B&W Bakery • 1933

Master German bakers Boehringer & Weimer brought European pastry traditions to Hackensack in 1933, trademarking their bakery name fifteen years later. The Heavy Crumb Cake—a towering 3:1 ratio of buttery cinnamon streusel to delicate base—earned New York Times praise as "to die for" and still emerges from the same ovens, nearly 2,000 pounds baked weekly. The secret family recipe remains unchanged since the founders first perfected it.