Manlius residents can now enjoy palette-pleasing pastries as The Purple Hippo Pastry Shoppe moved in to the former spot of Caf (c) 119 on Seneca Street. The expansion comes three years after owner Jeremy Wroblewski opened the Purple Hippo in East Syracuse. The business is thriving, said his mom, Kathy. She and Jeremy's dad, Tony, are helping set up shop for its second location in Manlius.
What's on offer?
"It's strictly a pastry shoppe," Kathy said, when describing the types of goodies The Purple Hippo sells.
Customers won't find breads but they will find cakes, pies, cannolis, cream puffs, gourmet brownies, turnovers and the signature purple hippo sugar cookie. The pastry chefs, Jeremy and Angie Noon, worked for 12 years at the Turning Stone Casino learning the tricks of the trade.
"A lot of training came from [the casino] but a lot of it is just that they're very talented," Kathy said.
Two of Kathy's favorite pastries are the gourmet Chocolate Ecstasy and Bete Noir Bombs.
Chocolate Ecstasy, as Kathy describes it, is comprised of three layers: one layer of chocolate cake, one layer of chocolate mousse and lastly ganache, a sweet creamy dark chocolate frosting. The Bete Noir Bomb is a dome-shaped flourless chocolate cake that tastes like fudge, Kathy said. It sits on a chocolate cookie covered in chocolate.
"All of their stuff tastes just as good as they look," she said, credibly. All of their creations, too, are made from scratch, from the dough to the fillings.
People can pre-order, Kathy said, with popular items including Italian cookies and mini pastries. For cakes, she said they ask for advance calls up to 48 hours.
"We try not to freeze too many things so [customers] get a nice fresh cake," she said.
Brides and grooms are encouraged to set up consultations when shopping for wedding cakes, Kathy said, and tastings are complimentary. For a list of prices and to see some photos, check out their Web site at thepurplehippopastries.com.