Dennis Darr is the proprietor and chef of Alice Bakery & Confectionary, located at 129 South Main Street in North Wales. Darr opened the bakery and cafe in 2010, serving breakfast, lunch, and baked goods. If you recognize the name but haven’t been to North Wales, Alice Bakery had a location in Ambler for five years (it closed during the pandemic) and has participated in area farmers’ markets.

Alice Bakery is open Wednesday through Saturday from 7:00 a.m. to 3:00 p.m. and Sunday from 7:00 a.m. to 1:00 p.m. The cafe offers indoor dining and takeout, along with outdoor seating seasonally.

What was the first item you baked that made you think you could have a career in baking? How old were you?

At age 5, I spent weekdays with my grandmother Alice while my parents worked. She baked pies for our family, always making extra dough for me to create jam turnovers. I loved baking and seeing people smile as they enjoyed my creations. Even then, I told Alice we could sell them at our own little shop, planting the seed for my lifelong passion.

What was your initial professional foray into baking and your training?

My baking journey began with Alice and continued through home education classes in school. At 16, I worked at Subway, but my real culinary start came as a sous chef and pastry chef at a French restaurant. I’d bake at 7 AM, prepare soups by 9:30, serve lunch from 11 AM to 2 PM, and cook dinner from 5 to 9:30 PM, six days a week for three years. That intense experience ignited my love for the industry. Later, I worked as a pastry chef, head chef, bartender, and general manager at The Gingerbread Man in Carlise and Mechanicsburg for six years. I then attended the French Pastry School in Chicago for six months, where I had the incredible opportunity to cook on *The Oprah Winfrey Show* for President Obama, Lisa Ling, Al Roker, and Robert Redford.

What is your signature item in your bakery?

Alice Bakery is a Classic French/American bakery renowned for my laminated doughs, like Pain au Chocolat, and traditional baguettes made with just King Arthur flour, water, salt, and yeast—four simple ingredients crafted with care.

What item do you look for when you visit another bakery and why?

I find inspiration in foods I don’t make, using them to spark creativity and develop entirely new recipes.

What is your favorite flavor combination in a baked good?

I adore chocolate and caramel. For a fun at-home treat, try combining one King Caramelo bar with a third of a Butterscotch Krimpet—an unexpected but delightful pairing!

If you weren’t a pastry chef, what would you be doing?

Beyond baking, I’m handy, fixing everything from broken mixers to washers and dryers. If I weren’t a baker, I’d likely be in construction or maybe even running for office.

Favorite Tastykake?

I mentioned the Butterscotch Krimpet, but our Tandy Cake is a true favorite at the bakery. It’s a vanilla cake layered with peanut butter buttercream and coated in rich chocolate ganache—a crowd-pleaser.

Final thoughts…

After 14 years in business, I’m still amazed that some neighbors don’t know Alice Bakery exists, even with a loyal following and a former second location in Ambler. I wish more people could discover our exceptional baked goods.

Photo: Alice Bakery