| Jon John |
Can anyone direct me to some really authentic German bakeries in New
York City or Westchester, NY?
Thanks in advance!
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| tert in seattle |
emariner@webtv.net writes:
>Can anyone direct me to some really authentic German bakeries in New
>York City or Westchester, NY?
>
>Thanks in advance!
just out of curiosity... what sorts of things would you expect to find
at a German bakery?
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| George |
tert in seattle wrote:
> emariner@webtv.net writes:
>
>>Can anyone direct me to some really authentic German bakeries in New
>>York City or Westchester, NY?
>>
>>Thanks in advance!
>
>
> just out of curiosity... what sorts of things would you expect to find
> at a German bakery?
>
Not the OP but the following come to mind: apple strudel, hearty dark
rye bread, apple kuchen, bienenstich, black forest cake and this time of
year Christmas stollen.
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| tert in seattle |
george@nospam.invalid writes:
>tert in seattle wrote:
>> emariner@webtv.net writes:
>>
>>>Can anyone direct me to some really authentic German bakeries in New
>>>York City or Westchester, NY?
>>>
>>>Thanks in advance!
>>
>>
>> just out of curiosity... what sorts of things would you expect to find
>> at a German bakery?
>>
>
>Not the OP but the following come to mind: apple strudel, hearty dark
>rye bread, apple kuchen, bienenstich, black forest cake and this time of
>year Christmas stollen.
thanks george
what about these things: strudel, gugelhupf, krapfen, knudlen
is there a meaningful distinction between "German" & "Viennese"?
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| jacqui{JB} |
"tert in seattle" <tert@ftupet.com> wrote in message
news:dnku1a$dv$4@ftupet.ftupet.com...
> is there a meaningful distinction between "German"
> & "Viennese"?
Yes, as well as other regions. Even in a country as small as Denmark, there
are pastry specialties specific to certain regions, and they're not found
outside of those areas.
-j
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| tert in seattle |
shining_one_whMUNGE@ME.hotmail.com writes:
>"tert in seattle" <tert@ftupet.com> wrote in message
>news:dnku1a$dv$4@ftupet.ftupet.com...
>
>> is there a meaningful distinction between "German"
>> & "Viennese"?
>
>Yes, as well as other regions. Even in a country as small as Denmark, there
>are pastry specialties specific to certain regions, and they're not found
>outside of those areas.
thanks jacqui
can you give some examples? specifically what is Viennese & what is
"German"?
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| jacqui{JB} |
"tert in seattle" <tert@ftupet.com> wrote in message
news:dnnb5j$p9d$1@ftupet.ftupet.com...
> shining_one_whMUNGE@ME.hotmail.com writes:
> >> is there a meaningful distinction between "German"
> >> & "Viennese"?
> >Yes, as well as other regions. Even in a country as
> >small as Denmark, there are pastry specialties specific
> >to certain regions, and they're not found outside of those
> >areas.
> can you give some examples? specifically what is Viennese
> & what is "German"?
Not off the top of my head; I'm a bit short on books dealing with European
pastry styles, it's a lot of ground to cover, and I'm just too tired to look
through what I do have. Nothing personal; it's the pre-holiday
housecleaning, menu planning,
oh-god-which-butcher-do-I-have-to-go-to-for-this and, of all things, house
*painting* (why, Why, WHY did I start this???) that's making me a bit lazy
when it comes to Usenet -- try me again after the second week of January.
:)
Great, now I have guilt ...
-j
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| Gregory Morrow |
Bart in Brno wrote:
> george@nospam.invalid writes:
> >tert in seattle wrote:
> >> emariner@webtv.net writes:
> >>
> >>>Can anyone direct me to some really authentic German bakeries in New
> >>>York City or Westchester, NY?
> >>>
> >>>Thanks in advance!
> >>
> >>
> >> just out of curiosity... what sorts of things would you expect to find
> >> at a German bakery?
> >>
> >
> >Not the OP but the following come to mind: apple strudel, hearty dark
> >rye bread, apple kuchen, bienenstich, black forest cake and this time of
> >year Christmas stollen.
