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Let Us Design your Dream Event
Since the first Ukrop's store opened in 1937, we have focused on premium customer service and selling the freshest food. As time moved on and our store matured, we developed a host of different ways to better meet the needs of our customers. One of our favorite services is custom cakes from Ukrop's Bakery. We are so excited when our customers let us help with the most special days in their lives, including weddings, anniversaries, bar mitzvahs and baby showers. We're your hometown grocery store and we love being a part of all the special events in your life.
Ukrop's Cakes: Scrumptious and Stylish
When you purchase a custom cake from Ukrop's, you know you're getting the very best flavor and expert craftsmanship. Our Traditional cakes come in the lemon, velvet fudge, almond and classic pound cake varieties you already know and love. They are then hand-iced and decorated with beautiful buttercream flowers.
Our European cakes are our premium cakes. They come in rich, luxurious flavors. The recipes were created by Ukrop's certified Master Pastry Chef Otto Bernet, who came to Ukrop's in 1989 and designed our European pastry line. As of 2006 there were only 12 certified Master Pastry Chefs in the entire country.
Our pastry chefs thrive on challenges and love baking custom cakes. They can design almost any variety of flower, match any color or replicate the lace or trim from a gown. No matter what you're envisioning, Ukrop's Bakery can make something to fit the bill. As executive pastry chef Jim Goodman puts it, “We can satisfy your needs.”
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Ukrop's European Cake Flavors
White Pound Cake
with Vanilla
Buttercream Filling |
Hazelnut Cake
with Praline
Buttercream Filling |
Milano Almond Cake
with Apricot and Vanilla
Buttercream Filling |
Cream de Cocoa Cake
with Raspberry Preserves and Chocolate Buttercream Filling |
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The Evolution of a Richmond Tradition
Ukrop's Bakery Time Line
1940
Dorothy and Charles Robinson open Dot's Pastry Shop in a 12-and-a-half-feet-wide by 48-feet-long store in the Cary Street Shopping Center with the mission of serving top-quality pastries without cutting corners. Dot's becomes known for innovative baked goods, including a special Swiss cake made with fresh fruit and a unique icing that was heavier than whipped cream, yet lighter than chiffon.
1948
Dot's Pastry Shop experiences so much popularity with Richmonders that the Robinson's expand the store.
1976
Ukrop's buys Dot's Pastry Shop and continues to make many of Dot's special recipes, including Lemon Chess Pie and Rainbow Cookies. Prior to this, Ukrop's purchased baked goods from an outside source. Ukrop's vows not to alter Dot's original recipes for 10 years.
1977
Dot's Pastry Shop baked goods are available at the Cary Street bakery, the Lakeside store and the Fountain Square store. Ukrop's purchases its first truck to deliver baked goods.
1978
Ukrop's moves to the old location of Rolling Pin Bakery at Dumbarton and Lakeside. For the first time the bakery has access to a dishwasher and a small air conditioned area, which allows the staff to get more creative and expand the decorated cake business. The bakery also introduces brownies and angel food cakes.
1982
Ukrop's is supplying eight stores with baked goods and needs more room. As a result, the bakery relocates to Southlake. Ukrop's introduces fresh-baked donuts.
1986
Jim Goodman, now Ukrop's executive pastry chef, launches Ukrop's frozen bread line. Ukrop's Bakery changes its name from Ukrop's Bakery Featuring Dot's Pastry Shop to Ukrop's Bakery. Ukrop's Bakery receives a request to produce White House Rolls, a special recipe from Dot's baker Bill Dvorak that was “good enough to be served at the White House.” They are made for the company picnic and their popularity takes off, making them one of Ukrop's signature products.
1987
In honor of Ukrop's 50th anniversary, the bakery offers selected baked goods for 50 percent off. The high demand causes the staff to re-evaluate all their procedures and greatly expand production.
1989
Certified Master Pastry Chef Otto Bernet comes to Ukrop's to launch a European pastry line. He also helps build Ukrop's reputation for beautiful custom wedding cakes.
1993
Ukrop's buys baking equipment from recently closed O'Brienstein's restaurant that served up authentic New York-style bagels, hires its chief bagel chef and launches its own bagel line.
2004
Ukrop's Central Bakery moves to a portion of the old Thalheimers department store near Willow Lawn. The facility has expanded production room as well as a test kitchen, which makes it easier to research and invent new products.
