Reading Terminal Market

Reading Terminal Market

Market Blog

A blog about what's happening at Reading Terminal Market.

How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee

You Can Make the Perfect Cup of Coffee!

Making the perfect cup of coffee can be tricky. There are many variables to consider: the fineness of the grind, the variety of bean, the ratio of grounds to water, the temperature of the water, the brewing device….the list goes on. It can be easy to get overwhelmed, give up, and then promptly walk over to your local cafe and fork over a couple of bucks for your morning fix.

However, the rewards of making coffee at home are substantial. Besides saving money, you can also tailor your joe exactly to your specifications, all while enjoying the satisfaction of doing something well yourself.

So, want to make your dream cup of java? While there are approximately 62 bajillion ways to brew coffee, Amanda, a barista and manager at Old City Coffee, has some suggestions. Amanda has been working in hospitality since she was 14 and has been with Old City Coffee for more than three years. She’s passionate about creating, drinking, and going out for great coffee, and wants to share this passion with others. So, without further ado...

  • Start with the method: Amanda prefers a pour-over device, like this one from Melitta (sold at Old City Coffee).
  • Put your kettle on. It will be ready only when completely boiling to ensure a clean, complete extraction.
  • Grind your beans to a medium consistency and put them in the filter. Amanda suggests about two tablespoons of grounds per eight ounces of cold water.
  • Pour your water over the grounds. To ensure an even extraction, use a spiral motion, paying special attention to ensure the edges are saturated.
  • Amanda prefers to pour the end result directly into a stainless steel thermos to ensure it stays consistently hot while she drinks it.

Simple, right? Follow these steps, and you’ll be making delicious joe at home in no time! Here are a few other tips from Amanda:

  • Don’t store your coffee in the fridge. It tends to absorb other flavors, and while it may not be dramatic, it’s better to keep the taste of lunch meat out of your drink. Instead, just keep it in a cabinet or other dark place.
  • Whole beans retain their freshness much longer than grounds. While there’s certainly nothing wrong with having your beans ground for you (this way, you can get the perfect consistency for your device), only grind as much as you would drink in a week or two.
  • Buy your beans from local roasters (like, ahem, Old City Coffee—Amanda suggests starting with their Bali Blue Moon). Often, national roasters and chains over-roast and burn their beans to hide their staleness. People often associate “dark” coffee with being stronger, but this isn’t necessarily true—more likely than not, the beans are just over-roasted. Freshness really does make a big difference when you’re drinking your joe, so buying from a Philadelphia-based roaster not only supports local businesses, but it means a better cup.

While this is an excellent place to start, don’t be afraid to experiment with water/grounds ratios or brewing times—remember, everyone has a different preference. Happy brewing!

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Party for the Market: In Photos

Party for the Market: In Photos

Saturday saw the return of our beloved yearly event, the Party For The Market. Despite abysmal weather, 700 of our devoted attendees came to party! In addition to the fabulous, exclusive dishes donated by our vendors, the party featured entertainment from the likes of Six of One (with IVC's Jim Cuorato on drums), live dessert-making demos, latte art demos, adventure tastings, and the most colorful dancefloor this side of Studio 54 thanks to the Iovines’ fruit displays! Relive the party (the proceeds of which go to the preservation of the historic market) in our photo gallery below.



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Do Valentine's Day Right With Reading Terminal Market

Valentine’s Day is upon us! The holiday can come with a good deal of pressure (no one wants to buy their special someone a mass-produced, cookiecutter gift, but finding something unique can be a challenge).


The good news is that we at Reading Terminal Market have your back. The Market is packed to the gills with local, handmade, distinctive gifts that will have the most discerning significant other swooning. For our (by no means exhaustive) guide to great Valentine’s gifts, read on!



  1. Anatomically Correct Chocolate Hearts from Chocolate by Mueller


Chocolate is an old standby, and for good reason: who doesn’t love chocolate? However, a box of chocolates simply won’t cut it anymore (boooorriinnngg). Instead, show both your affection for your significant other and your extensive knowledge of human anatomy (wink) with an anatomically correct chocolate heart! The perfect gift for chocoholics and science geeks alike, this is one they won’t soon forget.