>
> thanks george
>
> what about these things: strudel, gugelhupf, krapfen, knudlen
>
> is there a meaningful distinction between "German" & "Viennese"?
Don't forget "Hungarian"...NYC (Manhattan at least) once was home to
large numbers of Germans, Austrians, and Hungarians. They and their
businesses tended to cluster in the "Yorkville" neighborhood, there
were tons of restos, bakeries, coffee houses, and the like. These days
as the older folks have died off few vestiges of old Yorkville
remain...not unlike here in Chicago where a mere handful of the old
German - Central European places remain (but Chicago IS the only place
in North America with a Viennese Julius Meinl kaffeehaus).
--
Best
Greg
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| Melba's Jammin' |
In article <1134576066.116475.74830@g43g2000cwa.googlegroups.com>,
"Gregory Morrow" <gregorymorrow@earthlink.net> wrote:
> Bart in Brno wrote:
>
> > george@nospam.invalid writes:
> > >tert in seattle wrote:
> > >> emariner@webtv.net writes:
> > >>
> > >>>Can anyone direct me to some really authentic German bakeries in New
> > >>>York City or Westchester, NY?
> > >>>
> > >>>Thanks in advance!
> > >>
> > >>
> > >> just out of curiosity... what sorts of things would you expect to find
> > >> at a German bakery?
> > >>
> > >
> > >Not the OP but the following come to mind: apple strudel, hearty dark
> > >rye bread, apple kuchen, bienenstich, black forest cake and this time of
> > >year Christmas stollen.
> >
> > thanks george
> >
> > what about these things: strudel, gugelhupf, krapfen, knudlen
> >
> > is there a meaningful distinction between "German" & "Viennese"?
>
>
> Don't forget "Hungarian"...NYC (Manhattan at least) once was home to
> large numbers of Germans, Austrians, and Hungarians. They and their
> businesses tended to cluster in the "Yorkville" neighborhood, there
> were tons of restos, bakeries, coffee houses, and the like. These days
> as the older folks have died off few vestiges of old Yorkville
> remain...not unlike here in Chicago where a mere handful of the old
> German - Central European places remain (but Chicago IS the only place
> in North America with a Viennese Julius Meinl kaffeehaus).
Margaret is still sad about it all.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| Gregory Morrow |
Melba's Jammin' wrote:
> In article <1134576066.116475.74830@g43g2000cwa.googlegroups.com>,
> "Gregory Morrow" <gregorymorrow@earthlink.net> wrote:
>
> > Bart in Brno wrote:
> >
> > > george@nospam.invalid writes:
> > > >tert in seattle wrote:
> > > >> emariner@webtv.net writes:
> > > >>
> > > >>>Can anyone direct me to some really authentic German bakeries in
New
> > > >>>York City or Westchester, NY?
> > > >>>
> > > >>>Thanks in advance!
> > > >>
> > > >>
> > > >> just out of curiosity... what sorts of things would you expect to
find
> > > >> at a German bakery?
> > > >>
> > > >
> > > >Not the OP but the following come to mind: apple strudel, hearty dark
> > > >rye bread, apple kuchen, bienenstich, black forest cake and this time
of
> > > >year Christmas stollen.
> > >
> > > thanks george
> > >
> > > what about these things: strudel, gugelhupf, krapfen, knudlen
> > >
> > > is there a meaningful distinction between "German" & "Viennese"?
> >
> >
> > Don't forget "Hungarian"...NYC (Manhattan at least) once was home to
> > large numbers of Germans, Austrians, and Hungarians. They and their
> > businesses tended to cluster in the "Yorkville" neighborhood, there
> > were tons of restos, bakeries, coffee houses, and the like. These days
> > as the older folks have died off few vestiges of old Yorkville
> > remain...not unlike here in Chicago where a mere handful of the old
> > German - Central European places remain (but Chicago IS the only place
> > in North America with a Viennese Julius Meinl kaffeehaus).
