The Distelfink Bakery

Top 20 Distelfink

Bakery Baking Tips

1.     

Gather and measure all ingredients first.

2.     

Try not to make substitutions the first time

you make something.

3.     

When in doubt sift flour before measuring.

4.     

When baking in glass pans reduce oven

temperature by 25 degrees.

5.     

Oven Temperatures vary, put an oven

thermometer in your oven to be sure it is correct.

6.     

Always use large eggs unless otherwise

specified.

7.     

Different chocolates melt differently. In

general the safest way to melt chocolate is in the top of a double boiler.

8.     

Be accurate in your measuring.

9.     

When measuring sticky ingredients like honey

or jelly spray the cup with nonstick cooking spray and it will come out with

ease.

10.  

When whipping whip cream make sure your

bowl, beaters, and creamer is ice cold.

11.  

Do not substitute low fat butter, whipped

butter or margarine for butter, you won’t like the results.

12.  

A cake is done when you touch the center and

it springs back.

13.  

Avoid opening the oven door until minimum

baking time is up.

14.  

Never put cookie dough on a hot pan.

15.  

Parchment paper eliminates greasing the pan.

16.  

Avoid making meringue on a rainy day. The

humidity causes failure.

17.  

When cake decorating it takes practice and

patience.

18.  

Don’t be afraid to experiment that’s where

great things come from.

19.  

We all make mistakes. Don’t be afraid to try

again.

20.  

Grand mom’s recipes are usually the best.

History:

In 1962, Karl and Hilda Fink bought a bakery in the Olney

section of Philadelphia.  The Bakery was renamed Finks and quickly

became a neighborhood favorite.  Working

har dna raising ghree small children was no easy task, but the Finks preserved

and built a great business.  Around 1973

Karl and Hilda made the decision to sell the Bakery to their oldest son Klaus

and his wife Kate.

Karl and Hilda moved to the Poconos to open another

bakery.  Kate and Klaus continued the

family tradition and worked hard to build the business.  As the Philadelphia

neighborhood began to change, the Finks made the decision to move.  They had spend many summers at Fishers and

loved the Lansdale area and in 1986 when the shopping center was being built

they made their decision to move the bakery to Lansdale

and changed the name to Distelfink Bakery.

Kate and Klaus Fink worked hard and raised two girls of

their own and built a great business. 

And after 20 years in 2005, they then decided that they were ready to

retire.  After much soul searching and

several offers they sold the bakery to Kate and Chuck Berger.  On August 1, 2006 Kate and Chuck took

over.  “We often say how honored we are

that we can continue the tradition and hard work started by the Fink family.at

Distelfink Bakery we also slowly incorporated some changes which customers seem

very pleased with.

Kate and Chuck are also raising a family, and their daughter

Marley can often be seen working on holidays with her mother.

Kate and Chuck love what they are doing and know they can

honor the Fink Family tradition and at the same time build one of their

own.  We know we are only as successful

as our customers are happy and we work hard at that every day.

Stop in and see why where are the area’s number one choice for

all your baking needs!

Baking

Tips from The Distelfink Bakery

BEFORE YOU START:

 #1:  Read through the recipe & gather

the ingredients, make sure all pans and equipment are clean and dry, wash &

dry hands before starting.

 #2:  Pre-measure the flour & other

ingredients. Use the best & freshest ones you can find. Prepare any in

advance, if necessary. 

#3: Use the appropriately sized baking pans

& properly prepare them.  

#4: Adjust oven shelves & preheat

the oven. Use an oven thermometer.

#5: Carefully follow each mixing step in

the recipe. DO NOT Over- or Under-Mix.  Each step has a purpose. Use

a kitchen timer to help you keep track of how long to mix, etc.

#6: Don't crowd the oven & avoid opening

the oven door during baking. With certain recipes, rotate pans halfway through

baking.

#7: Pay special attention to baking times.

Let your eyes, nose, as well as other indicators be your guide.

#8: Cool baked goods thoroughly before

serving or storing.

#9: Finishing Touches

 #10:

Store baked goods properly.