  1. Cupid’s Arrow Juice from Iovine Brothers


It’s no wonder that juicing is trendy these days--it’s a clean, easy, and delicious way to get all your nutrients on the go. If your significant other prefers their fruit and veggies in liquid form, then we have the perfect gift for you. With Iovine Brothers’ Cupid’s Arrow juice, featuring apples, pomegranate, beets, lemon juice, and ginger, you can demonstrate that you care while supplying necessary vitamins and minerals!




  1. Heart Soaps from Terralyn


Year after year, people invariably give gifts that their significant others never use. Instead, give them something that looks great, smells better, and supports local merchants. Terralyn’s soaps are all natural and make your skin feel wonderful--take our word for it, your partner will thank you.




  1. Couple’s Cookbooks from the Cookbook Stall


There are few things more satisfyingly romantic than cooking a great meal with someone you care about. The Cookbook Stall wants to help you make that happen, with books that range from the pragmatic to salacious. So pick up one or two and get cooking (nudge nudge; it would also be nice to do the dishes once you’re done).




  1. Victoria’s Passion Wine from Blue Mountain Vineyards


The perfect accompaniment to cheese, charcuterie, or generally decadent meals (i.e. all things you should serve on Valentine’s Day!), Victoria’s Passion is sweet, but not too sweet, full-bodied, and approachably delicious. Crack open a bottle and support a Pennsylvania winemaker while sharing it with someone special.


  1. A pair of tickets to the Party For The Market


You know what literally anyone would love for Valentine’s Day? Unlimited food and drink at one of Philadelphia’s great historic landmarks. Pick up a pair of tickets for the Party from the Market--starting at $75/ticket--and enjoy a night of food, drink, dancing, and entertainment. (Did we mention unlimited food from our merchants? Because unlimited food from our merchants.) It’s the perfect gift--trust us.

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Six Menu Highlights for the Upcoming Party for the Market


The Party for the Market is nearly upon us (Saturday, February 21st)! Our annual fundraising event features unlimited food and drink, as well as music, dancing, palm readers, and more. However, one of the most anticipated aspects of the event is the special dishes that our vendors make each year. Many vendors only serve these delish dishes at the Party, so be sure to grab tickets if you want to try these (and many more)!


Martin’s Pig Roast

Martin’s, our resident sausage experts, are roasting an entire pig for the Party. If you’ve never been to a pig roast, don’t miss this opportunity to try a slow roasted, hand-basted pig. And if you know it’s not something you should miss.


Molly Malloy’s Breakfast Buffet

Breakfast for dinner is one of life’s little pleasures. Join Molly Malloy’s for some of the best breakfast you’ll have this year, regardless of time of day. They’ll be serving up butternut squash hash, French toast sammies, huevos rancheros, and carrot cake pancakes with a cream cheese icing. Definitely worth getting up--or staying up--for.


Old City Coffee Latte Art

All of the eating, dancing, and general good-times may leave you a bit tired. Not to worry, though--Old City Coffee has you covered! Get your caffeine fix from Philly’s stalwart coffee roasters since 1985, replete with beautiful latte art (seriously, they’re very talented).


Hershel’s Mini Reubens

Hershel’s was recently given a loving write-up in Bon Appétit, and it’s no wonder why--their sandwiches are amazing. Per the magazine, the sandwiches are “glistening with fat, zesty Russian dressing and creamy coleslaw oozing out from between two slices of Kaplan’s rye.” See what all the fuss is about and try a mini Reuben...or two. We won’t tell.


Olympia Gyro’s Moussaka

Moussaka is one of the Mediterranean’s great dishes—similar to a shepherd’s pie, mousakka is hearty, comforting, and only available in the market during the Party. Don’t miss it!


Flying Monkey Mini Whoopie Pies

Naturally, you’ll want to end the night on a sweet note. Fortunately, Flying Monkey Bakery will satisfy even the most discerning sweet tooth with its whoopie pies (declared a Best of Philly by Philly Mag). Enjoy!


Be sure to pick up your tickets, available from $75!