>
> Margaret is still sad about it all.
IIRC the very last Hungarian resto in the area closed last year or so, there
was an article in the _NY Times_ about it...
There is a grand total of ONE Magyar place still extant in Chicago; a few
German places hang on and in the suburbs there are still a few Bohemian
joints. A number of Polish places abound but then the Polish population
here is dynamic, it's not dying out...
The nabe where I live (Lakeview) was once very heavily German, before heavy
urbanization (pre - 1900) many Germans commercially raised cabbages,
potatoes, and the like in the sandy soil. Lotsa beer was brewed here too
and you can still see the brewer's trademarks on some of the older brick
tavern buildings...
Now alas all is becoming homogenized :-|
--
Best
Greg
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| Marge |
try chowhound, I guarantee you'll get a list of German bakeries, or
bakeries where you can get German goodies.
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| tert in seattle |
shining_one_whMUNGE@ME.hotmail.com writes:
>
>"tert in seattle" <tert@ftupet.com> wrote in message
>news:dnnb5j$p9d$1@ftupet.ftupet.com...
>> shining_one_whMUNGE@ME.hotmail.com writes:
>
>> >> is there a meaningful distinction between "German"
>> >> & "Viennese"?
>
>> >Yes, as well as other regions. Even in a country as
>> >small as Denmark, there are pastry specialties specific
>> >to certain regions, and they're not found outside of those
>> >areas.
>
>> can you give some examples? specifically what is Viennese
>> & what is "German"?
>
>Not off the top of my head; I'm a bit short on books dealing with European
>pastry styles, it's a lot of ground to cover, and I'm just too tired to look
>through what I do have. Nothing personal; it's the pre-holiday
>housecleaning, menu planning,
>oh-god-which-butcher-do-I-have-to-go-to-for-this and, of all things, house
>*painting* (why, Why, WHY did I start this???) that's making me a bit lazy
>when it comes to Usenet -- try me again after the second week of January.
>:)
>
>Great, now I have guilt ...
>-j
don't feel guilty -- I can look that stuff up, but I'm curious what
people have to say about it... as long as their name's not "Gregory
Morrow" that is
good luck with your to do list!
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| tert in seattle |
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>There is a grand total of ONE Magyar place still extant in Chicago; a few
>German places hang on and in the suburbs there are still a few Bohemian
>joints. A number of Polish places abound but then the Polish population
>here is dynamic, it's not dying out...
is the Orbit still in operation?
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| Gregory Morrow |
Warner in Wroclaw wrote:
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>
> >There is a grand total of ONE Magyar place still extant in Chicago; a few
> >German places hang on and in the suburbs there are still a few Bohemian
> >joints. A number of Polish places abound but then the Polish population
> >here is dynamic, it's not dying out...
>
> is the Orbit still in operation?
I think so...to double - check ask Brabs or xaM on chi.general though...
A coupla friends go shopping at some Polish - European place out in the
'burbs, they get this GREAT Polish fruit juice, very cheap and far superior
to the regular run of stuff...everything else is cheap and good too.
For that REAL gut - busting Polish smorgasboard experience hie thee to
Bobaks! If there is ever a threat of immediate famine or nuclear war or
something I'll go to one of them Polish boo - fays for my last 30,000
calorie meal...
--
Best
Greg
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| Curly Sue |
On Sat, 10 Dec 2005 10:23:40 -0500, emariner@webtv.net (Jon John)
wrote:
>Can anyone direct me to some really authentic German bakeries in New
>York City or Westchester, NY?
http://www.lebcakery.com
This is an importer, not a bakery, but the product is delicious. I'm
unclear as to whether they have a brick and mortar outlet, insasmuch
as the address is a suite.
Sue(tm)
Lead me not into temptation... I can find it myself!
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| tert in seattle |
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>
>Warner in Wroclaw wrote:
>
> gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>>
>> >There is a grand total of ONE Magyar place still extant in Chicago; a few
>> >German places hang on and in the suburbs there are still a few Bohemian
>> >joints. A number of Polish places abound but then the Polish population
>> >here is dynamic, it's not dying out...