2007
From November 19 through December 31, Ukrop's Bakery sells 275,406 White House Rolls and 97,776 tarts. Six associates from the Cary Street location still work at Ukrop's Bakery.
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Our Team of Experts
Whether you're passionate about the taste of our signature cakes or are looking for an expert to formulate the stunning cake you've been dreaming of, our team can't wait to help you design a masterpiece. Let us introduce some of the people who help make our cakes a cut above the rest.
Jim Goodman: Ukrop's Ace of Cakes
Oddly enough, Ukrop's executive pastry chef Jim Goodman's passion for pastries began in the Marines. When he enlisted he was assigned the role of Baker. Goodman's relationship with Ukrop's began earlier with a high school job as a courtesy clerk. After leaving the military, Goodman returned to Ukrop's as a delivery driver for Dot's Pastry Shop. Since then he's worked in almost every aspect of the bakery. Goodman trained with master baker Bill Dvorak of Dot's and with certified Master Pastry Chef Otto Bernet. He's a certified Executive Pastry Chef, vice president of the Virginia Chef's Association, chairman and organizer of the Annual Chocolate Festival and chairman of the Otto Bernet Memorial Scholarship Committee.
Goodman's got the stats to prove his skill, but his passion for creating unique cakes is what makes him stand out. He's won gold and silver medals in national pastry arts competitions; made car-shaped cakes for NASCAR drivers Mark Martin, Terry Labonte, Johnny Benson and Greg Sacks; and decorated cakes for former Governor George Allen, among other honors. “I like to make things that are a challenge,” Goodman says. He's iced cakes to replicate
Richmond buildings, constructed a cake in the shape of a regulation-sized basketball and built hill-shaped cakes with streams flowing down the sides.
Buntith Chhuon: Cake Designer Extraordinaire
When Buntith Chhuon took a part-time high school job working at chef Otto Bernet's bakery, he didn't know he'd end up a pastry chef. He was working as an electrician when he realized he'd rather be in the kitchen. He got a culinary degree and is now a certified Pastry Chef. After working at The Jefferson, Chhuon came to Ukrop's in 1991. His favorite part of cake designing is mastering new techniques: “I try to teach myself something every day.” Chhuon gets an adrenaline rush from executing a new cake, constructing a new flower or tackling a fondant style he's never tried before. Of the 1,000 edible flowers Chhuon can create, some take several days to finish. “Sometimes I have to make one petal at a time and let each one dry separately,” he says.
Sherri Smith: The Planner
Sherri Smith, Ukrop's special occasions advisor loves elegant cakes. When she's not at work you might find her glued to an episode of “Ace of Cakes” dreaming up new ideas for the brides she works with. Smith started out owning her own floral salon. Later, she worked at Ukrop's Short Pump and Crossridge stores as a floral manager, so she's helped brides plan all sorts of weddings, from extravagant and elaborate to small and simple: “I really like showing brides the unlimited artistic abilities of Ukrop's bakery staff and showing them the infinite possibilities for their wedding cakes.”
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Ukrop's Petit Fours
A delicate, decadent addition for any event
Whether you're hosting a bridal shower, baby shower or just want an extra special dessert, Ukrop's European petit fours are the perfect sweet treat. Our moist white pound cake and vanilla buttercream icing are covered in smooth fondant and cut in your choice of shapes. The bite-size cakes are then topped with tiny, handmade white chocolate flowers in your choice of colors.
For those searching for something even more individualized, our chefs can design special petit fours in elegant pastel colors with customized fillings or toppers to reflect any special event.
Just for Him
The groom's cake dates back to the 17th century when a small cake with a richer flavor than the wedding cake was served at a rehearsal dinner or wedding reception. Single female guests took slices home and placed them under their pillows in hopes that they'd dream of their future husband. Honoring a groom with his own cake has resurfaced as a wedding trend. Ukrop's can design a traditional chocolate cake or a custom cake that reflects the groom's hobby
or interests.