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Behind the Counter: Bath, Body & Spirit


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Reading Terminal Market (RTM) is a landscape built on more than food. Soaps, scents and natural skin products exist under the original Buttermilk sign that once was Spataro’s. Lynette owns and manages Terralyn: Bath, Body, Spirit, handmade, all-vegetable based soaps & skin care products.

RTM: How would you describe Terralyn to a new customer?

Lynette: Eighteen years ago, I set out to create natural, healthy products for the skin. My philosophy is: if you care about what goes in your body, you should care equally about what goes onto it.


RTM: Of the products you sell, which is your favorite and why?

Lynette: Definitely the soap. The deep forest made with spruce fir, laurel leaf and essential oils. It’s my favorite because it transports me out of the city and into mother natures best.


RTM: Have any of the merchants inspired a new product?

Lynette: Yes, I am working on a cream without water. It’s an oil-based cream and intended to help with arthritis pain. There are elements of ginger and black pepper in the composition of the cream but it may change as the experiment evolves.


RTM: Do you have a formulaic process when creating?

Lynette: All the formulas have been developed over the years. I use blotter paper, placing a couple of drops of scent on the paper and mark what they are, allow it to dry for a 48-hour period and see what’s appealing.


RTM: If you could run a class, how would you design it?

Lynette: Balm-making classes would be fun and an interactive experience. Participants would have to make sure that they keep the balm refrigerated and chilled.


RTM: What have you noticed about the Reading Terminal Customers?

Lynette: Some customers have asked me some interesting questions. I’ve had people ask me for an easel, a canvas, cameras and toys. The most common question I get about the products are: “Can I use it on my face?” My answer is always yes; on you can use it on your face and all your nooks and crannies.


RTM: Do you feel under pressure to compete with the Merchants at the Market?

Lynette: Not in the least, 90% of the merchants are food merchants. Also, I make everything from scratch so I am confident in my product.


RTM: What’s next for you?

Lynette: A three-week trip to Italy, to get in touch my roots!

Whether she is experimenting with scents for soaps or weaving dream catchers, she’s always got her customers on her mind. We would like to thank her for taking the time to chat with us and we look forward to the aromas of her upcoming concoctions.

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"The Meet Market: It's Where Sweet-Makers (and Butchers and Bakers) Find their Valentines," By Carolyn Wyman


Photo: The Muellers with their chocolate hearts


Reading Terminal Market may not be first on your list of Philadelphia's most romantic dining destinations. But it's proven to be a singles stir-fry for Market employees, as fine a place for them to find a life partner as it is for customers to find candy, flowers and ingredients for a romantic dinner to share with their Valentines.


Roger Miller of Miller's Twist pretzels is a perfect example. In his prior job as manager at the Dutch Eating Place, Miller hired Shauna Glick to waitress in 2000. In less than a year-and-a-half, they were husband and wife.


When Flying Monkey manager Shane Monroe first got a job at the bakery in 2011, he admits, "I knew very little about baking. So I had to do a lot of one-on-one" with then-manager Elly Koenig. And not just one-on-one about baking, apparently. After dating for two and half years, Shane and Elly (who no longer works in the Market) recently moved in together.


Surveys say that 10 to 20 percent of couples meet in the workplace. That percentage might be even higher at the Market, according to Glenn Mueller of Chocolate by Mueller, purveyor of anatomically correct chocolate hearts and noses (instead of roses) and chocolate-covered long-stemmed strawberries, among many other Valentine's treats.


"I think it's probably easier to approach someone you're interested in in the Market than it would be in a big company. Going to someone's office or cubicle might be awkward whereas here, everyone's accessible." Moreover Mueller believes the Market's reasonable hours makes stand employment attractive to a particularly diverse and interesting group of young artists and activists. Or, as Mueller puts it: "There are people here for every taste."


Glenn speaks from experience. He married longtime Chocolate by Mueller employee Jazmine Maita in 2010. Mueller has his sister Cristen to thank for hiring his future wife when she was a 15-year-old high school student looking for a part-time job. For Mueller, then the 22-year-old son of owners Theresa and Glenn Sr., "It was truly love at first sight. I thought she was the prettiest person I had ever laid eyes on. She had a great personality and a brilliant mind." But Jazmine also had a high school sweetheart so she and Glenn were just co-workers and friends until Jazmine graduated from high school and her first beau.


