Tag Archives: bakery

Astoria bakery gets burglarized twice within one week: cops

| ctumola@queenscourier.com

Video courtesy of NYPD

In less than one week, a burglar targeted the same Astoria bakery twice, stealing nearly $2,000, authorities said.

The business, Parisi Bakery, at 30-17 Broadway, was first hit at 2:40 a.m. on Dec. 27. It was burglarized again at 12:40 a.m. on Jan. 1, according to police.

During both burglaries, the suspect broke into the bakery, went behind the counter and took money from the cash register. In total, $1,900 was taken, authorities said.

Police have released a video of the suspect.

Anyone with information is asked to call Crime Stoppers at 800-577-TIPS (8477). The public can also submit their tips by logging onto the Crime Stoppers website or can text their tips to CRIMES (274637), then enter TIP577. All calls are strictly confidential.


Ridgewood bakery to celebrate 80th anniversary with original prices

| slicata@queenscourier.com

Photos courtesy of Rudy's Bakery & Cafe

An iconic Ridgewood bakery will be celebrating its 80th birthday with some sweet old-fashioned prices.

Rudy’s Bakery and Café, located at 905 Seneca Ave., has been at the same spot in Ridgewood since 1934. And for its anniversary, which it’s celebrating on Oct. 25 from noon to 5 p.m., the bakery is going back to its original prices.

“We’re a traditional bakery and we cater to customers whose families have lived in this neighborhood for generations,” said Antoinette “Toni” Binanti, who has owned the establishment since 1980 when her family took over from previous owner Kurt Schlegelmilch. “We love our customers and we’re happy to provide them with the baked goods that they remember from childhood.”

Among the baked goods that will be available for the original pricing of 80 cents apiece will be miniature jelly donuts, Linzer tarts, Black Forest cake, cheese and cherry strudel and danishes. Along with the discounted prices, Rudy’s is hosting a German band and pumpkin decorating for children, among other activities.

rudy's 1

Rudy’s first started servicing Ridgewood in the heart of the Great Depression, when the neighborhood was home to a large community of German immigrants.

While it has continued to serve traditional German treats, such as Bienenstich and strudel, Rudy’s has grown its menu to start serving sweets like gelato and iced Nutella lattes.

“Though we have evolved with the times to offer new confections, we feel we’re part of a tradition here and we’re honored to play a role in the milestones of so many families with the cakes and other sweets that are part of their special occasions,” Binanti said.

The bakery’s anniversary celebration will coincide with Ridgewood’s Seneca Avenue Oktoberfest Stroll.

To learn more about Rudy’s visit, “rudysbakery” on Facebook or @rudyspastryshop on Twitter.


Sweet simplicity: A day in the life of an L.I.C. baker

| aaltman@queenscourier.com

THE COURIER/photo by Alexa Altman

Fighting against time, temperature and chemistry, Hans Baang pried open the oven door, examining the partially-baked macarons against the wash of chocolate-scented heat that flooded the tiny kitchen. Not too dry, not too fluffy. No cracks, no air bubbles — yet.

Macarons are temperamental, he said – and easily ruined.

“It’s not your regular cookie, it’s not your regular cake,” said Baang. “You have to do it a certain way.”

Baang ended a 15-year career as a banker to become a baker, whipping up treats for local sugar seekers at Long Island City bakery Little Oven.

While dishing out a multitude of decadent desserts, the shop is most renowned for its macarons – a French, meringue-based cookie crafted from a mixture of sugar syrup, egg whites, powdered sugar and almond flour and sandwiched together with flavored ganache, crème or jam.

The bakery was opened in March of 2011 by owner Anna-Marie Farrier. Baang, in tandem with shop manager Kyra, runs most of the store’s day-to-day business – everything from making desserts to running the register.

On a Thursday morning, inside the bakery’s kitchen, Baang prepared to make Little Oven’s dark chocolate macarons. As the sugar syrup reached a steady boil, Baang pulled already separated egg whites from the refrigerator. The KitchenAid mixer spun as Baang slowly poured the sugar syrup over the egg whites, creating a frothy, thick cream. Combining a pound of powdered sugar and pound of almond flour, Baang sifted 45 grams of cocoa powder over the mixture. He folded the cream into the dry ingredients, stirring the batter with 50 even strokes.

Baang piped half-dollar sized dollops of the macaron mixture along a wax-paper-lined cookie sheet as Felicia Carter radio wafted from his iPad into the sugary air. He popped the tray into the oven and smiled.

“Baking should be fun,” he said. “Whether you’re just starting out or doing it professionally, there should always be an element of fun.”

Baang lives just a 15-minute subway ride away from Little Oven in Woodside – a world apart from his homeland of the Philippines, where after a 15-year-long career as a banker, he swapped money for honey and became a professional pastry chef. His interest in baking began as a side business, making cookies in his spare time and selling them to friends and co-workers.

He moved to Seattle in 2006, switching coasts several years later to assist with the opening of Queens eatery Payag. Last year, Baang craved more out of his culinary career and became a full-time pastry chef, joining the staff at Little Oven.

Baang even blogs about his gastronomic adventures under the online pen name “The Sugar Hippie.”

Now most of the bakery’s items are created by Baang, reinvented from recipes he learned while in cooking school. Partial to simple desserts like tarts and pies, Baang enjoys experimenting with Earl Grey tea-infused madeleines and peach-cardamom flavored macarons.

Between checking the trays of dark chocolate macarons baking in the oven, Baang topped freshly made cupcakes with pale pink rose-buttercream icing, laced with rose extract and rose syrup.

Fourteen minutes had passed since the macarons went into the oven— the total time needed for them to rise and form properly. Cautiously, Bang removed the tray, setting it on a rack to cool. With one steady hand, he inspected a single cookie, removing it seamlessly from the wax paper.

“Perfect,” he said.