<p>Joey Thurman: Are you looking for the best bakery in Aurora, Illinois? Well, Ciambella has you covered. Sweets, Danishes, everything you need. And I'm excited to put it in my mouth. Get in my belly. Let's check it out. Okay. We are here just surrounded by amazing aromas. Ciambella Bakery-</p> <p>Caitlyn Waite: Ciambella.</p> <p>Joey Thurman: Ciambella. Do we have to do this with it?</p> <p>Caitlyn Waite: Definitely.</p> <p>Joey Thurman: Ciambella.</p> <p>Caitlyn Waite: Like in the kitchen, your grandma's yelling at you.</p> <p>Joey Thurman: Yeah. Caitlyn, thanks for having us.</p> <p>Caitlyn Waite: Thank you.</p> <p>Joey Thurman: And welcome to TalkingCities. And what happens in here?</p> <p>Caitlyn Waite: Magic.</p> <p>Joey Thurman: Magic?</p> <p>Caitlyn Waite: Early, early hours, we bake, bake, bake, and then we get to meet all of our customers. They come in and we get to have all the kids around. And I mean, it's just a fun atmosphere for families to come and everyone.</p> <p>Joey Thurman: Okay. Why open up a bakery?</p> <p>Caitlyn Waite: I actually grew up baking with my grandma and my mom so that kind of got me interested. I was always a fan of art so I took every art class that you could imagine.</p> <p>Joey Thurman: Mm-hmm (affirmative).</p> <p>Caitlyn Waite: So entrepreneurship, that's where everything ties in together. So, here we are.</p> <p>Joey Thurman: Really?</p> <p>Caitlyn Waite: Yes.</p> <p>Joey Thurman: And so you've been in this location for a couple years now?</p> <p>Caitlyn Waite: Two years. Yeah. We're actually celebrating our two-year anniversary this weekend, so.</p> <p>Joey Thurman: Happy anniversary.</p> <p>Caitlyn Waite: Thank you so much.</p> <p>Joey Thurman: Now, what's your best sellers?</p> <p>Caitlyn Waite: Our best seller is our coffee cake and our Danish. So we're known for all of the cream cheese filling. And so from there, we actually do sell a lot of the muffins. A lot of families come in for the donuts. And then per season we always switch things up so you can always find something new.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: So we just started our fall menu so people can find some fun new things.</p> <p>Joey Thurman: Okay. Are we going to make something? Because I really feel like we need to.</p> <p>Caitlyn Waite: Yes. I will definitely show you how to do our coffee cake.</p> <p>Joey Thurman: Ooh.</p> <p>Caitlyn Waite: You can be a pro.</p> <p>Joey Thurman: Really?</p> <p>Caitlyn Waite: Just don't share my secrets.</p> <p>Joey Thurman: Well, I mean, we're going to record it though.</p> <p>Caitlyn Waite: But you don't know the ingredients.</p> <p>Joey Thurman: I don't know the ingredients.</p> <p>Caitlyn Waite: So if I tell you on the side, you can't share my secrets.</p> <p>Joey Thurman: Okay. And baking is like a science, yes?</p> <p>Caitlyn Waite: It is. So you have to follow everything that I tell you. Don't go and try to add something that does not belong in there.</p> <p>Joey Thurman: Okay. Really I just wanted to do this so I could have a Danish or coffee cake because I have a sweet problem. All right, let's go back in the kitchen.</p> <p>Caitlyn Waite: Okay. Ciambella.</p> <p>Joey Thurman: Ciambella. Caitlyn, what are we making today?</p> <p>Caitlyn Waite: We are actually going to start with our sweet dough for our coffee cakes. So it is one of our best sellers.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: So we do it in the full size coffee cakes. And then we have the Danish as well, which are the individual servings for that. So we are known for having an abundance of cream cheese filling in all of ours.</p> <p>Joey Thurman: Ooh.</p> <p>Caitlyn Waite: So a lot of places just do the dough on the bottom.</p> <p>Joey Thurman: Yeah.</p> <p>Caitlyn Waite: And then kind of add a little bit of cream cheese, but we like to layer it. All right. So let's go ahead and finish the dough. So we have everything in here. So with doughs, you always start with your yeast.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: And then it either activates with the salt and the sugar. So then once you bubble it... And a little fun fact, so you can kind of see that it's starting to activate. So everything that we need is in there for the most part. So we're going to start adding... And this is definitely sugar-free.</p> <p>Joey Thurman: We're good to go.</p> <p>Caitlyn Waite: Add the eggs.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: Not too much butter.</p> <p>Joey Thurman: Oh, no. Not a lot of butter at all.</p> <p>Caitlyn Waite: All right. So, that's what we're going to mix first.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: So we'll carry this over to the big mixer over here.</p> <p>Joey Thurman: Oh, you got a fancy-</p> <p>Caitlyn Waite: So we'll just mix that for a little bit and then we're going to add lots of flour to it.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: And I'm going to count so I don't lose track. Three... 12. And close the lid. When you start to add your other flour, it's supposed to start picking up everything on the sides and it is going to start forming your dough. So that's kind of when you know that you have the right and amount of flour in there.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: All right. So this is good to go. So once we finish the dough, then we put it in a metal bowl. We let it rise, which is double in size for about an hour. And then it's good to go to work with. So we'll just go ahead and section it off. So every time we do our coffee cakes, we put them in the little Danish trays. And then as far as the individual servings, we actually roll them out and hand portion them, each one individually, so.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: I'm going to trace a little bit. You got to leave a little bit on the outsides, because obviously when it goes into the pan. All right, so here's the base for our Danish. So obviously, this will all rise once it goes in the oven.</p> <p>Joey Thurman: Okay.</p> <p>Caitlyn Waite: This is our famous cream cheese filling.</p> <p>Joey Thurman: I heard about this.</p> <p>Caitlyn Waite: So like I said, we put a lot in. Way more than other bakeries. Because a lot of them either twist the cream cheese in, we just fill it right in. It actually just goes right on top because we don't want anything to eliminate all of the cream cheese in there because we would get yelled at by customers.</p> <p>Joey Thurman: Yes. Very fair.</p> <p>Caitlyn Waite: So then if we were to add any fruit, it would just go right on top of this. And then we bake this for 12 minutes. After that, then we add our flour sugar crumble. So then this just goes right on top after we bake it. And then so we would put this in the oven. And then from there once it comes out and it cools, then it would get a sugar glaze. All right. Do you want to try one?</p> <p>Joey Thurman: Do I want to try one?</p> <p>Caitlyn Waite: Okay. Let's go right up front and we can grab one.</p> <p>Joey Thurman: Do I want to try one?</p> <p>Caitlyn Waite: I don't really eat a lot of this stuff. But I'll eat a whole pizza by myself.</p> <p>Joey Thurman: I could see that.</p> <p>Caitlyn Waite: Yeah.</p> <p>Joey Thurman: This good?</p>