Their chimney cakes wow European tourists SanTan Sun News

Their chimney cakes wow European tourists

May 24th, 2021 STSN Staff
Their chimney cakes wow European tourists
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By Melody Birkett
Contributor

AZ Chimney Cakes is serving up a distinctive treat using sweet bread dough. 

“The concept is very unique,” explained Kathy Williams, who owns AZ Chimney Cakes at Mesa Riverview with her son, Zaaron Williams, a full-time engineer who runs the business in the evenings and weekends.

“Traditionally, chimney cakes are just hollow cake cylinders. Most recently, probably within the last five to seven years, some of the Eastern European countries have taken Nutella and put that on the outside or inside or both and made it more delightful for tourists,” Williams said.

“It’s very popular. About that same time frame, they thought if they could make it in a cone shape, they could fill it with other things like ice cream.”

While a handful of chimney cake stores exist in the United States, Williams’ is the only one in Arizona.

A retired software engineer, Kathy had multiple years of baking experience.

“One day, when we were at an event, I said to Zaaron, ‘You know, I bet it would be really good to try putting fruit or a Bavarian creme inside.’ We tried that and we sold out. And we sold out every time we went out after that.”

Zaaron then suggested making a chimney cake with Oreo creme and the various concoctions grew from there.

“We found that adding strawberries, whipped creme, etc. was very delightful and a very big hit,” Williams explained. “When we opened a brick-and-mortar store, we tried the ice cream concept. Now, we do vanilla and chocolate gelato, the Italian ice cream, soft serve. We added a non-dairy option of the Dole pineapple whip this year. We get asked for non-dairy a lot. So, we have three different kinds of soft serve that can go into the cones.”

Zaaron and Kathy originally created the s’mores with graham cracker on the outside with marshmallows, Nutella and chocolate on the inside. They now call it Vienna because there’s one similar at a chimney cakes store in Vienna.

“We’ve done a lot of research,” Williams said. “We can’t emulate everything but we do our best to try and make the dough very original and authentic.

“I think it really shows in tourists who’ve been to Europe and tried them there. They come to our store and say, ‘Oh my goodness. I didn’t think I’d ever taste this taste again.’ That makes us very proud. We have a lot of Hungarian and Romanian customers throughout the valley who travel to our store. They just can’t believe that someone makes these here.”

The sweet bread dough is wrapped on a spit and baked. The outside caramelizes during the baking process which is 750 degrees.

“As it bakes, we sprinkle sugar on the outside as it caramelizes,” said Williams. “It makes it very sticky on the outside. That allows it to adhere to something to stick to the outside of the cone. So that’s how we get the cinnamon sugar, the coconut, the walnuts to stick to the outside.”

The store’s best seller is Barcelona. A big picture of it is on the trailer, front window and inside the store. “People see that and walk in and say, ‘I want that one.’

“It’s a beautiful picture showing vanilla gelato, strawberries, whipped cream and chocolate drizzle on top with a cinnamon sugar cone.”

Information: azchimneycakes.com.

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