I am a bakery baby… what does that mean? Well, to some it means I have flour running through my veins – after 4 generations I’m beginning to think there’s some truth to that. To others it means I am used to the phone ringing at all hours of the day and night – and very early mornings. And to others it means dealing with the pressure of manufacturing and
delivering a perishable product, coping with the whims of nature during the growing season, (not to mention those commodity traders who wreak their own havoc on the flour market). Some even think it’s the frustration of being part of an industry that has become a job rather than what it once was – a craft, a trade, a métier.
At Kaufman’s we use no preservatives, chemicals or additives in our bakery – only the finest ingredients; whole eggs, chocolate, real vanilla, sour cream, cream cheese, whole grains and, of course, butter. Our specialties include the artisan breads of Eastern Europe – those heavy, dense ryes and pumpernickels with a wonderfully fermented flavor; bagels made the traditional way – boiled and hearth baked for a great crust and chewy interior. And our sweet shop –well, there isn’t enough room on the page for everything we create there.
In the end, we’re simply bakers who find joy in what we do and who make outstanding products – there’s a little bit of our heart in every piece. We are a quality house. Always have been. Always will be… After all, I have over 100 years of family history to protect.