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Andreas Janke, owner of Frankfurt Bakery
Frankfurt Bakery and Sandwich Shop, 429 S. New St., Dover
6:30 a.m. to 3 p.m. Tuesday through Friday, 6:30 a.m. to 1 p.m. Saturday
Q When did you start baking?
A At 16. In Germany when you’re 16, you choose, say, to become a lawyer or a profession, or you choose a craft. I did a craft — baking — because I like to work with my hands. I did a three-year apprenticeship as a baker, two years as a pastry chef, and a year in fine pastry. I love bread, that’s why we make so many breads here. We have a daily variety of 16 breads.
Q Do you bake at home?
A I come here at 1 a.m. and go home at 4 p.m., so there is no time to bake at home. A regular day is 14 or 15 hours, and me and Nancy do all the baking. I wouldn’t trust anyone else with my bread.
Q What’s your favorite thing to make?
A My favorite thing is bread. You start with nothing; basically, you start with salt, yeast and a few natural things and end up with a loaf of bread. Everything we use is natural, and everything is made fresh every day.
Q What is it like owning a bakery around the holidays?
A It’s crazy! I have twice the staff around the holidays. For example, just for Thanksgiving we have orders for 68 dozen white dinner rolls and 40-some dozen wheat dinner rolls. Thanksgiving is the second busiest holiday, and we usually double that at Christmas.
Q Do you celebrate Thanksgiving at home?
A I’ll probably sleep! On the Tuesday before Thanksgiving I leave here at 4 p.m. and I’m back by 8 p.m., and from then to 10 a.m. it goes full throttle. It’s a lot of baking because we have to get this done for the customers. We open at 6:30 a.m., we have to have things in the case.
Q Do you get a lot of special requests?
A We get a lot of people who come in with a picture from a magazine saying ‘Can you make this?’ We say ‘Sure,’ as long as we have the time. We do a lot that people don’t realize, like mini pastry trays, deli trays and decorated cakes for special occasions. Just ask.
Q What’s the biggest mistake amateur bakers make?
A A lot of people get very nervous if it’s not done in 20 minutes. Be patient and plan ahead. And make sure everything is set before you start. A lot of people do everything at the last minute. Also, choose quality ingredients.
Andreas Janke, owner of Frankfurt Bakery
Frankfurt Bakery and Sandwich Shop, 429 S. New St., Dover
6:30 a.m. to 3 p.m. Tuesday through Friday, 6:30 a.m. to 1 p.m. Saturday
Q When did you start baking?
A At 16. In Germany when you’re 16, you choose, say, to become a lawyer or a profession, or you choose a craft. I did a craft — baking — because I like to work with my hands. I did a three-year apprenticeship as a baker, two years as a pastry chef, and a year in fine pastry. I love bread, that’s why we make so many breads here. We have a daily variety of 16 breads.
Q Do you bake at home?
A I come here at 1 a.m. and go home at 4 p.m., so there is no time to bake at home. A regular day is 14 or 15 hours, and me and Nancy do all the baking. I wouldn’t trust anyone else with my bread.
Q What’s your favorite thing to make?
A My favorite thing is bread. You start with nothing; basically, you start with salt, yeast and a few natural things and end up with a loaf of bread. Everything we use is natural, and everything is made fresh every day.
Q What is it like owning a bakery around the holidays?
A It’s crazy! I have twice the staff around the holidays. For example, just for Thanksgiving we have orders for 68 dozen white dinner rolls and 40-some dozen wheat dinner rolls. Thanksgiving is the second busiest holiday, and we usually double that at Christmas.
Q Do you celebrate Thanksgiving at home?
A I’ll probably sleep! On the Tuesday before Thanksgiving I leave here at 4 p.m. and I’m back by 8 p.m., and from then to 10 a.m. it goes full throttle. It’s a lot of baking because we have to get this done for the customers. We open at 6:30 a.m., we have to have things in the case.
Q Do you get a lot of special requests?
A We get a lot of people who come in with a picture from a magazine saying ‘Can you make this?’ We say ‘Sure,’ as long as we have the time. We do a lot that people don’t realize, like mini pastry trays, deli trays and decorated cakes for special occasions. Just ask.
Q What’s the biggest mistake amateur bakers make?
A A lot of people get very nervous if it’s not done in 20 minutes. Be patient and plan ahead. And make sure everything is set before you start. A lot of people do everything at the last minute. Also, choose quality ingredients.
Q What are your biggest sellers for the holidays?
A For Thanksgiving, it’s pie. The Monday before Thanksgiving alone we made 120 or more pies. For Christmas, it’s carrot cake or stollen. In Germany, stollen is sold from about mid-November through Christmas. Last year we sold more than 600.
Q What’s your favorite thing to eat that you sell at the bakery?
A Hazelnut twists. It took me over a year to find the ingredients here. In Europe, hazelnut is very popular. The hazelnut praline paste was hard to find.
Q What’s the hardest food you’ve had to master?
A Breads, because of the flour quality. In Europe every flour has a number that explains how good it is, its quality. We went through a lot of flour here to find the good ones. I try to keep it as close as possible to what I used in Germany.
Q What should people know if they plan on ordering for holidays?
A We stop taking orders a week before the holiday, because we have to know what to order from our suppliers.
