And Hats Off To Grads

Last week I posted with the tagline "Hats Off to Dads" and now it's "Hats Off to Grads". Actually this year, it's a "Hats off to OUR Grad". Eli our youngest just completed his high school career. With tassel turned and diploma in hand, he is officially done with those school years. As Glen and I sat in the auditorium, the realization that we too are "finished", came undeniably front and center. Commencement is a mixed bag to begin with already. It's a beginning and an ending wrapped up in one; the epitome of an oxymoron. But for this "in the moment" grad, there only seemed to be an air of excitement. For his parents on the other hand, the mixed bag was oh so true. Twenty-three years of parent teacher conferences, school shows, sports teams' sidelines, proms, pictures, and packing lunches and a diploma in this grad's hand brings finality to that chapter for us.
     As I headed to the bakery today with the "mixed bag" of thoughts, I watched a group of teenagers playing a pick up game of wiffle ball in the intersection out front our door. The game of wiffle ball has been taking place on the "diamond" known as Erdrick & Barnett Streets since before I was even born. As I watched the boys play, I realized that they now stand taller than me. I was looking at young men out front, but my eyes still saw little boys at play. Some things change and then again, some things never change. They came in for a brownie when the game was finished, and I sent them home with some cookies too. I couldn't help myself... giving cookies to kids has been going on at Haegele's even longer than the wiffle ball diamond out front. Yes some things change and some things never change.
     It's June, and so hats off to all the grads out there. To those parents who find themselves "graduating" too...well hats off to you as well, and may you truly celebrate the beginning of a new and exciting chapter!                                                                                                                              To Commence is To Begin
                                                                                  posted 6/22/19 

Hats Off To Dads!

Josh & Glen 1994 (father & son)

      This coming Sunday 6/16/19 is Father's Day, the day to celebrate our dads and those who have filled the shoes of father in our lives. I couldn't help but get a bit nostalgic this year as our oldest son has been working full-time in our bakery for the past 2 years. Josh pictured to the left at age 3, has been a teacher, graduated from Drexel last year with a Master's degree in business analytics, and as you can see...has been around the bakery since before he could walk. I love this picture of Father and Son, as they decorate a cake together. How prophetic a scene as we fast forward 25 years and Glen and Josh are sharing a bakeshop bench together on a daily basis. On any given day, that same "bowl knife" is again in Josh's hands as he decorates all our cakes. Course he no longer sits on the bench but stands alongside his dad today. How blessed are we! Our other two sons, Aaron and Eli, are in pursuit of degrees but at the same time remain active at the bakery. Glen's dad Richard, 2nd generation owner, continues to help out "at the bench" even at age 86. Father and Son across the decades has been a key to the survival of the trade and the life of our business. From the beginning, it has been a business that revolved around family and the generations. Mrs. Haegele (1st generation owner) brought her parents to America as soon as the business could financially support it. Richard grew up at the bakery with not just his father, but his grandfather as well. Mrs. Haegele also brought her brothers stateside and like "grandpop", Uncle Eddie worked at the bakery til he could no longer stand at the bench. A long line of God-fearing men have filled the work shoes at our family business, passing on wisdom and strength and lessons about life along with the recipes and the skill of baking.

Josh & Richard 1994 (grandfather & grandson)

    Our hearts are quite grateful to be standing where we are today. At Haegele's, as cakes get iced and danish get baked...we celebrate Father's day, everyday! Same bench, same rolling pins, and same lessons of life.

        Generations of 
         Father & Son...
                

Josh & Glen (father & son today)

            Celebrating Dads
    & Counting Our Blessings!
              Posted 6/13/19
      

Mother's Day

"Mothers hold 

their children’s hands

for a short while, 

but their hearts forever." 

This Sunday is Mother's Day

 And Haegele's is Open
Saturday 6am-5pm 

Decorated Pound Cakes, Petit Fours,
Cookie Trays, Cream Puffs, Eclairs, Miniatures...

and more!

