There are several spots in Delaware where you can try something sweet, but have you purchased a delicacy from Desserts by Dana in Newark? It’s aplace full of savory desserts that, once you try, you can’t stop going back for more. Dana’s is the perfect place to order a moist Red Velvet cupcake or a vibrant, flavorful macaron for holidays, birthdays, or to end your trip to Delaware on a sweet note. But this location isn’t simply about a sweet moment; it’s about a legacy and an inspiring story that we asked Chef Dana Herbert to share. Take a moment to read the story of Desserts by Dana from Chef Dana himself!  

 

  1. Can you share your journey and story of owning Desserts by Dana? 

Desserts by Dana started with humble beginnings, studying at my grandmother's counter as a kid. I am a graduate of the University of Delaware and had excellent professors there. One of them, the late Paul Wise, who was the director of the hospitality program at the time, had a conversation with me and I expressed my desire to own a restaurant. He gave me two important pieces of advice: to learn on someone else’s dime and to go to one of the top culinary schools in the nation. I had a list of schools of interest, but he dismissed them all and advised me to choose either Johnson & Wales or the Culinary Institute of America (CIA). I chose Johnson & Wales and earned a bachelor's degree in culinary arts, followed by a degree in pastry. I vividly remember being in culinary school, chopping 50-pound bags of onions with tears rolling down my face, while watching the pastry kids smiling and doing what I called “all the cool stuff.”
 

After graduating, I ironically took a job on the savory side and started a small dessert business to keep my pastry skills sharp. One thing led to another, and I began making cake after cake. Over time, the magazines followed, then TV. At this point, I’ve done 15-16 shows in the last 15 years. Robbie Jester , voted one of Delaware’s best chefs, always laughs and says the only person with more TV appearances than him as a chef in the state is me. It would take several chefs, including him, combined to equal the total number of appearances we have made at Desserts by Dana. We have been blessed to be seen across TV networks and streaming platforms such as TLC, Food Network, the Cooking Channel, A&E, WEtv, Hulu, and more. 

Two rows of desserts, from an aerial view, by Desserts by Dana.

  1. How has serving celebrities, winning awards, and appearing on TV shaped who you are today? 

I think that there is a definite change that happens when you win awards, serve celebrities, and appear on numerous shows. The change I speak of is greater self-reflection, which prompts one to review their best practices and ask, 'Where can I strengthen my skills and my position within the marketplace?' Where was I just getting by versus being proficient or an expert? It makes you more self-aware in a good way. Iron sharpens iron. 

 

  1. What makes Desserts by Dana unique compared to other bakeries in Delaware? 

Desserts by Dana is a retail and wholesale bakery specializing in miniature desserts, wedding cakes, and specialty desserts. We differ in our offerings. Many people say that we are a step up in our creations and capabilities as chefs and designers. 

 

  1. Are there any special desserts customers should be excited about? 

Death by Chocolate, Carrot Cake with caramelized pineapple filling, and Strawberry Crunch Cheesecake lead the way. 

 

  1. What does Desserts by Dana have planned for the warmer months ahead? 

You will see Desserts by Dana at many community concession events. As part of our commitment to dig deeper into the communities we serve, we will be more visible and work with community organizations.  

 

  1. Is there anything else you would like to add or share with our readers? 

Look for new locations to open soon! 

 

A chocolate cake from Desserts by Dana. A fruit tart by Desserts by Dana.