Cake Truffles Story and Images by Bradley Hawks BORO: How did you conceive the idea for no fork? No Fork: After meeting and becoming friends in college, we began trading ideas and recipes for some of our favorite desserts and dishes that we loved to make and eat growing up. In turn, we started spending most of our free time baking cakes for our friends and ourselves. After perfecting our cake recipes, we really wanted to create something different than the cupcake—a major craze at the time. We found ourselves in truffle territory, and the rest is history. Since we share a love of both baking and cooking, we had a lot of fun coming up with playful takes on sweet and savory items. We both personally love snacks and easily accessible food—meals that you don’t need to sit at a table and use utensils to enjoy. No Fork really encompasses all of these ideas, and gives us the freedom to constantly evolve our menu and offerings. 22 | BOROMAG.COM | MAY 2015 BORO: What are some of the most important lessons you’ve learned so far? No Fork: There’s really not a day that goes by that we don’t learn something new. We joke about it constantly. We’ll turn to each other and go, “How did we not think of this already!” But most importantly, we’ve learned that sometimes, if not most of the time, you just have to roll with the punches. Something that works for someone else might not work for you. You might drop a cake, but life will go on. There are always going to be hiccups along the way, but patience is key. BORO: What can fans look forward to in the future? No Fork: The concept of No Fork really applies to all types of food (not just sweets), and we’ve got an entire savory side of our menu that we’ve yet to unleash on the public. We’ve been testing savory dishes since the start of our business and hope to incorporate some of those items into our menu within the FOOD Who gives a fork? An interview with the entrepreneurs behind No Fork Nicole DiFrancesco and Beth Wrubleski have secured a significant spot at the LIC Flea by delivering several seasons of moist, decadent cake truffles and sweet and salty dipped pretzels, providing patrons with tasty treats to satisfy any sweet tooth. But handmaking the hundreds of sweets for sale, running a booth at the flea and appearing at other venues—all while working full-time jobs—can prove to be no simple task. So we checked in with these two benevolent baking beauties to uncover the secrets to their hard-earned success.
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