Little Kitchen 7’s sweet labor of love
BEHIND the doors of Little Kitchen 7 are baskets of goodies from a baker creating the most scrumptious cakes, custards and pies from his tiny kitchen.
When public relations practitioner Marlon Aldenese found himself with a lot of time on his hands during the quarantine, he turned to his hobby of baking, which, in the months since, has grown into a full-blown passion. He began making and adjusting recipes of baking goods he personally likes, not just what’s trendy in social media. So, Little Kitchen 7’s products are really made with a lot of care and a desire to share what he, as a baker, enjoys.
The Little Kitchen 7 Banana Loaf is unique because he thought to include a butterscotch component to the base, which makes for a richer loaf, with the outer crust forming a caramel like crunch. The banana loaf also comes in raisin, cashew, which is playfully called “BanaNuts,” and chocolate chip varieties.
Egg Pie is given a luxurious twist because of the buttery crust complemented by the smooth, creamy custard.
“I tweaked the crust many times before I was happy with it,” he said.
The Moist Chocolate Cake To Go comes in a handy round microwaveable container. This recipe is based on the classic Moist Chocolate Cake that he used to personally bake for his clients.
With two decades as COOK Magazine’s sales manager behind him, Aldenese brings his particular foodie expertise to his own brand Little Kitchen 7.
For more information, visit LittleKitchen7Bakes@gmail.com