BUTCHER, BAKER… CANDLESTICK MAKER!
We all know that beloved nursery rhyme: “Rub-a-Dub-Dub. Three Men in a Tub. The Butcher, the Baker, the Candlestick-Maker.” But did you know that the English rhyme was first published in the 18th century and described some of the trades of that era? Today, these trades are still alive and thriving at The Shops at Columbus Circle. Here’s where you’ll find them.
The Butcher
Most people don’t expect to find an old-school meat market in the center of Manhattan, but at Whole Foods Market, a trained team of skilled butchers cuts impeccable pieces of meat. Much of it is sourced from farms located less than 100 miles from the store. “This allows our teams and customers to have relationships directly with our suppliers,” says Lamin Humma, Whole Foods Market Columbus Circle Store Team Leader. “We’re also really proud of all the things you won’t find — meaning no added hormones, no antibiotics, no artificial flavors, and no additives.”
The Baker
The history of baking goes back thousands of years to the time of the ancient Egyptians, who made bread and cakes. At Porter House Bar & Grill, pastry chef Wayne Harley Brachman finds inspiration in classic American desserts. “Many chefs look to create art on a plate, but the most important part of a dessert is the flavor profile,” says Brachman. “More than anything, I want it to be delicious.” Look for creations like Coconut Cake (“a fan favorite”) and the Chocolate-Peanut Bar (“a small but intense dessert that brings complex flavors together – passion fruit, caramel, peanut butter, and chocolate”).
The Candlestick-Maker
Candle-making has been around for hundreds of years, but originally, it was just a way to give off light. Diptyque was one of the first companies in Europe to make a scented candle in 1963. Adding essential oils to scent interior spaces was a revolutionary process at the time, and according to Matthew Calayag, assistant store manager at Diptyque Columbus Circle, the methods haven’t changed a bit: “Diptyque has been making candles the same way for fifty-plus years: in small batches by hand.”
