Three generations on Caniff Street. We bake through the morning, we put it out as it is ready, and when it is gone it is gone until tomorrow.
See what we have What’s out right now
See the bake clock for today’s batches.
This is live — it reads your clock, not ours. Bars are the hours each thing is usually out. Saturdays it all goes faster than this, and we are shut on Mondays.
The rest are in the shop, with what is in them and when they come out.
The loaf the shop was built on. Naturally leavened on a starter my grandmother brought from Rzeszów in 1961, and fed every day since. Dense, sour, and it keeps a week.
Rose hip jam, proper ones, fried in the morning and again at eleven. On Fat Tuesday we make nine thousand and the line goes round onto Caniff. Come early.
Laminated, twisted, and baked dark. If the top looks a little burnt it is not — that is the sugar, and it is the best part of the loaf.
Tell us what you want and which mornings you want it, and it will be behind the counter under your name. Ten per cent off, no contract, cancel by telling us.
About a third of what leaves this shop goes out this way. Mostly rye, mostly Tuesdays and Fridays, mostly the same forty people for years.
Halina Wróbel opened this shop in 1961 with one oven and a rye starter she carried over from Rzeszów. Her son ran it for thirty years after her. Her granddaughter runs it now, and the starter is still going.
Hamtramck has changed around us more than once. The bakery has not changed much at all, and that is deliberate.