>>
>> is the Orbit still in operation?
>
>
>I think so...to double - check ask Brabs or xaM on chi.general though...
gone
>A coupla friends go shopping at some Polish - European place out in the
>'burbs, they get this GREAT Polish fruit juice, very cheap and far superior
>to the regular run of stuff...everything else is cheap and good too.
>
>For that REAL gut - busting Polish smorgasboard experience hie thee to
>Bobaks! If there is ever a threat of immediate famine or nuclear war or
>something I'll go to one of them Polish boo - fays for my last 30,000
>calorie meal...
if I ever return to Chicago, it will only be for this sort of thing
and ribs... and pizza...
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| sueb |
George wrote:
> tert in seattle wrote:
> > emariner@webtv.net writes:
> >
> >>Can anyone direct me to some really authentic German bakeries in New
> >>York City or Westchester, NY?
> >>
> >>Thanks in advance!
> >
> >
> > just out of curiosity... what sorts of things would you expect to find
> > at a German bakery?
> >
>
> Not the OP but the following come to mind: apple strudel, hearty dark
> rye bread, apple kuchen, bienenstich, black forest cake and this time of
> year Christmas stollen.
Not the OP either but I'd expect to find brotchen, bread pretzels, and
lebkuchen.
Susan B.
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| tert in seattle |
shining_one_whMUNGE@ME.hotmail.com writes:
>
>"tert in seattle" <tert@ftupet.com> wrote in message
>news:dnnb5j$p9d$1@ftupet.ftupet.com...
>> shining_one_whMUNGE@ME.hotmail.com writes:
>
>> >> is there a meaningful distinction between "German"
>> >> & "Viennese"?
>
>> >Yes, as well as other regions. Even in a country as
>> >small as Denmark, there are pastry specialties specific
>> >to certain regions, and they're not found outside of those
>> >areas.
>
>> can you give some examples? specifically what is Viennese
>> & what is "German"?
>
>Not off the top of my head; I'm a bit short on books dealing with European
>pastry styles, it's a lot of ground to cover, and I'm just too tired to look
>through what I do have. Nothing personal; it's the pre-holiday
>housecleaning, menu planning,
>oh-god-which-butcher-do-I-have-to-go-to-for-this and, of all things, house
>*painting* (why, Why, WHY did I start this???) that's making me a bit lazy
>when it comes to Usenet -- try me again after the second week of January.
>:)
>
>Great, now I have guilt ...
>-j
don't feel guilty -- I can look that stuff up, but I'm curious what
people have to say about it... as long as their name's not "Gregory
Morrow" that is
good luck with your to do list!
|
|
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| tert in seattle |
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>There is a grand total of ONE Magyar place still extant in Chicago; a few
>German places hang on and in the suburbs there are still a few Bohemian
>joints. A number of Polish places abound but then the Polish population
>here is dynamic, it's not dying out...
is the Orbit still in operation?
|
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| Marge |
try chowhound, I guarantee you'll get a list of German bakeries, or
bakeries where you can get German goodies.
|
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| Gregory Morrow |
Warner in Wroclaw wrote:
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>
> >There is a grand total of ONE Magyar place still extant in Chicago; a few
> >German places hang on and in the suburbs there are still a few Bohemian
> >joints. A number of Polish places abound but then the Polish population
> >here is dynamic, it's not dying out...
>
> is the Orbit still in operation?
I think so...to double - check ask Brabs or xaM on chi.general though...
A coupla friends go shopping at some Polish - European place out in the
'burbs, they get this GREAT Polish fruit juice, very cheap and far superior
to the regular run of stuff...everything else is cheap and good too.
For that REAL gut - busting Polish smorgasboard experience hie thee to
Bobaks! If there is ever a threat of immediate famine or nuclear war or
something I'll go to one of them Polish boo - fays for my last 30,000
calorie meal...