Lenten Cross Buns

With Easter just over a week away, the Lenten season of Hot Cross Buns is nearing an end. How 40 days can pass so quickly, I’ll never know. The other day I was watching a special on the traditions of food and how much we celebrate holidays with our taste buds. I couldn't help but think of our Hot Cross Buns. The distinctive taste of the plain yeast-raised dough is nothing more than a filed memory for 320 some days out of the year and yet when the season arrives our minds and our “taste buds" recall with exceptional precision. For many, the taste is the whole story. But as I watched the show on food traditions it became clear that there was a blessing in the making of the food items and in the rituals passed down with the recipes. Our bakers can testify to this piece quite well. The richness and value of cross buns is found in the process of making them. They tell a story for the hands preparing them. Yeast (a biblical metaphor for sin) causes the body of the dough to rise. But before the dough can rise in proofing and in the oven, it is rolled and pierced with a tool made of many spikes. Currants, instead of raisins are used in the dough to add bitter-sweetness and once rested, hot cross buns come to life in the fire of the oven. Their story ends with a touch of true sweetness as a glazed cross gets put on top of each one. Though recipes for cross buns date back beyond the 12 century, it was in this era that an Anglican monk added the sign of the cross to honor Good-Friday, the recorded day of Jesus’ death. But, Cross buns don’t end their story on Friday.... remember they’re a risen dough and find completion on Easter Sunday with the celebration of the resurrection of our Lord. Lent is a time of preparing our hearts and minds for the celebration of Easter and I can’t help but think how blessed the hands are of those who have spent 40 days preparing an item so rich in symbolism and tradition. If you’ve never had a Hot-Cross Bun, there’s just about a week left to sink your teeth into one and taste their story.       A Lenten Tradition posted 4/12/19

St. Patrick' Day Arriving!

It seems we're still shaking sugar off our shoes from Fastnacht, while St. Patrick's Day arrives this weekend! Um-pah music has been switched out for the smooth sounds of the Irish Tenors, and German Steins replaced for shamrocks and a pot of gold. Cinnamon sugar however, continues to fly... though not for doughnuts, but instead our Irish Potato candies. We've been rolling out these holiday favorites at a feverish pace this year. Like our fastnachcts, there's no time to count but just create! If our creamy coconut concoctions are on your list of favorites you may want to stop by our store or give us a call 215-624-0117. Our last batches are being made and before we know it, it will be time for Easter Eggs. It's been a very busy season at our little store, and we thank all of you, our customers for keeping us running even at a pace that leaves sugar in our shoes.                                Rolling into St. Patty's Day posted 3/14/19
 

Fastnacht, "Doughnut Day" is coming... March 4th & 5th. Flour bags ceiling high, extra yeast, extra heavy cream, German dirndl dresses freshly ironed... Our Little Bakeshop has been getting ready for our busiest day of the year. Fastnacht is the day of feasting and celebration before the Lenten season begins on Ash Wednesday. For those unfamiliar with the Lenten season, it is a quieter time in the Church as the days that lead up to Easter are set aside for reflective thought, self discipline and often the religious practice of fasting. Many people "give something up" for Lent, and often it's sweets. However, on Tuesday, before the fasting begins, it's a time of indulgence and hence the familiar term "Fat Tuesday". Many people know the celebration as Mardi Gras, but for those with German roots it's FASTNACHT, feast night! We make a special butter-sponge doughnut for the "feast", and it is only made and sold 2 days a year. Our Fastnacht doughnuts will be available on Monday 3/4 7 am- 6pm and Tuesday 3/5 5am- 6pm. Fastnacht doughnuts are a labor of love for our bakers. They are a 2-part dough and require quite a bit of procedure and perfection. Every one is hand rolled and hand cut and with heavy cream in the dough itself. By tradition, the best of the best is made for the "Feast". Our Fastnachts are light, airy, and delicate and finished with a powdered sugar or a cinnamon sugar. Come celebrate the tradition with us this Monday or Tuesday and taste the best of the best...a Fastnacht doughnut from Haegele's.
                                                                                    Posted 2/23/19

It's Good Luck Pretzel Time at Haegele's- Monday New Year's Eve!

The breaking of a"Good-Luck" New Year's Pretzel (Grosse Neujahrsbrezel) is a long time German tradition, thought to bring good luck and prosperity in the New Year when eaten at midnight or breakfast on New Year's Day. The New Year's pretzel is not a lager pretzel accompanying a mug of beer, but rather a sweet dough or a babka dough that goes with a champagne toast as the clock strikes 12:00, or a spread of butter eaten first thing at breakfast New Year's morning. There are many stories about the origin of this German tradition, but there is a common thought that the pretzel itself is fashioned after the way in which German Monks prayed with their arms crossed in front of their chests. Their Evening Prayers held on the 31st, centered on peace, health, and blessings in the coming year. In keeping with the German Tradition, Haegele's makes Good Luck Pretzels for New Year's every year. We will be open Monday 12/31, New Year's Eve from 6am-6pm, with our pretzels available for purchase.. We do take orders, and you can always give us a call 215-624-0117. We invite you to share in this fun tradition with us. Come pick up a Good Luck New Year's Pretzel to break and pass around, and may the coming year be filled with peace and prosperity for all!

