By John McDevitt

PHILADELPHIA (CBS) — It’s a busy time for Classic Cake. The Port Richmond baking company is preparing holiday goodies for Easter and for Passover. But special care is taken to keep the products separate.

Classic Cake does its baking for its two South Jersey retail stores and for various stores and restaurants in the area.

Executive Chef Robert Bennett used to oversee pastry at Le Bec-Fin several years ago. He created delicious, flourless baked goods for Passover using matzoh meal or potato starch in the recipes instead of flour.

“All the equipment is free of flour,” said Bennett. “We bake off our honey loaves, we mix our coconut macaroons, we make our potatoes sponge cake, which is what we use in our strawberry short-cake, and then we make our chocolate heavens.”

Those observing Passover can not eat leavened products. Chef Bennet says the Passover products are made first, and then they get onto the Easter goodies like egg and bunny cakes.

“Those are made with pound cake,” he said. “Those have butter and flour, so we do not mix those.”

Classic cake is Passover style not certified “Kosher for Passover.”

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