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HISTORY
As a child, Susan Posé never imagined she would one day be running her mother’s business, Original Cheesecake Posé located in an industrial park on Old Mildford Mill Road in Pikesville. From the time she was 5, Posé attended food shows at the convention hall in Baltimore with her mother, but she always wanted to be a hairdresser. She actually did work as one for a time. Then Posé’s life followed a pattern similar to that of her mother’s, Lois Posey Gibbons.
About Mrs. Pose Cheesecakes - The Original Cheesecake Recipe
Both found themselves divorced in their late 30’s with young children to support. As a means of support, both turned to the firm Lois Gibbons started in 1962 baking cheesecakes in her house.
Her job as a hairdresser went by the wayside. “You can starve for a year or two while you are trying to build up clientele,” says Posé, who lives in the Baltimore area. “I couldn’t do that, because I had a year-old boy, Todd, and 8-year old girl, Natalie.”
In 1993, she took on the role of president when her mother and her husband retired and moved to Florida. Today, running the company she grew up around seems a natural fit. “I take a lot of pride in my mother’s business,” Pose said. “I’m the only one left to carry it on.”
A HUMBLE BEGINNING
When the business started, the only thing it produced was plain cheesecake. Today, the business features over 150 items including gourmet cakes, brownies, muffins, and 30 flavors of cheesecake. Clients include about 600 restaurants, delicatessens, and grocery stores in Maryland, Pennsylvania, Delaware, and Washington D.C. Among them are Pappa’s Restaurant in Parkville, Cockeysville and Glen Burnie and Pizza Johns in Middle River, MD.
Both found themselves divorced in their late 30’s with young children to support. As a means of support, both turned to the firm Lois Gibbons started in 1962 baking cheesecakes in her house.
Like many family owned businesses, Posé Cheesecakes had a humble beginning. Lois Posey was working part-time as a waitress for Love’s Restaurant in downtown Baltimore and one day, baked a cheesecake for her co-workers. The restaurant owner asked for the recipe, which she gave to her and the owner began baking the cheesecakes. They sold rapidly.
The owner told Gibbons: “I think we got the tiger by the tail.” Gibbons decided to venture out on her own. “My marriage was on the rocks and I knew I needed to come up with a way to support my children,” says Gibbons. “Susie was 6, Kathy was 7, and my son, Kevin, was a year old.”
The first task was to sell local restauranteurs on carrying her cheesecake. She called Jack Meyers, who managed the Eager House Restaurant in Baltimore (which closed two years ago). She took a cheesecake to his eatery and his customers loved it. The next day, he called Gibbons. “He said ‘that’s the best thing I’ve eaten in a while’ and asked if I could bring in six more tomorrow,” says Gibbons.” “He had my only pan, but I went out and bought six new pans and stayed up half the night cooking.”
Production wasn’t exactly speedy. She could only cook three cheesecakes at a time in her oven. They take 40 minutes to cook and had to cool for two hours in the oven, she says. She used two neighbors’ ovens and bought a plastic baby tub to mix the batter in. She purchased an industrial sized Hobart mixer. By the end of the year, she had three refrigerators and four ovens in the basement of her house.
Each week, she approached a new restaurant. Within a year, she was supplying 50 restaurants with cheesecake. “I knew I had to get out of my house,” says Gibbons. “I was afraid the health department would shut me down.”
GOT A “TIGER BY THE TAIL”
In 1971, she moved her business into a former bakery on Belvedere Avenue in Pimlico. When that location became too small in 1972, she moved to the 5400 block of Harford Road. Then in 1977, Gibbons made a move to the current location on Old Milford Mill Road.
Today, Posé products are baked in a room the size of one football field. But Original Cheesecake Posé is still a family-run business. Only 12 people are employed including two cake decorators, a driver, a secretary, a packer, a shell maker, and two bakers. The Production Manager, Jack Gussio, oversees all aspects of production and manages the day-to-day operations of the bakery.
One a recent Thursday, five of those employees baked cupcakes, decorated cakes and sliced and boxed cheesecakes. Black-bottom brownies were baking in the oven, which has 10 5-foot long rotating steel trays. The smell of chocolate filled the air.
WE BOTH HAVE A LOT OF ENERGY
Turning out 600 cheesecakes a week, it looks like Susan Posé still has that “tiger by the tail”. Gibbons said of her daughter, “She’s hardworking and learned the business from the bottom up.” Posé says it’s three things that keep her going in the business: the challenge, the satisfaction and the loyalty she feels toward her mom, whom she credits with a lot of what it takes to keep the business going.
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We guarantee that the high quality of Posé Bakery is upheld by keeping all aspects of baking and delivery on-site. We bake all our products with only the freshest, high quality ingredients. Purchase our baked goods from our online store and we will conveniently ship right to your door. Visit our bakery in Baltimore to purchase your cheesecakes fresh from our kitchen or order our delicious cheesecakes from our online store today. A family owned bakery since 1961, nothing but the best goes into making Mrs. Posé’s famous cheesecakes and elite cheesecakes!

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pose-home-small-logo-footer4319 Old Milford Mill Road      Baltimore, Maryland 21208      800-636-4462    info@posebakery.com