Like Roger Miller, Joe Nicolosi of DiNic's and Roger Bassett of Bassetts Ice Cream and the Original Turkey, both hired the women they eventually married. Joe's wife, Christina, worked at DiNic's for about four years before they started dating. One of Joe's previous long-term girlfriends also worked in the Market. He explains the phenomena as "proximity. You get close to people, you get to know them and things happen."


Roger Bassett well remembers the day now-wife Mary showed up to interview for his bookkeeper opening.


"I was at the turkey stand when I got the call that she was at the ice cream stand and as I walked up the aisle I saw this young lady in a suit and heels and I remember thinking, 'If that's her, she's hired.'"


Roger was further wowed when the interview spilled into the lunch rush and Mary jumped behind the counter of his turkey stand to pour sodas.


"At that point in my life I had lots of girlfriends. But they were not people you would think of sharing your life with. I saw how she could be a partner, in terms of both life and working."


Twenty-seven years later Roger and Mary are still working together in the Market, along with 21-year-old son Eric.


And romance at Bassetts Ice Cream does not end at the top. Bassetts manager Mia Maldonado also met her future husband at the stand. Roger Caulfield was her boss before she became her husband. "He proposed right there," she said, pointing to the southeast corner of Bassetts' marble counter. Another current Bassetts employee is the girlfriend of a Salumeria sandwich stand worker. The Market's extremely active rumor mill also tells tales of matchups between workers at Fourth Street Cookies and Tootsie's, Beck's and Carmen's, and Market housekeeping and security.


The Market has a long history of romantic pairings. Eva Godshall worked at Godshall's poultry stand before marrying boss C.K. Godshall's son, Ernst, in the mid-1930s. The late Domenic C. Spataro met his wife, Dorothy, when they both worked for the buttermilk stand he took over in 1947 (also the year they married).


But his son, current stand owner Domenic M. Spataro, has also seen the downside of Market romance, as in the day two Spataro's employees who were dating had a fight behind the stand. "I fired him, though she still works here and ironically, they are still a couple," he noted.


Glenn Mueller agrees with Spataro and most human resource experts in believing that fraternization on the job is generally a bad idea. "If there's a break-up, you could potentially lose two good employees. If one employee gets disciplined, their girlfriend or boyfriend might also take it personally."


Mueller is currently a little concerned about a romance between one of his employees and a worker for a competitive Market candy business. But given his own personal history, he doesn't have the "heart" to put it to a stop.


Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour.

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Reading Terminal Market in the News

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Locals have loved Reading Terminal Market for 122 years, but more recently, the Market has become more widely known nationally, and even internationally.  This week, the Market was highlighted by both Bon Appetit and Conde Nast Traveler.  We are proud to be one of Philadelphia's highlights, for both our regular shoppers/diners and our visitors! 


Click here to view the Bon Appetit article.



Click here to view the Conde Nast Traveler article.

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Behind the Counter: The Sweetest Place in Town

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“Lest Old Acquaintance Be Forgot: A Chat with Departing Market Manager Paul Steinke,” By Carolyn Wyman


Market regulars have surely seen him: the tall man in the jacket and tie toting a clipboard and a walkie-talkie, roaming the aisles or blocking one as he confers with one or another merchant.


He is market manager Paul Steinke, 50, and come January 1 his 13 years of Market schmoozing and note-taking will come to an end.


If you like Avenue D's spiffy new rest rooms, demo kitchen and farmer-owned stands or dislike the increased time you now spend trying to get a seat or a pork sandwich on a Saturday, well, Steinke is at least partially to credit/blame.


"There is no question that the Avenue D renovation was the most complicated and impactful thing I had to do with here," said Steinke just a few days after his resignation. "Unattractive, outmoded and unacceptable rest rooms were a major motivator," he admitted, but the $3.4-million, 2011-2 project also involved moving refrigerator units to the basement to open up space to build the new "City Kitchen" demonstration kitchen, the Rick Nichols multipurpose room and five new stands, including a German deli from the owners of South Street's Brauhaus Schmitz and cheese maker Valley Shepherd Creamery with its on-floor mozzarella-making room.


