Does anyone long for Wilbert's coffee cake?  I would love to indulge in one of their "Carmel Cakes" once more.  Someone told me thathey relocated in Grafton or Port Washington, but I have never been able to find out more.  Dream on you all with sweet teeth.

Here's the recipe from Wilbert's Bakery. Happy Carmel cake everyone.  sal

http://www.recipesecrets.net/forums/recipe-exchange/25990-wilberts-bakery-caramel-cake.html

Sal, you are awesome!  I am making Caramel cake for Easter! Wahoo! Now, for the recipe for Wilbert's Streusel coffee cake! Pete's requesting the recipe for their cruellers.  He claims that they were even better than Meuer's.

      WILBERT'S BAKERY WAS ONE OF THE BEST!THERE DARK RYE BREAD WAS TO DIE FOR!

I WAS WORKING LATE SHIFT FOR QUITE A NUMBER YEARS AND WOULD STOP ON MY WAY

HOME FROM WORK ABOUT 5AM WHEN THE RYE CAME OUT OF THE OVEN........I CAN ONLY

SAY IT WAS HEAVENLY.OF COURSE ALWAYS HAD HAVE SOME OTHER CONNEFCETIONS

FOR THE SWEET TOOTH.SOME ONE SAID THEY ARE STILL IN BUSINESS ON THE NORTH

SHORE?WHERE OR WHERE?

                                                                                                                                              DICK

Wilbert's went out of business in 1993.

This was found on the internet from the former owner.

We are Gordon and Barb King from the old Wilbert's Bakery on 37th and Villard. The storefront no longer exists, but we carry the memories in our hearts and hands, and all the recipes for our products in a special box.

Gordon still bakes at least once a week; right now he's into sourdough bread and rolls, but he also makes all kinds of specialty breads, holiday items, hot cross buns and cookies. I bake, too, but can't duplicate what he does because he has the talent that takes so long to develop, that is, how to tell when a yeast dough is ready to be "taken" just by feeling it, how to knead and shape dough into complex shapes, how to tweak a recipe to come out right when it's so hot and humid, or so cold that the dough won't move. I can only follow the recipe.

I'm sure that there are still many of us old-timers around who remember when there was a bakery on every corner.

- Barb King