An iconic Philadelphia bakery could be heading for a fall. Ever since Tasty Baking moved the factory from Hunting Park to the Navy Yard Butterscotch Krimpets haven’t done enough to sweeten the company’s bottom line.
When the production of Krimpets, Kandykakes and Chocolate Juniors re-located to the site of the city’s long-abandoned ship-building industry last year, company executives touted the new facility as the “greenest bakery” in the world. Efficiencies include the re-use of water, energy, and recycled materials. And, some say, smaller Krimpets and pies.
But that efficiency, coupled with millions of dollars in private and public bailouts, hasn’t helped the Krimpet-maker remain a home-baked company.
That worries West Philly resident Jonathon Stewart, a man who grew up on Krimpets and Kandykakes.
“Tastykakes to me is like home. It’s delightful. It’s a dessert away from a home-cooked meal.”
But not everyone delights in Tasty-klares and fruit pies.
“I find them repulsive. I’m sorry. I love them for Philadelphia. It’s a great Philadelphia thing. But I can’t stand to eat the things, they’re just not good for ya.”
But Steve Wilcox grew up in Georgia, not Philadelphia.
“They’re just pure sugar and carbs,..but…why would anyone eat such a thing? [me] Ok, wait a minute, what did you have growing up in Georgia and can they compare? Oh, I grew up eating…that’s a good question. Cornbread comes to mind.”
Matt Harris lives just three blocks from the old factory, and in fact, last night, he had a little piece of home.
“I had the Chocolate Junior, the sponge cakey thing with the layer of chocolate creme and frosting on top. It’s comforting, it’s tasty, it’s just good.”
And how do they compare to their national competitors?
“They have a little local soul in there that makes them taste much better. They’re just different.”
But can anybody really bake a cake as tasty as a Tastykake?