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Four Generations Baking At Reinhold’s In Waldwick

The busy retail shop at Reinhold's Quality Bakery on Franklin Turnpike in Waldwick.
The busy retail shop at Reinhold's Quality Bakery on Franklin Turnpike in Waldwick. Photo Credit: Lorraine Ash
Glenn Gramsch at work in Waldwick at Reinhold's Quality Bakery, started by his parents Reinhold and Hanna Gramsch of Upper Saddle River, in 1959.
Glenn Gramsch at work in Waldwick at Reinhold's Quality Bakery, started by his parents Reinhold and Hanna Gramsch of Upper Saddle River, in 1959. Photo Credit: Lorraine Ash
Baker Bill Sidlovsky of West Milford, who started baking in his teens, applies a butter blend as he works on laminating Danish dough.
Baker Bill Sidlovsky of West Milford, who started baking in his teens, applies a butter blend as he works on laminating Danish dough. Photo Credit: Lorraine Ash
Butter blends at Reinhold's Quality Bakery.
Butter blends at Reinhold's Quality Bakery. Photo Credit: Lorraine Ash
Baker Bill Sidlovsky of West Milford works on laminating Danish dough.
Baker Bill Sidlovsky of West Milford works on laminating Danish dough. Photo Credit: Lorraine Ash
Christine Tominovich of Upper Saddle River dips cookies in chocolate at Reinhold's Quality Bakery, opened by her parents, Reinhold and Hanna Gramsch, in 1959.
Christine Tominovich of Upper Saddle River dips cookies in chocolate at Reinhold's Quality Bakery, opened by her parents, Reinhold and Hanna Gramsch, in 1959. Photo Credit: Lorraine Ash
Piping jelly onto cookies at Reinhold's Quality Bakery.
Piping jelly onto cookies at Reinhold's Quality Bakery. Photo Credit: Lorraine Ash
Fruit mix for the German holiday stollen at Reinhold's.
Fruit mix for the German holiday stollen at Reinhold's. Photo Credit: Lorraine Ash
Pastry Chef Scott Casey of New Milford, a U.S. Army veteran who graduated from The Culinary Institute of America, works on Chocolate Oreo Cakes at Reinhold's Quality Bakery.
Pastry Chef Scott Casey of New Milford, a U.S. Army veteran who graduated from The Culinary Institute of America, works on Chocolate Oreo Cakes at Reinhold's Quality Bakery. Photo Credit: Lorraine Ash
Hanna Gramsch, grande dame at Reinhold's Quality Bakery in Waldwick, opened it with her husband, Reinhold, in 1959. Both are German immigrants.
Hanna Gramsch, grande dame at Reinhold's Quality Bakery in Waldwick, opened it with her husband, Reinhold, in 1959. Both are German immigrants. Photo Credit: Lorraine Ash
Apples pies fresh from the oven at Reinhold's Quality Bakery.
Apples pies fresh from the oven at Reinhold's Quality Bakery. Photo Credit: Lorraine Ash
Christmas tree-topped cupcakes are one of many holiday treats at Reinhold's.
Christmas tree-topped cupcakes are one of many holiday treats at Reinhold's. Photo Credit: Lorraine Ash
A tray of big holiday-themed cookies at Reinhold's.
A tray of big holiday-themed cookies at Reinhold's. Photo Credit: Lorraine Ash
Alexandra Ashley of Allendale and Hanna Gramsch of Upper Saddle River enjoy a light moment amid the holiday frenzy at Reinhold's Quality Bakery.
Alexandra Ashley of Allendale and Hanna Gramsch of Upper Saddle River enjoy a light moment amid the holiday frenzy at Reinhold's Quality Bakery. Photo Credit: Lorraine Ash
Pfeffernusse cookies, a German Christmas favorite featuring molasses, honey and spices, on sale at Reinhold's Quality Bakery.
Pfeffernusse cookies, a German Christmas favorite featuring molasses, honey and spices, on sale at Reinhold's Quality Bakery. Photo Credit: Lorraine Ash

WALDWICK, N.J. — Glenn Gramsch of Reinhold’s Quality Bakery in Waldwick is a third-generation baker.

He’s in at 6 every morning to join the other master bakers.

“We’re making the stollen today,” said Gramsch, who lives in Allendale. “It’s a big job but very popular.”

The buttery, fruit-filled loaf harks back to the family legacy.

Glenn’s grandfather, Eric, owned a bakery in Hagen, Germany.

When his father, Reinhold, and his mother, Hanna, came to the U.S. in the 1950s, they did what came naturally.

“My father got a loan from his boss,” said Gramsch, 54. “He opened the bakery and bought a house at the same time.”

That popular stollen is made from an old German recipe.

So is the Black Forest Cake and the German Beehive Cake, which features toasted almonds, butter, and honey with crunch on top and Bavarian cream in the middle.

Reinhold’s also makes German Chocolate Cake.

“We do it,” Gramsch said, “but it’s not really German.”

(Fun fact: German Chocolate Cake was created in the mid-19th century by an American named Samuel German.)

Every baking skill imaginable is passed down through four generations now working at the bakery, including Hanna Gramsch of Upper Saddle River.

“I was here on April 21, 1959, the day we opened,” she said, “and I’m still here to help my son.”

Also working in the shop are Gramsch’s daughter, Christine Tominovich of Upper Saddle River; her granddaughter Jessica Tominovich of Upper Saddle River; and her great-granddaughter Briana Gramsch of Waldwick.

“If it wasn’t for family, I don’t think we’d be here,” Christine Tominovich said. “We never get to enjoy any holiday. But we like working together.”

The thing about Reinhold’s, according to Glenn Gramsch, is that it has survived and thrived by honoring the old while embracing the new.

Need a fancy fondant cake? Not a problem.

Need a classical cake? Not a problem, either.

Need bread, rolls, Danish, buns? Reinhold’s has it all, in spades.

Working with Glenn Gamsch are two highly experienced bakers — Pastry Chef Scott Casey of New Milford and Baker Bill Sidlovsky of West Milford.

More than anything, the fact the bakery has full lines of everything is what distinguishes it in the market, according to Hanna Gramsch.

“Today they teach people to make fancy cupcakes and cakes, but that’s not a bakery,” Hanna Gramsch said.

“There are many other things to make,” she added. “It’s a lot of work and there’s a lot to know.”

The back of the shop is the manufacturing side, she said, and the front is retail. That’s two businesses in one.

To her, both are second nature now. Bakeries are what she does.

“And I enjoy the customers,” she said. “They keep us going.”

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