by KYW's Mike Dunn

The ban on trans fats in Philadelphia took effect last month (see previous story) -- but now, City Council is reopening the debate. 

"That was a mistake, a mistake on my part."

Councilwoman Joan Krajewski says her mistake was to vote in favor of the ban of trans fats last spring. She says she didn't realize that local bakeries would be affected.

So Krajewski is proposing that law be tweaked so that mom-and-pop bakeries can use trans fat oils:
 
"We're asking the bakeries -- the little mom and pop stores -- to change their recipes that have been in existence for hundreds of years.  Why should we dictate what they have to put in to their recipes?"

And Krajewski is questioning why Council is telling people what to eat:

"The job is of the parent. If they see little Johnny is eating too much cake, they have to smack little Johnny's hands. That's not for Council to dictate."

Councilman Juan Ramos, author of the ban, says the substitute fats work just fine and the law should stand: 

"It is the right thing to do. The people of Philadelphia are going trans fat free. Everywhere I go someone's got a sign saying 'We're trans fat free.' "

Bakeries who object to the ban were planning to bring samples of their wares for taste tests, with and without trans fats, so councilmembers can judge for themselves.

Before starting the trans fat hearing, city council's Public Health committee on Wednesday morning narrowly approved a bill that requires nutritional information on the menus of chain restaurants (see related story). The vote was 3-2.  The measure now goes to the full Council.

KYW's Mark Abrams reports that a neighborhood baker in the city’s Mayfair section says he and other independent bakers are hopeful council will exempt them from the trans fat ban.

Paul Baumann has been working for 30-plus years in the family business, Mayfair Bakery on Frankford Avenue. He says he still uses trans fats in some of his baked goods, including wedding cakes:

"If you want to do an elaborately decorated wedding cake with a soft cream icing, you need an icing that is firm and stable. That’s what the trans fats do. If they take the trans fats out, or they make them illegal in Philadelphia, I will have to reformulate everything that goes into a wedding cake."

While bakers still have time to find alternatives, Baumann says that if the ban stands, it could endanger the profitability of small businesses like his.