A popular cake shop chain is expanding its New Jersey footprint this summer.
Nothing Bundt Cakes plans to open new shops in Manahawkin and Wall, led by franchisee Ava Hesse alongside her husband, Anthony DeRosa, and mother, Terri Hesse. The team also operates locations in Toms River, opened in 2022, and Howell, opened in 2024.
“We had the choice to go between Brick or Wall, and we wound up going with Wall because we love that area. We’re always over there. And with Manahawkin, we feel like a lot of people are moving down that way. It’s very up and coming there. They just put a huge ShopRite into the plaza we’re going in, and I think it’s a really good location because of that,” Hesse told What Now Philadelphia.
The new outposts will feature a different design than the previous two locations.
“They’re actually going to look completely different. Our Toms River store is different. Our Howell store is different, and then these two are going to be the same. The brand has grown a lot since we first opened in Toms River. They have completely redone everything–the signage, the interior, and the flow of the space,” she said.
Hesse said the biggest change is a redesigned layout: instead of a front-facing cake case, the shops will feature a pass-through case where guests can walk through and grab what they want.
The bakery is known for its personal-sized Bundt cakes. Timeless flavors include carrot and classic vanilla; festive options feature confetti and Oreo cookies and cream; refreshing choices include strawberries and cream and lemon; and more decadent varieties include red velvet, chocolate chocolate chip, and white chocolate raspberry.
They also offer full-size Bundt cakes and Bundtinis, a dozen mini Bundt cakes.
“My favorite is probably white chocolate raspberry,” Hesse said. “They’re also always putting out new ones and rotating. They’ve been doing a lot of pop-up flavors and feature flavors. They’re coming out with a strawberry cheesecake this summer.”
The team entered franchising with Nothing Bundt Cakes after trying the products firsthand.
“We got into Nothing Bundt Cakes because we have an annual Fourth of July party. My cousin brought a few boxes of Bundtinis, and we were trying them. My mom was like, ‘Oh my gosh! These are incredible,’ and everyone was raving about them,” Hesse said.
Realizing the closest shop was in a different county, the team reached out to the chain to see if the franchise opportunity was available–and, to their surprise, it was.
“We were like, ‘It’s meant to be,’” she said.
Hesse said her mother previously owned a catering company; however, they had no prior franchise experience in the food industry and had to learn the ropes.
“I had to go to training in Texas for like six weeks, and it was very intense,” she said. “You have to learn every single position. You have to learn how to bake, how to frost, how to wash the dishes, and how to run the whole bakery. We did it and loved it.”
Now seasoned, Hesse said she is looking forward to the openings of the Manahawkin and Wall locations. Looking ahead, the team does not have any expansion plans for the future.
“We have our four, and we’re happy and comfortable. My husband and I run them, and we’re very hands-on, so I’m like, I don’t think we could do more than four,” she said.
The team is aiming to open both locations in August. Visit the Nothing Bundt Cakes website and follow along on Instagram and Facebook for the latest updates.