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Romantic Steak Scampi, Creamed Spinach and Truffled Mashed Potatoes for 2
Serves 2 | 30 minutes prep/cook time
Steaks:
2 Ukrop's All-Natural Beef steaks, preferably filet mignon, rib eye or New York strip steaks, cut 2 inches thick
Kosher salt and freshly cracked black pepper to taste
1 tablespoon unsalted butter
1 tablespoon Joe's Market brand Scampi flavored butter
Creamed Spinach:
1 pound fresh spinach
1 tablespoon butter
2 garlic cloves, smashed and chopped
1/4 cup whole milk
1/4 cup freshly grated Parmigiano-Reggiano
1/8 teaspoon freshly grated nutmeg
Salt and pepper to taste
Truffled Mashed Potatoes:
4 red skin potatoes
1/4 cup whole milk
2 tablespoons Joe's Market Black Truffle Oil
Salt and pepper to taste
Directions:
Let beef come to room temperature while prepping
ingredients. Bring a large pot of salted water to a boil.
Cut the potatoes into 1/2-inch cubes. Steam over another pot of boiling water for 20 minutes, ensuring that the water doesn't reach the potatoes. While potatoes are steaming, preheat a cast iron skillet to medium-high heat.
In the large pot of salted boiling water, immerse the spinach and cook for 2 minutes, or until wilted. Drain and press the spinach to release excess moisture. Chop roughly.
In a small sauté pan, melt the butter and sauté the garlic for 1 minute. Add the flour and cook the roux for 1-2 minutes. Add the milk and bring to a boil. Add the spinach and cheese and heat through. Add the nutmeg, salt and pepper and stir to combine. Let this stay warm on the heat while finishing the rest of the meal components.
Drain the potatoes and return to the pot with the milk and truffle oil. Return lid to the pot and let sit. Evenly coat the steaks with kosher salt and freshly cracked black pepper. Add butter to the cast iron skillet. Once sizzling, add the steaks, searing until golden brown on all sides, about 8 minutes for medium rare. Tip: once you add the steaks to the pan, do not move them until you are ready to flip (2-3 minutes). Moving the protein too quickly will cause it to stick to the pan.
Mash the potatoes and top the steaks with a rounded teaspoon of the Joe's Market Scampi butter.
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Personalize your dinner.
Make your own wire menu card and stand.
Add an air of elegance to a special dinner or event.
Step-by-step instructions.
1. Choose a fancy card that's big enough to hold the information you want to include, be it a name, table number or menu. To make a two-toned card like we did, choose one patterned paper (we used scrap book paper) and a smaller plain card to write your message on. Use double-sided tape to center the smaller card and affix it to the larger card. Choose a ribbon to match your color scheme. Punch two holes in the top of your card and thread the ribbon through. Tie a bow.
2. Write your desired message on the card. Use a colored pen or calligraphy pen to add character to your message. We wanted a modern bistro feel, so we used plain black ink and cursive. We added hearts for Valentine's Day.
3. Get some thick wire. We used floral stem wire, but you can also use electrical wire or any thick wire in the color of your choice. Cut about 10 inches.
4. Bend wire into a big loop at the middle. On each side, bend a small loop, crossing over in the front; then bend a slightly larger loop, this time crossing over behind. Keep bending the wire to form the same size loop again, directly behind the last one to make a spiral (the cards will be held between these two loops)). Bend each remaining tail of wire to form a C shape perpendicular to the rest of the holder; these C shapes will sit on the table and hold your stand up. Trim any excess wire.
5. Place your card in your holder and make adjustments to be sure it stands.
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Calendar of Events and UVC Discounts
Ukrop's Night at University of Richmond Men's Basketball UVC Discount
When February 10 vs. Saint Louis, 2 p.m.
Where University of Richmond Robins Center
Offer Buy one ticket and get one free when you show your UVC card or First Market Bank Market Share card at the ticket window in advance or on game day. Come out for extra fun with the annual baby race!
More info (804) 289-8388 or 1-877-SPIDER1
VCU Basketball UVC Discount
When February 13 vs. James Madison University
Where ALLTEL Pavilion at the Siegel Center
Offer Present your UVC card when you buy one reserved adult ticket and receive the second one free.
More info (804) 828-7267
February 20 - Taste of Home Cooking School
Cooking demonstrations, vendors, recipes, door prizes and lots of fun! Tickets are $12.00 in advance and $14.00 at the door (if available). Reserve your tickets now as this has always been a sold-out event. For more information or tickets, call the Home Builders Association of Southside Virginia at (804)732-2742. 7 p.m., Hopewell High School Auditorium, Hopewell.