Many Market patrons will say Steinke has earned his place in Reading Terminal Market history for the spacious, eco-friendly rest rooms alone.


Merchants have another take.


"Paul is a visionary," said Vincent Iovine, co-owner of Iovine Brothers Produce and president of the Market's Merchants Association. "He had a picture in his head of what the Market should look and sound like -- like a true, old-time market -- and I believe he achieved it." Moreover, Iovine says, Steinke handled some of the more controversial changes he instituted -- such as opening the Market on Sundays for the first time in 2006 -- "very smartly. He realized Sundays was going to work better for some merchants than others so he didn't make it mandatory."


Steinke, who earned a degree in business administration from Penn State and previously ran the University City District, was also instrumental in creating the two-tiered merchant rent structure that makes it possible for the fresh produce, fish and meat stands key to the Market's "urban farmer's market" mission to be as successful as the higher profit-margin prepared food ones. He initiated the Market's first advertising campaign, and revived or invented events and attractions like Scrapplefest and the holiday model railroad to increase customer traffic. In fact, the Market's annual customer count rose from 4.8 to 6 million or almost 30 percent during Steinke's reign.


Steinke is quick to credit the Market's nonprofit board, the merchants and larger forces in the city and the nation for at least some of that growth. Philadelphia is a much bigger tourist destination now than it was 13 years ago and tourists help to keep stands busy in the summer when many locals go to the Jersey Shore, he says. The Market has also benefited from a growing downtown resident population, the local and craft food movement and the rise in food blogs and food TV.


In fact, Steinke cites the filming of an episode of Throwdown with Bobby Flay featuring Delilah's soul food stand's mac and cheese ("I got to raise the arm of the winner," Steinke remembers), along with the filming of part of the chase scene in the Nicholas Cage movie National Treasure as well as the 2006 day musician Neil Young announced his Farm Aid fundraiser in Center Court as among his most memorable working days. Steinke was off the 2009 day President Obama decided to visit -- the Secret Service only gave staff 45 minutes notice -- "but I managed to get here from my home in West Philly in time to meet him."


Managing the market during big weather events like Irene and Sandy was "exhilarating" and rewarding in the sense that the Market was one of the few places where stranded visitors and emergency workers could find food and shelter. There were also the very occasional, Steinke insists, times when the Market itself harbored the disaster, including a single eight-hour span when Old City Coffee had a small fire and snow sliding off the train shed roof injured a passer-by (fortunately not seriously). "I call it my Fire and Ice day," Steinke says.


Most difficult have been those times when he has had to inform tenant merchants that their leases were not being renewed, including legacy tenant Ochs Meats and Rick's Steaks.


Still, Steinke insists, he's loved his Market career, including the challenges, and that's easy to believe when you hear why he is leaving: to run for an at-large seat on Philadelphia City Council.


"Dealing with all the people I've had to as Market manager: the customers, the board, the merchants, our Convention Center landlord, the neighborhood stakeholders, working with them to resolve conflicts and get things done I think has been great training for what I would have to do on Council," he said.


The Market's board of directors has hired a search firm to conduct a national search and hopes to name a new manager in the next few months. In the meantime, the management staff and Board will make sure the Market sandwich, celery and candy-selling continues without interruption.


Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour.

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“Thinking Outside the Bird: Market Products for a Non-Traditional Feast, a Hostess Gift or the Morning After,” by Carolyn Wyman



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Chocolate by Mueller's Chocolate Turkey Drumsticks


Regular Market shoppers already know to go to Godshall's or Giunta's, Martin's Quality Meats & Sausage, L. Halteman Family Country Foods, or the Original Turkey or the Fair Food Farmstand for their turkey; Iovine Brothers Produce, OK Produce, Fair Food Farmstand, or Kauffman's Lancaster County Produce for veggies; and any of the Market bakeries for their pies and sweets. This story is to tell you about some newer or not-so-obvious Thanksgiving celebration aids. For instance:



  • How about starting your Thanksgiving meal with a traditional colonial-era cocktail shrub drink made with Tait Farm Foods' cranberry or spiced apple shrub mix from the Pennsylvania General Store. This stand also sells John & Kira's caramel-spice chocolate pumpkins and caramel apples dipped in crushed Sweetzel spiced wafers or autumnally hued Reese's Pieces for the sweet tooths at your gathering.


