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Jun 1, 2011 07:33 PM

Any German Bakeries left in NYC or Long Island?

After reminiscing with family over Ebinger's (blackout cake, mocha cake, Othellos, etc.), we were wondering if anyone knew of a German bakery left in either the 5 boroughs (most likely Queens) or even out on Long Island that made decent mocha cake, blackout cake, Black Forest Cake, bienenstich, or fastnacht? I know that Bauer's in Middle Village used to have these items, but I heard they shut down. It is a shame they closed down before I managed to get out there. I am also looking for a bakery that makes good cakes with REAL buttercream. Not artificial buttercream, which is what I got when I ordered a cake from Leske's in Bay Ridge (although their coffee cakes are still good, as was their sachertorte), but REAL buttercream. Glaser's is rumored to have real buttercream, but I am open to other suggestions. We are at a loss here. Or if anyone has recipes for a good Ebinger's style German Mocha Cake, that would also be good.

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  1. We'll probably get booted to the Tri-State board (or whatever it's called now), but you can try Reinwald's Bakery in Huntington on New York Avenue as you head into town. Pretty good German cakes and breads.

    As an aside, I actually found a half-way decent (though prepackaged) baumkuchen at Mitsuwa, the Japanese supermarket in Fort Lee, NJ.

    1 Reply
    1. re: Greg

      You see Japanese Baumkuchen in HK Supermarkets in NYC too.

    2. What about Rudy's Pastry Shop in Ridgewood, Queens?

      Rudy's Pastry Shop
      905 Seneca Ave, Queens, NY 11385

      1. Hi tractarian,

        I never went to Bauer's before it changed to Framboise Patisserie. According to one commenter in this thread,

        It could be worthwhile to call them and see if they might still make some of the Teutonic items you mentioned.

        Also, here is a recipe for Blackout Cake that, at face value, has some good credentials:

        gl├╝cklich Kuchen!


        Glendale is hungry...

        Framboise Patisserie
        64-59 Dry Harbor Rd, Queens, NY 11379

        1. just had an excellent buttercream (they use european b utter) cake from Malverne Pastry Shoppe in Malverne, LI.--other stuff looked high quality also. --italian baker.

          see this thread:

          and this one:

          s far as Queens, haven't been to Rudy's in a long time, and I don't care for the bakery that replaced Bauer's. --there are some good polish bakeries though in Ridgewood or Greenpoint, and they often have good black forest cake.---I also really like the cakes from miss grimble, they have some good european tortes etc..

          Miss Grimble Desserts
          909 E 135th St, Bronx, NY 10454

          4 Replies
          1. re: janie

            Thanks, Janie. A good Black Forest Cake is good to come by. Although, my real craving is for a bakery that uses REAL buttercream and real whipped cream in their cakes and pastries, these are good suggestions.

            Oriental baumkuchen is not too farfetched. I once went into a cafe on Mott Street near Canal Street, where they had a Black Forest Cake for 1.75. While, of course, there was no real cream, for the price, it was a substantial serving, and I think it was the price that turned me on the most.

            1. re: tractarian

              The area around Qingdao was one of the German spheres of influence, hence the Chinese beer that's popular in this country, Tsing Tao. I wonder if German pastries caught on there as well.

              1. re: tractarian

                malverne uses real buttercream and whipped cream--but far in Long Island--

                1. re: tractarian

                  Japanese European-style patisserie is some of the most gorgeous in the world.

              2. the New Yorker had a piece on baumkuchen in Yorkville some time back.