www.facebook.com/noforkeats www.noforkeats.com MAY 2015 | BOROMAG.COM | 23 next year or so. And with flea season you can always expect some of our specialty flavors to pop up, like our super popular maple bacon truffle, and a few other new flavors that we’ve got up our sleeve. BORO: How many treats do you prepare weekly for the LIC Flea? No Fork: Our preparation for the LIC Flea is a two-day process, mainly because of how we make our cakes. At completion, we produce hundreds upon hundreds of cake truffles and pretzels each week. Keep in mind, we personally roll, stuff and dip each and every single item. It’s like an assembly line, but with just the two of us. Or maybe more like that famous “I Love Lucy” episode at the chocolate factory. Except we definitely have our sh*t together. BORO: How on earth do you keep those truffle bites SO moist? No Fork: If we tell you we’d have to kill you. What we can say is that our cakes are a multi-step process crafted to ensure moistness. No one likes a dry cake! BORO: What is your earliest memory of baking? Beth: Personally, the earliest memory I have of baking is with my mom. It was something we loved to do together and she was a great teacher—everything I know about baking I learned from her. Plus, she would always come up with the coolest ideas. No recipes, just these crazy combinations that we’d throw together. We would plan holidays months in advance, testing and trying. There’s not one year that I can remember where we didn’t make fudge for Christmas. So it’s really special to me that we have fudge on our menu. I feel like it’s such an homage to her. Nicole: I grew up with a real passion for cooking. Coming from an Italian American family, as a kid I used to watch my grandmother bake her Italian cookies and stuff her homemade manicotti in her kitchen. I knew how to make all the standard Italian dishes and desserts at a young age, and from there my love for cooking grew into experimenting with my take on the different foods I like to eat. I’ve always been a decent baker, but when Beth and I became friends, her love of baking and my love of cooking came together to create the perfect match. One of the reasons why No Fork works is because we’re able to really vibe off of each other’s ideas to bring the best product possible to the people. BORO: Do you work outside of No Fork? What do you do? Nicole: I work in public relations. I spent a little over five years in television PR, representing different networks and shows. Recently, I left the entertainment world to work for a small agency who represents builders, contactors, interior designers and architects. Beth: I’ve been working in advertising for the past seven years. My day-to-day consists of buying and placing media for a variety of clients, as well as coordinating the direct mail fundraising for public television in New York and New Jersey. I also do a bit of freelance work that includes social media management and online advertising. BORO: Let’s dream... in five years, No Fork will ____________. No Fork: In five years No Fork will… conquer the world! And the universe! All jokes aside, we really just love bringing our treats to the public, and if we could do that all day, every day, there isn’t anything that would make us happier. It’s been so unreal to see how much we’ve grown in a little over a year, that the idea of five years from now makes everything seem possible. We started No Fork with a lot of courage, a lot of determination and a lot of hope, and we constantly remind each other to never give up on our ultimate goals. As we keep pushing we can see that bakery space, we can see that café seating, we can see ourselves doing what we love to do in a space that is our own. That’s the dream, and that’s totally what we’re after. BORO: Do you have any advice for someone with dreams of starting up a booth at the LIC Flea? No Fork: Jump in with both feet, and don’t second guess yourself. Everything is a learning curve when you start something new. It can sometimes be frustrating and a bit overwhelming, but if you’re passionate about something don’t give up. You’ll never know if you don’t try! BORO: You two are always smiling and refreshingly warm. What is the secret to your happiness? No Fork: Our smiles are a reflection of how we feel about what we’re doing. No Fork was started because we enjoyed spending our free time baking and creating, so being able to share that with our Queens community is such an amazing experience. We love this neighborhood dearly and being able to meet and talk with the people who live, work or visit here is just the best ever. Beth Wrubleski & Nicole DiFrancesco
BM052015
To see the actual publication please follow the link above