Gail Lehman, proprietor and foodie behind the newest little eatery on the corner of East Broad and Center Streets, Back Door Bakeshop, is the first to admit that her road to a career in the kitchen wasn't the most clearly defined.
“It's actually quite a crooked path,” Lehman says. “I have a degree in psychology from Kutztown University. I've been a restaurant server, a bartender, a field hockey coach, a buyer and seller of vintage collectibles, an outdoor transit advertising installer, a daycare worker, and first and foremost, a mom. Now that my kids are grown, I can focus on the bakeshop.”
Since opening in April 2013, Lehman has been devoting a good 60 to 70 hours a week at her East Broad Street location cooking up comforting breakfast and lunch menu that she calls, “…handmade, feel-good food—the kind of food that makes you say ‘mmmm,' when you take that first bite.”
We can tell this is true while trying to decide between her Tijuana Turkey sandwich and her make-a-vegetarian-salivate Jack Sprat sandwich layered with avocado, tomato, jack cheese and roasted garlic aioli—all on toasted multi-grain bread.
Lehman does a great job of stocking the bakeshop's Facebook page with all the info a hungry patron needs to know, since her menu changes frequently. This is also a great way for her to broadcast her specials and let the public know if she decides to stay open an extra half-hour because she has a few yummy mini-pies that she just knows will make a great dessert for someone to swing by and pick up on their way home from work.
Speaking of desserts—it would be easy to confuse the name “bakeshop” with just offering luscious desserts like the decadent chocolate pistachio cupcake and the down-home chocolate-chip pumpkin muffin, but Lehman says the community-based support for the business has been so positive, word-of-mouth spread the news they was more than just a bakery rather quickly.
Lehman says it was the early days in her mom's kitchen that provided the passion for what she feels fortunate to be able to do now.
“I'm self-taught, but strongly influenced by my mom who handed down many of her recipes. Baking just fits me like a glove. I was meant to do it,” Lehman says. “And my years of cooking at Confetti Café set the groundwork for creating and building sandwiches.”
Lehman says she has been working on her plan for the bakeshop for nearly five years, first starting small by working out of a quaint rental kitchen not far from her current enterprise.
“That grew from serving two small coffee shops in Bethlehem to at least seven cafés from Emmaus to Easton; three different farmers' markets; community events; and all of the major festivals in the region,” Lehman says. “We've since pared down the coffee shops and farmers' markets, but we continue to take part in more community events. That has been the key to our continual growth.”
We have no doubt there will be continual growth at this little corner gem. When asked why she chose Bethlehem for her business, the answer came quickly: “Very simply, we love this town!”
92 E. Broad St., Bethlehem | 610.625.0987 | backdoorbakeshop.com
Smokey Mountain Brioche
Serves 1
Roasted Turkey Breast - sliced thinSmoked Gouda Cheese - sliced thinRed Delicious Apple - sliced thinRed or Green Leaf LettuceCreamy Basil SpreadBrioche
Slice brioche in half and grill until golden brown. Spread a layer of creamy basil spread on both pieces. Layer with lettuce, turkey, cheese
and apple slices, in that order.
Creamy Basil Spread
1 ½ cups chopped fresh basil1 ½ Tablespoons grated Parmesan cheese1 ½ Tablespoons olive oil1/2 clove garlic - pressed2 Tablespoons plain yogurt1 Tablespoon light mayo
Mix all ingredients until well blended.
People-Pleasin' Pumpkin Roll
1 cup sugar3 eggs3/4 cup flour1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon salt2/3 cup cooked pumpkin1/2 cup walnuts - reserved
In mixer, cream sugar and eggs. Add pumpkin. Add dry ingredients (except walnuts) one at a time, until well blended. Pour evenly into a greased and floured jelly roll pan. Sprinkle walnuts on top. Bake at 350 degrees for 20 minutes. Allow to cool completely. Once cool, loosen the bottom, cover with a damp towel and roll gently, together. Set aside.
Filling
8 ounces cream cheese1 cup confectioner's sugar4 Tablespoons butter1/2 teaspoon vanilla
Mix all filling ingredients on low for about a minute, then on medium until well blended. Unroll cake and remove towel. Spread a layer of filling evenly across cake. Gently roll back up and wrap tightly with plastic wrap.
Refrigerate until ready to serve. Cut crosswise into 3/4-inch slices.
Serve plain or with vanilla or cinnamon ice cream.
Mexi Hot Mocha
Brew and pour a cup of your favorite coffee.
Add two tablespoons of instant hot cocoa powder, and a dash each of cinnamon, cayenne and ancho chile powder.
Top with whipped cream and enjoy.