--
Best
Greg
|
|
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| tert in seattle |
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>There is a grand total of ONE Magyar place still extant in Chicago; a few
>German places hang on and in the suburbs there are still a few Bohemian
>joints. A number of Polish places abound but then the Polish population
>here is dynamic, it's not dying out...
is the Orbit still in operation?
|
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| tert in seattle |
shining_one_whMUNGE@ME.hotmail.com writes:
>
>"tert in seattle" <tert@ftupet.com> wrote in message
>news:dnnb5j$p9d$1@ftupet.ftupet.com...
>> shining_one_whMUNGE@ME.hotmail.com writes:
>
>> >> is there a meaningful distinction between "German"
>> >> & "Viennese"?
>
>> >Yes, as well as other regions. Even in a country as
>> >small as Denmark, there are pastry specialties specific
>> >to certain regions, and they're not found outside of those
>> >areas.
>
>> can you give some examples? specifically what is Viennese
>> & what is "German"?
>
>Not off the top of my head; I'm a bit short on books dealing with European
>pastry styles, it's a lot of ground to cover, and I'm just too tired to look
>through what I do have. Nothing personal; it's the pre-holiday
>housecleaning, menu planning,
>oh-god-which-butcher-do-I-have-to-go-to-for-this and, of all things, house
>*painting* (why, Why, WHY did I start this???) that's making me a bit lazy
>when it comes to Usenet -- try me again after the second week of January.
>:)
>
>Great, now I have guilt ...
>-j
don't feel guilty -- I can look that stuff up, but I'm curious what
people have to say about it... as long as their name's not "Gregory
Morrow" that is
good luck with your to do list!
|
|
|
| Curly Sue |
On Sat, 10 Dec 2005 10:23:40 -0500, emariner@webtv.net (Jon John)
wrote:
>Can anyone direct me to some really authentic German bakeries in New
>York City or Westchester, NY?
http://www.lebcakery.com
This is an importer, not a bakery, but the product is delicious. I'm
unclear as to whether they have a brick and mortar outlet, insasmuch
as the address is a suite.
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| tert in seattle |
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>
>Warner in Wroclaw wrote:
>
> gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>>
>> >There is a grand total of ONE Magyar place still extant in Chicago; a few
>> >German places hang on and in the suburbs there are still a few Bohemian
>> >joints. A number of Polish places abound but then the Polish population
>> >here is dynamic, it's not dying out...
>>
>> is the Orbit still in operation?
>
>
>I think so...to double - check ask Brabs or xaM on chi.general though...
gone
>A coupla friends go shopping at some Polish - European place out in the
>'burbs, they get this GREAT Polish fruit juice, very cheap and far superior
>to the regular run of stuff...everything else is cheap and good too.
>
>For that REAL gut - busting Polish smorgasboard experience hie thee to
>Bobaks! If there is ever a threat of immediate famine or nuclear war or
>something I'll go to one of them Polish boo - fays for my last 30,000
>calorie meal...
if I ever return to Chicago, it will only be for this sort of thing
and ribs... and pizza...
|
|
|
| sueb |
George wrote:
> tert in seattle wrote:
> > emariner@webtv.net writes:
> >
> >>Can anyone direct me to some really authentic German bakeries in New
> >>York City or Westchester, NY?
> >>
> >>Thanks in advance!
> >
> >
> > just out of curiosity... what sorts of things would you expect to find
> > at a German bakery?
> >
>
> Not the OP but the following come to mind: apple strudel, hearty dark
> rye bread, apple kuchen, bienenstich, black forest cake and this time of
> year Christmas stollen.
Not the OP either but I'd expect to find brotchen, bread pretzels, and
lebkuchen.
Susan B.
|
|
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| jacqui{JB} |
"tert in seattle" <tert@ftupet.com> wrote in message
news:dnku1a$dv$4@ftupet.ftupet.com...
> is there a meaningful distinction between "German"
> & "Viennese"?
Yes, as well as other regions. Even in a country as small as Denmark, there
are pastry specialties specific to certain regions, and they're not found
outside of those areas.
-j
|
|
|
|