                                                                                   Happy New Year posted 12/28/18

Thanksgiving Thoughts

Two items caught my attention at the food store the other day. Both made me pause and scratch my head with a bit of puzzlement. The first being a bag of pumpkin flavored yogurt covered pretzels and the second, a box of pumpkin spice Cheerios. Now since my wildest imagination can't entertain the pretzel concoction, I will leave thoughts on that item up to you! But as for the Cheerios... when I think of pumpkin and spice, I think of dessert, not a bowl of cereal. Don't get me wrong, I love a spiced pumpkin latte and a slice of sweet pumpkin bread; but for some reason, the flavor of Thanksgiving in a cold bowl of cereal wasn't coming together in my mind. What comes together in my mind with the words pumpkin & spice,  is a slice of pumpkin pie and a fork. Yup... no bowl, no spoon, no breakfast thoughts in my mind. The flavor of the season is Pumpkin Pie. In fact, McCormick's label on their spice container reads: "Pumpkin Pie Spice". Call me old-fashion but I'll be serving pumpkin pie for desert at my Thanksgiving table, on a plate and with a fork. Any milk on my table will be for coffee, not a cereal bowl. The poor pumpkin pie, it seems to have lost it's famed solo act for the holiday. Fear not though... at Haegele's  the stage remains set for dessert with Thanksgiving's traditional star, "bringing down the house" in all its reviews! Move over pretzels... it's Pumpkin Pie time for sure!   
                                                                                The Right Slice  posted 11/13/18

Reflections on "All Hallows' Eve"

At home last evening as I was giving out treats to the twelve trick or treaters that came to my door, I couldn't help but reflect on the day and and think about years past. The bakery was open from 6am-4:30pm for Halloween and though we were busy, compared to years past... it was relatively quiet. There was a time when we gave out more than 400 pieces of washington cake to trick or treaters alone. But as I was thinking about numbers, including the times my door bell was ringing, two very clear snapshots of Halloween 2018 came to my mind. The first one was of a little princess as she stood outside the bakery's window at 6:30 am in the dark waiting for her school bus to arrive. I stepped outside to give her a piece of Haegele's traditional Halloween treat and admired her beautiful costume. Her smile was precious and priceless! She was just one, but precious and priceless! The second snapshot memory is the picture above of Glen's cousin, "The Hulk". He had to stop by to see Glen as this Halloween marked 40 years since he had met his wife. St John's youth group was hosting a Halloween costume party and had invited other neighborhood churches. Glen was the D.J. that night for the dance and his cousin was dressed up as none other than The Hulk. The "Hulk's" wife was a visiting "mummy". Who would have thought of such a chance meeting at church and that later they would marry and become life partners. Forty years... that's a number richer than 400. In sickness and in health, to death do us part...The Hulk and his Mummy count their blessings everyday and one by one. The Hulk turned out to be our only costumed adult visitor of the day. Again he was just one, but priceless and profound! My snapshot thoughts of Halloween 2018 were vivid reminders to not compare years or memories but to celebrate what Life has right before us here and now and to keep my eyes fixed on all that is good and precious.... like the green smile above or the one on a little girl eager to go to school in costume and thankful to receive a simple piece of washington cake even at 6:30 in the morning.                Moments To Count Posted 11/1/18

Caramel Apples are Back!

Fall....Harvest Time....Apple Picking Season at it's best! Can you smell the hot cider or taste the sweet caramel? I love this time of year when we dip our own caramel apples. I can't imagine them finished any other way, other than rolled in our tender crunch topping. They are addictive! The caramel is sweet and soft. The crunch is tender and tasty and the apples are crisp and slightly tart. It's the combination that matters and once you sink your teeth into one, you'll know why.  Quality... through and through, starting with the finest apples of the Fall season.

We dip only a pan or two at a time, to assure freshness. If you happen into the store and we're all out, just leave an order for the next morning. We don't mind dipping daily these days, for it is apple season after all. Whether you sink your teeth into our apple while it's on the stick or you cut it down into slices; there's no right or wrong way to eat one of our caramel apples. The only way to go wrong is by never eating one!  Best Apple                                                                                                                 posted 10/11/18

                                           

A Taste Of Oktoberfest!

