Sunday morning excursions to the bakery were always special, for it was then that our dads would buy the babka, coffee cake, danish and more that made our bagel-and-lox brunches stand out in memory. Inside the Jewish Bakery: Pastries will guide you through the secrets of creating the professional-quality pastries that filled the display cases of our neighborhood bakeries.
About the Authors
Stanley Ginsberg, a native of Brooklyn, grew up in a close-knit neighborhood where generations lived side by side. He learned to cook and bake from his grandmother, who lived just upstairs in the same apartment building, and has continued cooking and baking ever since. He and his wife, Sylvia, currently live in Southern California.
Norman Berg, a Bronx native, graduated from the baking program at New York City’s Food and Maritime Trades High School and spent the next twenty-five years as a professional baker and general manager at several bakeries that became Bronx institutions, including Weber’s, Enrico’s, Yonkers Pastry and Greystone Bakery. Norm and his wife, Janet, still live in the Bronx.