Massanutten Ski Resort Peak Season Sunday UVC Discount
When Sundays January 5 – March 2
Where Massanutten Ski Resort, Harrisonburg
Offer Show your UVC card to any Ticket Building cashier and take $10 off Sunday's day or twilight regular lift ticket or $5 off any regular Sunday night ticket. Prices good for everyone in your UVC “family.”
More info 1-800-207-MASS or visit www.massresort.com
Men's CAA Basketball Tournament UVC Discount
When March 7-10
Where The Richmond Coliseum
Offer Show your Ukrop's Valued Customer Card at the box office to receive $5 off reserved tickets. Discount not valid on Club Level seats.
More info www.caasports.com
March 9 - CAA Tournament - Faith & Family Day
Come down to the 6th Street Marketplace to receive half-off tickets and a chance to win prizes during the game. There will be music and fun for everyone. Listen to 104.7 WPZZ for your chance to win tickets. Starting at 3 p.m. during the semi-final games. Visit www.caasports.com for details.
April 5 - Ukrop's Monument Ave. 10k
Register now for the 2008 Ukrop's Monument Avenue 10k and First Market Mile! The 10k has become one of the largest in the country. To register, visit www.sportsbackers.org or pick up a race brochure at any Ukrop's location. For more information call (804) 285-9495 or visit www.sportsbackers.org.
SkateNation Plus UVC Discount
When Through November 30
Where SkateNation Plus, 4350 Pouncey Tract Road
Offer Show your UVC card and save $25 on any Birthday Party Package (not valid on Saturdays, must pre-book) and 10 percent off Learn to Skate or Hockey U programs
(first-time customers only).
More info www.skatenationplus.com
Richmond Ice Zone UVC Discount
When November 30
Where Richmond Ice Zone, 636 Johnston Willis Drive
Offer Show your UVC card and save 10 percent off Learn to Skate or Hockey U programs (first-time customers only).
More info www.richmondicezone.com
William & Mary Men's Basketball UVC Discount
When All William and Mary Men's Basketball home games. For a schedule, visit www.tribeathletics.com.
Where William & Mary Hall
Offer Buy one ticket to any regular season William & Mary basketball game and get one free when you show your UVC Card or First Market Bank Market Share Card.
More info (757) 221-3340
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Here at Ukrop's we're passionate about our sweets. In fact, you might say we've got a bit of a crush on our light, airy donuts, perfectly iced cakes and chewy, gooey cookies. We want you to fall in love too. That's why we've dedicated February toward introducing our customers to some of our old bakery favorites and delicious new additions. Stop by every week and meet our sweets. We'll have featured items all month.
Our fresh baked goods are made from scratch with premium ingredients. From indulgent European pastries to darn good down-home chocolate chip cookies our aisles are packed with fresh-baked bliss. As you wander through your neighborhood store, keep your eye out for special “sweet deals” on baked goods. We've got plenty to satisfy your sweet tooth at great prices.
Week of Feb. 4 - King Cake
Whether you're having a Mardi Gras party or just need a tasty treat, indulge in our freshly baked coffee cake topped with smooth, rich glaze and the colors of the season: green symbolizing faith, yellow for power and purple for justice. Our King Cake only comes out once a year, so pick one up and save the flavors of the Big Easy today.
Week of Feb. 11 - Petite Swiss Chocolate Torte
This torte is part of our premier European pastry line. Our rich cream de cocoa cake is coated with a thin layer of raspberry preserves and decadent chocolate buttercream frosting. This sumptuous cake will please any chocolate lover's palate. Take one home for a perfect finale for a Valentine's dinner. It will certainly be a special surprise your beloved won't soon forget.
Week of Feb.18 - Cherry Cake Donuts
It's President's Day and our bakery will be filled with an assortment of special cherry treats. Our cherry cake donuts are Ukrop's moist, delectable traditional cake donuts with a festive burst of chopped maraschino cherries mixed in. Each one is dipped in our sweet, enticing glaze for a perfect breakfast, midday snack or dessert.
Week of Feb. 25 - Triple Chocolate Cookies
This new addition to our can't-eat-just-one cookie selection will quickly top your favorites list. Our triple chocolate cookies combine cocoa powder, semi-sweet chocolate chips and white chocolate chunks for a perfectly rich, extravagant cookie. With zero grams of trans fat, these moist, chewy cookies are a perfect everyday indulgence.
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