Six million people descend on Munich, Germany the last week of September and the first week of October every year. It's the world famous Bavarian Volkfest known to all as, Oktoberfest. Though it's the beer that is truly being celebrated during the festival, Oktoberfest wouldn't be the same without all it's flavors! Take some wursts and sauerkraut and add a good brotchen or hard roll. Lift a glass and Prost! Bring in a brass band and lederhosen, laughter, friends, and fun, and of course... dessert! Most people think of Black Forest Cake, Bee Cake, or Apple Strudel but authentically German would also be, Fresh Apple Cake. With the right apples and a proper yeast-raised sweet dough, "Apfel Kuchen", fresh apple cake, contends for the dessert spotlight even among the aforementioned "stars". It's not a heavy dessert. A piece can be eaten out of one hand while you're other hand holds a beer. Oh the priorities at Oktoberfest. Have a sweetheart in your life??? Don't forget to give them your heart, a gingerbread heart that is, on a string to be worn around their neck (eating optional).

Munich, Germany 2016

       We have a full line of Oktoberfest items and though the official festivities come to a close this weekend, most of our German specialties can be ordered anytime throughout the year. So to fun and good cheer, and this wonderful time of year... Prost!  

            Posted 10/3/18

Summer Peach Cake!

   Our oven is fired-up again, our doors are open, and we are back from vacation with peach season in full swing. Ah yes folks, the best of summer peach cake is here. Perhaps you like our version with fresh cooked blueberries in the center, or even cherries. Maybe you're a peach cake traditionalist and only like "all peaches". Whatever your preference all can agree, that our fresh peach cake is definitely the taste of summer at it's best. Nature dictates our season so it's hard to say how long it will last. Come get your taste of summer while it's ripe... our peach cake is here!                                      Posted 8/2/18

The Fresh Fruit of Summer!

Our German Obst Torte

There's nothing better than the fresh fruit of summer on sunny days. The cold and rainy spring we had pushed our fruit season back by a few weeks this year. But with two days to spare before we close for vacation...Fresh Free-Stone Peaches are here! Summer's full fruit line-up is complete. Whatever fruit is your fancy, we have a dessert for it. If by chance you love all of summer's fresh fruit, try one of our fruit tortes. It's a smorgasbord for your taste-buds. Our "Obst Torte" is a German style fruit torte. With a delicate pie crust and light baked custard beneath a mouth watering array of fruit it's the perfect summer dessert. It is however, rivaled by our fresh peach cake and so a difficult choice may await you in a visit to our store. Course nothing is wrong with going home with both. A package of two satisfies both indecision and desire! Summer's Fresh Fruit only comes around this time of year. We have to taste it while we can!                                                                                                               Summer Fruit posted 7/13/18

Another Year and Counting

Thank you to all our wonderful customers out there. This past Saturday we celebrated our milestone of 88 years in business. The cards, well wishes and memories shared were so heartwarming and so very much appreciated. Please know how much we value your patronage and your part in our story! We can't be in business without our customers. Our vintage pictures and albums will be up until this Sat. we. Thanks again to all, with heartfelt appreciation... the Haegele Family!         7/7/18

Haegele's Bakery Celebrates 88 Years In Business

     This Saturday, July 7th, marks our 88th year in business. I am quite certain when Glen's grandmother and grandfather opened our front door for that first day back in 1930, neither envisioned the day we are now celebrating. In 1930, Mayfair was still in part, on architectural drawing boards. Levick Street appeared like the the city limits with nothing but farmland to the north. A rising neighborhood and the dream of sole proprietorship.... a new home, a new business, and newlywed; all seemingly like a movie script with the exception of the year, 1930. The Great Depression was in full swing halting the promise of the "Great Northeast". As plans for the neighboring blocks laid on architectural tables, Haegele's opened it's door to a mostly empty neighborhood. Those who had moved in, were struggling to keep their homes out of foreclosure. It's not a dream that most people would embrace. But on July 7th, 1930, August and Helen Haegele, reached for their dream. They reached into their pockets, stocked the register with the little change they had, and reaching for the doorknob they opened for business, and began our story. Eighty-eight years later, my husband and I are most fortunate to still be living that dream. When I think of their fortitude, courage, and faith, I am beyond humbled. When we celebrated 75 years in business, the Commonwealth of Pa recognized our milestone with a Citation of Achievement. I dusted it off and placed it in our window display of nostalgic pictures. I remember that day like it was just last year, but the embossed print does not lie and it was 13 years ago. A customer commented that we're closing in on that 100 year mark; and so it seems we are. Come celebrate with us on Saturday as we give out cake and commemorate a living dream, Haegele's Bakery on the corner of Erdrick and Barnett Streets.

                                                                                       Another Year!
                                                                                     Posted 7/5/2018
       

Happy Independence Day!

