam Salisbury. (302)