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CBS TV Show Returns To Rutherford Bakery

Varrelmann's Co-Owner Michael Fencik holds an apple crumb, another highlight of the bakery. Fencik said he typically recommends the apple crumb when customers are looking for a food to bring to a special occasion. Photo Credit: Arthur Augustyn
Since appearing on CBS' television show "Bull," Varrelmann's apple strudel has been nearly sold out at all times. However, the bakery has a variety of other authentic goods such as these apple turnovers. Photo Credit: Arthur Augustyn
Varrelmann's also offers smaller baked goods such as cupcakes and butter cookies. Photo Credit: Arthur Augustyn
Varrelmann's apple strudel on CBS' "Bull," in episode three of the series. Photo Credit: Varrelmann's Facebook

RUTHERFORD, N.J. — A television show is coming back for its second helping of baked goods from one Rutherford bakery.

Varrelmann's baked goods will be prominently shown on CBS' "Bull" in an upcoming episode later this season. The show focuses on a psychologist and "trial science" expert, played by Michael Weatherly, who specializes in choosing the best jurors for his clients and using arguments that win juries over.

Last year, a crew member for the show "Bull," had been going to Varrelmann's their entire life and requested the bakery make apple strudel for the show.

The apple strudel appeared in episode three and has since become a recurring part of the show.

RELATED: No 'Bull'; Varrelmann's Baked Goods Featured On CBS Show

Fencik said the lead of the show, Michael Weatherly, has a fondness for the bakery's goods.

"Michael Weatherly is a donut fanatic," Fencik said. He continued to say that Weatherly's character can be spotted eating Varrelmann's donuts throughout the show.

Most recently, the show requested cake pops from Varrelmann's, an item only available through special order.

Fencik said customers keep coming back because they know the quality is good.

"We don't do shortcuts. If a recipe asks for 10 pounds of butter, I use 10 pounds of butter. I don't use half margarine and half butter," Fencik said.

He explained that the recipes have been passed on through a lineage of German bakers, extending back multiple generations.

His trick for consistent quality? Follow the recipe.

"Baking is a science," Fencik said. "You have to follow the science."

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