 As the page closes on June, the month of July begins. In a few short days, our nation will be celebrating Independence Day. Fourth of July festivities have our neighborhoods dressed in red, white and blue with celebrations already beginning this weekend. With our flags proudly hung, we are open for business this week with the exception of Wednesday, the actual Fourth of July, for which we will be closed. From parades and picnics, to hot dogs, apple pie, and fireworks... we wish you the best. Our thanks and gratitude to all our military is raised along with our flags. Our Nation's Liberty & Freedoms are blanketed with protection through their continued service and dedication. Yes, "God Bless America..."! Next Saturday 7/7, our celebration flags will remain up, not just in honor of our Nation's Anniversary of Independence, but also our Bakery's Anniversary. On July 7th, 1930 our family opened Haegele's front door never dreaming that 88 years later, that same door would still be greeting people for business. Come celebrate with us next Saturday as well, as we celebrate 88 wonderful years in Mayfair. No fireworks but... there will be lots of cake!!!

Posted 6/30/18

Celebrating Dads

This Sunday is Father's Day and we will be open on Saturday 6am-5pm and closed on Sunday as usual. As I looked around our store this week with decorations celebrating Dad's and Grad's, this picture vividly came to mind. I had to search the archives to find it as the year was 1996. Twenty-two years ago, between decorating cakes, Glen in his baker's whites, ran over to St. John's church to watch our oldest son "graduate" from preschool. We came back to the bakery so Glen could finish work, when in reality, those hours were a time of celebration. His grandparents, and all the store ladies made such a fuss. Josh had all the cake he wanted. It was a "party", and in his own 5 year old words "here me am", as he walked through the bakeshop's door. Fast forward 22 years, as Glen leaves from the bakeshop, still in a white shirt, to head off to another graduation. This one is Josh's graduation from Drexel's graduate program, a master's degree in business analytics. As he processed in, wearing all his graduation regalia, the above picture again came vividly to mind. I confess, that tears rolled down my face while his dad was shouting "H-A-E-G-E-L-E". The only words coming to my mind were "Here me am". Two decades of milestones and memories and all seems like just yesterday. As we left the ceremony, Glen and Josh walking side by side, I couldn't help but think,  

"Father and Son... it's timeless."

To all our fathers out there, we wish you a blessed day on Sunday in your honor. May it be filled with memorable moments and timeless joy! 

Hats off to Dads & Grads 6/15/18

Congratulations Graduates

Ah yes, tassels and gowns, and achievement secured... a diploma the award! Graduation season is here. Whether it's high-school, college, or graduate studies that are celebrated, graduation is a milestone of mixed emotion. It's an ending and a beginning wrapped up in one. Like the proverbial half glass, one's perspective gives focus to whether it is more of an ending or a beginning. Either way the "glass" appears, there's great joy and accomplishment mixed with some sadness, uncertainty, and fear. The same can be said for parents. We know this all too well, as we recently celebrated our middle son's college graduation. Memories behind you, an uncertain future ahead, and achievement you're proud of somewhere in the middle. Even with all the angst, graduation is one of those great moments in life to be celebrated and enjoyed. To all our 2018 graduates (parents included), we wish you joy in a "glass" most filled this season! Congratulations & Best Wishes.

             An Ending & Beginning
                 Posted 6/4/18 

Mother's Day 2018

 "A Mother's Heart 

is the canvas, 

on which 

 her children paint!"

 Mother's Day is this Sunday

Our Bakery will be open

Saturday 6am-5pm 
(Closed Sundays)

Petit Fours, Decorated Cakes

 Cream Puffs, Strawberry Shortcakes and so much more...

Come Visit Our Store

Easter Week Is Here!

With the celebration of Palm Sunday this weekend, Easter Week is officially here. Most folks would agree, that it seems "too early" for it to be Easter, but the countdown of Lent is never wrong and Holy Week has arrived. Though it's not the earliest Easter on record, the presence of  snow certainly makes it memorable. While our gardens may be in shock this year... things at Haegele's are in full bloom! Easter Egg Cakes, Coconut Marshmallow Bunnies, Chick and Bunny Cookies, Hi-Hats, Babkas, and Almond & Poppyseed Strudel, join our Lenten Hot Cross Buns this week. Our cases are truly in full display and it's a beautiful season. As the snow melts, and the week gives way to the glorious celebration of Easter Sunday, may each day bring a message of hope. This Friday (Good Friday), we are closed during the hours of 12-3 pm in observance of the hours Jesus was on the cross. It was once commonplace for businesses to close during these hours on Good Friday, but today we find the need to post our closure. Our apologies for any inconvenience as we observe all of Easter week. To all our customers...we wish you the joy and blessings of Easter! Perhaps by Sunday, there may even be a flower in bloom mirroring Easter's promise!                                                                                                       Posted 3/24/18