  • The plastic inflatable turkey by Accoutrements sold at Amy's Place could make a great centerpiece for a vegetarian Thanksgiving table. This stand also has meat-eaters covered with their turkey baster topped with a turkey-shaped bulb that contains its own brush for easy clean-up.


  • Thanksgiving is a showcase dinner and nothing will wow your guests like the Flying Monkey Bakery's famous turducken-like Pumpple cake (apple and pumpkin pies baked inside chocolate and vanilla cakes, pre-ordering required). More than you think your group can handle? How about a dozen of this bakery's caramel apple pie cupcakes or pumpkin-pecan whoopie pies?


  • Planning to do your own baking? The tiny fall leaf candy shapes and autumn-colored jimmies sold at The Head Nut could seasonally dress up your own creations. This stand also carries Simply Sprouted Way Better Snacks' pumpkin-cranberry-flavored tortilla chips for holiday-appropriate healthy, pre-dinner snacking.


  • Pumpkin and apple butter taste great stirred into oatmeal or spread on bread at breakfast the morning of (or after) Thanksgiving. You can buy jarred versions made in Pennsylvania Dutch country at Kauffman's Lancaster County Produce, L. Halteman Family Country Foods, The Head Nut and the Fair Food Farmstand. Kauffman's and Halteman's also carry sweet potato and pumpkin pancake mixes.


  • Metropolitan Bakery's pumpkin cranberry bread could work for Thanksgiving breakfast or dinner. Made with pumpkin, spices, dried cranberries and Metropolitan's signature sourdough starter, it's available Fridays and Sundays in November as well as the day before Thanksgiving.


  • We already mentioned Iovine Brothers Produce as a source of Thanksgiving vegetables to eat. But we think one of their interestingly textured blue and gold Hubbard squashes would also make a wonderful decoration or table centerpiece.


  • Speaking of the Thanksgiving table, take yours to the next level of specialness and fun by swapping out the usual boring old rectangular stick of butter with a Keller's Creamery turkey butter sculpture sold by Hatville Deli.


  • Looking for a Thanksgiving hostess gift? We nominate Chocolate by Mueller's box of anatomically correct milk chocolate turkey legs or super-sized chocolate wishbone. Mueller's also sells pilgrim and turkey chocolate lollipops, turkey-shaped mint or maple-flavored crystallized candy and colorful foil-wrapped chocolate turkeys and fall leaves. Sweet as Fudge Candy Shoppe sells Thanksgiving-image-adorned foil chocolates and also big milk chocolate acorns and harvest-hued candy corn and spice drops.


  • One different, sustainable way to handle your Thanksgiving veggies: Order a "Thanksgiving in a Box" produce share from Fair Food Farmstand here or at the stand right now (Deadline: Thursday, November 20th!). It includes enough locally grown apples, onions, potatoes, carrots, cranberries and collards to make a Thanksgiving meal for three to four people and is available for pickup next Tuesday or Wednesday. This stand also sells pints of the local Weckerly's ice cream in such seasonally appropriate flavors as burnt sugar apple crumble, pumpkin butter bourbon and candied sweet potato as well as ice cream sandwiches made by sandwiching these ice creams between oat, gingersnap or maple pecan cookies.


  • In addition to the usual pumpkin and apple, Termini Brothers Bakery also sells hard-to-find, old-fashioned mince pies as well as pumpkin cheesecake (whole cakes and by the slice) as an alternative to the more traditional, heavier pumpkin pie.


  • Beiler's Bakery is holding a virtual pumpkin festival between their pumpkin cheesecake, pumpkin cream pie, pumpkin cake (whole or by the slice), pumpkin roll and pumpkin cookies (the latter three, all with cream cheese icing). This is not to mention the pumpkin creme and pumpkin cake doughnuts on their doughnut stand side.


  • And there is no speaking of pumpkin pie alternatives without mentioning Bassetts Ice Cream's pumpkin ice cream, made with real pumpkin, nutmeg and cinnamon. Their cinnamon ice cream is also a perfect topping for apple pie.



Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour.


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